Restaurant Manager PAUL Bakery & Restaurant
Azadea Group
Total des années d'expérience :16 years, 3 Mois
The Restaurant Manager is responsible for planning, organizing, directing and controlling the back and front of the house operations at the assigned restaurant. Key Responsibilities: -Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand’s food specifications -Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations -Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis -Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders -Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them -Greet customers when needed, guarantee them an excellent dinning experience and handle their complaints appropriately -Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget -Recruit, train, motivate and evaluates his/her 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
Responsible for assisting the Restaurant Manager in planning, organizing, directing, and controlling the operations of the restaurant. Key Responsibilities: -Assists the Restaurant Manager in operational efficiency -Interact with the guests to ensure good customer service and also increase food and beverage sales -Provides constant feedback on customer comments and also deal with customer complaints -Implement training for all team members in all aspects of service to improve the standards of the restaurant -Ensure team members are briefed daily -Sets staff work schedules and monitors staff performance at all times -Control inventory, monitors revenues and modifies procedures and prices -Ensure health and safety regulations are followed at all times in the restaurant -Negotiate arrangements with suppliers for food and other supplies -Perform related duties and special projects as assigned
- Participates in the closing and opening of the restaurant and guarantees the respect of norms and procedures - Greets guests, presents menus, takes orders, relays to kitchen and bar staff and serves customers - Deals with customers for bill’s payment - Supervises Waiters/Waitresses and delegates tasks - Participates in achieving the goals of the organization and the targets of the brand - Gives advice to customers and handles their complaints - Strictly follows up on the preparation techniques of the brand
- Passenger’s safety and comfort while on board
- Reporting anything strange behaving in such a way that could impede the safe operation of a flight
- Having good knowledge of company regulations and keeping their manuals up to date and in complete order
- Assist in incorporation new comers into the team and guide them
- Strong presence in the shop floor in order to monitor, motivate and
support the team
- To be the link between the team and the Line Manager
- To demonstrate product knowledge on all categories by coaching the sales team
- To introduce add on sales and achieve maximum sales potential
- To deal effectively with customer complaints by liaising with the Line Manager and Customer Services Manager when necessary
June 2013 : Bachelor in Business Administration at Art, Science And Technology University Of Lebanon with High Distinction