Restaurant Manager

Initiating improvements, conducting interviews with subsequent decisions
Smooth service in all areas restaurant, banquet, events and beer garden and at all service hours
Purchase of goods (price comparisons, control of product quality)
Proper storage of goods
Coordination and close cooperation with the VK office, kitchen management and other seams
Cost-conscious action in all areas
Responsibility for fast and courteous guest service
Creation of duty rosters and assignment of service staff at events
Participation in the planning of special events.
Instruction of service employees in all service-specific areas of expertise
Compliance with hygiene regulations according to HACCP
Motivation of the service employees
Control and professional handling of F&B products and tools
Monitoring of warehousing
Preparation of a monthly inventory and its evaluation
Optimization of personnel deployment
Management of the service area (service employees coordinate, guide and possible)

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