Operations Manager/ HR Manager
Abou Waheed Darwisheh Rest.
Total years of experience :13 years, 7 Months
Operations Manager:
-Opening team
Responsibilities :
• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe
• Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
• Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
• Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
• Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
• Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.
• Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.
• Preserve excellent levels of internal and external customer service.
• work closely with kitchen staff, dishwashing team, service members, barista, and host staff, involved in cooking, seating and serving alongside staff when necessary.
• Establish targets KPI'S, schedules, policies and procedures.
• Insuring best practices and behaviors for employees throughout a restaurant.
• Work closely with guests on a daily basis, handling of all guest complaints, working with the staff to ensure that guests have an enjoyable experience, working on the floor during meal hours in order to greet and interact with guests.
• Manage and incharge for all Sharjah Municipality requirments such as :Health cards, GHP and PIC training, Vaccination, Sharjah Municipality Visit Note book to insure a propare and safe working place as per the standard of Sharjah Municipality.
HR Manager:
• Administer compensation, benefits and performance management systems, and safety and recreation programs.
• Identify staff vacancies and recruit, interview and select applicants
• Allocate human resources, ensuring appropriate matches between personnel.
• Provide current and prospective employees with information about policies, job duties, working conditions, wages, opportunities for promotion and employee benefits.
• Perform difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures.
• Serve as a link between management and employees by handling questions, interpreting and administering contracts and helping resolve work-related problems.
• Plan, direct, supervise, and coordinate work activities of subordinates and staff relating to employment, compensation, labor relations, and employee relations.
• Analyze training needs to design employee development, language training and health and safety programs.
• Maintain records and compile statistical reports concerning personnel-related data such as hires, transfers, performance appraisals, and absenteeism rates.
• Conduct exit interviews to identify reasons for employee termination.
Retail channel Manage existing customer • Ensure a smooth order - supply process. • Responsible to grow the business by avoiding out stocks and diverse supply of products. • Ensure accounts receivables on time. • Periodically visit your customers as well as their stores. • Manage expiries in an optimum manner and ensure adequate replacement. • Conduct a partnership approach with our existing customers Recruit new potential customers for our products. • Recruit new retail stores that accommodate an organic / gluten free category School projects: • Manage the Schools accounts and any potential other school, Ensure proper flow and communicate to all stakeholders in due time (bakery / delivery) Biorganic market: • Ensure setup and dismantling on time. • Ensure preparation of goods. • Ensure availability of goods. • Ensure consistency and perfection of setup. • Ensure all equipment and setup tools are in shape and fully operational. Biorganic store and Cafe: • Responsible for product supply from local market. • Responsible for equipment / utensils supply for shop. • Responsible for assisting store supervisor with some maintenance jobs when possible (AC / Lights etc….) as you already have the knowledge in doing so, and aware about the shop’s equipment. • Constructively participating in products repacking. Other responsibilities: • Assist General Manager with staff and business related matters. • Manage company assets when required.
Ensure that the restaurant operates efficiently and effectively within the company financial and operational guidelines. Develop initiatives to build sales and profit-abilities. Maintain effective cost controls. Ensure all the safety and security systems are followed to ensure the health and safety of the employee and guests. Record information about inventory and health practices. Appropriate information records for all staff BOH and FOH (C-OFF, Pending OFF, anuual leave, visa and passport expiration, health cards, municupality cards etc) Ensure secure and safe handling of cash. Responsible for the physical / aethetic maintenance of the restaurant. Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. Oversee correct storage and handling of products to ensure quality and freshness at all times. Respond to guest comments and criticism in a positive manner and encourage assistant manager and staff to act in a similar way. Orient all new hires-train and motivate. Monitor the staff and equipments using. Daily, weekly and monthly briefing. Direct cleaning of kitchen and dining areas to maintain sanitation standards keep appropriate records for all staff BOH and FOH. Update Drop box- schedule BOH and FOH, food and nonfood inventory, wastage and sales.
•Ensure that the restaurant operates efficiently and effectively within the company financial and operational guidelines. •Develop initiatives to build sales and profit-abilities. •Maintain effective cost controls. •Ensure all the safety and security systems are followed to ensure the health and safety of the employee and guests. •Record information about inventory and health practices. •Appropriate information records for all staff BOH and FOH (C-OFF, Pending OFF, anuual leave, visa and passport expiration, health cards, municupality cards etc) •Ensure secure and safe handling of cash. •Responsible for the physical / aethetic maintenance of the restaurant. •Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. Oversee correct storage and handling of products to ensure quality and freshness at all times. •Respond to guest comments and criticism in a positive manner and encourage assistant manager and staff to act in a similar way. •Orient all new hires-train and motivate. •Monitor the staff and equipments using. •Daily, weekly and monthly briefing. •Direct cleaning of kitchen and dining areas to maintain sanitation standards •keep appropriate records for all staff BOH and FOH. •Update Drop box- schedule BOH and FOH, food and nonfood inventory, wastage and sales
•Supervise a section in the restaurant.
•Plan and make side job with waiter/ess.
•Describes and suggests food courses and explain for the guest what our special is for the day.
•Take the order and inform the guest the time needed to be cooked and served, fix and setup the table with the needed cutlers.
•Observe, anticipates and accommodate guest’s needs or requests.
•Make sure proper service standard is being carried out by subordinate.
•Training and motivating new staff.
•Report to team leader if any problem couldn’t be solved.
•Ensure freshness of all bakery items and food in a bakery.
•Ensure cleanliness and hygiene in the bakery premises.
•Greet customers and provide quality personalized service.
•Replenish food items according to the customers demand and needs.
•Interviewing and training for new staff.
•Managing staff and staff duties.
•Ordering and communicate with suppliers.
•Meeting targets and deadlines.
HR Coordinator:
•Calculating Time sheet.
•Salary distribution.
•Coordinate between HR, Accounts and Site managers.
Accountants Coordinator:
•Supplier Services department (Receiving, Entry and Reviewing Delivery orders and Invoices)
•Coordinates with Suppliers and Purchase department for pending LPO’s.
•Preparing payments.
•Preparing staff schedules.
•Training and motivating team members.
•Monitoring all service equipment.
•Monitoring all captains and waiters.
•Interaction with customers and managing custumer issues.
•Visiting all tables to check and make sure that all our guest’s are satisfied.
•Report to manager if any problem couldn’t be solved.
•Daily and weekly briefing.
•Handleling VIP’S sections.