Restaurants Area Manager
Lavenderflavor / Armin
Total years of experience :14 years, 9 Months
Learning and Applying Professional Area Manager, Create a good operation Business planning marketing
planning & execution to increase sales and profits, presents the company in alignment with values & level of desired qualities, Display leadership in guests experience hospitality & excellent customer service and creates a positive atmosphere for guest relations, Studying all marketing competitors a rounded new Arminian trends, Leading by example and involve deeply to execute programs that maintain and uplift the morale of all level team members, fully responsible for ensuring that the Restaurants is running efficiently to attain the predetermined profitability and Costs as per Budgets. strictly adhere to the rules & regulations of policy Company policy on fire, hygiene, health and safety
➢ •create development action plan to attack areas need and expand on strengths based on employee engagement and guest satisfaction results, insure operations must be performed within the mission, vision, core values and strategic intent of the Lavender flavor Company, ensuring high quality of food and beverage production according to the approval brand recipes & product lists, Ensure employees are treated fairly and equitably to improve employee retention, Solicits employees feedback utilizes an "open door" policy. ensures employees are given the opportunity to contribute to their full potential, review employees satisfaction results to identify and address employee problems or concerns, support employees and business to diverse styles, abilities, motivations and cultural perspectives, meets with guests on an informal basis during meals to obtain feedback on quality of food and beverage, service levels and overall satisfactions. Maintaining high standards of HACCP. always perform any other assigned or duties and responsibilities as assigned Project a positive. creating & applying brand audits reports together with the Operation Manager
BASIC PURPOSE: train, evaluate, lead, motivate, coach, ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts, Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Provides performance evaluations regarding colleague probation periods, annual performance reviews, promotion or transfer consideration and salary reviews. Development and administration of controls for all phases of the economical and profitable manner while maintaining established standards.
Responsible for managing the time keeping records for all team members and plans duty schedules according to forecasted occupancy as required.
➢ demonstrate the 10 -Service Excellence Basics and ensure the whole of the F&B Department continually follows the same.
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s All-Day Dining Restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation, be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attending regular operational meetings to ensure effective coordination and cooperation between departments. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
CORE WORK ACTIVITIES
➢ Supervisor Butler is the link between the guest and the hotel, responsible to oversee and anticipate guests’ needs and observe their personal preferences during their stay using the utmost discretion; assist the guests with reservations, special requests, room and hotel orientation, bag packing and unpacking, laundry, shoe shine, Breakfast, Lunch, , dinner, etc. responsible of the planning and coordinating the daily operations on the short, medium and long terms, ensuring that the high standards of the guest are followed accordingly. Ensure other associates are working together as a team in order to provide an exceptional service and ensure guests’ needs are met. Remain the main contact of the guest and ensure proper coordination with the key departments concerning guest’s requests and preferences.
*Ensure full confidentiality and maintain guests and visitors privacy at all times, We Never share extensive personal information with the guests beyond basic profile data.
Serving our guests and visitors as long as required and utilizes facilities all the time.full knowledge of the Company Philosophy, core values, responsibilities, daily activities, as well as all hotel’s services and facilities such as: Spa, Restaurants, and Gym etc, Provides a courteous, professional, efficient and flexible service at all times, being always well groomed, clean and pleasant.
*Follow all the guest needs until they are completed to the total guest satisfaction by Four Seasons Standards using outmost discretion, Communication with Concierge obtaining all the information needed for the shift, as well as reads all the experiences written in the handover of the previous day or shift in order to follow up on the guest experiences, Fully aware of all the relevant information of the guests staying and visiting in order to be able to provide exceptional hospitality and Services.
* Deliver food orders including any special needs or requests to the guest in-room, check completed kitchen orders with the order taker or guest’s original order, transport items to the guestroom in a timely manner to ensure proper food quality.
* Greet guests, describe selected items to the guest using interesting, and vivid descriptions of the each item’s, origin, taste, and preparation methods, communicate options for removal of trays and dishware; respond to request for tray removal according to established time standards.
* Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
* Properly and accurately close guest checks securing room number and signature; properly settle voided checks or complimentary meals.
* Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
* Attends all scheduled training sessions
* Adheres to the hotel's code of conduct and grooming & hygiene standards
* Is seen as working hands
* Communicate guest orders including any special needs or requests to the kitchen using the hotel’s point-of-sales system; check completed kitchen orders with the guest’s original order; coordinate delivery of items to the guestroom by Room Service department in a timely manner to ensure proper food quality; properly and accurately close guest checks; record guest charges and gratuities
* Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests
* Coordinate amenity deliver by ensuring that all requests are received, filed, ordered from kitchen and delivered in a prompt and accurate fashion
* Stock and order items
* Assist in setting tray tables for delivery
• international Hotel Management • Management of Food and Beverage • Food & Beverage”Service Etiquette & Style • Food industry & history • Human Recourse Hospitality • hospitality Technology • profits and Loss Analyses • Hospitality Sales & Marketing • Alcohol Service Style & technic . Beer/ Wine/ Multiple Whisky / aperitif/ digestive/act. • Hospitality industry • Hospitality Financial Accounting • Workplace Safety and Ethic • Emergency Firefighters & Rescue • First Aid Training Program • Emergency Response Plane • Security Procedure • Safety procedures
