Restaurant Manager
Le Petit Train Bleu
مجموع سنوات الخبرة :15 years, 4 أشهر
Looking over 32 employees FOH&BOH
Looking after luxury restaurant with French cuisine of 120 siting capacity as well retail shop with French chocolate and macarons
Business view of approximately half million sales revenue per month made by 40% beverage 20% food 40% dessert
Place located on VIP area in one of most famous mall called Doha festival city, which include 98% of local customers and 2% foreign clients
Place serve daily between 100-200 covers
Had Sales increased by 30% on my presence by providing outstanding service and customer satisfaction and looking over every customer feedback
Controlling stock control on weekly inventory
Controlling operation by weekly schedule according to business needs
Well understanding the P&L and looking after from month to month profit
Implementing new policy to help business growth
Implementing new company reports and ideas to help on control business
Recruiting/interview new employees
Disciplinary actions when operation requires
Staff change adapt and keep best employees for the business and remove those who effect the operation
Develop and train new and senior staff
Promote staff who deserve opportunity
Coaching staff base on attitude and performance
Motivate team and provide target to be achieved
Competitors analysis on business view
Management meeting for updates/targets and new ideas
Staff appetition and their rights
Food and hygiene audit weekly and monthly
Daily audit line spot check on food and safety
Yearly target breakdown according to business view
Menu updates/Marketing
Standards/Policy and procedures
Yearly Vacation planner
Been kind of a Manager what staff love to work with . Understanding the team and support. Supporting the operation with minimizing of customers complains . guest satisfaction on the first place . Always make sure that the staff giving proper service satisfaction. following up every table and ask feedback which become very important for me and the business needs. Customers can let us know what we are doing well and what we need to make it better, customer its always right. team its well knowledgeable about the product ingredients. Every complain to be solved on the spot what comes thought. We need to always make sure that the food its served as per the proper temperature . food quality as ensuring that there is no expire product in the restaurant with checking and tasting the products on the daily basis .
Daily reports to track the sales records and par level. following on the staff performance appreciate team members personally and motivate them to do better .counting inventory weekly basis to know more how our business works . Achieved to manage to work in 10 stores in the brand Bateel, which are: Café Bateel Park Place Dubai, Café Bateel DIFC Dubai, Café Bateel Ras Al khaimah(opening successfully new café 12 June 2016)( had a chance of been in charge of the café) , Café Bateel Nation Tower Abudhabi ( incharge of the café ), Café Bateel The galleria Abudhabi, Café Bateel Yas Mall Abudhabi ( Incharge of the café) , moved to Qatar to open two new cafes - Café Bateel doha festival city ( opening successfully new café 5 April 2017 ), Café Bateel Doha tower, Café Bateel Mall of Qatar, Café bateel Lagoona mall ( new successfully open café 13 November 2017 )
Been very flexible person when it comes to work and business needs, been here always to cover the operation, as well very easy to adapt in every location. Love to work and being around people . Managed well 3 opening on the stores with no issues and smooth operation, each and every store had at least 15 FOH waiters including on average 3 to 5 baristas, 1 or 2 sometimes 3 supervisors, from the BOH, which we called here HOH heart of the house on average 8 to 10 kitchen staff which includes 1 head chef 4 stewards. Bateel also have delivery service in few of the stores, and on average there is 4 delivery drivers, as well we coorparate with delivery service such as Deliveroo, Talabat in UAE and Talabat go and Talabat it self . on awarage mostly stores are witn 175 sitting capacity placed mostly in malls locations .
A part from the mention above I had also done weekly coaching performance for every team member, which includes also training development program with trainings on product knowledge and SOS, as well customer service. Apart from the development program we also do yearly KPIs and performance appraisal. Looking after inventory weekly, and monthly, controlling cost and well understanding monthly P&L. Including yearly budget breakdown according to the operation from month to month . Weekly reports on the financial review, which includes waiters statistic performance , weekly markout review, weekly budgets targets . when it comes to the inventory we also do stock movement on weekly basis on understanding how our cost its moving, and including explanation on all the variances positive and negative which included below and above 100 value. Beside all of the above we also do competitors analysis, which help us understand how the market its moving, and how our competitors been improving and what we can do to be in better line , and get their customers. Café Bateel it’s all about been Distantly Different, discover the difference, To delight the world through a culinary journey of discovery, which includes Authenticity - Quality-Innovation - Integrity . looking on very healthy Mediterranean food completed with gourmet products, such as everything has touch of the gourmet organic dates coming from the farm in Saudi Arabia Al Ghat.
Daily reports been very important part of the day as it help us to track the sales records and par level of sealing items so give us chance to know how much production we need to order and minimize the wastage and mark out and reduce the cost of the store . following on the staff performance on daily basis to ensure that staff it’s well known on their performance, sales AVPC, AVPG, upselling, monitoring good and bad feedback, and appreciate team members personally and motivate them to do better .counting inventory on the weekly basis as for F&B and including SOE twice a week which help us to know more how our business works . Achieved to manage to work in 10 stores in the brand Bateel, which are
My responsibility is always to take care of the Quality of the food. Food and safety standards policy and procedures.
The most important is to have a customer satisfaction and outstanding service and let the food to be serve on the table as per the standard. Staff need to be always trained well and refreshed with the daily briefings. Always manage well the SOH (stock on Hand) and purchasing orders from the suppliers as much is needful to control the food cost Margin and inventory which is counted daily and weekly generally as well . the team always need to be respected and treated well giving them feedback and talk with them in the different way according of the culture and mentality and train, motivate them always. Always we need to make sure that the delivery food arrive on time and warm in the proper temperature.
NSF Audit need to be done monthly and mini NSF audit weekly to make sure that the food items are in proper temperature and the store is well arranged and clean as food safety is the first priority in the hospitality. Always make the acceptable schedule for the staff and the operation that could be manageable. Always be there as much I am needful to support my staff and fix every problem and customer complain what comes through the operation. Worked in 7 restaurant’s out of 10 which was, pizza express (Phase 1, Phase 2, Phase 3 Avenues Mall), Pizza Express Dahia Abdulah Salem ( incharge of the store for 6 month), Pizza Express Jabriya, Pizza Express Marina crescent, Pizza Express al bida, every store had on average 10 FOH servers 6 to 8 Chefs, 4 delivery drivers, 3 stewards.
Well known in stock take, KPIs, and monthly P&L (profit and lost), a part from all of the above also been experiences the annual salary review, performance appraisal.
NSF Audit need to be done monthly and mini NSF audit weekly to make sure that the food items are in proper temperature and the store is well arranged and clean as food safety is the first priority in the hospitality. Always make the acceptable schedule for the staff and the operation that could be manageable. Always be there as much I am needful to support my staff and fix every problem and customer complain what comes through the operation. Worked in 7 restaurant’s out of 10 which was, pizza express (Phase 1, Phase 2, Phase 3 Avenues Mall), Pizza Express Dahia Abdulah Salem ( incharge of the store for 6 month
Taking care of the staff, making weekly schedule, sending request, sending sells report, helping to the staff Bar-Service-Cash try-Hostess when they have necessary, welcoming guest, handling guest
complains, arranging the staff breaks, making daily briefing and training as well .
Taking care of the staff,
accepting a new employers and making training for them,
making schedule,
helping in the bar and service,
closing the Waiter/Cashier counting
the money making sure that
everything is correct, sending reports of the day,
making request what need to be order, checking the inventory making sure that is correct, sending the sales to the bank,
making reservation for
special event,
welcoming guest and giving the reserved table, sending salary for the staff.