Area Manager
VEVEY Company - Chocoville Restaurant
Total years of experience :15 years, 2 Months
• Communicate to all restaurant managers in the assigned area. Make sure that all managers have a clear understanding of their Target and are in the same business objective and direction.
• Set up restaurant management plan to ensure expense is in the budget or as planned.
• Monitor restaurant's performance and measure the achievement of target.
• Solve problems and provide proper direction to increase profits to the restaurants
• Define Sales Target of each assigned restaurant to ensure that all restaurants have clear target on a daily and monthly basis
• Communicate, monitor, and follow up to ensure implementation effectiveness of Marketing Program as well as execution of new products and other public relations program.
• Review sales every day and analyse sales trends.
• Identify restaurants that have negative sales gaps, and work with restaurant manager to identify action plan to close the gaps.
• Set up Manpower Plan at restaurant manager level.
• Recruit and select qualified restaurant manager based on restaurant needs
• Ensure that all team members are well trained and passed all training processes.
• Coach and develop leadership skills of restaurant managers and make sure that they can apply the knowledge and skills to enhance business performance.
• Monitor and maintain the highest level of Quality, Service, and Cleanliness. Q.S.C. standard to ensure customer satisfaction.
• Handle customer complaints and ensure issues or problems have been completely solved.
• Set up customer relationship network to build up the Brand and create awareness and customer loyalty in the located area
• Leads the restaurant team to maximize the sales.
• Provide excellent customer service and reducing costs.
• Keeps updated with restaurant’s P&L, focusing to achieve budget, depend on used system & Daily sales report.
• Briefs staff for daily operation.
• Responsible for the scheduling of staff, attendance, proper set up and ensure that good hygienic standards in service areas are always maintained.
• Checks up restaurant situations, set ups, equipment and maintenance.
• Controls store requisition.
• Solves daily operation problems with the daily training on the job.
• Assigns and supervises all duties and responsibilities of all staff.
• Maintains high standards of staff development.
• Ensures a proper, correct order taking to speed-up service and that guest getting a right order on his dishes.
• Actively participates in order taking, sales efforts, service and guest relations.
• Handles all complains generously, efficiently in dine-in & call Center.
• Evaluates the performance of each employee at least once a year. The results of these evaluations are then used as a basis for promotions, bonus and other benefits.
• Maintains a good communication between restaurant and kitchen
• Builds a disciplined, well harmonizing team, especially in view of:
Careful introduction of new employees.
Strict following of the general service requirements and basic service rules attached to this job description.
Strict following of service standards attached to this job description.
Strict following of closing and opening check lists attached to this job description (control).
Strict following of cleaning check lists attached to this job description (control).
Strict following of shift handover checklist. (Control & follow up).
Daily briefings of the shifts (early stage: pre and post briefings)
Efficient scheduling of all employees, & Station schedule daily.
Direct contact with suppliers.
Call Center:
• Work with other management team members to develop call center objectives, keeping profitability and efficiency in mind
• Lead team meetings and coach and motivate team members
• Hire, onboard and train call center personnel
• Analyze call center data and prepare reports for upper management.
• Evaluate staff effectiveness and performance annually or on an as-needed basis
• Work with call center representatives to solve problems like difficult calls from angry customers
• Collect and Analyze call center statistics and adjust processes to meet or exceed goals
• Hire, Train, and manage a team of call center representatives
• Create weekly reports.
• Loading & update the menu for multi-App (Talabat/ Minasaty).
• Arrange the duty of Drivers & shifts.
• General instruction to driver According to company Principle.
• Daily Check-up to Driver (Personal hygiene, Cars Cleaning).
• Ensures a proper, correct order taking to speed-up service and that guest getting a right order on his dishes.
• Actively participates in order taking, sales efforts, service and guest relations.
• Ensures a working discipline and a smooth team work between Kitchen & call Center.
• Special offer to be announce between Call Center & Talabat according to high sales locations.
March 2017 --- present Lucca Steak House (Jordan-Ksa-Egypt) Kuwait
Responsibilities:
• Assigns and supervises all duties and responsibilities of all staff.
• Assists in the planning of new menus, promotions and make training to staff to be professional
• Keeps updated with restaurant’s P&L, focusing to achieve budget.
• Be always updated with new of Market.
• Briefs staff for daily operation.
• Responsible for the scheduling of staff, attendance, proper set up and ensure that good hygienic standards in FOH/BOH are always maintained.
• Checks up restaurant situations, set ups, equipment and maintenance.
• Controls store requisition.
• Keep follow up all staff with HACCAP procedures maintain in the restaurant all the times.
• Monthly Branches Managers meeting:
New suggestion for new items, menu engineering, development plan,
Marketing plan with different countries, Solves problems, hiring strategies, company’s views.
• Direct Contact with all suppliers.
• Solves daily operation problems with the daily training on the job.
• Weekly Meeting with chef for (Menu development, solve complaint, strategies of training for new staff (kitchen, service).
• Delivery Strategy (Hot, raw Materials, Packaging).
• Catering: Planning of staff, Kitchen preparation, equipment
• Leads the restaurant team to maximize the sales.
• Provide excellent customer service and reducing costs.
• Keeps updated with restaurant’s P&L, focusing to achieve budget.
• Briefs staff for daily operation.
• Responsible for the scheduling of staff, attendance, proper set up and ensure that good hygienic standards in service areas are always maintained.
• Checks up restaurant situations, set ups, equipment and maintenance.
• Controls store requisition.
• Gives everything within his capacity to achieve the yearly budgets and goals set by the management.
• Solves daily operation problems with the daily training on the job.
• Assigns and supervises all duties and responsibilities of all staff.
• Assists in the planning of new menus, promotions and make training to staff to be professional.
• Coordinates with other outlets and personnel department for ensuring that policies and procedures are followed on matter like discipline, transfers, and job descriptions.
• Maintains high standards of staff development.
• Performs any other duties assigned by the Operations Manager.
• Informs F&B employees continuously on all promotion, specialties and other sales activities.
• Ensures a proper, correct order taking to speed-up service and that guest getting a right order on his dishes.
• Actively participates in order taking, sales efforts, service and guest relations.
• Handles all complains generously, efficiently and according to the Mövenpick Company principles.
• Ensures a working discipline and a smooth team work between service and other departments.
• Evaluates the performance of each employee at least once a year. The results of these evaluations are then used as a basis for promotions, bonus and other benefits.
• Maintains a good communication between restaurant and kitchen through the F&B manager.
• Builds a disciplined, well harmonizing team, especially in view of:
Careful introduction of new employees.
Strict following of the general service requirements and basic service rules attached to this job description.
Strict following of service standards attached to this job description.
Strict following of closing and opening check lists attached to this job description (control).
Strict following of cleaning check lists attached to this job description (control).
Strict following of shift handover checklist. (Control & follow up).
Daily briefings of the shifts (early stage: pre and post briefings)
Efficient scheduling of all employees, & Station schedule daily.
Human and professional development of his subordinates.
Beldani Restaurant:
Fine dining Restaurant (Lebanese Set Menu/ Seafood Set Menu/ A la carte order).
Responsibilities:
• Maintain and supervise Restaurant services.
• Supervise Restaurant staffs.
• Provides functional assistance and direction to the F&B operation as assigned.
• Co-ordinates functions and activities with hotel department heads and F&B department heads.
• Makes sure that every guest in the restaurant is being granted full attention,
reception and best possible care.
• Supports and maintains a good reputation of the hotel, with his friendly and courteous attitude.
• Makes sure that his/her employees are trained and follow the MP Rules, on job training is done daily.
• Maintains a good communication between restaurant and kitchen through the F&B manager.
• Control correspondences.
• Maintain Restaurant equipment.
• Control and train employees.
• Provide on the job and other training opportunities.
• Basically directing the daily operations of the restaurant.
• Provides leadership to ensure guests’ and employees’ satisfaction.
• Sustain acceptable level of day to day operations.
• Achieve company sales target.
• Handle inventory, customer service issues and prepare monthly sales report.
• Leads the restaurant team to maximize the sales.
• Provide excellent customer service and reducing costs.
• Keeps updated with restaurant’s P&L, focusing to achieve budget.
• Briefs staff for daily operation.
• Responsible for the scheduling of staff, attendance, proper set up and ensure that good hygienic standards in service areas are always maintained.
• Checks up restaurant situations, set ups, equipment and maintenance.
• Controls store requisition.
• Gives everything within his capacity to achieve the yearly budgets and goals set by the management.
• Solves daily operation problems with the daily training on the job.
• Assigns and supervises all duties and responsibilities of all staff.
• Assists in the planning of new menus, promotions and make training to staff to be professional.
• Coordinates with other outlets and personnel department for ensuring that policies and procedures are followed on matter like discipline, transfers, and job descriptions.
• Maintains high standards of staff development.
• Performs any other duties assigned by the Operations Manager.
• Informs F&B employees continuously on all promotion, specialties and other sales activities.
• Ensures a proper, correct order taking to speed-up service and that guest getting a right order on his dishes.
• Actively participates in order taking, sales efforts, service and guest relations.
• Handles all complains generously, efficiently and according to the Mövenpick Company principles.
• Ensures a working discipline and a smooth team work between service and other departments.
• Evaluates the performance of each employee at least once a year. The results of these evaluations are then used as a basis for promotions, bonus and other benefits.
• Maintains a good communication between restaurant and kitchen through the F&B manager.
• Builds a disciplined, well harmonizing team, especially in view of:
Careful introduction of new employees.
Strict following of the general service requirements and basic service rules attached to this job description.
Strict following of service standards attached to this job description.
Strict following of closing and opening check lists attached to this job description (control).
Strict following of cleaning check lists attached to this job description (control).
Strict following of shift handover checklist. (Control & follow up).
Daily briefings of the shifts (early stage: pre and post briefings)
Efficient scheduling of all employees, & Station schedule daily.
Human and professional development of his subordinates.