Managing Restaurants in multicultural environment, organizing and operating with more than 50 employees. Oversee all aspects of daily restaurant operations and ensure that high level of service quality and hospitality is provided to the guests. Controlling budgets, forecasted revenues and product costs. Monitor and test staff service skills. Retrain and reinforce all standards on food quality and service details daily all in compliance with restaurant SOP’s. Planning and conducting meetings to ensure that staff is consistently trained and well-motivated.

Overall responsibility for restaurant operations. Fully in charge on restaurant stations, with provided impeccable service with table side meal preparations. Daily monitored dining room to ensure optimal guest experiences. Follow up on guests with additional services that enhance dining experience. Specialty restaurant promotion and all other events to increase revenue. Coaching new staff on customer service expectations. 

Staff schedule create accordingly, to make sure that all waiters and staff is on line ahead of time. Planned mise en place through distribution of tasks and to ensure completion of tasks is done properly and in time allocated