Restaurant Operations Manager
MOGE TEE INTERNATIONAL
Total des années d'expérience :17 years, 2 Mois
preparing work permits for pest control
preparing work permits for grease trap cleaning
preparing permits for fire Ala ram inspection
preparing permits for fire fighting inspection
Upload the monthly sales in mall management
Daily updates checklists updates in food watch platform
Maintain the Customers Relationship management
maintain the standard HSE policy
responsible for all operational, administrative and supervisory work to ensure a
smooth operational of the restaurant
provided excellent guest satisfaction and increased productivity standards by
utilizing available resources.
checked restaurant on daily basis to ensure cleanliness, high quality food and food
presentation.
assist customers in good manner
supervise drivers for deliveries
ensure all premises are kept clean at all times and hygiene requirements are met
responsible for entirely restaurant operation of whole food and beverages
responsible for performing other related duties as assigned.
ensure cash counter is secure and all cash /credit transactions are performed
correctly
to Inform about daily events, conducted Pre-shift meetings of employees.
F&B guest relations
telephone etiquette
train the new staffs
supervise cleaning staffs
supervised check or credit policies and procedures and cash handling.
regularly greeted customers, took reservations, served food and beverages and
maintained the reservation book if necessary
make sure that side work duties were complete and tables were properly set before,
during and after opening hours
ability to calculate figures and amounts, proportions, percentages, and volumes to
track Inventory, controls and restaurant financial statements
Recruiting and managing employees, overseeing operations, handling customer complaints and
generating financial reports.
Coordinate daily FOH and BOH restaurant operations, delivering superior service and maximize
customer satisfaction,
responding 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, estimating future
needs for goods, kitchen utensils and cleaning products, ensuring compliance with sanitation
and safety regulations.
Managing restaurant's good image and suggest ways to improve it, control operational costs and
identify measures to cut
waste, create detailed reports on weekly, monthly, annual revenues and expenses
Promoting the brand in the local community through word-of-mouth and restaurant events,
recommending ways to reach abroader
audience (e.g discounts and social media advertisement).
Recruit, train new/ existing employees on proper customer service practices, implement policies
and protocols that will
maintain future restaurant operations.
Gather customer requirements (like number of guests and event dates, plan food and beverage
menus considering clients'
preferences and special requests (for example healthy meals for children), determine
requirements in set portions
Manage existing staff or recruit part time staff for the event, train and manage wait staff and
kitchen personnel
Oversee food prep and customer service, report on expenses, manage stock and place orders as
needed. Arrange buffets,
equipment, cutlery and crockery from outside vendors.
Ensure compliance with health and safety regulations; arrange food tastings with potential
customers.
Bar- Managing inventory, hiring, training, and overseeing staff, maintaining a budget, managing
operations, taking bar
inventory, conducting marketing, bar promotion, and driving sales.
Banquets- Set-up, food presentation, serving, and cleanup while focusing on detail and quality
presentation and customer
service. training and coaching of the banquet staff.
Room Service- Service, quality, and hospitality are provided to guest. Regularly review house
counts, forecast and VIP list and
maintain the confidentiality of the hotel and its guests.
Conference- Co-Liaison with Public Safety, Emergency res ponders, facility staff, event
organizers, and custodial staff to ensure
effective and professional event management. Track and record hours spent on each event.
Educate club members and club
officers at meetings on expectations for club events.
Executive lounge- Oversee staff performance, train and coach staff to ensure a smooth
operation. Monitor staff punctuality
and grooming and guide as required. Ensure personal and food hygiene, as well as housekeeping
standards in the lounge food
service areas and kitchen are adhered to, as per the company and legal requirements.
Lobby Coffee Shop- Overseeing staff, monitoring the quality of coffee being served, and ensuring
that all sales are recorded accurately.
SSISTANT MANAGER
2006 - 2011
MISTER BAKER L.L.C
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest
standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customer’s needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI’s, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in
motivation and teamwork
Comply with all health and safety regulations
Counter check inventories with the cost controller
Instruct Managers, Supervisors, Head waiters on marketing (social media/ tele-calls / emails/
hand outs) to attract more customers.
Ensuring that patrons have pleasurable dines in experiences.
Resolving customer complaints, monitoring service times and managing reservations.
Managing behind the scenes to make sure that food and beverage service runs smoothly.
Ensuring profitable operations, achieve outlet business goals, accurately forecast business
demands, work with management to
develop & execute the marketing plan.
Ensuring the manning schedule is up to date, oversee regular preventative maintenance,
maintain outlet safety and sanitation
standards, and lead by example through a 'hands on' approach to motivate team members.
Managing team member performance, identify any training needs, develop and deliver the
required training for supervisors and
team members in an effective way to maximize guest satisfaction and develop team members
to enable them to achieve their
career goals.
Maintaining inventory creates drink and food menus, determine employees schedules, Ensure
bar is well-stocked and clean,
tracks customer behavior and sales, maintain budget and monitor costs, maintain drink recipe
documentation.
Overseeing planning for special events, appropriately delegating tasks to staff, including
bartenders and bar backs, and, insome
cases, bouncers, wait staff, and/or kitchen staff as well.
Selecting and purchasing liquor, other supplies while initiating and maintaining vendor
relationships.
Hiring, training, promoting and when necessary, disciplining or firing staff.
Uses point-of-sale tracking technology and bar and restaurant management platforms.
Business
