F&B Outlet Incharge
Ramee Regal Plaza hotel
Total years of experience :18 years, 8 Months
Responsibility
Report to General Manager
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI’s, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
Report on management regarding sales results and productivity Comply with all health and safety regulations
Key Functions:
1. Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection.
2. Managed different areas of restaurant operations such as customer relations, vendors’relations and inventory control.
3. Specialized in training and motivating new staff regarding their work and responsibilities.
4. Controlled the overall cash flow on a daily basis to meet the weekly expenditures.
5. Maintained accounting books regarding employee payroll and sales summaries of the Restaurant.
6. Helped in promoting business through social interaction in community events.
7. Estimated the daily food consumption and placed orders with suppliers accordingly - Ordered Utensils and contacted merchants regarding their supplies on a regular interval.
Staffing:
1. Hired staff for various departments according to skills required.
2. Trained new staff; delineated their responsibilities and restaurant work ethics.
3. Monitored cooking staff closely to ensure adherence to required standards in terms of quality
and safety.
4. Maintained a friendly environment for staff and customers.
5. Scheduled working hours of staff and rotation of shifts.
Selected Initiatives:
1. Assisted the customers in answering their queries regarding food quality and service.
2. Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by staff.
3. Created new menu formats keeping in mind customer preferences and upcoming varieties available.
4. Searched the market regarding new dishes and recipes or latest trends in restaurants that could help improve business.
1. Analyses and planned restaurant sales and profitability
2. Reported to F & B Manager in the absence of restaurant manager
3. Prepared reports at the end of the shift - staff control, food & Beverage control and sales
4. Estimated food consumption, placed orders with suppliers, and scheduled delivery of fresh
food & beverages
5. Gathering feedback from customers
6. Resolved customer complaints about food quality or service
7. Maintained high standards of quality control, hygiene, health and safety
8. Monitored and ensured that health and safety standards and liquor regulations are obeyed
9. Effectively monitored inventory, tracked staff schedules and pay and performed other record
Keeping
10. Arranged handyman for maintenance and repair of equipment and other services
11. Designed menu along with the chef on a daily basis, for special events or occasions, for groups
or parties
> Prepared alcohol or non alcohol beverages.
>Interact with customers, take order and serve snacks and drinks
> Assess customers needs and preferences and make recommendation
>Mix ingredients to prepare cocktails
> Plan and present bar menu
>Check customers identification and confirm it meets legal drinking age
>Restock and replenish bar inventory and supplies
>Stay guest focused and nurture an excellent guest experience
>Comply with all food and beverage regulation
1.Carrying plates of food on trays and serving guests
2.Set up for events by putting out tablecloths and place settings, arranging table placement and
setting up a buffet
3.Keep glasses filled; remove each round of plates and replenish utensils
4.Perform cleaning tasks and breakdown of service
5.Maintain high standards of safety and cleanliness
6.Adhere to grooming and appearance
in