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