Food Services, Hotel, Restaurant Managers
RESTAURANT MANAGER
• analyzing and planning restaurant sales levels and profitability;
• preparing reports at the end of the shift/week, including staff control, food control and sales; creating and executing plans for department sales,
• profit and staff development; setting budgets and/or agreeing them with senior management;
• coordinating the entire operation of the restaurant during scheduled shifts; recruiting, training and motivating staff; maintaining high standards of quality control, hygiene, and health and safety;
FOOD SERVICES MANAGER
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
HOTEL MANAGER
• day-to-day management of a hotel and its staff and has commercial accountability for planning,
• Organizing and directing all hotel services, including front-of-house (reception, concierge, and reservation), banqueting and housekeeping.
• Financial management
• Facilitate a smooth-running customer service, whilst ensuring staff work together as a team.
Requirements to all vacancies:
• Relevant education
• 2 years of minimum experience
• excellent interpersonal skills;
• the ability to cope under pressure;
• team working skills;
• strong organizational skills;
• the ability to work independently;
Agency/Employer:
TFI International
Town or City: Kabul
Location: Abroad
Sector: Hospitaly
Related Job Titles: Jefe de restaurante,Restaurant Manager,Food and Beverage Manager,Food Service Manager,Hotel Manager,Restaurant Management
Permanent/Contract: Contract, Full time
Experience: 2 years
Date: 26-05-2008
Salary: 0 / Month
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