Restaurant Manager
roadster diner
مجموع سنوات الخبرة :15 years, 9 أشهر
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- Manage all areas of the restaurant operations, including profitability, sales growth, and customer satisfaction by ensuring quality and service standards.
- Supervise, train and evaluate team, for a proper use of equipment, food preparation, serving of menu components, procedures, and customer relations.
- Ensure a proper stock level of products, and equipment.
- Create and execute plans for sales department to increase profits. .Managing delivery operations.
- Ensure high level of customer satisfaction, by handling Customer's complaints, and review comments cards reports.
- Oversee kitchen operations in order to ensure highest standards of food quality and customer satisfaction.
- Ensure hygiene standards at all times.
- Prepare the weekly kitchen staff schedule, taking into consideration the business needs.
- Keep staff at a high level of motivation in order to effectively delegate responsibilities to the team members.
- Assist the Restaurant Manager.
-Control daily cash procedures and deals with cash deposits.
- Maintain a favorable working relationship with all company team members in order to motivate employees to perform their maximum potential.
- Lead, monitor, and promote a strong team at all times.
- Implement an ongoing training program to maintain the highest standards of quality, service, and cleanliness.
- Take all necessary preventive actions, to prevent any client complaints.
- Make order from suppliers and central kitchen to replenish missed items from the stock.
- Coach and train the kitchen team members.
- Do the inventory stocks, analyze the result, and escalate the report to the Cost Control department on a monthly basis.
- Assist the Kitchen Manager.
- Responsible for team members on line, monitoring their appearance and performance.
- Check continuously that food products are stored in proper containers at the appropriate temperature.
- Control all goods shelf lives, and quality of products.
- Ordering and receiving goods from the central kitchen and external suppliers.
- Follow up with the Kitchen Supervisor to maintain work orders.
- Responsible of food preparation and presentation.
- Make sure that all shelf lives aren't
expired.
- Take care of the station I'm responsible for from A to Z.
Technical baccalaureate in Hotel Management