EDWARD MENSAH
Dubai,DU
Summary
Experienced with managing restaurant operations and ensuring customer satisfaction through effective team leadership. Utilizes strategic planning and problem-solving to maintain high standards of service and operations. Track record of fostering team collaboration and achieving consistent results.
Diligent with strong background in overseeing restaurant operations and enhancing customer satisfaction. Successfully managed teams to ensure smooth daily operations and exceptional service. Demonstrated leadership and problem-solving skills in high-pressure environments.
Restaurant management professional with solid history of improving operational efficiency and delivering outstanding customer experiences. Proven ability to lead and motivate teams, adapt to changing circumstances, and meet business goals. Known for excellent communication skills and commitment to quality.
Sharp Assistant Restaurant Manager focused on increasing patronage and boosting revenues. Offering exemplary food safety skills and team development skills.
Bilingual Assistant Restaurant Manager accustomed to supervising high-volume environments and alleviating process issues. Highly effective working with people from all walks of life. Extensive knowledge of [Area of expertise].
Professional with strong background in restaurant management. Demonstrates exceptional leadership in team collaboration and adaptability to evolving circumstances. Adept at maintaining high operational standards, streamlining processes, and ensuring customer satisfaction. Skilled in staff training, inventory management, and problem-solving to drive results.
Overview
6
6
years of professional experience
Work History
Assistant Restaurant General Manager
ARABIAN TEE HOUSE
10.2019 - Current
- Supported daily restaurant operations, ensuring smooth service and customer satisfaction.
- Assisted in training new staff on operational procedures and customer service standards.
- Maintained cleanliness and organization of dining areas to enhance guest experience.
- Monitored inventory levels and assisted with ordering supplies to meet demand.
- Collaborated with kitchen staff to ensure timely food preparation and delivery.
- Implemented feedback mechanisms to gather customer insights for service improvement.
- Utilized point-of-sale systems for accurate order processing and cash handling.
- Contributed to team meetings by sharing observations for operational efficiency enhancements.
- Improved customer satisfaction by addressing and resolving customer complaints promptly and professionally.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Implemented cross-training initiatives among team members which increased flexibility in staffing and improved overall service delivery.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Optimized table turnover rates by training staff on efficient service techniques and refining seating arrangements for peak hours.
- Maintained a clean and inviting atmosphere within the restaurant by implementing strict cleanliness standards for both staff members and the dining area itself.
- Streamlined operations by implementing efficient staff scheduling, reducing labor costs while maintaining service quality.
- Managed financial responsibilities including budget development, cost control measures, and revenue tracking.
- Established rapport with regular customers through personalized service experiences, encouraging loyalty visits and positive word-of-mouth referrals from satisfied guests.
- Collaborated with General Manager to develop strategic plans for business growth in alignment with company objectives.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Facilitated effective communication between front-of-house and back-of-house teams, fostering a collaborative work environment that led to smoother operations.
- Coordinated private events, working closely with clients to ensure their vision was executed flawlessly while maximizing profitability for the restaurant.
- Evaluated employee performance using established metrics during regular evaluations, identifying opportunities for professional growth or necessary corrective action when warranted.
- Boosted employee morale through recognition programs, leading to higher retention rates and improved teamwork.
- Increased sales with targeted marketing promotions and event planning for special occasions.
- Oversaw vendor relationships to ensure timely deliveries of high-quality products at competitive prices.
- Recruited top talent for open positions, conducting thorough interviews to select candidates who met skill requirements and cultural fit.
- Ensured compliance with health and safety regulations by regularly inspecting the facility, equipment, and staff practices.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Completed inventory purchases and oversaw shipment processing.
- Reduced food waste by closely monitoring inventory levels, ordering supplies as needed, and adjusting menus accordingly.
- Enhanced team performance by providing regular coaching and feedback to employees.
- Monitored industry trends, adjusting business strategies as necessary to remain competitive in a constantly evolving market.
Education
Master of Arts - Business Administration
UNIVERSITY OF EDUCATION, WINEBA
GHANA09-2019
Skills
- Guest satisfaction tracking
- Operational efficiency
- Sanitation standards
- Recruitment and hiring
- Food safety compliance
- Scheduling coordination
- Menu development
- POS system
- Labor cost control
- Employee retention
- Waste reduction
- Health code compliance
- Facility maintenance
- Social media promotion
- Menu pricing
- Customer assistance
- Training and mentoring
- Staff training and development
- Guest relations
- Opening and closing procedures
- Inventory control
- Budgeting and financial management
- Interpersonal and written communication
- Sales and marketing
- Employee scheduling
- Performance improvement
- Schedule coordination
- Shift management
- Restaurant operations
- Performance evaluations
- Menu planning
- Staff assessment
- Budget administration
- Restaurant promotion management
- Kitchen oversight
- Hospitality and accommodation
- Food and beverage sales
- Dish preparation
- Teamwork
- Teamwork and collaboration
- Customer service
Additional Information
For reference :
Mr ALI SAEED JABR HUSAIN ALMANNAEE
RAK, UAE
Languages
English
Upper intermediate (B2)
Timeline
Assistant Restaurant General Manager
ARABIAN TEE HOUSE
10.2019 - Current
Master of Arts - Business Administration
UNIVERSITY OF EDUCATION, WINEBA