The position would be responsible for:
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems.
Meets restaurant financial objectives by forecasting requirements; preparing an annual budget.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
The desired candidate profile will be Any Graduate/PG Candidate with Min. 7+yrs. exp. in Restaurant/QSR Operations. The candidate with Africa exposure would be highly preferred. The candidate with only Restaurant & QSR exp. would be preferred
Stuti Trivedi / Mansi Jani
marketing3@uhr.co.in / mktjobs2@uhr.co.in
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems.
Meets restaurant financial objectives by forecasting requirements; preparing an annual budget.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
The desired candidate profile will be Any Graduate/PG Candidate with Min. 7+yrs. exp. in Restaurant/QSR Operations. The candidate with Africa exposure would be highly preferred. The candidate with only Restaurant & QSR exp. would be preferred
Stuti Trivedi / Mansi Jani
marketing3@uhr.co.in / mktjobs2@uhr.co.in
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