F&B - Operations Manager
Alsallal Projects Trading Company
Total years of experience :26 years, 0 Months
looking after three concept for total of 7 branches and total of 200 staffs:
1- EMIRGAN SUTIS Restaurant is turkish franchise running since 1953 in istanbul and has three branches in kuwait.
2- AKDENIZ HATAY SOFRASI its Turkish franchise as well and very popular in turkey running on this field since 1985 & open on kuwait on 2015.
3- Khaneen Restaurant its kuwaiti concept and run on kuwait since 2015 for three branches
The bellow is my Daily, Weekly, Monthly & Yearly tasks:
- Improve the working environment and business processes of a company.
- Improve the communication between the team members and build strong teamwork and apply my skills to the leaders
- Strengthen client relationships and ensure the successful continuance of business operations.
- Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, and/or distribution of products.
- Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
- Establish and implement departmental policies, goals, objectives, and procedures, conferring with departments, top management/owners, and staff members as necessary.
- Ensure that staff members and newly recruited personnel are quality and customer oriented.
- Ensure client satisfaction and consistent growth in revenue.
- Conduct office management tasks.
- Ensure safety regulations are adhered to company standards and local laws.
- Implement measure to provide motivation for employees.
- Oversee customer service departments and assess that they are meeting customer satisfaction goals.
- Prepare, revise and submit reports, budgets and other documentation.
- Seek feedback through dialogue with clientele about customer service issues or queries for improvements.
- Communicate information to the departments filtered for management/owners/partners.
- Perform training sessions.
- Implement quality management and regulatory compliance strategies.
- Review customer reviews and customer related statistics.
- Manage staff, Follow the work schedules and assigning specific duties.
- Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
- Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
Barakat Foods Company Have Up To:
1- Mais Alghanim total of Four Restaurants. (MAG Sharq Branch Capacity Is 764 Cover; Mahboula Branch Capacity Is 270 Cover)
2- Five To Go Branches covering the all Kuwait market.
3- Outside Catering Department (For More Than 1250 Person).
4- The Bistro restaurant & cafe 154 Cover,
5- Two Shawarma Matic two outlets
Responsibilities & Duties:
- Choose locations for new branches, kitchen layout and equipment, follow the construction
- Responsible for the company fleet (60 Vehicles)
- Improve the operational systems, processes and policies, support better management
- Reporting, information flow and management, business process and organizational planning.
- Manage and increase the effectiveness and efficiency of Support Services (HR, IT and Finance), through improvements to each function as well as coordination and communication between support and business functions.
- Oversee overall financial management, planning, systems and controls.
- Development of individual program budgets
- Payroll management, including tabulation of accrued employee benefits.
- Organization of fiscal documents.
- Regular meetings with Executive Director around fiscal planning.
- Supervise and coach office manager on a weekly basis.
Financial Management
- Direct annual budgeting and planning process for the organization's annual budge
- Develop and manage annual budget
- Oversee monthly and quarterly assessments and forecasts of organization's financial performance against budget, financial and operational goals. Oversee short and long-term financial and managerial reporting
- Managing day to day processing of accounts receivable and payable using Quick-books, producing reports as requested
- Reconciling monthly activity, generating year-end reports
- Maintaining Intersection's archival and administrative files
- Administering payroll and employee benefits and organizational insurance
- Ensure that Accounting Department requests are resolved and communicated in a timely manner to internal and external parties
- Support the Management of customer service activities & staff competence so as to optimize & sustain sales performance & customer satisfaction
- Manage the P&L within allocated budget in order to affect a profitable performance
- Manage payroll budgets in line with Area sales performance
- Communicate business & Area objectives to managers so that they remain well informed of
business activity & of their required contribution to targets
- Achieve stock control targets in line with company guidelines to prevent financial loss
- Support the delivery of all marketing campaigns & Develop an effective network of
Communication across the Area to ensure shared knowledge and understanding of business
activity
- Encourage managers to seek and continuously develop knowledge of competitor activity and
local market conditions, with the purpose of making appropriate and innovative
recommendations to drive the business forward
- Plan for succession in the Area through the identification of individuals with potential
for development and growth
- Create a positive environment that results in stable retention & a reduction of labor turnover
- Manage and control the banqueting department to the required standards and within agreed budgetary limits.
- Ensure that the agreed budgeted targets are achieved or bettered.
- Ensure that the food and beverage costs are maintained at their agreed levels and that the correct profit margins are achieved.
- Ensure a prompt, courteous response and follow up to all enquiries.
- Liaise or ensure liaison with the client to ensure guest satisfaction.
- Carry out or ensure that regular On-the-Job Training is carried out to enable staff to perform their duties correctly.
- Prepare and submit on the required reports necessary for budgeting purposes, timorously and accurately.
- Organize the use of materials and employee resources. - Responsible for opening new branches, ordering equipment, work study - Ensure that all materials used in food preparation and serving are working properly. - Prepare menus - Play an active role in marketing the restaurant and devising promotional programs. - Responsible for managing inventory and keeping financial records of purchases and sales - Work with the human resources department to train, develop, hire, retain and fire employees
- Responsible for opening new branches
- Prepare opening checklist and equipment list
- Follow the rules of franchise
- Prepare work operation manuals
- Train the new staff
- Manage the costs and the raw materials dependent on the country
- Responsible for Opening & Closing of the restaurant.
- Responsible for the Whole Recruiting Process
.- Responsible for the Purchase Order ( Kitchen & Dining Area
- Responsible for the training of the staff.
- Responsible For The Yearly Budget.
- Responsible for the operation long-term success by analyzing all strong & weak points in the
restaurant Comparing it to the Market.
- Responsible for preparation of duty rosters, salary & maintaining proper inventory control.
- Check and report the quality of food products received from the kitchen to the costumer.
- Ensure that all the FOOD & BEVERAGE is served according to the Standard Specifications\
- Analyzing the ups & down at work for assuring the proper work flow.
- Handling the Daily Operation.
- Ensure productivity through planning, training and practice.
- Playing an effective role in controlling the food cost, Quality and Hygiene.
- Be-involved in the ongoing on-job training programs
- Organize the use of materials and employee resources.
- Ensure that all materials used in food preparation and serving are working properly.
- Play an active role in marketing the restaurant and devising promotional programs.
- Interact with customers and vendors and ensure that their needs are met in a timely and satisfactory manner.
- Prepare menus
- Responsible for managing inventory and keeping financial records of purchases and sales
- Work with the human resources department to train, develop, hire, retain and fire employees
- Team leader in the F&B department
- Looking after the customers requirment
- Prepare the work schedule for staff
- Follow the Sop of department
- Train the new staff
• Responsible mainly for taking order and following .
• Taking care of my station mise en place.
• During this Period i have gained knowledge in The Banquet Department.
three years degree in hospitality Management
three years after the high school