I am a Duty Manager for the Prince's Grant Lodge, Restaurant and Bar.

I see to the day to day functioning of the Half Way House of the Golf Course. Ensuring that the Half Way is sufficiently staffed and stocked. Ensuring that the staff are adequately trained in their departments to ensure excellent service is provided at all times and elso ensuring that the food produced is always fresh and of high quality. I control my stock levels with a detailed eye to ensure that I do not exceed my stock levels and ensure a healthy Food GP/Food Cost and to make sure that it is maintained.I liase with prospective clients who would want to host a function and ensure that all their requirements are met with utmost proffessionalism. I also ensure that all costings are done for various menus that I may offer and that the costings are fair and not excessive. I ensure that all administrative aspects of the business such as cash ups and GRN capturing are done and balanced according to Company procedures. I also do all my outsourcing for all stock products to ensure minimal spend and that the Company saves money as well as to maintain the Foodcost/Food GP.I ensure that the health and safety standards are met and that the kitchen is kept clean and maintained at all times as well as that the equipment is in good operating condition.

Benvenuti a Casa Bella...a unique way of experiencing Italian cuisine fine dining style... I was responsible for the day to day running of the restaurant. From Customer service and customer interaction to complaints handling.To also ensure that our customers were experiencing top level and satisfactory service from our waitrons. I had to ensure that all staffing rosters were updated weekly and that payrolls were submitted timeously to our office.I had to ensure that all procedure check sheets for FOH and BOH were completed and done timeously and correctly.I had to ensure that our food costing was done weekly and monthly and to also ensure that our food cost was at or below 39%. With my management team, I would hold weekly meetings to ensure the efficient running of the restaurant and to be able to empower them and to encourage them to ensure that all waitroning staff are suffiently trained according to Head Office Standards and requirements. I ensured that all tests from waitrons were updated and submitted to head office.I ensured that all administrative duties were completed eg Cash Ups etc and that all GRN's are captured correctly.

I was responsible for the day to day operations of the restaurant as a 2IC to the operator

I was responsible for the day to day operations of the coffee shop. I ensured that all our stock orders were placed timeously for the days trade. I ensured that all my staffing requirements were met by way of efficient staff rosters and time sheets in order to present an accurate payroll to the Employer. Ensured that all stock counts were done correctly and that all cash ups balanced.Ensured that all of our guests were happy and that all our waitrons were adequately trained to ensure superior customer satisfaction.

Ensuring waitrons are on form and performing their duties according to store procedures and ensuring a high level of service and cleanliness is maintained. Also to ensure that targets are met and the proper training for waitrons is given, also to encourage and motivate the waitrons. Ensuring cash ups are done on Pilot and all admin is up to date and that all stock counts are correct and GRN's are captured correctly.

Ensuring waitrons are on form and performing their duties according to store procedures and ensuring a high level of service and cleanliness is maintained. Also to ensure that targets are met and the proper training for waitrons is given,also to encourage and motivate the waitrons. Ensuring cash ups are done on Pilot and all admin is up to date for the store and head office.

General running of the store,ensuring waitrons are on form and performing their duties according to Mugg & Bean Standards. Ensuring a high level of service & cleanliness is maintained,targets are met and training is administered. Following opening and closing procedures.weekend foodcosting,cash-ups,purchasing,orders,ensuring store of the month criteria are met and submitted to H/O,liasing with customers,ensuring that waitrons/staff are getting the correct training.

General running of the store,following opening and closing procedures.weekend foodcosting,cash-ups,purchasing,orders,ensuring store of the month criteria are met and submitted to H/O,liasing with customers,ensuring that waitrons/staff are getting the correct training.Ensuring that Weekly management meetings are held to ensure that all managers are up to date with Promos and specials as well as they are informed of their duties for the day/Week.