• Handle various events and preopening of outlets.• Organize and supervise shifts.• 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 the restaurant's good image and suggest ways to improve it.• Control operational costs and identify measures to cut waste and expenses.• Create detailed reports on weekly, monthly, and annual revenues and expenses.• Train new and current employees on proper customer service practices.• Implement policies and protocols that will maintain future restaurant operations.• Provide staff targets, and follow-up results and motivate team members to aim higher.•Review staffing levels to ensure that guest service and operational needs are met.• Enhancing guest experience and handling opportunities.•Review financial reports and statements to determine how Food and Beverage is performing against budget.

- Pre-opening Manager of the restaurant.-Responsible for work quality and guest satisfaction.-Evaluating suggestions and feedback from guests. - Hire, train and supervise outlet staff with proper discipline.-Anticipate in advance all materials and supplies and ensure their availability.-Controle the usage of food and beverage items.-Ensure the appropriate usage of equipment, tools, and service equipment.-Onboarding aggregator.-Coordinate and maintain all relevant documents for ADFCA.

Recruiting, training, and supervising staff, agreeing and managing budgetsAssist the Area Manager in planning, forecasting, and budgeting the revenues and costs for the Restaurants.Staffing and scheduling of the department and allocation of duties.Developing systems and procedures that achieve higher cost efficiency and guest satisfaction.Facilitate learning and development for all the team members of the department. Performance appraisal/ Management of the staff in the department. Operational Supervise and direct the daily activities of the outlet.Ensure through regular monitoring of reviews and feedback, prompt, efficient, and accurate service to all guests. Conduct regular meetings with the Kitchen and Service managers and supervisors and constantly monitor guest complaints, compliments, and suggestions. Planning and organizing food festivals and developing guest loyalty and retention programs. Review the monthly profit and loss statement for various outlets.Agreeing to implement the approved budget, monitoring revenue and costs on a daily basis with corrective action.Maximize F&B profitability by implementing cost containment strategies for all the outlets. Conduct refresher-training programs for the staff and guide the new members of the department. Maintain regular contact with corporate and individual customers, and build strong relationships with them. Curious about local, national and international best practices/trends in food service, interior design, technology, and entertainment in F&B. Ensure that safety practices are followed in all areas of work.

Plan and organize daily operations and achieve the targets.Provide proper guidance and keep up the standard of service all the time.Achieves maximum revenue and profit in line with budgeted and forecasted projections.Conducts team briefings, meetings and training.Ensures that all colleagues adhere to all food hygiene regulations and procedures.

Plan organize and supervise the entire process under the guidance of the Outlet Manager.Provides hands-on support to the line colleagues to ensure the outlet's consistent service. Achieves maximum revenue generation and profit in line with budgeted and forecaster projections. Conducts team briefings, meetings, and training on Hallmarks and guiding principlesIn charge of food hygiene regulations and procedures.

Developing and implementation of service standards and guidelinesBar training programs implementation and roster in- charge.Monitoring process in daily operations and adhere to company policy.Ensures that all bar colleagues adhere to all food & beverage hygiene regulations and procedures.

Familiar with the company, internal policies and safety procedures. Responsible for making the guests satisfied with the products and services provide by the Management. Assist the Team Supervisors and team members in daily operations. To exceed the expectations of them by a pro-activity and professional touch in service. Attending weekly training sessions i.e. Brand standard training, Bar & Cocktail training, Mock Services, Standard Operation Training, Micros POS training, Coffee & Tea Training etc.