Nsang Josiah
The Coffee Club, Assistant Restaurant Manager
Job Type
On the job
Location
Qatar, Doha
Personal Advantage
I am a restaurant general manager who specializes in menu creation and costing, staff training and development and daily restaurant operations management.
I have over 13 years in the food and beverage industry with over 8 years in managerial roles in the UAE. I am a first-aider certified, well educated and proficient in computer usage and have a valid driver's license.
I am passionate and detail-oriented and take great pride in customer satisfaction.
Job Preference
No Preference yet
Experience
Assistant Restaurant Manager
2014-11 - 2020-10
The Coffee Club Manager
Content
• Monitoring the quality and quantity of all our products as per company SOP.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Making business plans to achieve the targets.
• Following high standard of food safety as per food safety and HACCP.
• Analysing store sales figures and improving sales through SWOT analysis.
• Maintains a calm and successful work environment during peak and low hours.
• Ordering supplies and overseeing stock levels through daily and monthly inventory.
• Handling customer enquiries and complaints through quality checks and guest’s engagement.
• Vacation planning for all staffs.
• Scheduling and executing training plans for new staffs.
• Planning for in-house marketing and promotions.
• Cost controlling and cash spot checking.
• Audit for quality service check.
• Follows all cash management and cash register policies and ensure proper cash management practices are followed as per company policies.
• Always ensure excellent customer service.
• P&L analysing and explaining the P&L review.
• COG report explanation and reviews.
• Motivating the staffs to achieve the daily budget.
• Competitor analysis; stays current with competitors’ activities and conducts periodic analysis of shops.
• Maintaining high coordination with kitchen and picking up orders during busy hours.
• All administrative works.
• Preparing and presenting staffing/sales reports.
• First aid.
Restaurant General Manager
2020-10 - 2022-11
Sandersons Restaurant LLC Manager
Content
• Managed and oversaw the entire restaurant operations.
• Recruited staffs to improve the restaurant operations and balance the wage bill against operation’s needs.
• Planned and developed new and existing menu.
• Delivered superior guest services and ensured guest satisfaction while keeping the team highly motivated.
• Planned and developed guest loyalty programs.
• Planned and developed the overall restaurant market strategy
• Dealt with daily operation needs; responded efficiently to customer questions and complaints.
• Organise and supervise shifts, managed and led staffs.
• Vacation planning for all staffs.
• Scheduling and executing training plans for new and old staffs.
• Planning for in-house marketing and promotions.
• Cost controlling and cash spot checking.
• Audit for quality service check.
• Estimated consumption, forecasted requirements and maintained inventory by controlling cost and minimising wastage.
• Managed restaurant supplies.
• Drafting and reviewing P&L.
• Nurturing a positive working environment
• Monitor operations and initiate corrective action
• Competitor analysis; stays current with competitors’ activities and conducts periodic analysis of shops.
• Maintaining high coordination with kitchen and picking up orders during busy hours.
• All administrative works. Payroll, end of month analysis, weekly sales analysis, incidents reports etc.
• Preparing and presenting staffing/sales reports.
• First aid.
General Manager
2022-11 -
Mulberry Cafe and Restaurant LLC Manager
Content
• Managed and oversaw the entire restaurant operations.
• Recruited staffs to improve the restaurant operations and balance the wage bill against operation’s needs.
• Planned and developed new and existing menu.
• Delivered superior guest services and ensured guest satisfaction while keeping the team highly motivated.
• Planned and developed guest loyalty programs.
• Planned and developed the overall restaurant market strategy
• Dealt with daily operation needs; responded efficiently to customer questions and complaints.
• Organise and supervise shifts, managed and led staffs.
• Vacation planning for all staffs.
• Scheduling and executing training plans for new and old staffs.
• Planning for in-house marketing and promotions.
• Cost controlling and cash spot checking.
• Audit for quality service check.
• Estimated consumption, forecasted requirements and maintained inventory by controlling cost and minimising wastage.
• Managed restaurant supplies.
• Drafting and reviewing P&L.
• Nurturing a positive working environment
• Monitor operations and initiate corrective action
• Competitor analysis; stays current with competitors’ activities and conducts periodic analysis of shops.
• Maintaining high coordination with kitchen and picking up orders during busy hours.
• All administrative works. Payroll, end of month analysis, weekly sales analysis, incidents reports etc.
• Preparing and presenting staffing/sales reports.
• First aid.
Education
Industrial Chemistry · Bachelor
2006-04-03 - 2011-03-03
University of Portharcourt
Occupational Health and Safety · Professional
2015-01-05 - 2015-05-07
NEBOSH
Heart saver First aid, CPR, AED · Acredited short courses
2016-02-01 - 2016-02-08
American Heart Association
Food Safety Level 3 (Person-In-Charge) · Professional
2017-06-08 - 2017-06-22
AAPT Quality and Food Safety Consultancy
