Set and implement FOH & BOH manual . pre-opening head for the Brand . To set SOPs for their entire operations, starting from purchase till P & L creation after conducting a comprehensive GAP analysis study.• Staff training on soft skill training & competency, enhancing hospitality behavior which would have direct effect on sales• Action plan to improve sales under the current market condition and cost reduction• Create, generate and train all the management staff .• Train the all staffs on personal hygiene and grooming• Training on Food Safety norms with respect to current conditions.Responsible for running the restaurant's operations, including product quality, staffing, customer satisfaction, financial performance, security, and hygiene.Trained in food safety and handling.Supervised a diverse team of people in a fast-paced, high-volume environment.Focused on producing quality food and providing excellent customer service.Forecasting and organizing the staff rotas and ensuring that they are adhered to.To assist in conducting monthly inventory checks on all operating equipment and supplies.To assist in controlling the requisitioning, storage, and careful use of all operating equipment and supplies.To conduct daily pre-shift briefings to employees on preparation, service, and menu

An enthusiastic manager with drive, determination and a proven ability to ensurethat a restaurant operates efficiently and profitably. Having a track record ofmaximizing guest satisfaction and profitability whilst maintaining high standardsof food and service and also present a positive and fashionable image of thebusiness. Extensive knowledge of the hospitality industry, it’s working practices,recruitment, pay, conditions of employment and diversity issues.

Responsible for running the restaurants operations, including product quality, staffing, customer satisfaction, financial performance, security and hygiene.Trained in food safety and handling.Supervised a diverse team of people in a fast-paced, high volume environment.Focused on producing quality food and providing excellent customer service.Forecasting and organizing the staff rotas and ensuring that they are adhered to.To assist in conducting monthly inventory checks on all operating equipment and supplies.To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.To conduct daily pre-shift briefings to employees on preparation, service and menu. See less

• Assist the Restaurant Manager in Interviewing, selecting, training, supervising,counseling and disciplining outlet staff.• Supervising the floor during meal periods to ensure that all Capella standards andsteps of service are met through all guests interactions.• Ensuring that checklists, requisitions and proper opening and closing functions arebeing completed each shift.• Communicate effectively, both verbally and in writing, to provide clear direction tothe staff.• Observe performance and encourage improvement where necessary.• Ensure staffing levels for all outlets are accurate based on hotel and outlet businesslevels. Organize and conduct pre-shift and departmental meetings communicatingpertinent information to the staff, such as house count and menu changes.• Communicate with guests and employees using a positive and clear speaking voice,listen to and understand requests, respond with appropriate actions and provideaccurate information.• Remain calm and alert, especially during emergency situation and/or heavy hotelactivity, serving as a role model for the staff and other hotel employees.

Take orders and serve food and beverages to patrons at tables in dining establishment. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Communicate with customers to resolve complaints or ensure satisfaction.

Oversee all front and back of the house restaurant operationsEnsure customer satisfaction through promoting excellent serviceRespond to customer complaints tactfully and professionallyMaintain quality control for all food servedAnalyze staff evaluations and feedback to improve the customer’s experienceProject future needs for goods, kitchen supplies, and cleaning products; order accordinglyOversee health code compliance and sanitation standardsLook for ways to cut waste and decrease operational costsGenerate weekly, monthly, and annual reportsTrain new employees and provide ongoing training for all staffAttend quarterly P&L meetings

Take orders and serve food and beverages to patrons at tables in dining establishment. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Communicate with customers to resolve complaints or ensure satisfaction.