Operation Manager F&b
Rx Coffee Apothecary & Kitchen
مجموع سنوات الخبرة :18 years, 1 أشهر
Currently working as Outlet Operations Manager for Alpha Flight Service (Dnata Catering) and responsible for overall operational, financial and management of 17 F&B outlets which includes Airport Lounge, Bar, Casual Dining, Food Court & Kiosks) with a team of 160 staff assigned at the Sharjah International Airport.
Job Role:
• Plan the delivery of all services in outlets, including food; beverage; ambience and service elements at the Airport.
• Through regular review of customer preferences, influence the development of airport outlets and services through active liaison with the other section and departments.
• Provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation.
• Arrange for timely and detailed briefing sessions for downward communication of product/service changes and for sharing of learning from service recovery actions of the recent past.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing relationships; preparing strategic and annual forecasts and budgets; analysing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Controls purchases and inventory by meeting with Finance Team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analysing variances; taking corrective actions.
• Maintains operations by Following policies and standard operating procedures; implementing production, productivity, quality, and customer-service standards; determining and implementing system improvements.
• Accomplishes restaurants human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems
Leading multiple store operations to drive customer service standards, achieve business targets and team development.
Evaluate store environment and other key business indicators in order to be able to identify problems that can provide opportunity for improvement in district level.
Setting goals for entire team to develop organizational capacity and providing an excellent model to work together for betterment of company.
Plan, forecast annual budget for the revenues of all the outlets in district and review the profit and loss statement of the outlets to draw up action plan.
Drive Business development including new store selection and opening them, achieving top line at the region level are primary targets.
*Responsible for the commercial success of restaurant outlets within a particular geographical area, and development of the outlets as well as ensuring healthy profit levels.
*Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
*Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted..
*Organize and direct worker training programs, resolve personnel problems, hire new staff, conducts work orientation on new employees and evaluate employee performance in restaurant.
*Applying of company vision and culture to their work environment.
*To ensure Day to Day functioning of the Chain of London Dairy Stores smoothly with respect To Operations and Sales.
*Interaction with the Frontline Staff on a Daily Basis.
*Preparing Short Term and Long Term Sales Plans
*Tracking and Monitoring of the Sales Performance of Every Store Daily and take necessary actions to achieve the Planned Sales.
*Use the Assessment and Control Tools Provided by Organization to Maintain All the Stores In Accordance With the Standards Set forth Management Guides.
*Co-Ordination with Territory Manager and Respective Section Heads to Ensure Smooth Running of the Parlours.
*Plan, Forecast and Budget the revenues and cost for the outlet.
*Continuously improve and innovate upon product and services to achieve a larger market
*Share and retain regular guests of the restaurant.
*Facilitate learning and development for all the team members of the outlet
*Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
*Review the profit and loss statement of the outlet and draw up action plans
*Prepare monthly reports on the performance of the outlet
*Ensure the smooth day-to-day functioning of the outlet.
*Conduct daily briefing of the staff, and supervise the following;
Restaurant set up & mis-en-place
Restaurant inventory (supplies, perishables, liquor etc)
*Implement an effective system of recording guest history, preferences and other guest related data.
*Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.
*Work with the F & B Manager & the Chef on Menu planning and pricing.
*Plan and organize various food festivals, restaurant promotions or special occasions.
*Monitor the daily number of covers and the average check of the restaurant.
Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow.
Auditing the stock, wastage and materials based on the weekly reports generated.
Responsible for maintaining the various MIS reports like usage of food cost, sale reports etc. and ensure timely receipts by the corporate office.
Handling customer queries & staff concerns.
Ensure training of the team members & accountable for the appraisal of sub-ordinates.
Bachelor in Hotel Management & Catering Technology