日本と海外をつなぐクラウドソーシング

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.