Sales Executive
restofair
Total des années d'expérience :16 years, 11 Mois
- In Charge of the daily Outlets operations. - Controlling Food & Beverage cost. - Coordinating between the outlets, managing and evaluating the teams. - Participating in menu compositions and products development. - Preparing Food Safety Audit. - Preparing All the SOP’s for the Restaurants. - Monitoring all financial aspects of the department in terms of budgeting, direct and indirect cost, P&L statement. - Maintaining safe, secure and healthy facility environment by establishing, following and enforcing sanitation standards and procedures; complying with health and legal regulations. - Accomplishing human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff management. - Planning, monitoring, appraising, and reviewing job contributions and compensation actions. - Enforcing company’s policies and procedures.
Coordinate daily Front of the House and Back of the House restaurant operations. - Deliver superior service and maximize customer satisfaction. - Respond 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. - Estimate future needs for goods, kitchen utensils and cleaning products. - Ensure compliance with sanitation and safety regulations. - Manage 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 and annual revenues and expenses. - Recommend ways to reach a broader audience (e.g. discounts and social media ads). - Train new and current employees on proper customer service practices. - Implement policies and protocols that will maintain future restaurant operations.
Greet guests upon arrival, check them in and provide them with any information they need. - Audit and balance reports from the day shifts. - Schedule guest wake-up calls and reservations for the following day. - Verify that all EOD work has been performed by other departments. - Respond to guest inquiries, concerns and complaints as needed.
Responsible for making the function space visually appealing and presenting the menu offering for the event. - Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. - Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned. - Responsible for consistently implementing the service standards and operating procedures in the banquet and catering service. - Guide the Banquet servers in set up of tables and place settings. - Resolve staff and customer concerns quickly and efficiently. - Co-ordinate with the Kitchen and housekeeping department. - Assist the Banquet Manager with scheduling, training and performance management. - Assist and support the Conference Services Manager to provide excellent guest service. - Organize Transportation of food and equipment to offsite catering events. - Responsible for monthly inventory, consumption spreadsheet and banquet staff labors. - Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.
Create an inspiring team environment with an open communication culture. - Set clear team goals. - Delegate tasks and set deadlines. - Oversee day-to-day operation. - Monitor team performance and report on metrics. - Motivate team members. - Discover training needs and provide coaching. - Listen to team member’s feedback and resolve any issues or conflicts. - Recognize high performance and reward accomplishments. - Encourage creativity and risk-taking. - Suggest and organize team building activities. ⁸
