Assistant Restaurant Manager
Gourmania International
Total years of experience :9 years, 7 Months
Key Responsibilities;
• Training and supervising employees
• Agreeing and managing budgets
• Menu Planning and Upgrading
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Promoting and marketing the business
• Overseeing stock levels and Ordering supplies.
• Handling guest enquiries and complaints
• Preparing and presenting staffing/sales reports
• Maintaining statistical and financial records
• Assessing and improving profitability
• Handling administration and paperwork
• Liaising with guest, employees, suppliers, licensing authorities and sales representatives
• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
•Building relationship with guest and building sales,
• Following service recipe and following sequence of service and methods.
• Providing guest a full greet including menu options.
• Helping guest in choosing the menu, tour guiding and anticipating guest needs,
• Solving the guest problems and satisfying guest with the service provided.
• Fond farewell on departure.
• Accountability.
Key Responsibilities;
• Observing and guiding the food service employees during preparation and service in their daily operations.
• Preparing menu, checking recipe and guiding cooks in food preparation,
• Effective supervision of all food service employees.
• Solving the customer problems and satisfying guest with the service provided.
• Ordering and purchasing stores from the approved prime venders.
Additional responsibilities
• Performing the tasks of QAQC (in absence of QAQC Auditor) like assuring quality of the product, Auditing and inspecting the facility whenever required as for the Military standards and requirements.
• Delivering training classes and guiding the employees regarding personal hygiene, Food safety and Safe food handling procedures etc. according to the ‘Military standards.
• Assisting in HACCP system implementation.
• Assisting in implementing corrective actions.
• Performing any other assigned QA/QC Obligations assigned by the responsible establishment management.
Key Responsibilities;
• Serving the guest according to the five-star hotel service standards.
• Briefing and coaching trainee hotelier as assigned by the management.
• Ordering required products from the stores and inspecting at receiving.
• Helping the training manager with the training requirements.
Captain