محمد داود

• take responsibility for the business performance of
the restaurant
• analyze and plan restaurant sales levels and
profitability
• organize marketing activities, such as promotional
events and discount schemes
• prepare reports at the end of the shift/week, including
staff control, food control and sales
• create and execute plans for department sales, profit
and staff development
• set budgets or agree them with senior management
• plan and coordinate menus, working closely with the
head chef
• coordinate the operation of the restaurant ensuring
that kitchen, bar and waiting staff are working as a
team
• recruit, train, manage and motivate staff, with a strong
focus on delivering excellent customer service
• respond to customer queries and complaints
• meet and greet customers, organize table reservations
and offer advice about menu
• maintain high standards of quality control, hygiene,
and health and safety, including ensuring good food
safety practices are followed
• check stock levels, order supplies and prepare cash
drawers and petty cash
• Comply with licensing laws and other legal
requirements

• Lead, train, and motivate staff to deliver excellent service

• set operating goals and objectives
• assess staffing requirements and recruit staff when
needed
• train and coach staff
• prepare and implement standard operating procedures
• manage staff performance in accordance with
established standards and procedures
• ensure staff know and adhere to established codes of
practice
• organize and monitor staff schedules
• maintain employee records
• co-ordinate restaurant operations during each shift
• monitor adherence to health, safety and hygiene
standards in kitchen and restaurant
• keep records of health and safety practices
• ensure compliance with restaurant security
procedures
• interact with customers
• advise customers on food and beverage choices
• oversee preparation of food and beverage items
• ensure adherence to set recipes
• ensure quality of food and beverage presentation
• observe size of food portions and preparation
quantities to minimize waste
• interact with customers to ensure all inquiries and
complaints are handled promptly
• plan and co-ordinate menus
• analyze food and beverage costs
• total restaurant receipts and reconcile with sales
• ensure cash management procedures are completed
accurately
• set and monitor budgets
• analyze budget variances and take corrective actions
• establish and implement financial controls
• implement and oversee cost cutting measures

 set operating goals and objectives
 assess staffing requirements and recruit staff when needed
 train and coach staff
 prepare and implement standard operating procedures
 manage staff performance in accordance with established

standards and procedures
 ensure staff know and adhere to established codes of practice
 organize and monitor staff schedules
 maintain employee records
 co-ordinate restaurant operations during each shift
 monitor adherence to health, safety and hygiene standards in kitchen and restaurant

• Managed shift operations, scheduling, and performance reviews

• Improved customer satisfaction and retention

• Managed inventory, suppliers, and stock levels

• Assisted in staff supervision and training