Operation Manager
ANGELINA PARIS
Total years of experience :23 years, 7 Months
Sales and Performance
Prepare and participate in the preparation of sales budgets Maximize sales and profitability of the concept. Maximize productivity targets. Minimize shrinkage and wastage in line with budgets and share the proper tools with the team. Overseeing implementation of company policy and procedure in kitchen. Ensure management of expenses and wasteful practices.
Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
Liaise with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food.
Inventory Management & Stock Distribution
Review and analyze stock and sales reports monitoring over and under stocks, implementing corrective action to be taken Review and effectively deal with fast / slow lines, new ranges and end of ranges and implement necessary action Verification and implementation of price revisions. Monitor financial data and use it to improve profitability.
Business Management & Development
• Collaborate with the Franchisor about all the lates update for the concept. process. Seek opportunities for concept expansion in the territory Manage roll-out of new projects and time bound implementation of projects Participate in implementation of new initiative Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer. Assist in budget setting each year for the department Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. Improve performance, productivity, efficiency and profitability through the implementation of effective methods and strategies. Implement the company business development strategies and goals
People Management
Coordinate and communicate proactively with my team to enhance teamwork in order to encourage team members to meet customer expectations. Ensure skill development of stores staff through learning &development Set standards for direct reports and conduct performance appraisal Oversee staff deployment and drive motivation levels of the direct reporters.
F&B Cost Control Manager Responsibility Responsible for Food & beverage costing for the menu in coordination with head office Ensure cost control and manpower cost operational cost. Ongoing control for inventories, requisition and purchase food supplies when needed
In advance planning with coordination with head office for the year Responsible budget for the out let Implement new procedure and policy for the ware house. Look after better price with supplier Preparation of project schedule after contract award. This includes the original.
baseline schedule, manpower and Equipment schedule and all subsequent field working schedules required per the contract requirements. Timely allocation, distribution and assessment of manpower resource to project in accordance with qualification and skills requirements. Prepares Project Operational budget broken down based on Work Breakdown Structures showing each cost Elements (Labor, Materials, & Equipment) and assigning cost centers and codes covering Indirect and Direct Cost distribution. Analyzing cost & revenue trends and reporting problems or potential problems to Executive Management.
Sales and Commercial Performance Prepare and participate in the preparation of sales budgets Maximize sales and profitability of the concept. Maximize productivity targets. Minimize shrinkage and wastage in line with budgets Overseeing implementation of company policy and procedure in kitchen. Ensure management of
Review and analyze stock and sales reports monitoring over and under stocks, implementing corrective action to
Business Management & Development Expert initiating new supermarket business with full process. Seek opportunities for concept expansion in the territory
Manage roll-out of new projects and time bound implementation of projects Participate in implementation of new initiative Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer. Assist in budget setting each year for the department Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. Improve performance, productivity, efficiency and profitability through the implementation of effective methods and strategies. Implement the company business development strategies and goals
People Management
Coordinate and communicate proactively with my team to enhance teamwork in order to encourage team members to meet customer expectations. Ensure skill development of stores staff through learning &development Set standards for direct reports and conduct performance appraisal Oversee staff deployment and drive motivation levels of the direct reporters.
F&B Cost Control Manager Responsibility Responsible for Food & beverage costing for the menu in coordination with head office Ensure cost control and manpower cost operational cost. Ongoing control for inventories,
Sales and commercial Performance Prepare and participate in the preparation of sales budgets Maximize sales and profitability of the concept. Maximize productivity targets. Minimize shrinkage and wastage in line with budgets Overseeing implementation of company policy and procedure in stores Ensure management of expenses and wasteful practices Implementation of health and safety regulations to maintain a safe working environment Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality.
product, and the highest financial return Liaise with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate
Inventory Management & Stock Distribution
Review and analyze stock and sales reports monitoring over and under stocks, implementing corrective action to be taken Review and effectively deal with fast / slow lines, new ranges and end of ranges and implement necessary action Verification and implementation of price revisions. Work closely with the store managers to ensure correct stock levels are available from central distribution area. Ensure that all operations are manufactured in a correct, cost effective and timely manner. Monitor financial data and use it to improve profitability.
Business Management & Development Expert initiating new restaurant business with full process. Seek opportunities for concept expansion in the territory Manage roll-out of new projects and time bound implementation of projects Participate in implementation of new initiative Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer. Assist in budget setting each year for the department Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. Improve performance, productivity, efficiency and profitability through the implementation of effective methods and strategies. Implement the company business development strategies and goals
People Management
Coordinate and communicate proactively with my team to enhance teamwork in order to encourage team members to meet customer expectations. Ensure skill development of stores staff through learning &development Set standards for direct reports and conduct performance appraisal Oversee staff deployment and drive motivation levels of the direct reporters.
F&B eost eontrol Manager Responsibility Responsible for Food & beverage costing for the menu in coordination with head office Ensure cost control and manpower cost operational cost. Ongoing control for inventories, requisition and purchase food supplies when needed In advance planning with coordination with head office for the year
Look after better price with supplier Preparation of project schedule after contract award. This includes the original baseline schedule, manpower and Equipment schedule and all subsequent field working schedules required per the contract requirements. Timely allocation, distribution and assessment of manpower resource to project in accordance with qualification and skills requirements. Prepares Project Operational budget broken down based on Work Breakdown Structures showing each cost Elements (Labor, Materials, & Equipment) and assigning cost centers and codes covering Indirect and Direct Cost distribution. Analyzing cost & revenue trends and reporting problems or potential problems to Executive Management.
Sales and Commercial Performance
• Overseeing implementation of company policy and procedure in stores
• Ensure management of expenses and wasteful practices
• Implementation of health and safety regulations to maintain a safe working environment
• Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return
• Liaise with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate
• Resolve with efficient Investigation required for complains.
• Motivate and support restaurant manager and sharing best practice and work closely into P&L Reports.
• Observe quality of food service and maintain service excellent standers
• Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen and dining area.
• Responsible to fix the mechanism for the catering division.
Business Management & Development
• Expert initiating new restaurant business with full process.
• Seek opportunities for concept expansion in the territory
• Manage roll-out of new projects and time bound implementation of projects
• Participate in implementation of new initiative
• Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer.
• Assist in budget setting each year for the department
• Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers.
• Improve performance, productivity, efficiency and profitability through the implementation of effective methods and strategies.
• Implement the company business development strategies and goals
• Researching and implementing new methods or technologies to improve efficiency.
Inventory Management & Stock Distribution
• Review and analyse stock and sales reports monitoring over and under stocks, implementing corrective action to be taken
• Review and effectively deal with fast / slow lines, new ranges and end of ranges and implement necessary action
• Verification and implementation of price revisions.
• Work closely with the store managers to ensure correct stock levels are available from central distribution area.
• Ensure that all operations are manufactured in a correct, cost effective and timely manner.
• Monitor financial data and use it to improve profitability.
Business Management & Development
• Expert initiating new restaurant business with full process.
• Seek opportunities for concept expansion in the territory
• Manage roll-out of new projects and time bound implementation of projects
• Participate in implementation of new initiative
• Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer.
• Assist in budget setting each year for the department
People Management
• Coordinate and communicate proactively with my team to enhance teamwork in order to encourage team members to meet customer expectations.
• Ensure skill development of stores staff through learning &development
• Set standards for direct reports and conduct performance appraisal
• Oversee staff deployment and drive motivation levels of the direct reporters.
• The HR Manager’s responsibilities included.
• Motivate and support restaurant manager and sharing best practice
• Assign and train personal and determine work schedule in advance
• Assure all head count reserved with the right person with ongoing coaching covered with monthly performance
• Coordinate and communicate proactively with my team to enhance teamwork in order to encourage team members to meet customer expectations.
Managing all aspects of restaurant operations, best practices and managing business cost-effective way Overseeing the supervision of employees, performance and their personal development Maintaining a clean, professional and safe working environment Meeting and greeting customers and organizing table reservations, waiting lists. Follow up the training and its effectiveness on field and provide necessary feedback to the HR Manager on staff to organize development plans for individual staff. Tracking the slow & fast moving Items (Food & Beverage) / Retail. Reviewing the Budget with the General Manager and check the daily sales tracking as well the variances + or -. (Food & Beverage & Retail) Checking the Expo in and out as well the ticket timing and noting it down. Reviewing the Management Log Book. Maintaining the Facility Management issues. Implement annual sales, & new Branch Opening forecasts, monitor sales results / trends, each Department level profit and loss statements on a periodic basis, make specific recommendations, and assist in improving each branch performance. Identify concepts variances and subsequently lead the team in weekly food cost that included analyzing product mixes, inventory, waste and usage to produce an additional reduction in food cost. Ensure the 100% guest satisfaction through excellent management & staff and expected standards with regular follow up audits. Ensure Quality standards in presentation safety and Hygiene are upheld. Ensure all location work within company standard operating procedures. Work on following up and implementing employee development programs.
Follow-up on sales, costs and inventory management in the location to insure minimal waste Support the development, approval, and implementation of new products/menu and procedures in conjunction with market research by actively participating in the roll out process.
• Expert initiating new restaurant business with full process.
• implement system and polices within outlet to meet the company overall standards and requirement
• Coordinate and communicate proactively with my team to enhance teamwork in order to encourage team members to meet customer expectations
• Responsible for Food & beverage costing for the menu in coordination with head office
• Implement new operation procedure and policies
• Ensure cost control and manpower cost operational cost.
• Ongoing control for inventories, requisition and purchase food supplies when needed
• In advance planning with coordination with head office for the year
• Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen and dining area
• Resolve with efficient Investigation required for complains
• Motivate and support restaurant manager and sharing best practice
• Implement the company business development strategies and goals
• Observe quality of food service and maintain service excellent standers
• Assign and train personal and determine work schedule in advance
• Assure all head count reserved with the right person with ongoing coaching covered with monthly performance
• Responsible budget for the out let
Financial
Develop and implement Promotions Calendar for F&B products in restaurant Manage special event concepts Anticipate market changes and review operations when necessary Conduct competitor analysis, Up-sell property facilities Actively pursue cost saving measures, Recycle wherever possible Liaise with Sales Manager during tender process to obtain new accounts; Manage wage and beverage cost, Forecasting, Stock control Analyses food and beverage statistics through point-of-sale system Monitor upselling process and revenue on regular bases Under the assistance of the senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
On an on-going basis, control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results Effectively manage staffing costs by preparing efficient work schedules in line with legal
Effectively manage the restaurant by ensuring the following: Oversee the Implementation of standards as detailed in the departmental standards and procedures manual Supervise all restaurant Team and assure all standards are maintained Open and close restaurant with full responsibility on hand Adhere to opening and closing procedures Adhere to bill paying procedures Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc Personally, meet and farewell a minimum of 80% of your customers Encourage and motivate staff to provide optimum service during all.
Morning Briefing focuses Forecast busy operation vs last year Communicate upselling items focus Beverages and Dishes Communicate any People Birthday/ Events/ activities Motivate and Inspire team
Coach, Coach, and Coach Provides leadership and guidance to all team members
Work out the layout for the menu with coordination with the top management • Set up the cost for the menu • Set up the proper Equipments and the tools for the kitchen as will the dining • Set up based on the menu requirement and the restaurant theme • Set up the recipe for the food menu • Set up the standard for the whole operation • Set up training for the staff that is fit to the concept requirement