Restaurant Manager at The Hub Express (2021-08 – Present)
Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Design attractive menus
- Develop a relationship with regular customers
- Follow food and safety regulations
- Order food supplies for the kitchen
- Ensure that customers are satisfied with food and service
- Assist with marketing events
- Create restaurant policies
- Hire and train new restaurant staff
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Preserve excellent levels of internal and external customer service
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Identify customers' needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Establish targets, KPI's, schedules, policies and procedures
- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations
- Report on management regarding sales results and productivity
Restaurant Manager at Smokey Taxex Grill (2019-09 – 2020-08)
Oversaw manufacturing, purchasing, and sales departments while monitoring revenue margins and worker productivity
- Oversee manufacturing, purchasing, and sales departments
- Monitoring revenue margins and worker productivity
- Responsible for setting guidelines for personnel evaluations, recruitment, and advancement
- To work with the kitchen team to produce food for the unit to a high standard on a daily basis
- To ensure that areas under your control are cleaned as per the cleaning schedule
- To take responsibility for the daily paperwork with regards to ordering
- Assists in evaluating new recipes and products
Restaurant Manager at Munch Café by FUNCO (2018-06 – 2019-07)
Responsible for the delivery of annual business plan and five-year operating plan to generate positive cash flow
- A clear vision for the future
- Responsible for the delivery of the annual business plan and the five-year operating plan so that Operations generates positive cash flow available to be reinvested in the provision of high quality services to our customers
- Effective management and development of the operations team to ensure the delivery of the quality
- Helps out with the menu planning
Assistant Restaurant Manager at Arcadian Café (2016-03 – 2018-06)
Managed wide-ranging portfolio with knowledge of social care sector and regulatory framework
- Manage a wide-ranging portfolio, informed by a sound knowledge of the social care sector and the regulatory framework within which the sector is required to work
- Responsible for the management and positive development of a range of strategic and operational relationships external to the company, working with other agencies at strategic level, in support of mutually beneficial approaches to care
Shift Manager at Tenerife Café (2015-01 – 2016-02)
Oversaw daily operations for the business unit and coordinated key performance goals
- Oversee daily operations for the business unit
- Coordinate the development of key performance goals for functions and direct reports
- Engage in key or targeted customer activities
Waiter to Captain at Flatie's Hotel / Banera Restaurant EME (2013-02 – 2014-12)
Progressed from Waiter to Captain, ensuring high-quality service and proper order of dishes
- Ensure dinners are receiving high-quality service
- The day-to-day duties range from training all levels of servers
- Act with honesty and integrity at all times
- Overseeing the proper order and flow of dishes
- Make an active contribution to developing the service
- Informing staff about specials and food that is sold out
