DoubleTree by Hilton Employee Review
Managing staff of at least 40 employees in multifunction aspects of restaurants and banquets business. A total of 20 years of experience in food and beverage industry Outstanding record in recruiting, training and motivating employees Strong Knowledge of the front and back of the restaurant Financial and cash management control. Planning, scheduling, observing and rewarding highly performed staff. Assuring equipment’s performance on daily bases. Updating and improving menu as needed. Increasing profit by planning advertisements and controlling payroll. Responsibility of inventory and purchasing restaurants supplies. Hands on experience with all the restaurant business from cooking to managements. Restaurant management software experience. E.g. Micros. Planning banquets of up to 500 guests.
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