Assistant Outlet Manager
Mövenpick Hotel Riyadh
Total des années d'expérience :16 years, 9 Mois
1- Pre-opening of a newly opened property
2- In-charge of All day dining restaurant
3- Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
4- Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
5- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
6- Meets restaurant financial objectives by forecasting requirements, by increasing sale and maintain guest satisfaction, implement new promotions based on the festive seasons and the restaurant concept.
1- As Assistant Outlet Manager responsible to achieve the optimum level of guest satisfaction and departmental profitability in an atmosphere of team work and high team work moral.
2- Set standard operation procedure for the Outlet as it is a pre-opening Hotel.
3- Conduct regular trainings session on a daily basis with the assigned team in line with the departmental S.O.P such as guest care, service standards, up-selling techniques, product knowledge, telephone manners, etc.
4- Prepare and issue duty schedules for the respective team.
5- Monitor service activities in the Outlet, aiming for highest possible customer satisfaction.
6- Work in close co-operation with Kitchen, Stewarding, Front Office, Cashiers as well as other departments.
7- Work towards the successful operation and Maintain a professional and friendly relationship with in-house guests, ensuring proper and prompt service to them
8- Ensure proper handling of equipment to minimize breakage and losses
1- implementing, and instilling the company policies, procedures, ethics.
2- handling customer complaints and queries;
3- devising and marketing promotional campaigns;
4- people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling
5- working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations.
6- ensuring high standards of customer service are maintained;
7- preparing reports and other performance analysis documentation;
8- reporting to and attending regular meetings with area managers
9- operational management: organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;
10- financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls.
11- establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programmes.
i work as a supervisor in the restaurants .i am responsible for running the operation from the beginning to the end