Restaurant Manager II
- Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company
- Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand’s food specifications
- Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis
- Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations
- Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them
- Greet customers when needed, guarantee them an excellent dinning experience and handle their complaints appropriately
- Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders
- Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget