Restaurant Operations Manager
- Hôtellerie - Restauration Providing hands-on support, direction and assistance to colleagues on all areas of their assigned duties ensuring highest levels of service and courtesy are provided to guests.
Ensuring that effective link is maintained between kitchen and service areas.
Developing and maintaining an elegantly appointed environment, with superior colleagues, dedicated to an attentive, distinctive experience for all dining periods.
Identifying departmental training needs and planning training activities to satisfy those needs.
Preparation of rooster & duty allocation of waiters, Bar Tenders, Guest Relations Executives and Food & Beverage Attendants.
Conducting team briefings and trainings as delegated by the Outlet Manager/assistant.
Observing daily conditions of all physical facilities and equipment in the outlets; making recommendations for corrections and improvements as needed