Управляющий рестораном — работа в Финляндии
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Управляющий рестораном - Какие навыки обязательны?
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts and agreements with them.
Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
Command products from relevant suppliers to get convenient and profitable products to purchase.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.
The field of hazard analysis in order to ensure maximal safety conditions.
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
Monitor, create and oversee customer experience and perception of brand and service. Ensure pleasant customer experience, treat customers in a cordial and courteous manner.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Ensure all employees are providing excellent customer service in accordance to company policy.
Develop promotion activities to stimulate sales.
Управляющий рестораном - Какие навыки полезны, но не обязательны?
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
Based on a large understanding and experience in the production of wine; he/she has the ability to oversee the whole process. This helicopter vision allows him/her to take decisions, and to lead employees to work towards the achievement of an excellent wine.
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Follow trends in cooking and eating out by monitoring a range of sources.
Implement local legislation surrounding the selling of alcoholic beverages, including its sale to minors.
Develop menu items for special events and occasions such as banquets, conventions and catered business meetings.
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
Create and update wine lists ensuring it complements the food menu and brand characteristics.
Create standardised series of actions of a certain order to support the organisation.
Monitor that the sugar and centrifuged products are uniform and comply with quality standards.
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
Search for improvements and present innovative solutions, creativity and alternative thinking to develop new technologies, methods or ideas for and answers to work-related problems.
Другие профессии
- Директор площадки для мероприятий
- Метрдотель
- Шеф-сомелье
- Супервайзер службы номерного фонда
- Руководитель турагентства
- Руководитель службы номерного фонда
- Управляющий кемпингом
- Управляющий прачечной и химчисткой
- Старший смены ресторана быстрого обслуживания
- Руководитель службы обслуживания
- Управляющий салоном красоты
- Управляющий спа-салоном