Restaurant & Café Manager at Mysk Flowers and Restaurant (NYUAD) (2023-03 – Present)
Restaurant and Café Management
- Coordinate promotions of the team members, suggest improvements for the brand image and identify ways to reach new customers.
- Resolved complaints calmly and professionally to achieve positive customer outcomes.
- Monitored and maintained stock levels for maximized efficiency and minimizing waste.
- Completed accurate end-of-day financial routines for cash and card transactions.
- Leading by example in providing customers with attentive, professional restaurant service
- Planned staff rosters to meet customer demand whilst remaining under budget.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Sourced products locally for improved cost-efficiency and sustainability.
Café & Restaurant General Manager at The Common Room - The Muse Cafe (2021-11 – 2023-01)
Café and Restaurant General Management
- Ensure new incoming staff comply with company policies
- Controlling operational costs and finding ways to cut waste in all our outlets
- Carefully interviewed, selected, trained and supervised staff
- Organizing schedules and keeping track of employees working hours
- Interacting with guests to get feedback on product quality and service levels
- Ensuring all end of day cash outs are always completed correctly
- Making improvements in running and developing of the business
- Handling administration and paperwork
- Overseeing team performance and handling team conflicts accordingly
- Mastered POS system (FOODICS, QUICKBOOK)
- Plan and developed new guest loyalty applications
- Identified problems, sought repair or maintenance support to keep restaurant equipment operational.
Restaurant Manager at Squareone Restaurant LLC (2019-09 – 2021-11)
Restaurant Management
- Recruited and trained team members on customer service, F&B knowledge and upselling.
- Found and maintained good relations with wide range of suppliers.
- Track stock levels of food, supplies, equipment and oversee ordering as necessary.
- Proper inventory done every month-end.
- Consistently trained my team on upselling.
- Mastered POS system (Sapaad).
- Created weekly staff schedule to ensure appropriate staffing.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Restaurant Supervisor at The Coffee Club (2017-05 – 2019-08)
Restaurant Supervision
- Worked collaboratively with team to ensure all customer needs are met and restaurant standards of service are maintained.
- Maintained healthy guest relations.
- Mastered POS system (Maitre'd).
- Handled customer complaints in calls, emails and in person as well as reviews.
- Trained new staff on safety, food handling and customer service protocols
- Was in charge of training new service team members.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Maintained impressive 99% accuracy of Point of Sale (POS) system operation.
