It's never too late to be what you might have been.
CAREERS AT MINISTRY OF BEER
Join our team and be a part of Beer Revolution. Interested Candidates can send their CV's at firstname.lastname@example.org.
The restaurant assistant provides the necessary direction to other members of staff. He/she sees them through daily tasks and ensures they perform their assigned duties in accordance with the laid down rules of the restaurant.
Plan and oversee scheduling for the restaurant’s members of staff
Liaise with the management and staff of the restaurant to ensure provision of top quality customer services
Provide required training to other members of staff, both new recruits and existing staff member
Listen to inquiries and complaints of customers
Resolve any issue or disagreement among members of staff and between members of staff and customers
Cover up for any member of staff that is unavoidably absent from his/her duty post
Manage and organize all cash and paperwork duties in the restaurant
Ensure members of staff adapt to the sanitary standards of the organization
Restaurant floor managers delegate assignments, fill in for absent employees, and ensure customers have a pleasant experience in the establishment. They must work long or irregular hours while multitasking and being able to think clearly in emergencies.
The manager is responsible for the hiring, training, and disciplining of restaurant staff.
Managing employees requires training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage.
Customer service duties for a restaurant manager include taking complaints and greeting customers.
He/She must also ensure the restaurant complies with local health and safety codes for eating establishments.
Managers must also perform the administrative duties for the facility, such as ordering inventory and supplies, tallying receipts, preparing deposits, and processing employee payroll.
Managing a restaurant requires extensive multi-tasking and good organizational skills, among other talents and abilities. When they are not attending to personnel needs, they're responsible for food service and administrative duties.
Overlooking payroll, licensing, food ordering, inspections and all sorts of other paperwork are handled by restaurant managers. These tasks require extensive training and experience, because errors can be extremely expensive.
Coordinating with assistant managers, and area manager to ensure that the operation is running g smoothly.
Overseeing maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant; scheduling of staff; decisions regarding the menu; budgeting, accounting, and other financial matters; promoting and advertising the restaurant; and dealing with the legal and regulatory issues involved.
Being present on the premises most of the time, particularly during busy dining times or busy seasons.
The general manager must be skilled in handling stressful working conditions, be an excellent multitasker, and be able to deal with frequent interruptions calmly and decisively.
M-44, Outer Circle, Connaught Place, New Delhi, India
Sector-29, Gurgaon, New Delhi, India
For any enquiries you can give us a call at 088000 12060