Winston Barretto

• Oversee all client’s restaurant activities and ensure compliance to all NextBite standards to increase overall sales and prepare reports accurately and within timeframe.
• Administer performance of all NextBite service staff, schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends
• Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.
• Manage all shifts for NextBite restaurant operations and schedule all process and always assist to resolve all complaints.
• Learn all aspects of the applications/solutions regarding its functionality and associated technologies.
• Provide functional support to Company’s sales team and partners in product demonstrations, customer needs analysis, and post‐sales implementation.
• Work with partners and potential customers to identify inefficiencies and value opportunities.
• Create solutions to customer needs and communicate those to internal developers for custom implementations and overall product enhancement.
• Assist in the development of customer and partner training programs.
• Project manages activities and projects to ensure proper functionality, documentation, and roll‐out procedures.
• Perform onsite training to customers and partners.
• Participate in ongoing customer support to ensure customer satisfaction and develop additional sales within the acquired base.
• Provide overall field feedback and summaries of requirements to Product Management for ongoing product development.
• Develop and optimize processes for the restaurants using our platform. These processes will range from onboarding, training, menu and price management, performance measurement, engagement, account management, or campaigns,
• Keep close and good relationships with partner restaurants, analyze their performance and encourage them to do better
• Analyze business metrics and take responsibility in improving them
• Manage stakeholders by building strong relationships and providing visibility to internal and external counterparts
• Take part in strategic decisions about local operations
• Help creating a fun, inclusive, fair, but results-driven culture
• Responsible to train and coach New Restaurant Staff
• Responsible for monitoring the performance of 80+ plus Upscale Restaurants in terms of APC, Overall Restaurant Sales, and Product performance.
• Set and maintain standards, and improved the overall performance of the operations department.
• Maintain and achieve KPIs given by the Operations Specialist or Ops Manager and also take preventive action in case of any loopholes or drop in performance.
• Managing multiple stores ensuring their operations run smoothly.
• Onboarding new clients and training their staff and managers on how to use the app.
• Full Installation of applications in restaurants and making them ready to use.
• Analyzing each restaurant’s performance i.e. Sales, Staff performance, Customer & Client feedback on the application, and menu optimization.
• Monitoring the application and giving feedback to the developers

• Produce and Communicate Technical Policies in the Food Division
• Review current processes and standards and implement improvements.
• Work with relevant departments and line managers to develop effective cascade platforms for new policies, processes, and standards.
• Create and maintain a database of policies, standards, and processes.
• Create regular activity reports and communicate with stakeholders.
• Offer support to CPF in developing processes and policies where relevant.
• Support key initiatives such as the Food Safety Begins with Me program, work with Learning Links and other teams to upload materials, and produce performance reports.
• Support the production and release of the quarterly QA Newsletter etc,
• Produce periodical executive and ops reports,
• support the deployment of Integrated Pest Management in Kuwait and other Key markets,
• Support in reviewing compliance and best practice standards.
• Production of monthly Brand CPM KPI reports
• Create and maintain a Brand QIP folder and an action tracker.
• Offer support to the Market Scorecard review process as required by creating league summaries.
• Create and maintain a best practice / effective solutions database on the basis of the root cause work carried out by the field team.
• Conducting training/alignment to operations, Training and Area Managers on how food audit should be done.
• Review and Draft changes of the company Food Safety Manual
• Perform and assist in food Safety Audits across all brands.
• Assist the FSC Managers in planning the Yearly and Quarterly Audits

- 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

* Assist the manager in organizing, planning and implementing the strategy.
* Coordinate operations.
* Ensure schedules and objectives are met.
* Supervise and motivate staff
* Monitor operating costs, budgets and resources
* Communicate with clients and evaluate their needs and specifications
* Create reports, analyze and interpret data
* Drive recruitment process and training & development
* Secure adherence to company’s policies and guidelines

〓 Anticipate Members’ needs and ensure that service meets/exceeds expectations to ensure a memorable and pleasant dining experience.
〓 Maintain communication with and supports the assistant and Branch Manager.
〓 Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety. Takes immediate action to correct any issues.
〓 Manage the guest reservation system.
〓 Receive and greets members and guests; assist with seating.
〓 Check tables throughout service times for Member satisfaction, resolve Member/guest complaints.
〓 In absence of the Manager serve as Manager on Duty (MOD) and handle opening or closing procedures.
〓 Supervise the dining room staff and maintain uniform service standards.
〓 Conduct daily line-up with dining room staff .
〓 Ensure side work is completed everyday and dining room supplies are stocked. Reports any supply shortages to the Manager.
〓 Review daily specials, stations and other applicable announcements.
〓 Train new-hires in service standards, menu items, use of Jonas system and up- selling.
〓 Train food service and bar staff on a continuous basis.
〓 Coordinates food service between kitchen and service staff.
〓 Act as initial contact for disciplinary actions. Assure that actions are consistent and accurate. Provides timely detailed account of any disciplinary issues to the Manager.
〓 Review daily and weekly functions with the Manager.
〓 Lead to achieve desired results in high quality service and experience for our Members and Guests..

To hit all financial targets.
•To lead the team on each shift and ensure the company service standards are upheld.
•Escort customers to their tables.
•Explain how various menu items are prepared, describing ingredients and cooking methods.
•Present menus to customers and answer questions about dishes and make recommendations.
•Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
•Serve food and/or beverages to customers; prepare and serve specialty dishes at tables.
•Check customers are enjoying their meals and take action to correct any problems.
•Work closely with other team members to ensure excellent service is provided to all customers.
•Take directions and guidance from managers.
•Prepare checks that itemise and total meal costs using the Micros Point of Sales system
•Stock service areas with supplies such as coffee, food, tableware, and linens.

•Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation

•Conduct regular training sessions with the assigned team in line with the departmental SOP’s

•Monitor duty schedules for the respective team

•Ensure the proper appearance and grooming of assigned employees

•Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours

•Handle the welcome of arriving guests and their seating through the hostess and take over, if she is not available

•Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being

•Familiar with the outlets menu, promotional activities and other relevant issues concerning the outlet and the hotel

•Contribute to meet and maximize the monthly revenue budget for the respective outlet.

• To be responsible and accountable for the operational running of their area of
responsibility. This will include managing a team of supervisors and full time and
casual staff.
• To ensure supervisors have clear achievable objectives in line with the department’s
Annual Plan and Long Term Aims set at Annual Staff Development Performance
Review and revised regularly.
• To recruit, develop, train and appraise staff as directed by the Deputy Hospitality
Operations Manager.
• To ensure that departmental strategy is disseminated to all staff in their area of
responsibility in liaison with the Deputy Hospitality Operations Manager.
• Work with other Grade 6s to plan cross departmental events and initiatives.
• Maintain effective communication within the team to include regional 1-1 meetings
with supervisors and minuted operational meetings fortnightly.
• Under the direction of the Deputy Hospitality Manager, manage performance through
conducting the initial investigation meetings under the capability, conduct and
absence policy.
To implement actions from action plans to ensure that the highest levels of customer
service are maintained in line with departmental KPIs and Customer Promise.
• To respond to customer feedback to ensure service recovery through clear direction
to supervisors.
• To train and empower staff in the team to resolve customer concerns with the least
amount of inconvenience.

• Greet customers and seat them according to their preferences
• Offer welcome drinks and beverages
• Fill water glasses and refill beverages
• Offer appetizers and alcoholic drinks
• Take orders and provide information about menu items
• Suggest menu items when requested by the customer
• Relay patrons’ orders to the kitchen
• Ensure that the order is prepared according to the menu
• Ensure order quality and quantity prior to serving
• Serve meals and side dishes
• Deliver food carts to designated areas
• Ensure that continued service is managed during the course of the meal
• Keep a constant eye on the table to gauge needs and fulfill them immediately
• Total customers’ check and take it to them
• Accept payment in cash and credit card
• Clear table and clean table tops
• Change table cloths and clear dishes and flatware
• Carry dishes and flatware to the kitchen
• Ensure that all tables replenished with eating dishes
• Collect menus at the end of the shift