Operations Manager
Calo Inc.
Total des années d'expérience :13 years, 9 Mois
• Managing Day to day operation in 2400sqm food factory which serves healthy food plans on weekly and monthly subscription.
• Leading expansion team for Jeddah unit
• Identifying business needs for startup
• Assisting the marketing team in Brand Awareness and introducing the brand to new markets.
• Managing multi teams unit.
• Implementing KPIs and SKUs while maintaining high quality standards.
• Ensuring high level of productivity.
• Maintaining high quality food standards.
• P&L monthly review to save cost while maintaining standards.
• Budgeting Plans.
• Cost Controlling.
• Evaluating Menus, new products, and reviewing & analyzing customers’ feedback.
• Supervising and managing delivery Accounts.
• Supervising the weekly logistics to maintain the right delivery timings.
• Monthly Inventory, stock counts and costs.
• Monthly planning for growth, Recruiting & Training.
• Defining best rooster plans for the month (employees’ distribution to save cost).
Managing daily operations for a fine dining Italian restaurant while insuring the brand continuous
standards.
• Evaluating and Updating branch menus for both indoor services and Catering services.
• Responsible of branch inventories (FOH & BOH)
• Training staff for best fine dining services.
• Creating promotions for events and holidays.
• Reviewing P&L Reports to minimize cost and increase profits.
• Managing food supply accounts for corporate companies (Breakfast, lunch, dinner, coffee breaks
& Lunch boxes).
• Updating food costs as per market changes.
• Training Ass. Managers for the company.
• Managing Customer complaints for all branches, solving issues and maintaining guest
satisfaction.
• Establishing market studies for new projects opportunities.
• I was promoted to Food and Beverage Manager after 2 successful years as Outlets Manager.
• Creating and evaluating menus, including cost and recipes.
• Control Staffing and Equipment allocation according to the budget available.
• Oversee the daily operation and inventory management and requisitions of 6 outlets.
• Manage and supervise the weekly scheduling of shifts for more than 80 employees.
• Check and Interview new required staff.
(A part of Rabya Agriculture).
• Managed to open 6 outlets (including a coffee shop, a kids’ center, and a fine dining restaurant)
from A to Z.
• Establishing Kitchens, including central kitchens.
• Outlet Staffing.
• Defining market needs and creating menus.
• Cost controlling.
• Supervising daily operation including the requisitions, inventory control, and purchasing goods.
• Budget analysis.
• Purchasing of Kitchen assets.
• Established a full Delivery plan inside Jeddah area.
• Working in Collaboration with the store management to prevent the loss of goods.
• Working in Collaboration with the Financial Department for monthly revenues and P&L reports.
• Supervising the monthly inventories, including catering assets and furniture.
Updating Menu Items.
• Making daily requisitions.
• Monthly inventories.
• Creating promotions and events to increase summer sales during the season.
courses: Arts, sciences and Technology University in Lebanon (AUL) Graduated