translate翻訳ツール

機械翻訳のため、内容の正確性を保証するものではありません。
正確な翻訳を希望する場合はこちらからバイリンガルを探してください。
arrow_downward
タイトル
メッセージの内容
タイトル
メッセージの内容
確認
メッセージの内容
Loading..
 

メッセージで相談する

  • schedule ステータス:
    受注可能
  • 評価 :
  • 受注実績 : 0件
  • インド
  • お気に入り : 0件
スキル
コピーライティング
レビュー・口コミ執筆
広告・PR
人事・給与
データ入力
  • 最終ログイン : 2017-08-30
  • 登録日 : 2016-10-05

職歴

詳細

Henly Restaurant

Restaurant Manager

2015/10~

• Closing & opening of the restaurant.
• Recruiting & training staff.
• Supervising, appraising & retention of manpower.
• Asset & equipment maintenance.
• Managing budgets, maintaining statistical and financial records (Profit & Loss Management, Controlling Labor Cost & Food Cost).
• Planning, promoting and marketing the business.
• Planning menus (Menu Engineering) & Wastage control measures for food.
• Implementation of SOPs (Standard Operating Procedures) as per FSSAI & HACCP standards.
• Taking reservations, greeting and advising customers.
• Dealing with customer queries and complaints.
• Overseeing pricing and stock control (FIFO Inventory Management).
• Maximizing profitability and meeting sales targets (Up-selling & Cross selling menu items).
• Ensuring compliance with health and safety legislation.
• Negotiate arrangements with clients and suppliers for food supplies/catering needs.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives
• Making improvements to the running of the business and developing the restaurant.
• Closing & opening of the restaurant.
• Recruiting & training staff.
• Supervising, appraising & retention of manpower.
• Asset & equipment maintenance.
• Managing budgets, maintaining statistical and financial records (Profit & Loss Management, Controlling Labor Cost & Food Cost).
• Planning, promoting and marketing the business.
• Planning menus (Menu Engineering) & Wastage control measures for food.
• Implementation of SOPs (Standard Operating Procedures) as per FSSAI & HACCP standards.
• Taking reservations, greeting and advising customers.
• Dealing with customer queries and complaints.
• Overseeing pricing and stock control (FIFO Inventory Management).
• Maximizing profitability and meeting sales targets (Up-selling & Cross selling menu items).
• Ensuring compliance with health and safety legislation.
• Negotiate arrangements with clients and suppliers for food supplies/catering needs.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives
• Making improvements to the running of the business and developing the restaurant.

学歴

詳細

Humber College (Canada)

2012/09~ 2014/12

Post-graduation - Global Business Management