Restaurant Shift Manager
Independent food company
Abudhabi, United Arab Emirates
07.2018 - Current
- Oversee front of the house restaurant operation
- Ensure customer satisfaction
- Respond to customer complain tactfully and professionally
- Maintain quality control for all food served
- Analyze staff evaluation and feedback to improve the customer's experience
- Project future need for goods, kitchen supplies, and cleaning product order accordingly
- Oversee health code compliance and sanitation standards
- Look for ways to cut waste and decrease operation cost
- Generate weekly, monthly, and anual reports
- Train new employee and provide on going training for all staff
- Delivered tailored assistance to customers with disabilities.
- Offered friendly, efficient customer service and handled challenging situations with ease.
- Resolved conflicts and negotiated mutually beneficial agreements between parties.
- Increased revenue by upselling and recommending products.
- Managed teams by overseeing hiring, training and professional growth of employees.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Developed, implemented and communicated business plans to promote profitable food and beverage sales.
- Established safe and secure dining environment with strong sanitation standards.
- Analysed operations to improve restaurant efficiency and service levels.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
