Develops and implements merchandising plans for all food & beverage locationsWorks with kitchen supervisor to establish of food preparationEnsures cleanliness/sanitation and general upkeep of all food and beverage venues and equipment and ensures safety of visitors and staff.Conducts daily food safety and cleanliness audits of all food and beverage venues.Recommends improvements and assists with the long term planning in the food and beverage operationsGuides and supports the F&B teams in the implementation and adherence of company’s standards and processesResponsible to manage, motivate, train and support team membersResponsible for quality assurance in F&B and culinary operationsDevelops standards, processes and tools to assist in delivering consistent F&B experienceCommunicates with and maintains a cooperative working relationships between food and beverage services and various internal/external entities Takes the necessary steps to be in compliance with any and all state, federal, local rules, regulations and/or laws.Implements sustainable practices in daily tasks whenever possible.Provides services that are above and beyond for customer satisfaction and retention.Manages day-to-day operations, monitors quality, and standards and meets the expectations of the customers on a daily basis.Supervises staffing levels to verify that guest service, operational needs, and financial objective are met.Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.Comprehends budgets, operating statements and payroll progress report.Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.Analyzes information and evaluates results to choose the best solution and solve problems.Performs other duties, as assigned, to meet business needs.Travel between sites to assist in ongoing operations including all training.

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standardsPreserve excellent levels of internal and external customer serviceDesign exceptional menus, purchase goods and continuously make necessary improvementsIdentify customers needs and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and appraising talented personnelEstablish targets, schedules, policies and proceduresProvide a two way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and safety regulationsReport on management regarding sales results and productivity

Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicated job expectations; planned, monitored, appraised, and reviewed job contributions; planned and reviewed compensation actions; enforced policies and procedures.Achieved restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; prepared and completed action plans; implemented production, productivity, quality, and customer-service standards; resolved problems; completed audits; identified trends; determined system improvements; implemented changes.Met restaurant financial objectives by forecasting requirements; prepared an annual budget; scheduled expenditures; analyzed variances; initiated corrective actions.Planned menus by consulting with chefs; estimated food costs and profits; adjusted menus.Controlled costs by reviewing portion control and quantities of preparation; minimized waste; ensured high quality of preparation.Maximized bar profitability by ensuring portion control; monitored accuracy of charges.Maintained safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.Maintained ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitored food presentation and service.Proficient in using computer software to monitor inventory, track staff schedules and pay, and performed other record keeping tasks.Proficient in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.Checked quality of deliveries of fresh food and baked goods; Met with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items; Arranged for maintenance and repair of equipment and other services.

Recruited, trained and supervised staff.Agreed and managed budgets.Planned menus.Ensured compliance with licensing, hygiene and health and safety legislation/guidelines.Promoted and marketed the business.Overseen stock levels.Ordered supplies.Produced staff rosters.Handled customer inquires and complaints.Taken reservations.Greeted and advised customers.Prepared and presented staffing/sales reports.Kept statistical and financial records.Assessed and improved profitability.Stetted targets.Handled administration and paperwork.Liaised with customers, employees, suppliers, licensing authorities, sales representatives etc.Made improvements to the running of the business and developed the restaurant.Achievements:Played an instrumental role in increasing quarterly profits and decreased the staff turnover.Recognized for impeccable service and implemented a comprehensive training program contributed to the success of restaurant.Managed a particularly irate customer by offering free meal coupons and placating him with calm and tact.

Identified and delegated responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.Effectively managed the restaurant in the absence of the Restaurant Manager.Implemented new company policies and procedures by developing plans and instructing staff.Provided direction to shift leaders, and staff to achieve restaurant goals.Consistently reviewed operations and staff to identify any problems, concerns, and opportunities for improvement.Provided coaching and feedback to managers and staff and assessed performance on an ongoing basis.Created a positive guest experience by delivering a high level of service and ensured all staff engaged guests to understand their needs and exceeded expectations.Managed the restaurant to meet or exceed standards in food quality, safety, and cleanliness.Solicit guest feedback to understand the needs and wants of customers.Trained and coached staff on guest services principles and practices.Followed the Restaurant policies and procedures, including those for cash handing and safety/security.Monitored and maintained the Micros POS System.Assisted in new menu implementation.Developed and implemented creative solutions to areas of improvement.Assisted in conducting staff and daily pre-shift meetings.Assisted in any areas of the restaurant when staffing constraints require.Identified employee weaknesses and retrained as necessary.Achievement:Promoted to Restaurant Manager position shortly after joining work owing to excellence in customer service provision and staff handling and training.Oversaw operations in a luxury dining setting.

Greets guests and presents them with the menu.Informs guests about the special items for the day and menu changes if any.Suggest food and beverages to the guest and also try to upsell.Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale ( POS ) system.Obtaining revenues, issuing receipts, accepting payments, returning the change. Performing basic cleaning tasks as needed or directed by supervisor. Filling in for absent staff as neededPunch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc.Communicate to the guest and provide assistance with their queries.Co - ordinate with the busperson, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.Server food and beverage to the guest as per the course of order.Observes guests and ensure their satisfaction with the food and service.Promptly respond to guest with any additional request.Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Prepare mixed drinks for service to your customers table. Properly open and pour wine at the tableside. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at the resort.Must have some familiarity with basic cooking skills.Assist buspersons with stocking and maintaing the resturant par stock levels and side station.Help other areas of the restaurant such as answering telephones and completing financial transactions.Print closing report and drop the cash with the front office / accounts department.Tally the Credit Card settlements for the day with the batch closing report from EDC machine.Close the shift on the POS termial.

Running day-to-day operation of F&B service.