Responsible for opening new branch at the city mall. Training new staff and keeping an eye on operations is my duty. I prepare budgets and make sure that all menu orders remain under budget.
The new restaurant offers and promotional programs are also supervised by me. I prepare employee reports including their performace and monthly holidays, daily routine details.
Responsible for reparing menu plans according to budget. Looking over the kitchen and hall staff. I was also responsible for training new staff in compliance with the restaurant policies of service and hospitality.
I was also responsible for preparing employee reports and performance details. All these details were shared with the manager.
Responsible for training staff according to the restaurant ethics and hospitality policy. Kitchen staff services and supervision of speedy operations was also my responsibility.
I looked after the budgeting and controlled expenditures so that the mechanism of the restaurant remains stable.
Restaurant passed all tests of hygiene, food quality and decoration.
Earned revenue of over $300,000 through seasonal menu offers.
Extended restaurants halls due to robust increase in popularity.
- Customer Relations
- Food variety
- Strategy and Policies
- Team Training
- Promotions and Offers
- Dining Area Management
- Budgeting and Finances
- Menu Planners
- Design and Decorations
- Budget Control
- Service Management
- Food and Beverage Selection