As a manager responsible for maintaining the restaurant’s revenue, profitability and quality goals. and ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.and oversee the dining room, check-in with customers and balance seating capacity and lead by example and uplift our staff or team during busy moments in our fast-paced environment. Ultimately, I ensure our restaurant runs smoothly and customers have pleasant… Show more As a manager responsible for maintaining the restaurant’s revenue, profitability and quality goals. and ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.and oversee the dining room, check-in with customers and balance seating capacity and lead by example and uplift our staff or team during busy moments in our fast-paced environment. Ultimately, I ensure our restaurant runs smoothly and customers have pleasant dining experiences.- 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 - Organize and supervise shifts and scheduling for 25+employees.- Delegating work duties to individual staff members- 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- 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- Promote the brand in the local community through word-of-mouth and restaurant events- Recommend ways to reach a broader audience (e.g. discounts and social media )- Train new and current employees on proper customer service practices- Implement policies and protocols that will maintain future restaurant operations Show less

Managing a high-volume restaurant & improving all controllable Costs There by maximizing financial performance. Also, responsible for effectively developing, managing and leading the restaurant team to provide excellent service-Responsible for operating controlling inventory levels and costs, evaluating & training employees & managers, scheduling for 45+employees.- Responsible for all daily operations to include schedule creation in order to provide the highest customer service and… Show more Managing a high-volume restaurant & improving all controllable Costs There by maximizing financial performance. Also, responsible for effectively developing, managing and leading the restaurant team to provide excellent service-Responsible for operating controlling inventory levels and costs, evaluating & training employees & managers, scheduling for 45+employees.- Responsible for all daily operations to include schedule creation in order to provide the highest customer service and product available- Consistently control profits and losses by following company guidelines for labor and inventory management- Exceeded restaurant sales goals by 20%- Responsible for budget preparation, revenue management, monthly P&L reports, and daily bank deposits- I maintained on keeping food cost between 25-28 % and labor cost to 14% - Delivered business strategy and developed systems and procedures that improved the quality and efficiency of operations- Doing weekly ordering for bread and pastry and frozen item and following bar level - Ensuring Health & Safety and also hygiene procedures & standards are maintained- Responsible for recruiting, training & developing restaurant staff- Purchasing stock, supplies and negotiating best prices with trade suppliers- Communicating with the kitchen staff to ensure efficient food service- Ability to create a great atmosphere & be inspiration at host- Delegating work duties to individual staff members- Analyze and identify the factors that will help improve occupancy rates and control meal duration- Develop the skills that team members need to determine each stage of the customers dining experience Show less

Managing a high volume restaurant & improving all controllable coststhereby Maximizing financial performance. Also responsible for effectivelydeveloping, managing and leading the restaurant team to provideexcellent service.

Responsible for supervising a team and ensuring that duties arecompleted within strict timeframes. Developing a safe workingenvironment by adhering to all necessary health and safety requirementsand legislation.

Responsible for looking after guests and attending to their needs during their visit .Welcoming them to the restaurant, escorting them to their table and also informing them of any special offers or meals

You need to look no further than A Brand Promises to understand the importance of happy guests.A first Brand Promise is “Make Guests Happy, Do What’s Right.” Making guests happy is the mission of every Ruby Tuesday manager and team member. Every shift you must manage all the details of a guest’s experience to ensure they leave happy and are excited about returning. Upholding these Brand Promises in everything you do is part of the Ruby Way a Ruby Way is operation philosophy. To guarantee every… Show more You need to look no further than A Brand Promises to understand the importance of happy guests.A first Brand Promise is “Make Guests Happy, Do What’s Right.” Making guests happy is the mission of every Ruby Tuesday manager and team member. Every shift you must manage all the details of a guest’s experience to ensure they leave happy and are excited about returning. Upholding these Brand Promises in everything you do is part of the Ruby Way a Ruby Way is operation philosophy. To guarantee every guest’s experience in every restaurant you must be consistent in how you perform. Doing things the Ruby Way provides that consistency. You will notice the Ruby Way in every concept and process that is performed in the restaurants. You are expected to understand the Ruby Way and be able to explain the importance of it to your team You are responsible for producing a memorable dining experience for every guest that chooses to dine with Ruby Tuesday. With so many different types of guests, how do you and your team guarantee their experience? The only way to Make Guests Happy is to Do What’s Right Show less

In T.G.I.Fridays You learn all what You need to start in this field T.G.I.Fridays a Leadership, and there's a program to help you lead your Team and make sure your Guests are happy. The skills outlined in this program require practice. Some of the skills outlined in this program you will know while others may be new. The key is to be consistent and encompasses all areas of your restaurant. As you work through the program you will begin to see where you need to be to best support your Team and… Show more In T.G.I.Fridays You learn all what You need to start in this field T.G.I.Fridays a Leadership, and there's a program to help you lead your Team and make sure your Guests are happy. The skills outlined in this program require practice. Some of the skills outlined in this program you will know while others may be new. The key is to be consistent and encompasses all areas of your restaurant. As you work through the program you will begin to see where you need to be to best support your Team and Guests and T.G.I. Friday’s® Philosophies Show less

As a Head Waiter, I was responsible to provide professional service to our guests, I was Worked in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation, and Conduct regular training sessions with the assigned team in line with the departmental SOP’s and Monitor duty schedules for the respective team and Ensure the proper appearance and grooming of assigned employees and I Worked towards the timely set up of the assigned Food &… Show more As a Head Waiter, I was responsible to provide professional service to our guests, I was Worked in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation, and Conduct regular training sessions with the assigned team in line with the departmental SOP’s and Monitor duty schedules for the respective team and Ensure the proper appearance and grooming of assigned employees and I Worked towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours and I was Handled the welcome of arriving guests and their seating through the hostess and take over, if she is not available and I was Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being and Familiar with the outlets menu, promotional activities and other relevant issues concerning the outlet and Contribute to meet and maximize the monthly revenue budget for the respective outlet . Show less