Restaurant Manager
Sunset
Total years of experience :5 years, 10 Months
1. Manage daily restaurant operations to achieve the goals.
2. Oversee employee work in restaurant to ensure compliance with company policies and food safety guidelines.
3. Complete restaurant opening and closing procedures and manage deposit.
4. Develop training programs for food handling that improves service.
5. Awarded top three servers for maintaining high sale, Google review top dessert sales.
6. Continually monitored restaurant for service, food cleanliness issue.
7. Train staffs on daily responsibilities, brand promotion and Guest’s service activities.
8. Communicating well and use strong interpersonal skills to establish positive relationship with internal & external guest.
9. Maintain an efficient program of scheduling to ensure a high standard of service with the use of Minimum man-hours.
10. Evaluate employee performance and develop individual development plans.
11. Maintain and instruct assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
12. Act immediately on all guest complaints to ensure that corrections are made when as soon as possible.
1. Manage daily operations of branch office to meet business goals.
2. Supervise and guide a team of professionals to maximize revenue.
3. Develop safe and positive work environment for staffs.
4. Ensure Guests satisfaction by delivering timely and quality services.
5. Develop strong working relationship with potential corporates for new business opportunities within the assigned area.
6. Analyze capital budget and expenses to find opportunities for cost-effectiveness and profitability.
7. Develop business plans for optimal use of resources and time.
8. Assist in interviewing, recruiting, and training staffs.
9. Develop marketing plans to achieve sales target and increase brand visibility within the assigned area.
10. Perform market research to study Guest’s behavior, latest trends and competitor activity.
11. Organize regular meetings with management to discuss about business updates, issues and opportunities.
12. Train staffs on daily responsibilities, brand promotion and Guest’s service activities.
13. Evaluate employee performance and develop individual development plans.
14. Evaluate existing business procedures and recommend improvements and address Guests issues and queries in accurate and timely manner.
1. Managing the F& B operations to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.
2. Adhere to local regulations concerning health and safety or other compliance requirements, as well as brand standards and local policies and procedures.
3. Control and analyze, on an on-going basis, the following:- Sales/Costs/Quality and presentation of food and beverage products / Service standard/Condition and cleanliness of facilities and equipment/Guest Satisfaction.
4. Planning and organizing successful Food and Beverage activities in the outlets.
5. Determining the minimum and maximum stocks of all food, beverage, material and equipment.
6. Establish and administer training programs within the outlet, including new employee orientation.
7. Communicating well and use strong interpersonal skills to establish positive relationship with internal & external guest.
8. Maintain an efficient program of scheduling to ensure a high standard of service with the use of Minimum man-hours.
9. Maintain and instruct assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
10. Act immediately on all guest feedback to ensure satisfaction.
11. Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
12. Continuously monitoring restaurant and took appropriate action to ensure food quality and service standards are followed.