Restaurant Manager
- Customer-centric, team-oriented restaurant General Manager with XX years of extensive experience in overseeing the dining area, and supervising food and beverage service staff in accordance with operating policies that he or she may help establish. Handling guest complaints in restaurants and maintaining budget and employee records, preparing payroll, paying bills, or monitoring bookkeeping records.
- Skilled in scheduling periodic food and beverage service staff meetings to ensure the correct interpretation of policies and obtain feedback from staff members. Checking the quality of deliveries of fresh food and baked goods, arranging for maintenance and repair of equipment, and other services.
- Capable of handling irate customers with a friendly/calm attitude. Ensuring product quality and great service. Flexible in dealing with changes/problems. Prioritizing tasks effectively to ensure the most important tasks are completed on time.
- Taking Ownership of issues or tasks and also giving detailed updates to the F&B manager and General Manager. Effectively identifying restaurant problems through reports and can ideate & execute to resolve the same. Proficient in using computer software to monitor inventory, track staff schedules, and pay, and perform other record-keeping tasks.
- Profit-driven restaurant manager with multi-outlet experience. Proven success leading startup, turnaround, and high-growth operations and strengths in building cohesive, top-performing, and customer-centric teams. High-energy F&B professional with a history of achieving record-setting P&L gains.
