Assistant Restaurant Manager
Hilton Conrad
Total years of experience :8 years, 9 Months
• Managing the delivery of service standards.
• Managing operation to plan, priorities, organize and control the day-to-day operation.
• Managing team to provide clear direction to the team
• Managing Financial performance to supervise the financial performance of the department in line with the profit plan.
• Managing people development to assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.
• Managing Health and Safety to ensure the health, safety and well-being of guests and team member.
directly to the Operation Manager on any issues of concern.
•Hired, trained, and coached 15+ staff members on customer service skills, food & beverage knowledge, and health & safety standards.
•Agreeing and managing budget, handling petty cash.
•Producing staff schedules.
•Preparing and presenting staffing \ sales reports, keeping statistical and financial records, handling administration and paper work.
•Ordering kitchen food & nonfood items from suppliers.
•Consistently exceeded monthly sales goals by a minimum of 5% by training staff on upselling techniques.
•Handling customer enquiries and complains.
•Responding on social media comments, managing. Instagram page, promoting and marketing business.
•Created cross-training program ensuring FOH staff members were able to perform confidently and effectively in all positions.
•Ensure compliance with all sanitation, food hygiene and safety regulations to maintain good reputation.
directly to the Outlet Manager
•Recruiting, interviewing, hiring, and training staff as required.
•Cashing up and accurately reconciling money in the till at the end of shifts.
•Directing staff clearly and using time effectively to get things done.
•Trouble shooting any problems that may arise.
•Carrying out staff performance and disciplinary reviews.
•Ensuring the health, safety and enjoyment of customers and colleagues alike.
•Driving the future strategy of the business, creating promotion menus, daily specials.
cash, credit cards, and a cash register.
•Performing daily food order, checking all invoices against charges and inventory received.
•Resolving hospitality issues as they occurred.
•Supervising 15 plus employees during a shift.
•Ordering items for bar, restaurant, condiments.
•Planning menu, promotions.
•Up-sell or promote all specials advertised in the outlet as well promoting slow moving items.
CAPTAIN PRE - OPENING TEAM / RADISSON BLU
SKI RESORT
Ukraine Bukovel
responsibility, monitoring for staffs work in breakfast buffet, dinner & supper times,
•Doing and monitoring inventory, doing financial reports.
•Serving coffee breaks and room preparation for the conference, updating the mini bar information, inventory