Maintaining Standard Procedures
a. Ensure that all policies and procedures are followed in his/her branch.
b. Never change any of the policies, standards, specifications of the operation.
c. Accept full responsibility of any changes in the policies, standards, specifications of the operation.
d. Be committed to implement service and production standards (service sequences, production manners, etc.) understanding that these have been developed to enhance the brand.
3. Quality Control: Production and Service
a. He/she is responsible of checking the quality of received food and beverage products at his/her branch.
b. Ensure all received products are stored in their designated locals (dry stores, cold chambers and freezers) properly and safely.
c. Ensure that all food and beverage products are being consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
d. Periodically check the branch stores so that a constant flow of food and beverages items is assured. (check expiry dates, spoiled products and report as necessary)
e. Have a keen eye for details, and be constantly aware of the “total picture” within the restaurant.
f. Supervise all processing and cooking operations with the respect of:
Standardized preparation methods
Wastage & leftovers control
Expiry date and products freshness
4. Guest Service Quality
a. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times along the standards set for the restaurant.
b. Fill in where needed to ensure that guest service standards are properly met.
c. Develop a local loyal guests' data base.
d. Verify that guests receive the food and beverage quality set by the company.
e. Participate in resolving all customer complaints, no matter how minor they are. Never think that wowing customers is by offers only.
flexible to cover any shift (AM. PM & overnight)