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خلاصہ
An enthusiastic manager with drive, determination and a proven ability to ensure that a restaurant operates efficiently and profitably. Having a track record of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and also present a positive and fashionable image of the business. Extensive knowledge of the hospitality industry, it’s working practices, recruitment, pay, conditions of employment and diversity issues. Now looking for a new and challenging managerial position, one which will make best use of my existing skills and experience.
تجربہ
Assistant General Manager
Over all restaurants responsibility
Cafeteria Manger
Manages food service operations including staff supervision, food production and service, marketing and sanitation.
Monitors unit staff to assure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
Compile reports, bills, deposit slips and cash register reports.
Implements planned quality menus incorporating time-saving production techniques,
effective merchandising and nutrition education activiti
Plans production schedules and work assignments.
Internee
Ensure good hygiene and health and safety at all times.
Prepare ingredients for the team.
Measuring dish ingredients and portion sizes.
Helping with deliveries of stock.
Guest Relation Officer
Ensure and provide flawless, upscale, professional and high class guest service experiences.
Analyze customer feedback and provide strategic direction to continuously improve overall rating.
Respond to guests needs and anticipate their unstated ones.
Expect and react promptly to guests’ requirements and inquires.
Actively listen and resolve guests’ complaints.
Oversee and coordinate all arrivals and departures of special guests (VIPs, SAs etc)
Coordinate and manage communication between guests and staff and follow up to ensure complete service recovery.
Direct, coach and manage guest relations team to ensure all standards and operating procedures are adhered to
Attendant
Prepares the tables, laying out napkins and utensils, performing all other preparation tasks.
Handle the table bookings, direct customers to their tables, presenting menus, suggesting dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks.
Greet all guests and owners warmly with an appropriate greeting.
