- Job Duties:
Manage all day-to-day restaurant operations with a focus on delivering a great guest experience; directing
and supporting all staff members; and managing all profit and loss revenue centers.
Identify new ways to increase revenue, drive sales and improve profitability.
Identify new ways to improve, streamline and polish our day-to-day operations, adjusting with current
trends, economical climate and clientele direction.
Coordinate with F&B department heads to ensure the proper direction of all Junoon F&B programs,
branding, standards and desired dinning experience.
Execute operations upholding established brand standards and vision in coordination with public relations
strategies.
- Identify high potential employees and managers to fill future openings.
Provide honest feedback, coaching and development to managers and staff.
Evaluate performance fairly and frequently and hold managers and staff accountable to results.
Create a safe, clean and discrimination-free environment for all managers, staff and guests by ensuring all
legal and company policies are met.
Complete all financial and personnel / payroll related administrative duties in and an accurate and timely
way, in accordance with company policies and procedures.
Manage the reservation book to maximize daily covers. Including clear communication and teamwork with
daytime reservationist in the effort of this goal.
In-service responsibilities of Matre D, Sommelier and floor management.
- This is considered a full time position with a commitment of 55-60 hours a week, and can have other
collateral duties of a much lesser nature.
- Monthly Inventory:
Input of all CGSE inventories to the CGSE Template.
- Reports To:
Director of Operations.
- Direct Reports:
All management FOH and BOH.
- Indirect Reports:
All floor and front desk staff.
All Kitchen and porter staff.
- 4+ years experience
Recruiter Name:Rupreet
Address:rupreetdatta@chefiica.com
Website:http://www.chefiica.com
Telephone:91-11-26850817
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