Project Coordinator
Main Responsibilities:
·writes reports and ensures timely delivery for project activities
. Achieves restaurant operational excellence with Integrity by contributing ideas and recommendations to development plans and reviews.
· Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems/complaints seeking continuous assistance from supervisors.
· Monitors all opening and closing duties including cash handling, inventory, and all daily reports.
· Delivers operational excellence and coordinates with other leaders to deliver remarkable results across all areas of the restaurant (restaurant and kitchen).
· Builds and maintains excellent working relationships with all department heads, ensures the provision of a positive and professional service that elevates the brand reputation and ensures all highlighted problems have an implemented solution.
· Builds high-performance teams, identifies and coaches leaders for both front of house and back of the house operations.
· Communicates job expectations, plans, monitors, appraises and reviews job performance while enforcing policies and procedures.
· Controls cost by reviewing portions and quantities of preparation; minimizes waste and ensures high quality of production.
· Demonstrates proactive leadership by ensuring good work environment and best guest experience through personal interactions.
· Effectively schedules employees to business demands and tracks employee time and attendance.
· Ensures that all personnel know and follow all company policies and procedures.
· Ensures employees have the proper supplies and uniforms.
· Increases profitability through implementing procedures to reduce costs, increases productivity and promotes sales.
· Monitors production departments to ensure that the quality is maintained at its highest level with maximum efficiency in accordance with the regulations set by the quality assurance team.
· Plans and coordinates menu and waste with the executive head chef.
· Oversees all quality aspects of the operations process to ensure adherence to all relevant critical control points, health and safety, food safety and all legal requirements.
· Operates all assigned equipments safely and efficiently.
· Prepares and completes action plans, implements production, monitor product quality and customer service standards.
· Resolves problems, completes audits, identifies trends, determines system improvements and implements changes.
· Supervises same day selling procedures to maximize revenue and property occupancy.
· Thorough knowledge of setup, operation, breakdown and cleaning of all kitchen equipments, including proper handling of chemicals used for cleaning.
Skills, knowledge and experience:
Project management
Management of staff
Managing budgets
Managing resources to optimize results
Managing performance and development
Empowering and building trust
Handling insecure environments
Strategic Thinking
Influencing
Experience:
3-5 years of practical experience in project coordination/management with NGO’s, preferably in the Lebanon context
Professional competencies:
Bachelor’s degree in Political Science, International Relations, or Social Sciences
Minimum 3 years’ experience from working as a Project Coordinator/Manager in a humanitarian
Experience from working in complex and volatile contexts
Experience working with human rights programs, with a strong understanding of protection issues
Fluency in English and Arabic, both written and verbal
NOTE:
Daleel Madani, the civil society network, serves as a platform for organisations to post their professional opportunities, but is not involved in the recruitment process. The hiring organisation is solely responsible for the job and candidate selection.
- Lebanon
- Beirut
- Beirut