Restaurant & Pool Manager
Cherry Blossom Boutique Hotel
Total des années d'expérience :16 years, 2 Mois
Taking responsibility for the business performance of the restaurant.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Planning and coordinating menus.
Responding to customer complaints.
Meeting and greeting customers and organizing table reservations.
Recruiting, training and motivating staff.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
Maintaining high standards of quality control, hygiene, health and safety.
Supervising catering and waiting staff at functions
Organizing, leading and motivating the catering team
Planning staff shifts
Monitoring the quality of the product and service provided
Maintaining stock levels and ordering new supplies as required
Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering)
Supervise the appearance of the catering hall before and during the event
Managing a total of 55 bakery employees in terms of work responsibilities, attendance, accommodation, salaries, etc.
Managing and controlling store purchases and inventory.
Responsible for ensuring the profitability of the bakery.
Enforce standards regarding food handling practices, safety and cleanliness.
TS 3 Hotel Management
BT 3 Hotelier Kitchen & Service