Restaurant Manager
Mikal group
Total des années d'expérience :8 years, 7 Mois
Job role:
- Support the running of the food and beverage departments, where all aspects of the guest service experience are delivered to the highest level, follow up all F&B check lists.
- Daily follow up and communication with head chef about standardized food quality, portioning, presentation, ticket time and purchasing.
- Check opening, cleaning, maintenance and closing duties assigned to all colleagues.
- Provides excellent customer service to all employees. Responds quickly and proactively to employee’s concerns.
- Train and develop staff and schedule ensuring adequate staffing level to satisfy guest needs.
- Chair weekly and monthly meetings for management to agree on action plans, objectives and priorities for the week/month.
- Evaluate guest satisfaction levels with a focus on continuous improvement.
- Conduct effective shift briefings ensuring all staff are aware of guest satisfaction, special occasions, daily special, upselling, competitions…
- Work within budgeted guidelines in relation to food and payroll, systemized and profitable thinking.
- Responsible for the departmental budget, ensuring that costs and inventory are controlled.
- Accountable for month stock takes.
- Analyses information and evaluate results to choose the best solution and solve problems.
WORK EXPERIENCE
Outlet and development manager 2018 - 2020
Uptown Beirut-Fine dining
Job role:
- Achieve targets, hit all cost percentages (labor, kitchen, bar…) and profit percentage.
- Read and preparing P&L report.
- Follow up all check lists FOH and BOH to ensure that every department is well organized.
- Follow Up all guest’s feedback personally and by system.
- Working with GWR mystery shopper companies FOH and BOH.
- Doing and follow up trainings for management and all employees.
- Doing and follow up inventories, take action if there is variance.
- Manages portion controls by coaching & developing manager teams to correct issues in BOH.
- Ensuring all products are in date and that accurate labelling is used to identify expirations
- Ensuring compliance with licensing, hygiene, health and safety guidelines
- promotion and marketing the business
- Manage day to day operations, drives quality and verifies standards are meeting the expectations of the customers on a daily basis.
- Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the outlet.
- Drives alignment of all employees, supervisors and managers to the brand’s service culture.
- Set departmental targets and objectives, work schedules, budgets, policies and procedure.
- Ensure that the place of work and surrounding area is clean and organized during all shifts.
- Maintain and implement five-star service levels.
- Encourage and motivate staff to provide optimum service during all shifts
- Manage special event concepts.
Bachelor Degree in Business Management.