Operations Manager
Alto Mar Restaurant
Total years of experience :15 years, 9 months
« To oversee entire operation of all F&B departments.
« Provide strategic direction to the departmental head’s on the ongoing basis.
« Finalize the operational budgets and monitor the same.
« Conduct periodic review along with the departmental head.
« Planning, organizing, directing & controlling of work.
« To make one complete team, to make them believe that we are a team and we all need to play a
significant role in making our organization as a profit oriented center.
« Motivating the staff for multitasking job.
« Setting the target and motivating the staff to perform their level best.
« Setting the standard operating procedure and check that all the team member for following that
procedure.
« Reviewing operational problems guest as well as staff.
« Create new revenue opportunities by food festivals and promotional activities.
« Increase revenue by close monitoring of unit terms performance.
« Evaluate the monthly P&L statement and provide an analysis of performance result.
« Handling the day to day F&B operations.
« Monitor and improve customer and staff satisfaction levels at outlet level to increase retention.
« Responsible for cost controlling for entire food and beverage department.
« Responsible for bringing food cost and wage budgets under budget.
« Price out of all menus for take away and restaurant.
« Responsible for planning menu, promotions and events and parties.
« Responsible for accounting and coding of all purchase for food and beverage operations.
« Undertake cost saving measure with in operational areas.
« Responsible for drives sales and maximize profit.
« Responsible for hiring, training, & appraisals of staff with in the F&B department.
« Responsible for developing, marketing, and promotional ideas to increase the sale.
« To oversee entire operation of all F&B departments.
« Provide strategic direction to the departmental head’s on the ongoing basis.
« Finalize the operational budgets and monitor the same.
« Conduct periodic review along with the departmental head.
« Planning, organizing, directing & controlling of work.
« To make one complete team, to make them believe that we are a team and we all need to play a
significant role in making our organization as a profit oriented center.
« Motivating the staff for multitasking job.
« Setting the target and motivating the staff to perform their level best.
« Setting the standard operating procedure and check that all the team member for following that
procedure.
« Reviewing operational problems guest as well as staff.
« Create new revenue opportunities by food festivals and promotional activities.
« Increase revenue by close monitoring of unit terms performance.
« Evaluate the monthly P&L statement and provide an analysis of performance result.
« Handling the day to day F&B operations.
« Monitor and improve customer and staff satisfaction levels at outlet level to increase retention.
« Responsible for cost controlling for entire food and beverage department.
« Responsible for bringing food cost and wage budgets under budget.
« Price out of all menus for take away and restaurant.
« Responsible for planning menu, promotions and events and parties.
« Responsible for accounting and coding of all purchase for food and beverage operations.
« Undertake cost saving measure with in operational areas.
« Responsible for drives sales and maximize profit.
« Responsible for hiring, training, & appraisals of staff with in the F&B department.
« Responsible for developing, marketing, and promotional ideas to increase the sale.
« To oversee entire operation of all F&B departments.
« Provide strategic direction to the departmental head’s on the ongoing basis.
« Finalize the operational budgets and monitor the same.
« Conduct periodic review along with the departmental head.
« Planning, organizing, directing & controlling of work.
« To make one complete team, to make them believe that we are a team and we all need to play a
significant role in making our organization as a profit oriented center.
« Motivating the staff for multitasking job.
« Setting the target and motivating the staff to perform their level best.
« Setting the standard operating procedure and check that all the team member for following that
procedure.
« Reviewing operational problems guest as well as staff.
« Create new revenue opportunities by food festivals and promotional activities.
« Increase revenue by close monitoring of unit terms performance.
« Evaluate the monthly P&L statement and provide an analysis of performance result.
« Handling the day to day F&B operations.
« Monitor and improve customer and staff satisfaction levels at outlet level to increase retention.
« Responsible for cost controlling for entire food and beverage department.
« Responsible for bringing food cost and wage budgets under budget.
« Price out of all menus for take away and restaurant.
« Responsible for planning menu, promotions and events and parties.
« Responsible for accounting and coding of all purchase for food and beverage operations.
« Undertake cost saving measure with in operational areas.
« Responsible for drives sales and maximize profit.
« Responsible for hiring, training, & appraisals of staff with in the F&B department.
« Responsible for developing, marketing, and promotional ideas to increase the sale.
« To oversee entire operation of all F&B departments.
« Provide strategic direction to the departmental head’s on the ongoing basis.
« Finalize the operational budgets and monitor the same.
« Conduct periodic review along with the departmental head.
« Planning, organizing, directing & controlling of work.
« To make one complete team, to make them believe that we are a team and we all need to play a
significant role in making our organization as a profit oriented center.
« Motivating the staff for multitasking job.
« Setting the target and motivating the staff to perform their level best.
« Setting the standard operating procedure and check that all the team member for following that
procedure.
« Reviewing operational problems guest as well as staff.
« Create new revenue opportunities by food festivals and promotional activities.
« Increase revenue by close monitoring of unit terms performance.
« Evaluate the monthly P&L statement and provide an analysis of performance result.
« Handling the day to day F&B operations.
« Monitor and improve customer and staff satisfaction levels at outlet level to increase retention.
« Responsible for cost controlling for entire food and beverage department.
« Responsible for bringing food cost and wage budgets under budget.
« Price out of all menus for take away and restaurant.
« Responsible for planning menu, promotions and events and parties.
« Responsible for accounting and coding of all purchase for food and beverage operations.
« Undertake cost saving measure with in operational areas.
« Responsible for drives sales and maximize profit.
« Responsible for hiring, training, & appraisals of staff with in the F&B department.
« Responsible for developing, marketing, and promotional ideas to increase the sale.
• Manage a restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
• Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Planning, organizing, directing & controlling the work.
• Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train.
• Setting the target and the standard operating procedure and check all the team member for following.
• Interact with customers to ensure all inquiries and complaints are handled promptly, reviewing operational problems of customers, provide strategic direction.
• Organize and supervise marketing and promotional activities.
• Conduct operational audits to sustain effectiveness of all services.
• Increase revenue by close monitoring performance.
• Oversee overall financial management, planning, systems and controls.
• Manage and increase the effectiveness and efficiency of Support Services (HR, IT and Finance), through improvements to each function as well as coordination and communication between support and business functions.
• Handling the day to day F&B operations.
• Finalize the operational budgets and monitor the same, conduct periodic review.
• Responsible for cost controlling for entire food and beverage department.
• Price out of all menus, responsible for planning menu, promotions and events.
• Responsible for accounting and coding of all purchase for food and beverages.
• Manage and lead the F&B outlet team in all aspects of the department and ensure service standards are followed.
• Training restaurant employees, SOPs, Profit & Loss.
• Supervise the administration section of the department including staff, materials/inventory, marketing, key accounting.
• Manage day-to-day operations.
• Perform regular reviews of revenue requirements.
• Drive sales to maximize budgeted revenue.
• Maximize revenues by communicating regularly with the Food and Beverages team to implement strategies, practices and promotions.
• Monitor and control beverage and food cost.
• Extra working hours reduction (Roster, Vacation Balance, Attendance).
• Develop menus with the other member of F&B team.
• Monitoring supplier’s contracts.
• Provide excellent customer service and respond quickly and proactively to guest’s concerns.
• Develop a relationship with all the guests to build repeated clientele internally and externally.
• Incentivize team members to maximize sales and revenue. .
• 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.
• Sales target achievements.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Monthly inventory report and staff performance report.
• Providing a warm welcome for customers and greet guests in a friendly, polite and efficient manner.
• Review and evaluate guest feedback and react accordingly, ensuring all compliments and complaints are responded to in a timely and appropriate manner.
• Maintain the departament facilities standards of presentation and levels of service, high standards of comfort, cleanliness and hygiene.
• Supervise and manage the activities of the dining area in the restaurant.
• Ensure timely delivery of all food & beverage items to customers.
• Demonstrate perfect knowledge of all food and beverage served in the bar and restaurant and their preparation and presentation.
• Making recommendations from the menu if requested.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Organise training of restaurant personnel as required.
• Maintain set restaurant standards and ensure that the highest standards of food and beverage quality and service are achieved in the restaurant.
• Work in cooperation with the Head Chef on new products, menus, promotions.
• Recruiting, training and motivating staff.
• Cashiering experience and ability to focus attention on details.
• Answer guest queries in a polite and helpful manner.
• Have a note of all the supplies in the kitchen.
• Check on customers asking if they are enjoying their meals and service.
• Relaying, preparing and setting tables for the next guests.
• Looking after guests with special needs i.e. dietary requirements, allergies, mobility etc.
• Controlling the purchase and supply of all procured items & services.
• Negotiating price and terms of products with suppliers.
• Managing, developing and improving the purchasing team.
• Reviewing all contracts/ agreements to achieve the best price/ quality purchasing
Greets guests, escorts them to tables, and provides menus.
• Making reservations and answering phone calls.
• Recruit, manage, train the restaurant team, manage the restaurant operations.
• Maintain exceptional levels of customer service, consistently monitors quality of food and beverages being served and service quality.
• Handle the welcome and seating of arriving guests with the assistance of the hostess.
• Maintain a professional and friendly relationship with the restaurant staff.
• Applying creative solutions and proposes ideas to grow, develop and improve the business.
• Seek and review customer feedback in regard to food quality, service and overall satisfaction and takes timely action.
• Set departamental targets and objectives, work schedules, budgets and policies and procedures.
• Explain how various menu items are prepared, describing ingredients and cooking methods. Inform customers of daily specials and communicate with guests and make recommendations for menu and beverage selection.
• Exhibited creativity when requested by clients.
• Assist in preparation of the budget, sales and marketing plans.
• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Anticipating customer needs by constantly evaluating the work environment.
• Work with F&B Cost Control to ensure stock takes are carries out in a timely manner and ensure food and beverage cost control targets are maintained
• Providing a warm welcome for customers.
• Making reservations, answering telephone and computer work.
• Taking initial drink orders and cashiering experience.
• Knowledge of food and beverages served.
• Making recommendations from the menu if requested.
• Performs additional responsibilities, as requested by a manager at any time.
• Completing transactions at the cash register when the restaurant is very busy.
• Receiving calls and scheduling reservations.
• Relaying, preparing and setting tables for the next guests.
• Verifying that customers are satisfied with their services