restaurant manager

• Keep records required by company policy regarding sanitation, and food subsidies when appropriate.
• Over all in charge in store operationsEnsure Food, Service, Cleanliness, store condition, Food safety and Processes are in placeEnsure People are well managed and trained.Ensure Cost management and profitabilityEnsure total customer satisfactionAchieve sales and NOI targetsEnsure that all Government regulatory requirements are complied
• Successfully promote and publicize the brand.
• Nurture a positive working environment and lead by example as a restaurant supervisor.

restaurant manager

• Handled more than 10 different restaurants on the island (e.g Asian, Oriental, and European Cuisine)
•  Coordinate the entire restaurant/hotel operation, including front-of-house and back-of-house.
• Deliver superior guest services and ensure absolute customer satisfaction.
• Respond efficiently to customer complaints.
• Appraise personnel’s performance and provide feedback to keep them upbeat and productive.
• Track compliance with sanitation and safety rules and regulations.
• Control costs and cut waste.

restaurant manager

• Restaurant Manager: responsible for overseeing staff on a daily basis. Train and maintain staff in proper steps of service. Ensure a pleasant customer experience.
• Schedule waitstaff/bar staff/host/busser/phone staff. Fill staffing needs in case of an employee shortage.
• Establish standards for personnel and customer experience.
• Repsonsible for collecting waitstaff/bar staff/delivery driver money nighlty, reconciling tills and making monetary deposits.
• Perform service tasks such as: serving/expediting food and or drinks to ensure timely efficient service.
• Responsible for weekly liquor orders/inventory.
• Schedule entertainment weekly during peak season.

restaurant manager

• Monitor compliance with health and fire regulations regarding food preparation and building maintenance.
• Hiring and training of bar, kitchen, server and security staff. 
• Organize and direct worker training programs, resolve personnel issues, hiring of staff, and evaluate employee performance.
• Taking payments for orders via cash payment and EFTPOs and receipting accordingly. 

restaurant manager

• Restaurant Manager:responsible for overseeing staff on a daily basis. Train and maintain proper steps of service with waitstaff/hosts/bussers
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.. Meet and greet customers and ensure a satisfactory dining experience.
• Promote and encourage a high level of customer service amongst employees.
• Deliver a high standard of service when dealing with products, sales, enquiries and catering for customer needs. 

restaurant manager

• Direct and undertake housekeeping activities such as maintaining store cleanliness and presentation.
• Implement in store marketing material.
• Ensure safety procedures are followed to prevent injury.
• Provide a safe work environment for employees and customers.

restaurant manager

• Managing the entire staff of the restaurant and coordinating their work
• Responsible for increasing the business of the restaurant
• Meeting and greeting customers and organize table reservations
• Recruiting, training and motivating staff

restaurant manager

• Recruitment/induction and training/development of employees.
• Creating and managing rosters/shifts.
• Preparing time sheets and dealing with employee pays.
• Ordering and checking quality of deliveries.
• Preparing required paperwork in relation to stock and sales.
• Manage cash and bank deposits.
• Perform inventory management and stock control including weekly stock take and reports.

restaurant manager

• Manage daily restaurant operations and making sure all staff are      executing their jobs properly.
• Hired and trained staff members on customer service skills, food and beverage knowledge, health and safety standards.
• Responsible for cash handling of everyday sales.
• Manage inventory control and supplier liaison.
• Managing prices of the dishes and bakery products.
• Conduct inspections in all areas of the restaurant before opening and closing.
• Scheduling kitchen crew and servers and prep for meetings.

restaurant manager

• Organized special events in restaurant, including receptions, promotions and corporate luncheons.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Reconciled cash and credit card transactions to maintain accurate records.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

restaurant manager

• Coordinate shifts to suit a wide variety of services.
• Led a team to ensure smooth services 
• Fast learner able to think on the stop to solve problems that arise 
• Great customer service skills with the ability to gain relationships with people to Further and greater business 

restaurant manager

• maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner while maintaining the ideal food cost target.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety. 
• Reviewing trends, identifying gaps, finding ways of closing gaps, assisting with quarterly budgets and breaking down targets into daily targets. 

restaurant manager

• Quickly identify problem situations and skillfully resolve them.
• Clearly and promptly communicated information to staff, such as large reservations or last minute menu changes.
• Assist in the help of the host, waitstaff and kitchen during exceptionally busy times.
• Supervised all areas of the restaurant so that it always looked clean and well-maintained.

restaurant manager(pic)/server

• Quickly recorded transactions in Aloha system to deliver prompt service.
• Developed and maintained positive working relationships with others.
• Demonstrated genuine hospitality while greeting guests.
• Sorted, soaked and washed silverware.
• Lead team Members.
• Certified Trainer.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

restaurant manager

• Inventory Control, Cost Control, Hiring and Training Employees, Customer Service
• Managing Daily, Fast Paced Operations 
• Implementation of New Accounting Information System and Fraud Detection
• Using Quickbooks to keep financials up to date

restaurant manager

• Ensure food quality and 100% customer satisfaction. 
• Finalize budgets & drive Channel sales to achieve the budgeted top line and bottom line 
• Responsible for all operational & financial controls for the assigned restaurant 
• Regularly review stock status and monitor timely and. Stock audits & reconciliations 
• Ensure that there Build, coach, develop and motivate the team to meet and exceed performance cross-training and back up plans for all the sub-processes within the team 
• Control P&L by following cash/control security procedures, maintaining inventory reports, and taking appropriate actions. 
• Ensure maintenance of equipment, facility, & grounds through the use of a Preventive Maintenance Plan based on company standards. 

restaurant manager (part time)

• Overseeing stock levels and Ordering supplies.
• Handling customer enquiries and complaints.
• Greeting and advising customers.
• Keeping statistical and financial records.
• Handling administration and paperwork.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.

restaurant manager

• Commercial awareness
• Good interpersonal skills
• Problem-solving skills
• Teamwork skills.

restaurant manager

• Pre-opening and opening “Al Marsa” restaurant at the hotel
• Manage the restaurant’s floor and bar daily operation
• Resolve guest complaints
• Restaurant and Bar inventory check
• Achieve customer satisfaction
• Organize staffs’ schedule
• Direct communication with the Assistant Food and Beverage manager

restaurant manager

•  Being highly visible and the face of this business.
•  Ensuring the correct use of cleaning materials and equipment.
• Supervising the shifts of kitchen, waiting and cleaning staff.
•  Recruiting, training, managing and developing a team.

restaurant manager

• Responsible for managing all the operations in restaurant- team handling, enhancing customer experience, profit maximisation, budgeting, resource allocation.
•  Liaisoning with the Head Chef and the Bar Manager for overall restaurant success. 
• Responsible for indenting for beverage and alcohol requirements and managing their inventory (stock taking). Also, responsible for managing inventory for glassware, cutlery and china-ware.
• Handled requisitions for indents and partnered with the manager for menu engineering and designing.
• End-to-end management of special events and private parties. 
• Ensured profit maximisation by keeping wastage and breakages in control by effectively monitoring them time to time.
• Ensured team compliance for guest service standards.

restaurant manager

• Assisting the Maitre D/ F&B Services Manager by delivering flawless dining experience with friendly and personal service, and serving as a role model to junior staff.
• Always provide immediate and undivided attention to pasengers complaints, promptly resolves issues that affect Dining/Buffet  operations and the passengers cruise experience and escalates to our Maitre D Hotel/F&B Services Manager as appropriate.
• Conducts orientation and training programs for all dining/ buffet department members as instructed by the Maitre D Hotel/ F&B Services Manager.
• Responsible for monitoring and leading the daily dining/buffet floor operations that include all front of the house areas, ensuring that the highest level of customer satisfaction is achieved by all employees and the cleanliness of the dining/buffet venues, opendeck area and alternative dining venues is maintained.
• Properly oversees staff to minimize breakage and loss; controls ineventory levels (silverware, linen, glassware and china) to ensure adequate supplies and manage well.
• Focuses on revenue and promotional beverage sale items and properly coaches staff to meet wine and beverage targets.

restaurant manager

•  Actively participated in ongoing customer service programs to build sales and rapport in the community. 
•  Carefully interviewed, selected, trained and supervised staff. 
•  Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant. 
•  Created fun team building activities to engage staff in up-selling to meet revenue targets. 
•  Skillfully interacted with external vendors to obtain the best quality in pricing and product. 
•  Correctly calculated inventory and ordered appropriate supplies. 

restaurant manager

• Elevated store’s guest-satisfaction index from 86% to 92% within two years; ensured the swift resolution of customer issues to preserve customer loyalty while complying with company policies.
• Engaged to deliver business management services to a high-volume, fast-paced restaurant including, recruitment, inductions, training and coaching, rostering, administration and accounting, OHS / HSE, customer service, and sales. 
• Trained over 220 staff across 27 locations to maintain the quality and consistency of meals produced by abiding by food safety principals, training staff on production procedures and leading by example. 
•  Ensured the business meets all workforce legislation re rostering and compliance with wage awards. 
• Prepared quarter budgets, scheduled expenses, analysed variances and performed corrective actions. 
• Ensured profitability by mitigating costs through managing wastage and variance, rostering to meet customer demand and training staff and management in upselling to maximise average sale value. 
• Implemented succession plans for long-term business success with each manager and crew trainer having individual development plans and a strong people development culture for the crew. 

restaurant manager

• Oversee managers and their staffs.
• Succession planning and management development.
• Traineeship program management and execution. 
• AAA results in Restaurant Operations Improvement Program (ROIP) in every graded head office visit during tenure. 
• Winner of “Team Leader” Award during Restaurant Leadership Practices Course 2007.
• Winner of “Peak at your Peak” NSW Sales Building competition 2007.

restaurant manager

• Making improvements to the running of the business and developing the restaurant. 
•  Managing administrative operations 
•  Building a network of vendors 
• Internal Communications

restaurant manager

• Analyzed and planned restaurant sales, levels and profitability.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Managed staff and provided them with feedback.
• Recruited, trained and motivated staff.
• Organized and supervised the shifts of kitchen and waiting staff.
• Maintaining high standards of quality control, hygiene, and health and safety.

restaurant manager

• Business Planning
• Production Control
• Service
• Food Safety
• People Practices
• Planned and Daily Maintenance
• Safety and Security

restaurant manager

• Removing empty bottles and used glasses from tables, and refilling and replacing glasses.
• Collecting payments for sales and operating point of sales machines and cash registers.
• Ensuring adherence to all WH&S and other policies and procedures.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives

restaurant manager

•  Manage and oversee the entire restaurant operation 
•  Ensuring guest satisfaction 
•  Plan and develop guest loyalty programs 
•  Organize and supervise shifts 
•  Estimate consumption, forecast requirements and maintain inventory 
•  Monitor operations and initiate corrective actions 
•  Audit inventory levels to ensure product availability, and order products as necessary