Restaurant Manager
Aura Hospitality
مجموع سنوات الخبرة :15 years, 10 أشهر
Monitoring all restaurant departments’ performance with respect to the restaurant budgets.
Consistently monitor quality of service, food and beverages to make sure all customers get the best experience.
Coordinate and monitoring daily front of the house and back of the house restaurant operations.
Respond efficiently and accurately to customers complains.
Regularly review product quality and research new vendors.
Estimate future needs for goods, kitchen utensils and cleaning products.
Ensure compliance with sanitation and safety regulation.
Control operation costs and identify measures to cut waste.
Train current and new employees on proper customer service practices.
Implement policies and protocols will maintain future restaurant operations.
Organizing special training courses for members and leaders such as team work, communication, cutting cost, fine presentation, etc……
Establishing food and beverage service team.
Determining production schedules and staff requirements.
Monitoring sanitation practices to ensure that employees follow standards and regulations.
Supervising and coordinating activities of employees engaged in food and beverage preparation
Identifying and delegating responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
Inspiring & motivating the team to achieve food to specification and therefore achieve sales and profits to cut the lost percentage.
Managing requisition orders and other supplies for the Whole house.
Creating new recipes and updating existing menu.
Demonstrating new working techniques and equipment to staff.
Inspecting supplies, equipment, and work procedure to ensure conformance to establish standards.
Availability to create a full work paper system for the entire house.
Recording production and operational data on specified forms.
Reporting a daily description and analysis of specific details.
Handling inventory, budgeting, staffing and food and beverage cost analysis.
Training staff & providing them with all information needed.
Checking the quantity and quality of received products.
Managing requisition orders and other supplies for the house using Microsoft Outlook and Micros Fidelio Materials Control Program.
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