- Coordination of work inside the restaurant in the exterior and interior of the restaurant on a daily basis
- Supervising the provision of distinguished service and increasing customer satisfaction
- Accurately deal with customer complaints and provide appropriate solutions
Regular review of production quality and improvement of sales volume
- Supervising employee appointments and scheduling breaks and vacations
- Evaluate employee performance and provide feedback to improve productivity
Follow up on the needs of tools and products for operations and report on requests periodically
- Supervising the application of health and safety rules and preventive measures
Improving the mental image of customers and providing suggestions to develop services and gain customer loyalty
Managing operational budgets and defining procedures to help reduce expenses
- Generate detailed reports periodically on revenues and expenses
- Supervising restaurant promotions and preparing various events
- Provide suggestions for different marketing methods such as offers, discounts and advertisements on social networks
Training new and existing employees to improve customer service
Implement plans and policies that maintain the restaurant's reputation and increase customer loyalty
Requirements:
Good knowledge in the field of food and beverage services
Ability to display different dishes and explain ingredients to customers
Excellent communication skills with the work team and with clients
Excellent financial management ability and operational budgeting
Proficiency in team management skills and employee motivation
Ability to work with computer programs for catering management
Proficiency with Microsoft Office programs
Good knowledge of negotiation and problem solving skills
