Operations Manager
Kout food Group
Total years of experience :20 years, 7 Months
• Evaluate levels of Guest satisfaction with a focus on continuous improvement.
• Be aware of trends and propose ideas to build the variety and quality of food and beverage within the
restaurant.
• Optimize sales and contain costs, identifying any areas for action.
• Set achievable budgets and other short- and long-term functional goals .
• Provide effective leadership to the F&B Teams to ensure targets are met and exceeded both restaurant and
Team Member development goals.
• Develop and endorse the budget, marketing plans and objectives.
• Direct and oversee development of employees.
• Hire, train, empower, coach and counsel, performance and salary reviews.
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage
operations.
• Coordinate food and beverage operations with other restaurants departments to ensure efficient guest
service.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Implement procedures to increase guest and associate satisfaction
• Exercise quality control for both food and beverage.
• Maintaining the company and restaurant standards of service and ensure their implementation.
• Performing daily walk-through to ensure full compliance with Department of Health regulations and
restaurant standards
• Maintain communications with Company employees.
• Multi-unit operations management
• P&L management
• Food, labor, marketing cost controls
• Sales, product, market analysis
• Project planning & development
• Risk management & inventory control
• Site selection & construction
• Facility management
• Vendor sourcing & negotiating
• Customer relations & satisfaction
• Human resources management
• Team building & staff retention
As an Executive Chef building a reputation for the brand and company by maintaining a talented and creative
kitchen group, offering an innovation menu, and promising an exceptional culinary experience and handling a
concept based on Modern Middle Eastern food, culinary delights and experience flavors from all around the
Middle East and North Africa ranging from regional popular favorites to contemporary fusions.
• Managing 67 employees with different positions and nationalities.
• Involved in all phases of culinary operational planning and expenditures, budgeting, costing and sales
reporting as well as menu-planning, staffing, scheduling, client and customer relationship building.
• Maintain proper inventory levels and handle all cuisine requests.
• Consistently maintain high standards of quality, cost, presentation..
• Hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving
employee relations' issues.
• Participate in client meetings with the Manager, Food & Beverage to address questions related to food
services issues and to ensure that good client relationships and satisfactions are maintained.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation
process.
.Generate every 6 month a novel menu.
Ensure quality and presentation of all food served throughout the hotel.
Ensure effective communication and assistance to all necessary departments.
To be fully supportive, ensuring positive team building with all superiors.
Achievement of minimum wastage and effective food cost
In charge of cleanliness and hygiene for my working areas.
Supervise and participate in all aspects of kitchen work.
Remaining fair and impartial at all times.
.
.
.
Activities and Societies: 1. Human Food and Nutrition 2. Cooking 3. Kitchen & Food Management 4. Planning a Menu 5. Tea, Coffee and Non-Alcoholic Beverages 6. Opportunity & Nature of Catering Services 7. Personnel Management. 8. Management of Catering Services.