Nationality: Any Arabic National, Any European National
• Floor Operations
» Manage all guests' comments and complaints, maintains personalized services to guests.
» Schedule staff duties according to forecasts and special needs.
» Brief the staff daily, discuss with them, inform them about any special events, sales targets, customer feedback etc...
» Check up the restaurant situation, set up, equipments and maintenance, and make sure of the proper appearance of the staff.
» Control store requisition.
» Assign and supervise all duties and responsibilities of staff, checking the furniture of the restaurant, music, lighting, temperature, electrical appliance.
» Maintain an accurate reservation system to advise the chef of the numbers of special requests and reservations.
» Assist in planning of new menus, promotions, marketing issues and concern, balance and monitor profit and loss statement report.
» Monitor the staff to ensure that policies and procedures are followed on matters like discipline, grievance handling, transfer, job description, etc...
» Organize training sessions on a regular basis, as well as on-the-job training liaising with Operations and Training Managers.
» Ensure that the staff is aware of and comply with fire, hygiene, health and safety regulations.
» Actively manage shift-to-shift from open to close & set daily goals.
» Constantly update system, suggest and implement new methods in order to be in line with the current trend.
» Overview the security system and money circulation.
» Supervise the opening and closing procedures of floor, bar, kitchen and delivery departments.
» Make sure that all legal documents and licenses are provided and renewed on time.
» Review the promos, voids and waste with the cost control
» Report and follow up everything related to the equipment and building maintenance.
» Report the state of operation, forecast of budget, the actual, achieved goals and the amendment in plans, if any, to the operation manager
• HR Operations
» Actively work to improve Team Retention by creating and maintaining a positive work environment
» Match tasks to talents and appropriately follows up with support when needed
» Develop plans and motivates team members to exceed restaurant profitability plans through delivery of customer satisfaction.
» Control the weekly schedule of floor, bar, kitchen and delivery departments.
» Set the annual leave program of the staff.
» Participate in interviewing and recruiting staff with the coordination of the operation head of department.
» Complete the staff appraisals twice per year and put an action plan for their career growth.
• Finance
» Manage the Profit/Loss, Food cost and Unit sales.
» Effectively control costs associated with food and beverage, labor, direct operating expenses, utilities, repairs and staff compensation.
» Monitor the daily revenue and expenses compared to the budget.
» Overview randomly the cost of products.
» Issue the gross sales report on daily basis.
» Go through the monthly P&L with the finance department and operation.
• Communication
» Communicate information to the entire team and show leadership in selling ideas, values, mission, vision and 'One Team, One Dream' concept.
» Provide direct, honest feedback to Team members regularly.
» Communicate with Guests using positive language.
» Meet on daily basis with team leaders and kitchen chef to discuss different issues and watch their productivity.
2+ years experience
Krishna Kariappa
k.kariappa@binhendi.com
• Floor Operations
» Manage all guests' comments and complaints, maintains personalized services to guests.
» Schedule staff duties according to forecasts and special needs.
» Brief the staff daily, discuss with them, inform them about any special events, sales targets, customer feedback etc...
» Check up the restaurant situation, set up, equipments and maintenance, and make sure of the proper appearance of the staff.
» Control store requisition.
» Assign and supervise all duties and responsibilities of staff, checking the furniture of the restaurant, music, lighting, temperature, electrical appliance.
» Maintain an accurate reservation system to advise the chef of the numbers of special requests and reservations.
» Assist in planning of new menus, promotions, marketing issues and concern, balance and monitor profit and loss statement report.
» Monitor the staff to ensure that policies and procedures are followed on matters like discipline, grievance handling, transfer, job description, etc...
» Organize training sessions on a regular basis, as well as on-the-job training liaising with Operations and Training Managers.
» Ensure that the staff is aware of and comply with fire, hygiene, health and safety regulations.
» Actively manage shift-to-shift from open to close & set daily goals.
» Constantly update system, suggest and implement new methods in order to be in line with the current trend.
» Overview the security system and money circulation.
» Supervise the opening and closing procedures of floor, bar, kitchen and delivery departments.
» Make sure that all legal documents and licenses are provided and renewed on time.
» Review the promos, voids and waste with the cost control
» Report and follow up everything related to the equipment and building maintenance.
» Report the state of operation, forecast of budget, the actual, achieved goals and the amendment in plans, if any, to the operation manager
• HR Operations
» Actively work to improve Team Retention by creating and maintaining a positive work environment
» Match tasks to talents and appropriately follows up with support when needed
» Develop plans and motivates team members to exceed restaurant profitability plans through delivery of customer satisfaction.
» Control the weekly schedule of floor, bar, kitchen and delivery departments.
» Set the annual leave program of the staff.
» Participate in interviewing and recruiting staff with the coordination of the operation head of department.
» Complete the staff appraisals twice per year and put an action plan for their career growth.
• Finance
» Manage the Profit/Loss, Food cost and Unit sales.
» Effectively control costs associated with food and beverage, labor, direct operating expenses, utilities, repairs and staff compensation.
» Monitor the daily revenue and expenses compared to the budget.
» Overview randomly the cost of products.
» Issue the gross sales report on daily basis.
» Go through the monthly P&L with the finance department and operation.
• Communication
» Communicate information to the entire team and show leadership in selling ideas, values, mission, vision and 'One Team, One Dream' concept.
» Provide direct, honest feedback to Team members regularly.
» Communicate with Guests using positive language.
» Meet on daily basis with team leaders and kitchen chef to discuss different issues and watch their productivity.
2+ years experience
Krishna Kariappa
k.kariappa@binhendi.com
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