Summary
Lead staff in the efficient and profitable operation of the restaurant while maintaining our reputation and culture.
Particular focus is required on the training, development and implementation of procedures as directed by the Restaurant Manager and to act as an effective link between senior management and the staff.
1. Supervise efficient working of departments and assigned shift, administer pre-meal meeting and rectify all service of staff.
2. Prepare schedule and handle inventory effectively.
3. Motivate, train and coach staff.
4. Monitor and manage guest complaints, ensure satisfaction and administer efficient follow up for same to receive feedback.
5. Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales.
6. Maintain and ensure compliance to established food quality and standards.
7. Manage workload and ensure effective working of restaurant activities and maintain excellent standards to meet operational expectations.
8. Train and instruct employees to ensure smooth transition in company.
9. Assist and provide training to staff members and offer motivations when necessary.
10. Coordinate with Restaurant Manager for everyday operation and maintain financial and administrative records.
11. Maintain personal records, schedules and reports for all employees.
12. Assist employee teams to provide excellent customer service.
13. Maintain proper sanitation, hygiene standards in the restaurant and maintain effective store presentation.
14. Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedures to increase productivity.
15. Go through the opening daily check-list upon every opening of the outlet.
16. Advise customers on food and beverage choices and upsell the items with the coordination of Head Chef.
17. Interact with customers to ensure all inquiries and complaints are handled promptly.
18. Tally total restaurant receipts and reconcile with sales.
19. Ensure cash management procedures are completed accurately.
20. Daily fifteen-minute briefing / training (twice a day; one for each shift) to entire restaurant staff.
21. Weekly Inventory count and report send to operations manager.
22. Monthly full inventory counts to be reported to operations manager.
23. Attending all weekly operations meeting
24. Check quality of deliveries and documentation.
25. Ensure correct storage of supplies.
26. Arrange for maintenance and repairs of equipment and services.
27. Keep the Restaurant Manager up to date with relevant issues in the store and get their input and advice where necessary.
28. Staff feedback is responded to immediately, constructively and documented accordingly.
29. The disciplining of staff is conducted in line with company disciplinary procedures and always with Restaurant Manager knowledge.
Job Details
| Posted Date: | 2018-03-11 |
| Job Location: | Al Farawaniyah, Kuwait |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
| Monthly Salary: | US $3,000 |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
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