mohammed harb

Mystery shopper

agreeing and managing budgets planning menus ensuring compliance with licensing, hygiene and health and safety legislation/guidelines promoting and marketing the business overseeing stock levels ordering supplies producing staff rotas handling customer enquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping statistical and financial records assessing and improving profitability setting targets handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities, sales representatives etc making improvements to the running of the business and developing the restaurant .

Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting, background music, l service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments

Identifies trendsetter ideas by researching industry and related events, publications, and announcements; tracking individual contributors and their accomplishments. • Locates potential business deals by contacting potential partners; discovering and exploring opportunities. • Screens potential business deals by analyzing market strategies, deal requirements, potential, and financials; evaluating options; resolving internal priorities; recommending equity investments. • Develops negotiating strategies and positions by studying integration of new venture with company strategies and operations; examining risks and potentials; estimating partners' needs and goals. • Closes new business deals by coordinating requirements; developing and negotiating contracts; integrating contract requirements with business operations. • Protects organization's value by keeping information confidential. • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. • Enhances organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

• Understand and properly evaluate inventory of food, liquor, and non alcoholic
Beverages.

• Utilize understanding of aforementioned inventories to maintain proper par levels and
Place orders based on business needs and budgetary concerns.

• Oversee, inspect, and delegate food and beverage areas for cleanliness, proper operation,
and institute systems that will improve guest satisfaction and service.

• Understand and have knowledge of basic hotel operations outside of Food and Beverage.
• Interview, hire, and train staff for respective Food and Beverage roles, including bar
supervisor, bartender, bar back, and breakfast attendant.

• Understand brand specific standards and its affect on guest satisfaction and brand
initiated quality assurance standards.

• Utilize aforementioned brand standards as a training module to ensure consistency and
succeed in brand initiated quality assurance inspections.

• Ensure both beverage operation and food operation complies and passes the local county’s board of health inspection.

• Meet or exceed financial responsibilities for department.

•Inspections
Carry out all inspections as outlined in the Hotel Management Manuals and as
requested by the Staff Captain, Hotel Director or Captain. Check both crew and officer
mess rooms before, during and after service, ensure mess rooms are clean, food is
well presented and replenished.
•Maintaining Standard Procedures
Check on administration and working procedures and ensure all are carried out as
stated in the Hotel Management Manuals
•Cost Control
Follow the purchasing procedures strictly including rules for way port purchasing.
Always act in the best interests of the company with regard to minimizing costs and
maximizing revenue within the bounds of the Operations Contact.


•Equipment
All machines and equipment must be kept in good repair. Supervise instruction
program on handling of equipment for new or re-rated crew members. Handling
procedures of already trained crew members to be re-checked.
•Other Duties
- take charge of Life Raft Station/Assist in evacuation of pax & crew
- take part in Officers/Captains Table as requested
- Other duties as requested by Head Office