G- Hospitality
G Hospitality
Total years of experience :9 years, 2 Months
• Understanding completely all policies, Procedures, Specifications, Guidelines & Training.
• Present menus, make specific recommendations and answer questions.
• To control all cashiering practices and to proceed to regular check on micros, during serving period, controlling item postings, covers discounts.
• To build up good guest relationships with regulars and new visitors to the restaurant.
• Ensure that all food & beverages are consistently prepared and served according to Restaurant’s Recipes
• Achieve Company Objectives in sales, service, Quality, Appearance of Facility and sanitation and cleanliness through Training of Employees and creating Positive, Productive working Environment.
• Preparing weekly schedules, based upon occupancy forecasts, to ensure appropriate staffing while maintaining payroll budget.
• Preparing reports at the end of the shift/week, including staff control, food control, P&L and sales.
• Creating and executing plans for department sales, profit and staff development.
• Ensure all the Equipment are kept clean and kept in excellent working condition through personal Inspection and by following the restaurant’s Preventive maintenance programs.
• Check standards of team members on personal hygiene and grooming.
• Ensure that par stock levels are correctly maintained and requisitions are completed to the set standards.
• Resolve customer complaints about food quality or service.
• Staff trainings & ensuring the company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Tallying the bill and CASHIERING/Foreign currency exchange and monitor micros in every transaction’s.
• Ensure that all food & beverages are consistently prepared and served according to Restaurant’s Recipes
• Achieve Company Objectives in sales, service, Quality, Appearance of Facility and sanitation and cleanliness through Training of Employees and creating Positive, Productive working Environment.
• Creating and executing plans for department sales, profit and staff development.
• Taking responsibility for the business performance of the restaurant. Coordinate the entire restaurant operation, including front-of-house and back-of-house.
• Pre-Opening the restaurant & bar from scratch- Sourcing for supply chain, negotiate & credit facilities prices, Micros set-up, recruitment, purchasing, setting up Sop’s, project management, HR structuring, Training, e.t.c
• Develop, Plan and carry out restaurant marketing, advertising and promotional activities and Campaigns.
• Analyzing and planning restaurant sales levels and profitability.
• Bar Management- Menu costing’s, setting PAR levels, estimate Alcoholic & Non -Alcoholic beverages consumption, forecast requirements, and maintain inventory, ordering & control costs and cut waste.
• Understanding completely all policies, Procedures, Specifications, Guidelines & Training.
• Present menus, make specific recommendations and answer questions.
• To control all cashiering practices and to proceed to regular check on micros, during serving period, controlling item postings, covers discounts.
• To build up good guest relationships with regulars and new visitors to the restaurant.
• Ensure that all food & beverages are consistently prepared and served according to Restaurant’s Recipes
• Achieve Company Objectives in sales, service, Quality, Appearance of Facility and sanitation and cleanliness through Training of Employees and creating Positive, Productive working Environment.
• Preparing weekly schedules, based upon occupancy forecasts, to ensure appropriate staffing while maintaining payroll budget.
• Preparing reports at the end of the shift/week, including staff control, food control, P&L and sales.
• Creating and executing plans for department sales, profit and staff development.
• Ensure all the Equipment are kept clean and kept in excellent working condition through personal Inspection and by following the restaurant’s Preventive maintenance programs.
• Check standards of team members on personal hygiene and grooming.
• Ensure that par stock levels are correctly maintained and requisitions are completed to the set standards.
• Resolve customer complaints about food quality or service.
• Staff trainings & ensuring the company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Maintaining service standards in accordance with established policies and procedures.
• Tallying the bill and CASHIERING/Foreign currency exchange and monitor micros in every transaction’s.
• Making sure all Food and Beverage are served to the highest standards of presentation.
• Stock Management
• Micros Knowledge /Micros Training
• Leadership & Decision Making
• Conduct daily Briefing of Subordinates & coordinating with Clients for the smooth operation conduct daily basis Training to the employees as per the training calendar.
• Inventory of Operations equipment’s and all the beverages in weekly / monthly basis
• Politely acknowledging, advising and informing guests waiting at the bar for a table.
• Strong knowledge of bar & Restaurant products and familiar with product offerings i.e. the menu, beverage on offer, wine list etc.
• Able to quickly and confidently communicate with guests to establish their needs.
• Knowledge and able to work in high end restaurants, bars / hospitality events.
• Serving alcoholic and non-alcoholic drinks to standards at the restaurant and club service
• To build up good guest relationships with regulars and new visitors to the restaurant.
• Assist the General Manager in achieving Food and Beverage and Restaurant/club goals.
• Training & Development / Responsible Alcohol service to all colleagues
• Maintains a working knowledge of relevant sections with the JG Food Hygiene SOP and assist the General Manager to ensure the standards are followed.
• Preparing weekly schedules, based upon occupancy forecasts, to ensure appropriate staffing while maintaining payroll budget.
• Maintaining service standards in accordance with established policies and procedures.
• Ensure all the Equipment are kept clean and kept in excellent working condition through personal Inspection and by following the restaurant’s Preventive maintenance programs.