Train and supervise restaurant servers to give high standards of service in terms of time, quality and personalization.
Inspect table layouts in the station ensuring that they meet the standards set.
Check the ensure the serviceability
Maintain standard of food and beverage quality and guest service quality.
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
Establish systems which monitor the achievement of departmental goals.
Corporate guidelines to meet and exceed sales and financial goals and objectives.
Developing ways of categorizing the industry sectors.
Exploring the nature of the foodservice product
Identifying the nature of customer demand.
Analyzing the business environment in order to identify factors which may affect the success of a foodservice organization.
Identifying the legal framework in which the foodservice industry operates.
Setting organizational goals and objectives.
Setting standards for food and beverage operations.
Balancing customers service requirements with resource productivity.
Recommend and monitor a budget and plan for the year.
Lead, train and motivate a service team.
Conduct daily briefings ensuring two-way communication, training and policy information.
. I am confident that I possess these skills which will help me to perform the job efficiently and effectively. My goal is to transit my enthusiasm, creativity and experience into a position where I contribute to provide the strategic and tactical leadership critical to retaining and also increasing the customers for the organization. I am certain that my presence in your team will prove to be beneficial to your organization. As such I would welcome an opportunity to speak with you to evaluate your needs and share my ideas.