Restaurant Manager Hotel Management
Resume:
RESTAURANT MANAGER
DANIEL ADJEI BRUCE
****************@*****.***
SUMMARY
Qualified restaurant manager with 13+ years of professional experience in restaurant management and proven success in organizing tasks, increasing sales, and multiplying business from limited material and resources is searching for a hospitality industry where my experience and skills would be put in use.
SKILLS AND PROFICIENCIES
Excellent interpersonal and communication skills
Multi-tasking abilities with proficiency in organizing and managing different tasks
Expert knowledge of handling administration and paperwork
Skilled in bookkeeping and preparing statistical and financial records
Thorough insights in overseeing stock levels and ordering supplies
Proficient in assigning duties and scheduling shifts
Ability of recruiting, training and supervising staff
Expert marketing skills to promote business
EDUCATIONAL QUALIFICATIONS
Advanced Diploma in Hospitality and Hotel Management, I. C. M, UK 2009.
Diploma in Hospitality and Hotel Management, I.C.M.UK 2007.
EXPERIENCE.
RETAURANT AND PUB MANAGER
BOBBY’S ICE PUB (2021 TO PRESENT)
Improve customer engagement by delivering exceptional service while managing the bar and tending to all guest needs.
Create new beverage recipes, including the bar’s current highest-selling drink.
Prepare and serve a variety of drinks and menu items within permanent and portable bars operating throughout the resort.
Lead and coordinate the setup of special events and private parties.
Promote upcoming bar events, programs, and weekly trivia game nights.
Recruit, hire, and train all new bar staff (currently manage a team of 20).
Assist bartenders in maintaining adequate supplies and beer kegs for the bar and extended service area.
Adhered to all state liquor regulations, particularly in regard to intoxicated persons and minors, to ensure a safe and positive atmosphere for diners and guests.
Accurately calculated checks and made change while processing payments with close attention to detail.
Effectively handled customer complaints and special requests.
Maintained stock levels to prevent shortages of critical items.
Participated in bar incentives and contests to drive sales and promote the venue.
Cleaned and stocked glassware, assisted with beverage service, and transported dishes to the kitchen.
FOOD AND BEVERAGES MANAGER-
LINDA DOR RESTAURANT, KOFORIDUA (2018- 21)
Ensuring the highest standards of food and beverage service.
Keeping control of food and labor costs.
Ensuring Health & Safety and also hygiene procedures & standards are maintained.
Having an in-depth knowledge of all menus.
Responsible for recruiting, training & developing restaurant staff.
Dealing with and resolving customer complaints.
Maximizing all business opportunities to drive sales.
Communicating with the kitchen staff to ensure efficient food service.
Advising customers on wine selection.
Liaising with the Head Chef to discuss and develop the menu.
Overseeing client bookings & reservations.
Organizing the daily and weekly rotas for the Restaurant’s staff.
Purchasing stock, supplies and negotiating best prices with trade suppliers.
Ability to create a great atmosphere & be an inspirational host.
Monitoring sales and then writing informative reports for the restaurant owners.
RESTAURANT MANAGER
NODA HOTEL, Kumasi
2013 – 2017
Responsibilities:
Managing operations of two high volume restaurants and organize staff of over 25 employees
Coordinate administration, budget, payroll, staff and vendors
Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly
Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit
Set budgets and execute plans for department sales, product purchase and staff development
Recruiting, training and motivating staff
Maintain high standard quality hygiene, health and safety.
RESTAURANT MANAGER
GEORGIA HOTEL
June 2009 – Aug.2013
Managing a high volume restaurant & improving all controllable costs thereby maximizing financial performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.
DUTIES:
Ensuring the highest standards of food and beverage service.
Keeping control of food and labor costs.
Ensuring Health & Safety and also hygiene procedures & standards are maintained.
Having an in-depth knowledge of all menus.
Responsible for recruiting, training & developing restaurant staff.
Dealing with and resolving customer complaints.
Maximizing all business opportunities to drive sales.
Communicating with the kitchen staff to ensure efficient food service.
Advising customers on wine selection.
Liaising with the Head Chef to discuss and develop the menu.
Overseeing client bookings & reservations.
Organizing the daily and weekly rotas for the Restaurant’s staff.
Purchasing stock, supplies and negotiating best prices with trade suppliers.
Ability to create a great atmosphere & be an inspirational host.
Monitoring sales and then writing informative reports for the restaurant owners.
REFFRESS
Rev.Emmanuel Kaatey
Area head, Christ Apostolic Church Int, Tema comm.4
Mobile Number: 024*******
Mr.Joseph Brew.
Financial Consultant, Dalex finance
Mobile Number: 024*-******
Mr. Fuseini Nawaru
C.E O. Hausa Travel and Tourism
Mobile Number: 024*******
Contact this candidate