hani ghaly

Responsible for the operation of the restaurant. Supervises and controls all activities and staff in accordance with established company standards, policies and procedures. Plans, organizes, directs and coordinates team members and resources of the restaurant in the best interests of the company to provide efficient, well-prepared, and profitable service of food, beverages and other products, and ensures the comfort of guests while maintaining a positive reputation of the establishment. Responsible for the business performance of the restaurant, as well as maintaining high standards of service, cleanliness, consistency, health and safety. As a key leadership position, it is fast-paced, and demanding combining strategic planning, organizational skills, dependability, professionalism, and day-to-day management activities.

* Responsible for day to day restaurant operation * Responsible for maintaining high level of customer service and satisfaction * Effectively delegate jobs and responsibilities to restaurant staff * Communicate with management across the company to ensure effective running of the business as well customer satisfaction * Work with management personnel to set targets and incentives to increase turnover and profitability of restaurant * Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance. * Supervise operation of restaurant to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. * Plan wine and drinks lists suited to the restaurant and its clientele. Monitor the purchasing of supplies and perform frequent checks to ensure consistent high quality of preparation and service. * Work with management personnel to plan and organise restaurant events