Operation & Training Manager
abu sarhad international group
Total years of experience :18 years, 5 Months
• Increase management efficiency by recruiting a well-qualified employees, in addition to training, planning, directing, monitoring work performance, and providing a suitable climate where all employees share their opinion and information’s.
• Completes subsidiary objectives by creating strategy plans, budgets, and results measurements; reviewing progress and making corrections.
• Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, and/or distribution of products.
• Managing staff, preparing work schedules and assigning specific duties.
• Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement.
• Set organization structure and review staff salary.
• Attending board meeting
• Managing overall company operations
• Ensure customer satisfaction and build good relation with the customers
• Generate revenue by finding new customers
• Follow up in work performance.
• Create menus upon client’s request.
• Reviewing the cost of raw materials.
- Participate in the development, establishing and enforcement of quality assurance measures and service standard.
- Attending the weekly meetings with the COO and the MD discussing the monthly collections, forecasting and yearly budget, and trade review meetings.
- Direct and continually improve the all quality activities, programs, and policies, also ensuring quality system compliance to quality policy system.
- Work closely with the operational managers to make sure that quality service standard is met client's needs and wants according to the HACCP standard.
- Looking for the best raw material prices.
- Interact with customers considering to all quality issues while building a strong relationship.
- Constantly review the cost and send weekly report for the food service manager.
- Involved in materials and tools distributions.
- Direct quality supervisors in all regions to daily and weekly projects inspections reports.
- Review the reports and solve working problems.
- Conducting a training sessions to the employees on all of the QA systems aspects that are related to their positions.
- Make sure that all QA procedures are documented and maintain in all sections.
- Prepare a monthly presentation which illustrate monthly QA reports, and client's feedback
- Assist in all start up projects in terms of (surveys, location visit, materials and tools calculations, and start up project in terms of (recruitment, costing, and planning).
- Maximize market share throughout meeting new clients.
- Seeking new projects and meeting the annual target sales and goals.
-- Responsible for total beverage operational activities in our projects kingdom wide.
- Direct and develop and manage annual budget.
- Improve the operational systems, processes and policies in support of organizations mission -- specifically, support better management reporting, information flow and management, business process and organizational planning.
- Providing consistent supervision to hospitality staff to ensure the high standards in providing excellent service and for safety, sanitation, and quality to maintain client satisfaction.
- Assisting in planning, developing, directing and also coordinating all service-levels through creating training material and service manuals that determine optimum service strategies to meet our client's expectations.
- Monitor staff performance and make sure that they are operating according to the company standard.
- Working very close with the site managers and supervisors on implementing and train qualified staff at all the time.
- Travel to all areas and spend more time in evaluating and generate more ideas that help and support the level of hospitality services.
- Carrying out inspections of property and services.
- Negotiate material purchasing prices with the area suppliers and maintain buying strategy for competitive prices.
- Seek for business expansion with current customers.
- Ensure the implementations of the ISO 9001:08 forms and documents in all projects and sectors.
- Analyzing cost and looking for any opportunity to reduce cost without effecting total customer satisfaction.
- Conducting daily visits to the concerning client's representatives to evaluate the working performance and clients satisfaction.
- Recruiting, monitoring company standard and evaluate staff performance.
- Planning work schedules for individuals and teams.
- Dealing with customer complaint, and follow up customer satisfactions.
- Provide reports about any issues related to hospitality service field to the support service manager.
- Create the concepts and establish the opening of two new restaurants.
- Manage all key accounts, preparation of sales and promotion campaign and implementations.
- Assuring the continuity and smoothness of the operations and maintaining high standards of food quality and manage.
- Successfully manage a staff of 30 people for assigned operations, taken care of clients need within the frame of contractual obligations.
- Preparing Menus, controlling and maintaining the cost of the operations as per the Company’s Budget.
- Taking responsibilities for the business performance of the restaurant.
- Analyzing and planning restaurant sales level and profitability.
- Coordinating the entire operations during the restaurant shifts.
- Responding to customers complaints.
- Ensuring that all employees adhere to the company’s uniform standards.
- Meeting and greeting customers and organizing table reservations.
- Advising customers on menu.
- Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
- Other responsibility such as menu preparation and its cost, conducting special functions and rum a special gathering.
• Demonstrate a detailed knowledge and understanding of theories, concepts and principles relevant to hospitality management; • Demonstrate a critical understanding of the core management regulation and methods of working and apply them to the tourism and hospitality industry context. • Develop knowledge and understanding of academic and professional practice within a framework of critical evaluation. • Critically evaluate theory, concepts, and data using supporting evidence in order to make judgments and to frame appropriate questions to achieve a solution to a problem through written assignments. • Identify the principle aims of the experience economy in the hospitality industry.
The program includes: Graduates of the fully accelerated bachelor’s degree program in hospitality and tourism management are qualified for careers in hotel, restaurant, and resort management. The course includes: • Introduction to hospitality management. • Food and beverage operations • Economics and finance subjects. • Research methods. • Hospitality marketing and planning. • Tour operator. • Introduction to management. • Tourism and hospitality studies. • Restaurants and event management. • And other related credits.