Operations Manager
Umbrella Group
Total des années d'expérience :13 years, 4 Mois
- Maintain constant communication with management, staff, and vendors to ensure proper operations of the organization.
- Develop, implement, and maintain quality assurance protocols.
- Grow the efficiency of existing organizational processes and procedures to enhance and sustain the organization’s internal capacity.
- Actively pursue strategic and operational objectives.
- Ensure operational activities remain on time and within a defined budget.
- Track staffing requirements, hiring new employees as needed.
- Oversee accounts payable and accounts receivable departments.
- Lead, motivate, and support a large team within a time-sensitive and demanding environment, including setup and implementation of career development plans for all direct reports and problem resolution.
- Manage timely data collection to update operations metrics to achieve productivity targets, reduce cost per unit, eliminate errors, and deliver excellent customer service.
-Coordinate daily FOH & BOH operations.
-Control operational costs and identify measures to cut waste.
-Create detailed reports on weekly, monthly and annual revenues and expenses.
-Implement policies and protocols that will maintain future restaurant operations.
-Deliver superior service and maximize costumers
satisfaction.
-Respond efficiently and accurately to costumers
complaints.
-Regularly review products quality and research new vendors.
-Appraise staff performance and provide feedback to improve productivity.
-Ensure compliance with sanitation and safety
regulations.
-Promote the brands in the local community events, caterings etc.
-Control and analyze on and on-going basis, the level of the following:
*Sales & costs
*Quality level presentation of food & beverage products.
*Level of sanitation and hygiene in the cleaning of facilities and equipment.
*Quality of entertainment.
*Guest satisfaction.
*Marketing.
I highly experienced Operations Manager who
possesses the required level of hospitality
management and the required knowledge of
how to inspire, lead, develop and motivate staff, Thus guiding them into achieving outstanding results.
My key qualities include innovative thinking and
responsiveness in order to remain up to date
with the newest product ranges and market
trends. With the knowledge acquired, it
will give the optimal training regimen to the
junior and senior employees in order to give out their absolute best in the working industry.
-Control and analyze on and on-going basis, the level of the following:
1-Sales & costs
2-Quality level presentation of food & beverage products.
3-Level of sanitation and hygiene in the cleaning of facilities and equipment.
4-Quality of entertainment.
5-Guest satisfaction.
6-Marketing.
-Implement and reinforce the company and divisional
regulation.
-Policies and procedures including but not limited to:
*In house rules and regulations.
*Health and safety.
*Grooming.
*Quality.
*Service standards.
*Hygiene and cleanliness (cleaning checklists)
Opening & Closing checklists.
- Anticipated guest needs by having hot food prepared ahead of time based off previous customer needs.
- Considered key employee for identifying consistent operational problems or customer service related questions with management.
- Communicated with the chef regarding any issues to towards foods quality and service level.
Information Technology and Computer Science