Area Operations Manager
bugshan investment Haagen Dazs Shops
Total years of experience :18 years, 5 Months
food and beverage operations manager in charge of Haagen Dazs Shops (café and ice cream).
in charge of launching and opening Nourish Grab and Go, F&B concept.
Restaurant Manager in charge of the operations of the Lebanese Brand ahwak restaurant
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Planning and coordinating menus.
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organizing table reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
In in charge of Applebee's branch
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Planning and coordinating menus.
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organizing table reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
In charge of catering operation making food for petrofac employees, including daily food 3 meals and housekeeping services, superrvise a team of cooks and waiters. ..
To ensure the efficient and effective delivery of catering operations and designated services to the client organisation in accordance with the agreement of the contract
To deliver the highest possible standard of food with the resources available and within budget.
Effective management of the team to ensure the delivery of both qualitative and quantitative results, managing 20 team members.
Manage the Catering Operation with the available resources within budget and to achieve sales and GP targets.
To manage and control the service offers for the client to the agreed specification and to the agreed performance
To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices.
Responsible for the catering services.
Motivate, coach and train staff to perform to the highest standards and in line with co Policy.
Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.
To manage and control the effective operation of the company shop.
Daily briefing with the food service manager.
Monitor employees and their productivity, assign duties.
Regulating business operations and resolving customer issues.
Handle guests’ comments and complains.
Prepare daily sheet of daily operation requirements.
Spot check on the projects catered by our company.
Daily check on receiving area to maintain quality of goods.
Maintain and assure the hygiene issues in production area.
Follow up on employees’ performance during shifts.
Spot checks on the delivery of food to the projects.
Spot checks on the prepration and stores areas.
Assisting cost control department in monthly inventory.
Assisting manager and executive chef in making menus
Assisting in menu costing.
Check and maintain the clenability of the central kitchen.
Supervise and monitor the boxes carrying food.
Supervise and monitor the packaging area.
Check and maintain the temperatures of cold stores and dry stores etc…
Make on job training and prepare for group training.
Prepare weekly schedule in relation to the manning and cost figured.
Assist in monthly Food and beverage figures.
Monitor timing of guest experience, in relation to food, beverage, service and the whole experience.
Provide the team with all the needs to have a smooth operation.
Day to day mentoring on inventories, ordering supplies and managing deliveries with the procurement department.
Monitor employees and their productivity, assign duties.
Handle guests’ comments and complains.
Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily.
Train and support hotel teams on Four Seasons Standards and Procedures.
Prepare daily sheet of daily operation requirements.
Develop a high quality of service and product knowledge.
Prepare monthly physical inventory.
Prepare end of shifts reports to be reported to planning committee and high level managers.
Provide educate knowledge to be applicable with all the guests needs.
Train and learn student basics and rules of the cooking.
Train and support students in practicing cooking rules and procedures.
On the job training to maintain that students are doing techniques in the right way.
Learning students’ basic cooking techniques.
Train students on the basics of pastry arts.
Doing graded practice for students on recipes.
Organizing competitions in cooking for students.
Making monthly exams for students practice and writing.
Data entry such as invoices and requests etc.
Receive goods from suppliers in the receiving area.
Deliver requests of departments and outlets of the hotel.
Assist in the monthly inventory of the hotel.
Assist in the menu costing with cost controller.
Spot checks on the outlets and departments of the hotel.
Greets, registers, and assigns rooms to guests.
Issues room key to guest.
Responsible for proper key control and other security measures.
Answers telephone in absence of telephone operator.
Transmits and receives telephone messages and sets up guests’ wake-up calls.
Date stamps, sorts, and racks incoming mail and messages.
Answers inquiries pertaining to hotel services, registration of guests, shopping, dining, entertainment, and travel directions.
Keep records of room availability and guests’ accounts. Operates the front office computer system. Makes photocopies if needed.
Computes bill, collects payment, and makes change for guests.
Makes and confirms reservations.
Posts charges such as room, food, liquor, or telephone, to guest folio.
Makes restaurant, transportation, or entertainment reservations for guests
Deposits guests’ valuables in hotel safe or safe deposit box.
Checks out guests and inquires about their stay.
Promotes and supports Brand Voice and Brand initiatives such as Priority Clubs and Associate Programs.
Actively builds awareness of the Brand to guests.
Provides and ensures high-quality guest relations. Receives and resolves guest complaints in a manner consistent with company policy. Makes Manager on Duty aware of any guest complaints.
Maintains the desired levels of quality assurance ratings, including guest comment cards, accounting audit and inspection scores.
Confers and cooperates with other departments as needed to ensure coordination of activities.
Works toward a 90% walk-in conversion rate goal.
Ensures Inn compliance of all company policies and procedures.
Adheres to all safety procedures and informs management of any unsafe conditions.
Attends meetings and training as requested.
Help in training and hiring of housekeeping staff
• Supervise housekeeping staff while they are performing their duties
• Set up all supply and laundry rooms
• Maintain level of stock
• View all unit types in building and understand amenities in building
• Understand how everything operates in guest room ie. Fireplace, windows, etc.
• Understand the mountain and village layout and be able to give directions
• Understand all health and safety issues with regards to staff and self
• Understand the reservation system
• Basic understanding of front desk duties and how the hotel operates
• Any other reasonable request as made by a Central Reservations Manager
Housekeeping Supervisor
• Supervise housekeeping staff while they are performing their duties
• Supervise laundry staff duties
• Stock and maintain any housekeeping supply rooms
• Determine and process all guest complaints
• Check all guest rooms are ready for arrival
• Check that all common areas are hazard free and ready for guests
• Conduct daily morning meeting with housekeeping staff and organize all staff daily
• Ensure high level of customer service is maintained at all times
• Assist guests with all questions and reasonable requests
• Relieve front desk staff whenever necessary
• Ensure accurate information is provided to all clients with respect to all Big White
and Central Reservations products
Other
• Maintain clean and tidy appearance
• Maintain clean and tidy work area
• Any other reasonable requests as made by a Central Reservations Manager .
Daily briefing with the executive chef.
Doing training and tasting on new plates implemented in the menu.
Issuing the daily request from the storekeeper.
Arranging and organizing the items and portions in my area.
Maintain hygiene and cleanability of hot section area.
Assist other section to assure working in one team spirit.
Prepare kitchen opening and closing duties.
Provide high level of service and product knowledge.
Quickly became a trusted member known for “can-do” attitude.
Coordinates between the manager and front line staff on the daily needs.
Ensures that all guests receive a warm and courteous welcome.
Handles complaints with immediate action and through follow-up
Ensures that billing instructions are accurate and clear
Handles guest needs, inquiries and requests promptly
Makes necessary arrangements for VIP needs.
Acts as a sales person, Up-selling.
Handling all the wine selling and recommendations.
Performing all Cashiering Functions
Coordinates between the manager and front line staff on the daily needs.
Ensures that all guests receive a warm and courteous welcome.
Handles complaints with immediate action and through follow-up
Ensures that billing instructions are accurate and clear
Handles guest needs, inquiries and requests promptly
Performing all Cashiering Functions
Assist the floor manager in preparing the daily reports.
Prepare opening and closing duties.
Work in a one team spirit.
Prepare daily requisition for two outlets.
Prepare monthly physical inventory.
Daily briefing with the executive chef.
Doing training and tasting on new plates implemented in the menu.
Issuing the daily request from the storekeeper.
Arranging and organizing the items and food portions in my area.
Maintain hygiene and cleanability of hot section area.
Assist other section to assure working in one team spirit.
Prepare kitchen opening and closing duties.
Provide high level of service and product knowledge.
Quickly became a trusted member known for “can-do” attitude.
honors from my faculty concerning events related to hospitality in the university i was in charge of
