Executive Assistant To Chairman
Zuhour Group
مجموع سنوات الخبرة :14 years, 11 أشهر
- Maintain Chairman calendar.
- Provide telephone coverage, answer executive phones.
- Arrange internal and external meetings and events hosted by the executive and coordinate dates, time, location and other formalities.
- Generate minutes of meetings or draft contracts or written communications as required.
- Provide support for travel not limited to flights but hotel booking and visa processing.
- Compose and type agendas and correspondence for special events, develop meetings and develop activities.
- Provide secretarial support.
- Sets up information fulling systems and maintain the confidentiality and currency of office records, files and database.
- Redirect inquiries to all other departments whenever possible and ensure they are followed through completion.
- Organize efficient channels between the Chairman and departmental managers with collecting information and other key data.
- Respond and greet visitors in a welcoming and efficient manner.
- Performs other duties pertinent to the job as assigned
- Reporting to the Regional Business Development Direct and the Group General Manager.
- In-charge of the P&L of each actively operating franchisee.
- Ensuring franchisees financial reports authentication and synchronization with the franchisor’s reports.
- Sourcing new potential franchisees.
- Carry out a thorough assessment carried out to evaluate situation of every potential franchisee and decide whether he meets the criteria required to be represent the franchisor in its respective territory.
- Regular inspection visits are conducted to every franchisee.
- Ensuring that franchisor’s standards are always implemented and followed by the franchisee.
- Ensuring that franchisees are following the SOP’s and the terms in the legal contract.
- Ensuring to build and keep a good and long lasting positive relation with the franchisees.
- Schedule Chef/Sous Chef/Restaurant Manager/Assistant restaurant manager regular trainings and re-fresher trainings with the franchisor’s operational team to maintain and ensure that standards are always followed by the franchisee’s operational team(s).
- Assisting the potential franchisee in selecting the appropriate location for his outlet.
- Assisting the potential franchisee in organizing required documents/license/permits with governmental respect.
- Guiding the franchisee in setting up the outlet including design, décor, purchasing the required equipment and machinery, hiring employees.
- Providing the necessary trainings for the franchisee.
- Assistance and guidance offered to the franchisee in developing sales strategies / operation strategies.
- Ensuring the franchisee is regularly following all franchise standards in terms of operation, customer service, marketing activities, and sequence of service, training, and more.
- Following - up on prompt franchise payments made by franchisee.
- Assisting the franchisee setting up the franchised restaurant outlet in respect of layout designing, purchasing the required equipment and machinery, front of the house and back of the house set-up, manning, organizational cart, service standards, and more.
- Ensuring supply of the franchisor’s branded items to the franchisee.
- Providing all necessary trainings to the franchisee, ensuring that trainee fully understands all standards related to the franchise business and information, and direct him to become capable of applying the same at his outlet.
- Guiding the franchisee in all operation aspects such as daily operational, marketing activities, customer orientation etc.
- Sales of food / non-food franchise items to ensure franchise standards are followed by franchisor.
- Conduct and complete regular audit inspection visits, in both service and kitchen areas, to the franchisee’s outlet.
- Produce all related inspection/assessment reports, followed by presenting it to the franchisee and ensuring that all shortfalls are overcome.
- Following up and collecting on all required information from franchisee such as monthly sales performance, monthly marketing expenses, yearly financial statement and customer’s feedbacks.
- Following - up on prompt franchise payments made by franchisee.
- Supervising and managing employees, identifying the developmental needs of floor staff and help them to improve their knowledge or skills.
- Organizing the staff files, keeping it in order according to company policy. Arranging the required trainings, medical’s tests for employees. Ensuring all employees have needed documents for work such as stamped visa, EFST certificates, OHC card.
- Scheduling staff roster. Daily reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Managing day-to-day operations.
- Ensuring compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Maintaining service and sanitation standards in restaurant.
- Ensuring high standards of customer service were observed at all times.
- Supervising the daily operation of the restaurant, monitoring stock levels to ensure smooth operation.
- In the absence of the manager fully handling the operation of the restaurant.
- Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.
- Building strong customer relationship.
- Warm welcoming of guests on friendly and polite manner.
- Handling phone calls on professional and polite way, providing all necessary information to the guests, make the bookings and arrange the events inside the restaurant.
- Handling all guest’s comments and queries to ensure guests meet their needs.
- Handling any guest’s complaints, take action as necessary.
- Process and analyze all customer feedbacks report to the manager.
- Completing banking and cash at the end of day.
- Preparing reports and other performance analysis documentation.
- Constantly searching for new opportunities to achieve financial target.
- Warm welcoming of guest, providing all information per customer requests, led them to the table and offer drinks.
- Taking the order, table set up, food/beverage serving according to sequence of service.
- Ensuring high standards of customer service were observed at all times.
- Supervising the daily operation of the restaurant, monitoring stock levels to ensure smooth operation.
- Building strong customer relationship.
- In the absence of the manager fully handling the operation of the restaurant.
- Achieving financial target using upselling techniques.
- Arranging the bookings and events inside the restaurant, communicate with Chef regarding menu.
- Ensuring that all needs of the guests are met.
- Handling telephonic calls courteously & promptly.
- Providing information to callers, taking the notes, transferring the calls to the right person.
- Handling all documents regarding staff files, ensure all documents are arranged according to company policy and achieve the target on clerical work.
- Arranging meetings and trainings for staff.
- Controlling all incoming and outgoing correspondence.
- Tiding and maintaining the reception area.
- Handle NPS system.
- Opening/Closing Banking day
Opening of the new balance of the day
Posting on the balance sheet in accordance with orders from clients
Control of client's transaction in accordance to bank and government instructions
Reconciliation of the balance sheet at the end of the day
Reporting at the end of the day
- Work with private entities:
Consulting and providing banking services
Tracking loan installments
Handling delays of loan payments
Opening, guiding and closing accounts of physical entities
Money transfers of physical entities (Western Union)
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