Restaurant Manager at Asian and Indian Cuisine

Arabic,Middle Eastern Lebanese

DUTIES AND JOB RESPONSIBILTIES:Managing Restaurant Operations:• Purchasing, Receiving and Storing Procedures, • Managing Food production, Managing Beverage Production and service. Inventory Management.• Cash Management, Employee Scheduling and shift Plans.• Opening, Shift Change and Closing Procedures.Managing Sanitation and Food Safety:• Managing Foodservice Sanitation• Managing Restaurant SafetyManaging Exceptional Service:• Principles of Customer Relations• Preventing Customer Complaints• Handling Customer ComplainsManaging Marketing Efforts:• Marketing Promotions• Local Store Marketing• On-Going Marketing PlanManaging Costs:• Food Costs Control• Labor Costs Control• Consumables Costs ControlManaging Financials:• Profit & Loss Management• Petty cash Management & Cash Flow ManagementManaging Employees, Employee Selection, Training and Development:• Employee Administration Policies• Conducting Performance Appraisal• Managing Employee Relations• Hiring Recruiting, and Interview Process• Employee Orientation, Training and Development Providing Leadership:• Effective Communication • Team Building and Motivation

Managing Restaurant Operations:• Purchasing, Receiving and Storing Procedures, • Managing Food production, Managing Beverage Production and service. Inventory Management.• Cash Management, Employee Scheduling and shift Plans.• Opening, Shift Change and Closing Procedures.Managing Sanitation and Food Safety:• Managing Foodservice Sanitation• Managing Restaurant SafetyManaging Exceptional Service:• Principles of Customer Relations• Preventing Customer Complaints• Handling Customer ComplainsManaging Marketing Efforts:• Marketing Promotions• Local Store Marketing• On-Going Marketing PlanManaging Costs:• Food Costs Control• Labor Costs Control• Consumables Costs ControlManaging Financials:• Profit & Loss Management• Petty cash Management & Cash Flow ManagementManaging Employees, Employee Selection, Training and Development:• Employee Administration Policies• Conducting Performance Appraisal• Managing Employee Relations• Hiring, Recruiting, and Interview Process• Employee Orientation, Training and Development Providing Leadership:• Effective Communication • Team Building and Motivation

Business activities• Taking responsibility for the business performance of the restaurant.• Analyzing and planning restaurant sales levels and profitability.• Organizing marketing activities, such as promotional events and discount schemes.• Preparing reports at the end of the shift/week, including staff control, food control and sales.• Creating and executing plans for department sales, profit and staff development.• Setting budgets and/or agreeing them with senior management.• Planning and coordinating menus.• In charge of the Profit and Loss of the restaurant Front-of-house:• Coordinating the entire operation of the restaurant during scheduled shifts.• Managing staff and providing them with feedback.• Responding to customer complaints.• Ensuring that all employees adhere to the company's uniform standards.• Meeting and greeting customers and organizing table reservations.• Recruiting, training and motivating staff.• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.Housekeeping• Maintaining high standards of quality control, hygiene, and health and safety.• Checking stock levels and ordering supplies.• Preparing cash drawers and providing petty cash as required.• Helping in any area of the restaurant when circumstances dictate.