Restaurant Manager
Lenotre Paris Doha, Qatar
Total years of experience :15 years, 1 Months
As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience.
A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines.
Specifically, you will be responsible for performing the following tasks to the highest standards :
* Manage Restaurant operations
* Maintain exceptional levels of customer service
* Recruit, manage, train and develop the Restaurant team
* Manage guest queries in a timely and efficient manner
* Work within budgeted guidelines in relation to Food and Payroll
* Drive sales to maximize budgeted revenue
* Develop menus with other members of Food and Beverage team
* Accountable for monthly stock takes
* Incentivise team members to maximize sales and revenue
* Set departmental targets and objectives, work schedules, budgets, and policies and procedures
* Evaluate guest satisfaction levels with a focus on continuous improvement
* Ensure communication meetings are conducted and post-meeting minutes generated
* Be environmentally aware
* Assist other departments wherever necessary and maintain good working relationships
* Responsible for direct control of the Restaurant
Restaurant Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.
What will I be doing?
As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience.
A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines.
Specifically, you will be responsible for performing the following tasks to the highest standards :
* Manage Restaurant operations
* Maintain exceptional levels of customer service
* Recruit, manage, train and develop the Restaurant team
* Manage guest queries in a timely and efficient manner
* Work within budgeted guidelines in relation to Food and Payroll
* Drive sales to maximize budgeted revenue
* Develop menus with other members of Food and Beverage team
* Accountable for monthly stock takes
* Incentivise team members to maximize sales and revenue
* Set departmental targets and objectives, work schedules, budgets, and policies and procedures
* Evaluate guest satisfaction levels with a focus on continuous improvement
* Ensure communication meetings are conducted and post-meeting minutes generated
* Be environmentally aware
* Assist other departments wherever necessary and maintain good working relationships
Duties & Responsibilities:
Responsible for planning and executing the restaurant strategy, maintaining core values of quality and authenticity. Directs daily activities across kitchen, restaurant and operations, ensuring excellent customer service and operational standards are maintained. Key Accountabilities Contribute to the development and implementation of the brand strategy establish short, medium and long-term goals, plans and policies to ensure business growth. Ensure the effective implementation of service standards and operational procedures in alignment with the brand guidelines to offer an outstanding service experience. Analyze the brand performance including sales figures, profit and loss details, margins, costs, forecast future sales volumes and propose action plans to maximize sales and improve performance. Recruit, train, motivate and evaluates the team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
ACHIEVEMENTS:
*Employee of the month - March 2006
*Supervisor of the year - December 2009
*Loyalty Award - February 2015