RESTAURANT MANAGER
FOOD & ENTERTAINMENT CO.LTD. SAUDI ARABIA
Total des années d'expérience :13 years, 6 Mois
follows procedures for receiving and storage
follows product standards receipt and storage
plans ingredients to meet sales volumes
ensures full product availability
ensures stocks rotation (FIFO)
Conduct checklist for 100 % customers satisfaction by
Visiting customers table & check product
Quality & speed of service & cleanliness
Executes prompt friendly services
Customers are never kept waiting to order or eat
Customers complaints are immediately handled by manager
Service is assigned to stations
Ensures restaurant cleanliness and routine
Maintains building and grounds at standard
Maintains prep storage area at standard
Maintains production area at standard
Maintains front and bock of the house
Maintains equipment and small wares at standard
Complain with procedures
Promotes teamwork
Recommends employees for promotion
Conducts formal and informal training
Follow-up on training and provides feedback
Accurate assessment of staffs performance
Sets an example (i. e . appearance, respect of staffs and
Handling of staffs
Responds to employees concern.
Able to identify deviations from food, labor and variable expenses cost and take
effective action to correct variances
ensure accurate recording
complies with company financial and security procedures
• Responsible for the business performance of the branch;
• Supervise and control the FOH and BOH and ensure that they are accomplishing their job
• Plan and manage the business and staff, FOH & BOH shift pattern organisation and day-to-day management activities of the respective branch
• Analysing and planning branch sales levels including sales forecast, Food & operation cost control, inventory and profitability;
• Organising stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security;
• Control inventory and manage to bring down the deviance to minimum
• Ensure that branch opening and closing procedures are followed by the supervisors and staff with 100% accurate reconciliation of sales and cash.
• Preparing monthly and weekly reports, including staff control, food cost control and sales;
• Managing staff throughout their shift and providing them with both positive and negative feedback to enhance their performance;
• Supervise on the staff compliance to 8 service steps and customer service
• Ensuring that all employees adhere to the company's uniform & appearance code of the standards;
• Perform frequent checks to ensure consistent high quality of preparation and timely service.
• Work with chefs and other BOH staff to plan and execute orders as per the recipe in expected quantity and quality
• Ensure the tickets are delivered on time
• Control food and beverage costs within the limit.
• Maintaining high standards of quality control, hygiene, and health and safety;
• Ensure that all equipments and furniture in BOH & FOH are kept clean and
kept in excellent working condition through personal inspection
follows procedures for receiving and storage
follows product standards receipt and storage
plans ingredients to meet sales volumes
ensures full product availability
ensures stocks rotation (FIFO)
Conduct checklist for 100 % customers satisfaction by
Visiting customers table & check product
Quality & speed of service & cleanliness
Executes prompt friendly services
Customers are never kept waiting to order or eat
Customers complaints are immediately handled by manager
Service is assigned to stations
Ensures restaurant cleanliness and routine
Maintains building and grounds at standard
Maintains prep storage area at standard
Maintains production area at standard
Maintains front and bock of the house
Maintains equipment and small wares at standard
Complain with procedures
Promotes teamwork
Recommends employees for promotion
Conducts formal and informal training
Follow-up on training and provides feedback
Accurate assessment of staffs performance
Sets an example (i. e . appearance, respect of staffs and
Handling of staffs
Responds to employees concern.
Able to identify deviations from food, labor and variable expenses cost and take
effective action to correct variances
ensure accurate recording
complies with company financial and security procedures
follows procedures for receiving and storage
follows product standards receipt and storage
plans ingredients to meet sales volumes
ensures full product availability
ensures stocks rotation (FIFO)
Conduct checklist for 100 % customers satisfaction by
Visiting customers table & check product
Quality & speed of service & cleanliness
Executes prompt friendly services
Customers are never kept waiting to order or eat
Customers complaints are immediately handled by manager
Service is assigned to stations
Ensures restaurant cleanliness and routine
Maintains building and grounds at standard
Maintains prep storage area at standard
Maintains production area at standard
Maintains front and bock of the house
Maintains equipment and small wares at standard
Complain with procedures
Promotes teamwork
Recommends employees for promotion
Conducts formal and informal training
Follow-up on training and provides feedback
Accurate assessment of staffs performance
Sets an example (i. e . appearance, respect of staffs and
Handling of staffs
Responds to employees concern.
Able to identify deviations from food, labor and variable expenses cost and take
effective action to correct variances
ensure accurate recording
complies with company financial and security procedures
• Responsible for the business performance of the branch;
• Supervise and control the FOH and BOH and ensure that they are accomplishing their job
• Plan and manage the business and staff, FOH & BOH shift pattern organisation and day-to-day management activities of the respective branch
• Analysing and planning branch sales levels including sales forecast, Food & operation cost control, inventory and profitability;
• Organising stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security;
• Control inventory and manage to bring down the deviance to minimum
• Ensure that branch opening and closing procedures are followed by the supervisors and staff with 100% accurate reconciliation of sales and cash.
• Preparing monthly and weekly reports, including staff control, food cost control and sales;
• Managing staff throughout their shift and providing them with both positive and negative feedback to enhance their performance;
• Supervise on the staff compliance to 8 service steps and customer service
• Ensuring that all employees adhere to the company's uniform & appearance code of the standards;
• Perform frequent checks to ensure consistent high quality of preparation and timely service.
• Work with chefs and other BOH staff to plan and execute orders as per the recipe in expected quantity and quality
• Ensure the tickets are delivered on time
• Control food and beverage costs within the limit.
• Maintaining high standards of quality control, hygiene, and health and safety;
• Ensure that all equipments and furniture in BOH & FOH are kept clean and
kept in excellent working condition through personal inspection
75%