Operation Manager Culinary BABEL& BEBABEl ,Ahwet zaytouna /GCC
M. H. Alshaya Company
Total years of experience :15 years, 11 Months
In charge about the day to day kitchen operation, to create optimum customer satisfaction by providing the highest standard of food quality & presentations at the same time maximizing the profit margins though effective management of all F&B functions.
Job Description, duties and responsibilities:
• Co-ordinates with F&B operations to ensure that all banquiting & restaurant operations function are on time.
• Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Ensure that accurate recipes are prepared and costed for all menu items.
• Utilizes sales analysis in menu planning and implements menu engineering techniques.
• Renponsible for the standards of cleanliness and hygiene in all kitchen and related areas.
• Directs & co-ordinates all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and that guest expections are met.
• Interacts with the guests, actively soliciting their feedback.
• Maintains a high standard of personal hygiene, dress, uniform, and body language.
Check all outlets on presentations, standards and adequate set up for each meal period.
In charge about the day to day F&B operation, to create optimum customer satisfaction by providing the highest standard of food & service quality & presentations at the same time maximizing the profit margins though effective management of all F&B function.
Five star hotel with 84 luxuries appointed rooms, 5 F&B outlets, 600 setup Banquet hall & outside catering.
Job Description, duties and responsibilities:
• Co-ordinates with F&B operations to ensure that all banquiting & restaurant operations function are on time.
• Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Liaises with purchasing & supplies to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.
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• Prepares in conjunction with Hotel Manager an annual menu change cycle and ensure the relevant changes occur as planned.
• Prepares and implement an annual F&B promotion plan for the restaurants.
• Supervision and training of HACCP
• Ensure that accurate recipes card are prepared and costed for all menu items.
• Utilizes sales analysis in menu planning and implements menu engineering techniques.
• Renponsible for the standards of cleanliness and hygiene in all kitchen and related areas.
• Directs & co-ordinates all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and that guest expections are met.
• Interacts with the guests, actively soliciting their feedback.
• Maintains a high standard of personal hygiene, dress, uniform, and body language.
Check all outlets on presentations, standards and adequate set up for each meal period.
In charge about the day to day kitchen operation, to create optimum customer satisfaction by providing the highest standard of food quality & presentations at the same time maximizing the profit margins though effective management of all F&B functions.
Pre-opening team of this Hotel
Four star hotel & Resort with 85 luxuries villas, 50 luxuries appointed rooms, 4 F&B outlets, 700 setup Banquet hall & outside catering.
Job Description, duties and responsibilities:
• Leads & responsible for the implementation of the internal talent develoopment program.
• Co-ordinates with F&B operations to ensure that all banquiting & restaurant operations function are on time.
• Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Liaises with purchasing & supplies to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.
• Prepares in conjunction with Hotel Manager an annual menu change cycle and ensure the relevant changes occur as planned.
• Prepares and implement an annual F&B promotion plan for the restaurants.
• Ensure that accurate recipes are prepared and costed for all menu items.
• Utilizes sales analysis in menu planning and implements menu engineering techniques.
• Renponsible for the standards of cleanliness and hygiene in all kitchen and related areas.
• Directs & co-ordinates all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and that guest expections are met.
• Interacts with the guests, actively soliciting their feedback.
• Maintains a high standard of personal hygiene, dress, uniform, and body language.
Check all outlets on presentations, standards and adequate set up for each meal period.
Job Description, duties and responsibilities:
• Reporting to the Executive Chef
• Attending morning meeting with the chef on daily basis to plan & organizing the daily functions & outlets requirements.
• Responsible for preparing fine dining ala-carte also Western food items in any section of the kitchen according to our standard recipes or as per instructions.
• Assist the executive chef/ Executive Sous Chef in the preparation and service of food ensuring that the highest standards are maintained at all times.
• Maintain the HACCP procedures, always and on timely basis.
• Ordering all kind of Product Supplies and Equipments.
• Prepares duty schedules in the kitchen operation
• To make sure all food is prepared to the correct standard and in conjunction with use charts.
• Daily market lists and store Requisitions submitted by the FBM system in advance
• Ensure minimum food wastage in the kitchen.
• Supervision and development of HACCP
• Utilizes sales analysis in menu planning and implements menu engineering techniques.
• Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Maintains the sanitary standards in all aspects “CLEAN AS YOU GO” policy,
• Ensure that accurate recipes are prepared and costed for all menu items.