- 11 Years & 5 Months
Jun 2010 to PresentBig Ben Eatery and BarRestaurant General Manager
Responsible for supervising the operations and seeing that customers have a good time.
Wine sales have increased during the past few years and the food service has also become more efficient. This has led to a drastic increase in profits. I look over the budgeting and inventory check reports. Ensuring that every food item is fresh and the kitchen meets the hygiene standards, is also my duty.
Recruitment, training and placement of staff is also my responibility. It has contributed to the success of the restaurant and bar.
Feb 2004 to May 20106 Years & 3 MonthsCuisine ParadisRestaurant Manager
Responsible for recruitment of staff and training them to deliver the best customer service. Managing the kitchen staff and exploring new tastes from around the world was also my responsibility.
Constant wor on budgeting and cost reduction, without compromising quality was my primary concern. Dropped kitchen expenses by 23%. My policies also resulted in profit increase of 45%.
It was my duty to supervise all dining hall and kitchen operations. I ensured that customers left the restaurant satisfied and happy.
LanguagesEnglish (UK)Native or Bilingual ProficiencyGermanLimited Working ProficiencyFrenchLimited Working Proficiency
- Customer Relations
- Leadership Qualities
- Rules and Regulations
- Staff Discipline
- Dining Hall Administration
- Ordering Inventory
- Stock Budgeting
- Revenue Expectations
- Seasonal Offer Planning
Restaurant recieved excellent reviews after change of menu and dining hall.
I recieved service award for leading the renovation project and introducing Foods of All Continents Buffet every weekend.
Attended a course for restauranteering in Paris. It was an experience that changed my career.
Attended course of bar and restaurant setting in Germany.