Restaurant Manager
Sheraton Hotel
Total years of experience :6 years, 8 Months
•To ensure that the budgeted profit of the department is maintained, analyze financial results and take the appropriate action in areas of poor performance.
•To ensure that orders are taken correctly, courteously and action without delay.
•To ensure that trays and trolleys are correctly and attractively laid up.
•To ensure sufficient mise-en-place to facilitate fast expedition of orders, particularly during peak periods.
•To prepare duty rosters and ensure that correct manning levels are maintained and work is evenly distributed.
•To ensure that colleagues are properly groomed & smartly dressed at all times.
•To ensure that only well-trained and experienced staff are on duty at functions.
•To ensure that all used equipment is returned to its correct storage place, once the function is over.
•To ensure that trays and trolleys are removed from corridors, etc.
•To ensure that all floor service kitchens and the equipment therein are properly cleaned and that hygiene standards comply with statutory and company standards.
•To ensure that any faults or defects are reported to the Maintenance Manager and actioned promptly.
•To ensure maximum security of all areas under your control, paying particular attention to valuable assets, e.g. silverware.
•To ensure that the service of all meals, snacks and beverages is impeccable and in keeping with the required standards of the establishment.
•To ensure that cash or a signed bill is received for each order dispatched.
•To ensure that cashing-up procedures are strictly adhered to.
•To ensure that all administrative procedures, including salary variations, are completed correctly and submitted timely.
•To ensure that attendance registers are completed daily and in accordance with statutory requirements.
•To ensure that all stocks and supplies are timely requested, correct stock levels maintained and stock stored under optimum conditions.
•To ensure regular stocktaking of all commodities and operating equipment at specified intervals.
•To ensure that operating equipment is used properly and not abused.
•To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
•To ensure fair and equitable discipline is affected.
•To investigate and action the causes of staff grievances.
•To ensure effective communications by attending meetings as required and holding regular departmental meetings to impart information.
•To hold regular on-the-job training and coaching sessions to ensure that staff can perform their duties correctly.
•To ensure that VIP`s are timely identified and that their presence is known to all staff.
•To maintain a daily report of events and complaints, also noting what action was taken.
•To ensure that all staff are security conscious and report any strangers to security immediately (prostitution, etc).
•To administer in a fair and equitable manner.
•To hold regular performance appraisals, identify areas for development and training, and ensure that this training is carried out.
•To prepare, on the required format, all information necessary for budgeting purposes.
• Providing services that are above and beyond for customer satisfaction and retention.
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• Providing information to other supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Analyzing information and evaluating results to choose the best solution and solve problems.
• Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Ensuring and maintaining the productivity level of associates.
• Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
•To develop guest recognition and retain their preferences.
• Ensure all guest preferences are taken and actioned.
• Knowledge of menu to aid up-selling.
•To conduct audits in the restaurant to ensure compliance to standards.
•To take guest order and ensure proper execution of the same.
• To ensure all guest requests are attended promptly.
• Ensure adherence to service and clearance procedures.
• Checks upon the quality of mis-en-place and ensures equal distribution.
•Be aware of the complaint handling procedure
•Knowledge of Micros
• Actively participate in all the training programmes, learn and execute the same.
• Has a complete understanding of the billing cycle and facilities offered in house.
• Has thorough knowledge of city and surroundings.
• Ensure all reports, registers and logbooks are updated.
• Upkeep of equipment and fixtures in the central and block pantries.
• Ensures adequate stock of the operating supplies as per the re-ordering levels.
• Constantly innovate and improve the processes of the department for guest delight.
• Check on all aspects of grooming before and during the operational hours.
• Be aware of emergency and safety procedures.
• Handling guest request
• Knowing guest by name.
• Knowing guest preferences.
• Anticipating guest needs.
• Learning about different wines.
• Standard procedures for taking orders and clearing table.
An MBA graduate from the University of Brussel
3 Years of Hotel Management from Rizvi College of Hotel Management