• 350pax floating restaurant 
• Cash Handling / Reconciliation of tills: I allocated tills to bar staff each day and was responsible for reconciling that till with each staff member at the close of business.
• Front Line Customer Service: As this was a floating restaurant, tickets were pre purchased before the boat left the harbour each day. I was the Manager on board to assist customers with all queries and issues, both during daily operation and during functions. 
• Staff Training: As we took on additional staff during peak periods, I was responsible for training both wait staff and bar staff on board. This is a fast paced environment and the unique part of training was adapting to the motions of the boat during service. 
• This position expanded my customer service skill set. Being located in Darling Harbour – I was able to further my customer service skills with both local and many international guests. 

• Assist in the building Aspect regarding Functionality of design for Fine Dining and Multi change Ala-carte 
• Equipment orders and Selection of Cutlery, Crockery, Glassware ordering for venue. 
• Create an in-depth wine list for whole venue to cater for fine dining restaurant that spreads across to the everyday bar and contains a Vintage cellar list. 
• Close workings with suppliers utilizing current relationships. 
• Constant training of staff and creating Weekly Product classes, along with Hotel Training Manual 
• Managing Staff Costs, Rosters and hire and Fire of Staff Members. 
• General running of restaurant and venue 

• Practise food handling procedures and food safety controls
• Supervise the work of Team members, projection planning, or schedules
• ordering stock and sock management
• supervise team members and ensure product quality is followed
• managing standards and procedure at work place
• Plan or implement material flow management systems to meet product requirements and projections
• Monitor and review new staff training to ensure that standards are met, guidelines are adhered to, and performances are of adequate quality..

• Spearheaded the restaurant from rank 194 to rank 1 on TripAdvisor
• Handled daily operations including rostering and training
• Responsible for maintaining the Guest Satisfaction Ratio of the Food & Beverage department at 92% – Done through customer engagement, continuous training related to situation handling
• Achieved budgeted revenue targets – Daily, Meal period wise and section wise targets were set

• Independently handled projects and customer concerns as well. 
• Helped to train waitstaff and kitchen staff on proper restaurant procedures. 
• Worked to ensure the maintenance of restaurant sanitation and compliance with all safety regulations. 
• Placed orders for necessary goods such as food, kitchen tools, and cleaning products. 
• Constantly made an effort to promote the restaurant name and mission in the local community and at related events. 

• 100 seat a la carte restaurant with 15 state of the art conference rooms, offering in room catering.
• In this position, I delivered a high level of customer service to University Academics and Government Departments. 
• Booking Coordination: I was responsible for all restaurant and conference bookings. Balancing an allowance of generous time for each booking with consideration for the rest of the day.
• Catering: Making sure all bookings were catered for all persons, as per any individual requests by the customer. I was also upselling restaurant parties to catered bookings where possible. 
• Staff Recruitment and Training: Due to the calibre of customers in the venue, there was a high standard of service to be considered during recruitment. I was responsible for recruiting all restaurant staff and I created training steps to assist new staff in providing an overall higher standard of service. 
• Cash Handling / Banking: I was responsible for all restaurant and bar tills being allocated to staff at the start of each shift and the reconciliation and balance of each till at the close of business. I reported all figures back to the business as required and worked closely with admin to improve figures where possible. 
• In this position, I was able to expand my creative side in Hospitality – working closely with the Chef to create and design menu’s at the start of each season. 

• Reporting to Food and Beverage Manager
• Weekly rosters and roster coster for service staff 
• Organise and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
• POS management 
• Event run sheets for restaurant functions 
• Maintaining standards through out the resort 

• balance service with costs to ensure profitability
• promote guest satisfaction to steady repeat business
• coach/ schedule servers to maximum levels of performance
• monitor BOG for consistent sanitation, food quality and presentation
• purchase/ control inventory with attention to budget guidelines
• Initiated three-month in-house customer service contest for busers, servers and hosts to effect continuous improvements in service scores.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.

• Count money, make bank deposits and reconcile.
• Plan menus and food utilization based on anticipated number of guests, popularity and costs.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements, social media
• Take dining reservations. or attendance at job fairs.
• Open and closing of establishment.
• Call-out meetings with staff.
• Marketing on Facebook.

• Serves as Opening Manager for new Restaurant and new Markets.
• Project specialist for New Restaurant Systems and new Initiatives
• Training Manager for Corporate partners and third party contractors.
• News Letter committee member and contributor.

•  Ensuring the highest standards of food and beverage service.
•  Keeping control of food and labour costs.
•  Ensuring Health & Safety and also hygiene procedures & standards are maintained.
•  Having an in-depth knowledge of all menus.
•  Responsible for recruiting, training & developing restaurant staff.
•  Monitoring sales and then writing informative reports for the restaurant owners.

• Weekly ordering of liquor and food.
• Weekly inventory of liquor and food.
• Reported to the general manager/managing partner. 
• Promote the brand in the local community through word-of-mouth and restaurant events.

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• 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.

• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment 

• Rostering. 
• Organise and supervise shifts
• Manage and lead staff
• Training and evaluate staff performance

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in the restaurant. 
• Set goals for sales as in beverage sales (non – alcoholic and alcoholic) and attentiveness. 
• Staff training on hotel’s standards and service
• Respond efficiently to customer questions and complaints

• maintaining the restaurant’s revenue profitability and quality goals.andwill ensure efficient restaurantoperation, as well as maintain high production, productivity, quality, and customer-service standards.
• Approve, reject, or coordinate the approval or rejection of lines of credit or commercial, real estate, or personal loans
• Direct communication with the assistant food and beverage manager
• Create, organize promotions and events for the restaurant

• Manage and oversee the entire restaurant operation
• Deliver superior guest services 
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Participate at local food events

• Manage the restaurant’s daily operation
• Achieve restaurant’s target, goals and objective
• Restaurant’s cost control
• Attend daily management briefing
• Organize daily staff briefing
• Submit daily report
• Daily revenue and cash Closing

• Coordinating daily restaurant management operations.
• Manage staff schedules and daily events against coverage requirement and budget constraints.
• Create reports on weekly, monthly and annual revenues and expenses.
• Appraise staff  performances and provide feedback to improve productivity.
• Direct report to Resort manager.

• Managing key customer relationships, developing multiple channels, optimizing sales- through a mix of online and offline sales 
• Building strong relationships with vendors, suppliers and distributors
• Assuring all outlets in the restaurant exceeded Health Department standards
• Participate in P & L planning and execution of budgets

• Help with anything that is needed; greeting guest, seating, take phone calls, expediting, operate cash register.
• Keep track on what materials are running low and record them for the next restock order.
• Interview individuals for a job opening and process hiring-related paperwork.
• Make sure everything goes smoothly on a days work 

• Manage the daily operations of a 5 million dollar a year, full-service restaurant and private dining facility
• Service Manager responsible for the consistent satisfaction of guests through face-to-face, telephone, and email contact
• Ensure all team members were executing our mission statement of 100% guest satisfaction, 100% of the time
• Input all invoices into Aspect Inventory Software
• Manage inventory counts on a weekly basis
• Engineer schedules for multiple team member posistions
• Responslible for daily opening and closing duties

• Investigate and resolve complaints regarding food quality, service. 
• Check stock levels, order supplies and prepare cash drawers and petty cash. 
• Responsible for Profit&Loss 
• Point of Contact for the employees and managers in the business unit 

• Manages entire day to day operations, recruitment and training of team.
• Budget and financial oversight.
• Stock Management. 
• Maintaining store P&L within the given budget in profitable manner.
• Sales forecasting & scheduling staff to match the forecast.
• Making sure of the customers to be our main priority .

• Organization Customer service Employee relations Retail sales Detail-oriented Customer-oriented Merchandising
• Cash handling expert
• Hospitality service expertise Stocking and replenishing Food sales and promotion Food and beverage pairings To-go order preparation Beverage preparation
• coordinate the operation of the restaurant during scheduled shifts 

• Always trying to give a good service to guests.
• Train new and current employees on proper customer service practices 
• Implement policies and protocols that will maintain future restaurant operations 
• analyses and plan restaurant sales levels and profitability 

• Manage restaurant’s good image and suggest ways to improve itts
• Manage the 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 

• 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 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 

• Direct, plan, or implement policies, objectives, or activities of the store  to ensure continuing operations, to maximize returns on investments, or to increase productivity.
• Prepare budgets for approval and created long term plans to achieve them.
• Implement corrective action plans to provide total customer satisfaction.
• Recruit staff members and oversee training and development.