Summary: Restaurant managers plan and direct the activities of places that serve food and beverages. They resolve customer complaints about food or service. In addition, and make sure that kitchen and dining areas are cleaned according to standards.
Duties and Responsibilities include but not limited to the following:
• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
• Resolve customer complaints about food quality or service.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
• Monitor actions of staff and customers to ensure that health and safety standards and food regulations are obeyed.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
• Monitor food preparation and methods.
• Identify and estimate quantities of foods, beverages, and supplies to be ordered.
• Maintain relationships with customers and staff.
• Update and use job-related knowledge.
• Schedule staff work hours and activities.
• Evaluate health and safety practices against standards.
• Organize, plan, and prioritize.
• Make decisions and solve problems concerning menus and staff.
• Judge the quality of food, preparation, and job applicants.
• Handle food, utensils, and bookkeeping materials.
• Monitor food preparation and cleaning methods.
• Guide, direct, and train staff.
• Coordinate the work and activities of staff.
• Communicate with customers, sales reps, and suppliers.
Job Details
| Date Posted: | 2014-04-27 |
| Job Location: | Kuwait |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants; Management |
Preferred Candidate
| Career Level: | Mid Career |
| Degree: | Certification / diploma |
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