There is nothing called second in my list i always wanted to lead a restaurant which is unique in the style world class atmosphere , best service and delicious food. and once we have all this in out kitty as i am leading team. crown will take care of us.
Your company will be successful because as a manager i think positive to make the company successful i have the ability, enthusiasm, and being honest to my profession.
I would ensure the restaurant was clean, has excellent food, service, atmosphere, and value. I would also cater to the patrons and provide new innovative marketing strategies.
In a positve direction by creating guest with the best possible expierince.
Opening a new unit has its challenges in training staffing and control. He business will be there it's m job to keep it! The food quality cleanliness customer arrive and profitability it my job to control monitor.
Expanding and profiting.
In balance score card i want to make in top 5.
I d love to se the place enlarge.
Growing up. I am trying my best to maintain the image of the company as well as trying to make some business tactics for the sales.
Been a restaurant manager i will try all my best to bring the restaurant to its best with the ability of all my skills and talent with the help of my builting up a good team.
Continue the success you have already and provide excellent customer service. Plus I would like to expand the customer base by inviting new people and organising promotional events.
I will check if the portioning is correct and also monitor wastages and check proper inventory procedure being followed.
Begin weekly or daily inventory on highest price items or desirable items. Have Pre-shift meetings about portion size and waste. Require managers to check all orders in and verify with vendor. Verify that items are being correctly rung in or charged for. Investigate discounts, coupons and comp %. Watch for any unusual patterns with numbers or behavior.
Cross cut the quantity volume of the food but make sure that your less food serving is presentable that every customer is attracted to it.
will make sure that perishable food is not waisted and that all food is stored in the right temperature , so that it does not loose its freshness.
contol of wastage
1. Ensure that batch sizes are appropriate for sales (make sure there is no waste) 2. Make sure inventories are accurate.
Will work on wastage tried to get the same quality on lower prices.
Try to cut down on the wastage.
Use other perveyors.
cut some labour cost,TRY TO CUT OTHER Cost like r
Lower the service pothion and incrise the saleing price.
How much our productivity we must bring a business while doing the best marketing. it can control everything.
Check on your production guide if you have, ensure fifo and fefo to avoid wastages.
Do inventory counts. retrain crew.
Will get the records of most selling dish and not selling dish and there cost,will control the wastage,will come up with the alteration so that there wont be any wastage..
Daily inventory-cost of cogs-cutting labor cost.
I have never been late to open any of my stores in 10 years of which I have been a restaurant manager.
no not at all
I never come to open the door at a restaurant but i always set staffing that door should be open at right time.
No always early.
yes,when i get stuck in some heavy traffic.but i always inform if that is the case.
Never i always try to give 30 min before for unforseen circustance.
by monitoring the operation on a daily basis,this way you avoid bad results,all detailed reports to follow up metodicaly!!
Making sure inventory is accurate.
Have a scheduled time to do inventory, delegate and gather information weekly, and double check before submitting to Management.
Each week we go over the paperwork to make sure it is correct.
by taking the daily/weekly reports on f
we will revise the recipe, presentation and portions
Take it off from the menu and bring new dish.
i will work on the recipe, presentation
Either reduce the amount of supplies ordered for the dish or if its a trend replace it with a new dish.
May be a changes needed in presentation,sauce of cooking method.
We can review if we can still do something to improve the taste, presentation and portion. Otherwise, remove it from the menu and replace it with something seemingly saleable.
Actually you know that first impression is the last impression.
A server named Alice and kind of knew it thru the interview process..........
I will have a ono to one meeting with the management staff,address the situation by show them that we are as a team need to regroup and work together for our company benefit and for our personal ones!!
With my past experience i learn that a leader should always tries to make environment friendly.
Have strong beliefs in your style and work with each employee and make sure they work with you.
Finding the directiion it needs and than following that direction for excellance.
Learn about the restaurant atleast basic history,menu pubilc review and where do it stand in the market.
i have read and about your restaurant its nice place to work
Yur are ranked in the top 20 on forbes2008 lsit for americas largest private company
Getting to know your customers is very important. They will feel special and visit more often. Going out of your way to make the customer's experience a good one. Respecting your employee's so they will give excellent service to the customers.
As for me the customer comes first,the customer is the one who brings business to the organisation so it is very important to acknowledge the customers problem and assure him it will be taken care of and will never be repeated in the future.
we have different types of customers but every individual customer is important and valuable for our business, a person step in your permisses is your customer wheather he buy or dont buy he or she will be your customer because he or she always share or discuss about his or her day with friend or family and your handling will be marketing for you.
My customer told me that i have a great taste of foods, and they like it very much and they like the way our services that we give to them.
Make it as special of the day by training the staff how to sell.
Weigh, portion, and train cooks to proper portioning and waste measurments to control the amount of product going to waste, establish a suitable schedule to properly cover the shifts in the restaurant and throughout the shift examine the activity of customers and employees standing around etc. send home staff that is not needed, and control ot. work the position if slow as the manager controlling hourly paid employee hours.
Check the portoning of products, wastages, pre cooking and proper inventory management. Set the target of purchases based on your sales projection to avoid over stocking and wastages.
I always work on low cost.
to arrange all items as fifo method ,reduce wastage,make inve3ntory and check the cost food ,and sales food cost
which are the various operations carried out in your restaurant
1.take care of wastege.2check bar and food cost every day. aware with your labour cost.
Control maintanace cost by handling eqipment smoothly, wastage control, inventory control,enhance employ productivity by training.
I am very good at cost controlling i can control the cost very well with my controling techniques.
Have always been on track to meet budgeted numbers.
yes!! there was a point that the only thing that we agreed is that we disagree!!
Yes, i have fired a few people. Tardiness and theft are two reasons for termination.
No one will take a chance to fired a employee who is asset of his organisation.
Yes many times.
I would stop him right away and report the same to the higher management of further action.
Sack him straight away because consequences can be danger.
Hey chef those ingredients are expired and dont use them........
I will advice him please dont use a expired item avoid the expireation bo better to check a inventory what itms going to expire before u take in use and finally that item uses for staff food.
I always believe that noting is worst in promotion because every promotion teach you something
I tried to have live entertainment but found the cost of the music made it to hard to keep my cost in line
People like to grow in life, even i would like to grow and for better prospect.
because i believe that i made to reach on heights
The call center that the deli I was managing down sized by 6oo employees, the site moved to a smaller builing and the group went the route of home reps, our services were no longer needed with the company. I was laid off.
The restaurant was sold and the leadership when in another direction ............
The role of a manager is to treat the restaurant as your own business. I am also responsible for being aware of every moving part.
The role of a manger is leadership; influencing others according to a plan. We do this by being assertive not aggressive or passive. A manager delivers a goal being direct, honest, and respectful.
Manage all the situation of operation.
To control the operations and services of the restaurant, to ensure the restaurant is functioning properly and customers are happy with our services and products, providing excellent communication skills with the staff and properly train our employees to keep high standards and service at the restaurant.
How long will you stay with our company?
As far as iam comfortable with my job and most imp job satisfaction..
Till you allow me.
Iming looking to build a lasting relationship with that company.
As long as I am able to perform my job duties to the best of my abilities, and that I am an asset to the company. I believe...for many years to come.
they really like me for my hard work honesty and for my good managment skiilli got and best employe awards in 2010
Dedicated hospitality personality.
As a fair and easy going and laid back manager.........
IT HAPPENS MANY TIMES IN RESTAURANT BUISNESS, SUMTYM CUSTOMER DID;NT LYK THE DISH,SO GENERALLY WE ASK THEM WHAT IS THT THING THEY DID.NT LYK IN THT AND THEN APOLOGIZE AND OFFER THEM REPLACEMENT WITH ANOTHER ONE .
She had ordered cappellini puttanesca and wasnt happy with the flavor she thought it had to much anchovies in it so i made her another on the fly and turned to say it was the best one ever..........
I know my duties and responsibilities as a restaurant Manager, I can manage my staff as well as can come out with ideas that will be beneficial for the company as a whole.
I have over 7 years experience in the food industry. I have been a trainer for the last 4 years and I have strong leadership qualities. I am goal oriented and I will ensure that my store will be number one!
TEAM ORIENTED, MOTIVATIONAL, HANDLING CUSTOMER CONCERNS, TRAINING, DELEGATIONG TASKS.
i can work as a team members
Knows how to solve problem and can make a decision without the permission of the company and knows how to evaluate our products.
Has the ability to control customer complain and having the ability to communicate with the people surrounds you.
Handling and engauging customers for feed back.
Honest with my job and duty trying to make my customers and my business satisfactory according to the market.
The manager should have skills, knowledge and role model for team.
i been working in this trade from past 8 years and i gained an excellent customer service skills and experienced many operational related problems which helps me to improve the business profitability.
My teaching ability, guidance.
I have been in this trade of the past 15yrs and have good people management and problem skills. Iam a good team player and has good ability for planing and forcasting.
Result of sale in hotel.
first i will work on the issue
I had to fire two of my banquet staff for trying to steal money by making false receipt and increasing the number of food pax.
I have great deal of experiece with hiring a staff the Restaurant industry sometimes have a high turnover rate so i try to minimize that problem by screening thoroghly
When the staff does not follow proper SOP and the customer is effected.
Inventory should be done on weekly basis to keep good track on the running food cost and prevent over stock and spoilage.
I feel inventory should be done in pares once a month unless your food cost is to high after monitoring the garbage and whats coming back from the tables you can do a weekly iventory for a few weeks this should give you the data you need
Your marketing strategics.
The cleanines and the food quality.. and service.
The work enviroment and potential to grow........
Portion control. pre-portioned iteams. waste control. knowing my inventory. No over ordering. Make sure we receive the proper inventory.
13 year as hospitality person
every customer is important today's competitive market because if one customer happy with our services he will tell to five person
first i will tried to make environment friendly
i have around 13 years experience in hospitality industries
On new heights where all the competitor will be think how they can better compair to our outlets.
The restaurant will be successful it will encourage more customer to enter the restaurant because of the way of services we offer good services for the customer will make us succes.
i was at cafe oz it was a very unique concept where you can get whatever you want like you can get good coffee, herbal teas, fast food like burger
It was a family restaurant and family owned italian place in located in the heart of restaurant row and been there for 16 years............
before i approach him ,i make a clear enquiry wht made him upset,I would rather put my self in his shoes to understand his feelings.Iwould gentle listen what he says & do wht best i can do at that moment to please him.But i would make sure he leave happy & ready to visit us next time
first i will listen his issue carefully
I will apologies and make table on the house and try to have dinner or lunch with him.
To correct what ever is wrong and apologize and be sincere and then maybe offer a gift certificate for them to give us another chance.
what is your proudest accomplishment to date
We recieved in best of the best in orlando magazine two years ijn a row ............
I stop him immediately and i ask the chef to prepare same dish also i pass by the guest who order that dish to apologized and to explain for him that his dish will be serve as per the standard and finally i should make a corrective action for my staff to be aware how to serve all dishes us per the standards.
i will stop him
You dont, the manager goes out to the customer apologizing for the burnt dish and comps a portion of the ticket to compensate for the customers time waiting for their food, explain the sittuation showing respect to and apologetic demenor to the customer which in hopes will ensure the customer is satisfied with the outcome of the issue at hand and the steps our company took to resolve it.
Stop that server and go to the table an explain to them that dish waasnt up to standards ....bring another one out asap............
Stop and tell the server not to serve it and go to the table and explain the dish wasnt up to our standards and we are making another one.............
Stop him and ask chef to remake it.