Assistant Restaurant Manager - Little Miss India
Fairmont the palm
Total years of experience :5 years, 3 Months
Displayed excellence in conducting performance evaluations, training, guidance, coaching, regular briefings, meetings and counselling of colleagues.
Proved instrumental in dealing with and resolving customer complaints.
Contributed in maximizing all business opportunities to drive sales. Efficient in ensuring Health & Safety and also hygiene procedures and standards are maintained.
Determined reliable suppliers for restaurant equipment and requesting physical sample of items, obtained approval from Director of Food and Beverage.
Actively contributed in marketing and promoting the business through a variety of platforms.
Associated as an in charge of newly conceptualized Iftar operation during Ramadan month.
Successfully achieved 96% guest satisfaction survey conducted by Groupon.ae.
An active part of the restaurant management team that achieved:
Score of 95% for outlet CES in 2015 and 96% in 2016 (colleague engagement survey).
95.7% in 2015 and 83% in 2016 LQA audits.
Score of 8.66 in JD power (guest satisfaction survey) of YTD 2016.
Preparing schedules for all employees according to the forecast and within the limits of the manning guide to ensure adequate manpower at all times and under the guidance of the Outlet Manager.
Ensuring proper maintenance and cleanliness of all areas within the assigned outlet. Planning promotions, beverage purchases and pricing under the supervision of the Outlet Manager.
Supervising the daily operation under standards fixed by Hotel Management and Outlet Manager. Ensuring correct handling of equipment to minimize breakages and losses.
Heading a team of 12 servers and 3 hostesses. Defining training needs and proposing training programs in co-relation with Outlet Manager and continuously training subordinates to achieve highest level of professionalism.
Compiling outlet monthly expenses and Forecast for following month and submit it to Assistant director of Food and beverage for approval.
Extending adequate support to restaurant manager in all the administrative work and managing the daily operation of breakfast (300-350 covers during full occupancy) and lunch (approximately 80 covers on an average).