restaurant shift manager
BlueFig Restaurant
Total des années d'expérience :15 years, 8 Mois
• Take responsibility for the business performance of the restaurant
• Analyses 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
• Plan and coordinate menus
• Coordinate the operation of the restaurant during scheduled shifts
• Recruit, train, manage and motivate staff
• Maintain high standards of quality control, hygiene, and health and safety
Rotation in all hotel departments as trainee remaining 1600 Hours included
1. Front Desk
2. Food & Beverage outlets and Service
3. Food & Beverage - Kitchen
4. Purchasing
5. Store
6. Human Resources
7. House Keeping
8. Sales & Marketing
Working as Restaurant & Food & Beverage Supervisor
Duties and responsibilities:
• Monitor budgets and payroll records, and review financial transaction in order to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulation regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
• Establish standards for personnel performance and customer service.
Duties and responsibilities:
• Purchasing, Staffing, Quality control, Controlling and Sales
Duties and responsibilities:
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
• Monitor food preparation methods, portion size and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records, and review financial transaction in order to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulation regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
• Establish standards for personnel performance and customer service.
Duties and responsibilities:
• Supervising the floor during meal periods to ensure that all Capella standards and steps of service are met through all guests interactions.
• Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
Duties and responsibilities:
• Assisting staff training
• Monitoring staff performance and attendance
• Assisting with the cash count and action close of day on system
• Providing excellent customer service
• Advising customers
• Taking pride in company and maintaining it to a high standard
• Following operating procedures
• Providing customers with an enjoyable flight experience
• Sales & Marketing
• Reservation
• Problem solving through agency and customer