Operation Manager
Mirador Group
Total years of experience :18 years, 10 Months
Job Summery
Manages all beverage operations and staff on a daily basis. Areas and
Responsibility includes beverage service in the Restaurants/Bars and Room Service As a department head, directs and works with the food and beverage/culinary management team and associates to successfully execute all beverage operations. Strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility
•Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
• Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
• coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
1- Public regulatory policy development to work for the organization of general Structure and the development of human resources and Sales policy & Procure put policy of general supervision over all Branches and Follow-up, Periodic field visits and internal external.
2- Follow-up programs and propaganda advertising & conduct Campaigns, Preparation of plans and reports in the following sales Movement, analysis, Purchases and public expenditure procurement.
3- Enter new varieties to increase sales, put administrative and Regulatory Systems.
4- Systems products manufacturing and quality requirements in terms Of fixed Amounts quantities.
Job Summery
Manages all beverage operations and staff on a daily basis. Areas and
Responsibility include beverage service in the Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and associates to successfully execute all beverage operations. Strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility
•Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
• Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
• Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates.
• Integrating Departmental Goals - Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures staff understands local, state and Federal liquor laws.
• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service associates.
• Implements new concepts and promotions for the restaurant outlets and bar/Lounge.
• Benchmarks the competition and is aware of competitive promotions and strategies.
• Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Observes service behaviors of associates and provides feedback to individuals and or managers.
Manages all beverage operations and staff on a daily basis. Areas and
Responsibility includes beverage service in the Restaurants/Bars and Room Service As a department head, directs and works with the food and beverage/culinary management team and associates to successfully execute all beverage operations. Strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility
4 as a BanQuat and Restaurant Manager in the
Field of Food & Beverage.
1 - Training Banquet Staff on Presentation Party, Services and
Product Selling to the Customer and Knowing his needs and
Requirements.
2 - Trying to Increase the income by acquiring new customers.
3 - Reducing daily damaged items of the Banquet.
4 - Improving Quality of the Product including preparation and cooking.
5 - Making external Marketing to Increase external events through
Big Companies
6 - Ability of Creativity in external events not less than 5 Star hotels
the field of
Restaurants & Cafes and outside Catering
Public regulatory policy development to work for the organization of general Structure and the development of human resources and Sales policy & Procure put policy of general supervision over all Branches and Follow-up, Periodic field visits and internal external.
Follow-up programs and propaganda advertising & conduct Campaigns, Preparation of plans and reports in the following sales Movement, analysis, Purchases and public expenditure procurement.
Enter new varieties to increase sales, put administrative and Regulatory Systems.
Systems products manufacturing and quality requirements in terms Of fixed Amounts quantities.
1 - Training Banquet Staff on Presentation Party, Services and
Product Selling to the Customer and Knowing his needs and
Requirements.
2 - Trying to Increase the income by acquiring new customers.
3 - Reducing daily damaged items of the Banquet.
4 - Improving Quality of the Product including preparation and cooking.
5 - Making external Marketing to Increase external events through
Big Companies
6 - Ability of Creativity in external events not less than 5 Star hotels
A challenging career in a multinational company in the field of hotels Management , marketing and Processing expertise restaurants , Factories Sweets and Cafes whereas my professional experience can be fully Utilized the companys goals with maximum efficiency, minimum cost with High quality excellence.