Operations Manager
Kuttys Group of Companies
Total des années d'expérience :11 years, 3 Mois
My role is to manage the existing concept and establish an exclusive concept for the Kutty Group of companies, which operates a number of food and beverage stores and real estate properties in the United Arab Emirates.
• Manage day-to-day operations of 25 outlets and more than 300 employees.
• Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiate corrective actions.
• To Set and/ or implement policies, procedures, and systems and to follow through with implementation.
• Analyze the inventory closely with managers to ensure that we are using our inventory efficiently, buying the right equipment, maintaining solid inventory records, and reducing sub-rental fees.
• Manage staff levels, wages, hours, and contract labor to revenues.
• Recruit, select, train, assign, schedule, coach, counsel, and discipline employees.
• Thorough knowledge of opening a new outlet from scratch.
• Communicate job expectations; planning, monitoring, appraising, and reviewing job contributions.
Established Gemello (American concept Burger joint) and Capsica (Neapolitan Style pizza concept) Developed strategic plans to promote the brand identity, vision, and mission of both organizations creating value through business model innovation.
Responsibilities:
• Establishes restaurant business plan by surveying people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron service standards; determining and implementing system improvements.
• Controls purchases and inventory by meeting with the account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective action.
• Actively involved with the public relations and marketing teams for restaurant awareness and promotions.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions;
• Strategic planning and marketing for a space for our product in the market by giving 30% discounts to customers on special occasions.
• Appraise staff performance, and provide them with a 10% increment as a reward for their better performance.
• Holding regular meetings with Talabat’s account manager in order to discuss offers and promotions.
Responsible for managing 40 staff and organizing daily operations with the goal of controlling costs and proving a high-quality experience to customers
Responsibilities:
• Oversee employee work in FOH & BOH to ensure compliance with company policies, regulations, and food safety guidelines.
• Perform facility walk-throughs to assess cleanliness and preparedness at the beginning and end of the shifts.
• Complete restaurant opening and closing procedures and manage daily deposits.
• Supported set up a call center with a toll-free number that diverts all the calls at a centralized location to avoid call drops and losing sales orders. This boosted our monthly sales by 15%.
• Take a part in the Pre-opening of Food Truck (Al Khawaneej Last-Exit by Meraas, Al Ain Mall, Abu Dhabi, and Safari Park.
• Planned and executed monthly targets for every branch, some of the outlets surpassed the turnover of 1.5 million sales monthly.
• Introduced live cooking concept for corporate and private parties that generate additional income of 7%
• Provided decision support to CEO and Operations Manager in the creation of business reviews and analysis
• Renegotiated with our vendors that help us to maintain the daily cash flow.
Responsible for managing 40 staff and organizing daily operations with the goal of controlling costs and proving a high-quality experience to customers
Responsibilities:
Worked in one of the Upper Midscale Business and leisure hotels, it has 188 keys, with 4 F&B Outlets, I am responsible for supervising South East Asian Restaurant and Recreational Sports Bar
Responsibilities:
• Planning and executing the day-to-day operations, creating Bar and Restaurants policies and Procedures.
• Improved Saturday night revenue by over 20% through ladies’ night
• Independently managed two Outlets (Hip Recreation Bar and Semi Fine Dining Pan Asian Restaurant 82 covers)
• Responsible for recording Bar Inventory at every end of the shift
• Training the colleagues in quantitative and quality service of food and beverages at the table.
• Recording and maintaining revenue and cost of the outlets.
Worked as a Steward and got promoted as Trainee Captain in F&B Service in one of the Deluxe 5-star resorts, it has 216 keys, with 9 F&B Outlets,
Responsibilities:
• Responsible for day-to-day operations in Banquet, In-Room Dining, and Café Azul (Casual Dining Restaurant)
• Answer guest queries and refer any complaints or suggestions to the Restaurant Manager
• Actively participating in Training and development programs and maximizing opportunities for self-development.