Restaurant Manager
penta investment -louzan group
Total years of experience :18 years, 0 Months
Managed a large restaurant staff of over 35 full-time and part-time employees, including front-of-house and back-of-house.
Held daily meetings between lunch and dinner shifts to highlight successes, improve upon failures, and keep employees informed on restaurant menu changes.
Worked with executive chef to devise new menu and revamped marketing strategy, triggering 50% sales growth, rave media reviews and a 100% increase in repeat business by local guests.
Developed restaurant first incentive performance plan which motivated staff and increase in restaurants monthly sales.
Trained and provided internal test ensure all the staff memorized the restaurant's product offerings and menus; contributed to a 15% sales increase for the quarter by communicating product benefits and providing excellent service.
Planned and coordinated events by increasing sales for 23%.
Maintained high standard of guest satisfaction, employee hygiene, and kitchen workplace safety procedures.
Handled EOD balancing and managerial accounting tasks as required to ensure financial stability and growth.
1. LA POSTRERIA (MEDITERRANEAN CUISINE)
2. BENNIGAN'S (IRISH CUISINE)
DOWNTOWN -JBR
Managed team of 50 Employee of professionals.
Established mandatory customer service training program for all employees - facing customers.
Create special idea and promo during the off peak hour to increase margins. Creating signature cocktail and signature organic teas and gourmet appetizer menu that doubled the restaurant revenues.
Reduced food costs after identifying and eliminating inventory issues such as excess ordering. Storage and organized received and inefficient waste management.
Achieved the highest score of 95 % result among 3 branches for mystery shopper, audit control, audit safety, operation audit and etc.
Rebranded image of brand in downtown boulevard Bennigans’ restaurant to reverse a 2 years sales downturn.
Hired and trained a team of 30 personnel to cover the full range of operation and activities.
Named “Manager of the month ‘for conservative months in high sales, labor cost, high inspection rating.
• Responsible for overseeing the day-to-day operations of the team, distributing the workload evenly amongst staff making sure motivation and performance levels are maintained.
• Assist the head of branch in handling the restaurant operations and activities, maintaining a well-trained and highly motivated team and contributing in the achievement of sales and profit goals.
• Supporting on restaurant operation and activities.
• Supervising the floor staff.
• Met customer needs and supported managerial staff
• Anticipated customer and store needs by constantly keeping a watchful eye on * both the customers and environment for cues.
• Maintained a composed character during times of high volume or atypical dealings to keep the store working to the standard and to be a positive role model for the team.
• Carried out store procedures during scheduled shifts. Organized opening and closing duties as assigned.
• Followed operational policies and procedures, including those for cash.