Group Operations Manager- F&B
Lulu Group International
مجموع سنوات الخبرة :16 years, 4 أشهر
• Comply with and Practice the company’s Established Hygiene Policy and Procedure
• Promote a safe and secure work environment.
• Assist HR in the development of Risk Assessment & SOP and assume responsibility for their successful & proper implementation.
• Full compliance with the company OSHAS system.
• Ensuring high standards of food hygiene, cleanliness and tidiness storage, chillers & freezers through delegation and empowerment.
• Reviewing audit results & food safety observation and developing corrective action plans.
• Propose new menus and develop new work methods to meet customer requirement, with utmost adherence to quality and hygiene standards.
• Ensuring that the senior chefs are professionally supervised, motivated and trained with the aim to improve their performance.
• Creating recipes and menus based on material costs and YIELS ANALYSIS.
• Responsible for recipe development and costing.
• Recipe re-engineering.
• Contributing to kitchens revenue by maintaining effective food cost.
• Monitoring daily labor and food cost reports- root cause analysis for variances.
• Establish stock levels- yields and recipe management.
• Process improvements.
• Organizing food presentations for airline clients/private flights as well as inland catering.
• Submission of the yearly manpower and equipment budget.
•Analyzed potential restaurant locations and themes, comparing other successful restaurants in the area.
•Restaurant kitchen design and layout.
•Employee hiring, training and manuals.
•Restaurant Openings, Restructures, Budgeting and Brokering.
•Interviewed and trained initial staff members, to streamline restaurant efficiency
•Created restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses.
•Forecast revenues and expenses for operations, identifying required capital reserves.
•Continually meet and discuss future restaurant plans with equity holders and lending institution.
•Established initial inventory for both menu and beverage items through multiple distributors.
•Cost containment budgeting for food and labor.
Development/ Engineering/Re-Engineering of Products/Menu for the Group spanning over 150 plus outlets.
Introduction of Healthy Food Concepts for the Group.
Cost Savings of 15% through Yield Management.
Lead Product/Project Management Process by ensuring that key priorities and objectives are met.
Creative and Cost-Conscious Product Development.
Culinary Team Management & Training of team involved in the production of new products developed.
Managing the New Product Launch Process
Based on Sales Figures, review the Profitability & Popularity of dishes on menu & make changes where applicable.
Process Analysis.
Developing SOP&P for Efficient Culinary Operation.
Organizing & Co-ordinating special
events/food fests.
Analyzed Potential Restaurant Locations and Themes.
Restaurant kitchen design and layout.
Employee hiring, training and manuals.
Interviewed and Trained staff members, to streamline restaurant efficiency.
Created restaurant menu selections and price points.
Analyzing costs and revenues to cover projected expenses.
Forecasted revenues and expenses for operations, identifying required capital reserves.
Continually meet and discuss future restaurant plans with equity holders and lending institution.
Established initial inventory for both menu and beverage items through multiple distributors.
Cost containment budgeting for food and labor.
recruiting, interviewing, hiring and training of personnel within 90% of capacity.
• Manage manufacturing process to ensure product is delivered on time and under budget while maintaining quality standards.
• Plan and execute the production schedule including human and material resources.
• Resolve employee relationship issues, evaluate conflicts and determine disciplinary actions.
• Improve efficiency of production by migrating employees and equipment to maximize utilization through Lean Functions.
• Coordinate with vendors, suppliers and contractors to ensure delivery of key materials.
• Ensure high customer satisfaction ratings, maintain production goals and reduce inventory carrying costs.
• Utilize Lean Manufacturing strategies to improve manufacturing processes and reduce costs.
• Design training programs for new employees and ongoing projects to improve effectiveness of existing staff.
• Collaborate with receiving and production personnel to review inventory levels and determine shifts in production areas that would limit materials and supplies held on hand.
• Oversee utilization of staff resources and migrate workers to key areas to optimize production.
To combine innovative and creative ideas and exceptional kitchen capability in developing products with commercial understanding of what will be profitable to the business and the customer/end user.
Effectively use enthusiasm, creativity, strong culinary skills and commercial acumen to actively sell the benefits and added value for each new product developed.
Ability to collect a comprehensive brief from internal brands/external customers regarding specific product requirements and develop this into a viable market ready product taking into consideration the constraints and processes of the manufacturing facilities.
To lead a team of chefs and technicians to execute products accurately and with consistency.
Create and develop products targeted to a range of price points, restaurants, and cooked or chilled pre-packaged food.
Ability to come up with creative ideas in line with current and future food trends and translate them to exciting and appealing menu and food offers.
Be highly innovative and to open new ideas, cuisines and concepts.
Able to develop products from a range of cuisines, with various different looks and forms of food presentation.
Create strong products regularly for both savory and sweet production.
Be disciplined in process when identifying new menu and recipe offers.
Thoroughly research new ideas to identify market niches and opportunities to which existing products could be tailored and new products developed.
Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies.
Keep up to date with the latest food trends in the market.
Be highly visual and sensory with a good sense of food presentation styles.
Interact with customers to find new and novel market opportunities for products.
Lead product project management process by ensuring that key priorities and objectives are met.
Ability to be creative and cost-conscious in product development.
Assist in the Launch of new products, menu or recipe dishes successfully.
Writes recipes and procedures for new products or reformulate current products.
Participate in the sensory evaluations of current and new products.
Work closely with Trade division and Concept Development Unit.
Successfully and professionally participate in/conduct product presentations for internal and external customers.
Ensures culinary execution is consistent with branding elements of each new product created.
Manage multiple projects within established timelines.
Contribute to sales growth through product selection, execution, pricing and creative development.
Provide technical support for sales, operations, purchasing and technology strategies.
Accept that this job description is not exhaustive and it may be necessary with consultation, to amend/change details from time to time.
Continually review your responsibilities and performance to achieve the best results.
Accept overall responsibility for the product development process within the manufacturing facilities.
Ensure that the company’s reputation for food quality and innovation is enhanced with our customers.
To carry out training of all staff involved in the production of new products developed.
Through the process ensure that all technical aspects/obligations of the manufacturing business are being complied with and fulfilled.
Ensure that Company policies and statements are applied continuously and that the companies statements and policies are continually reviewed with regards to new products and process with the technical manager and amend to prevent any breach of any local or statutory regulations.
Participate at regular internal audits to monitor and validate internal systems and practices.
Participate in the Monthly meetings.
Complete and submit brief monthly reports to the GM/management team relating to issues, progress and future requirements.
Member of the HACCP Core Committee.
•Participate in the drafting of concept ideas & menus for all special events& functions while encouraging all staff to put forward their ideas & utilizing them where ever practical.
•Supervise the kitchen in the preparation & presentation of all food items in accordance with the hotels food & beverage standards and standardized menu guidelines.
•Supervise all aspects of kitchen cleanliness & co-ordinate the effective utilization of all kitchen team members using effective staffing levels, ensuring all kitchen areas are maintained in a hygienic condition at all times & ensuring adherence to hotel standards.
•Control of food purchasing level liaising with the hotel stores person.
•Control the drafting of the rosters, ensuring each area is effectively covered & within keeping of the hotels annual manning.
•Having control of purchasing levels & ensuring all necessary measures are in place to maintain budgeted food cost, whilst ensuring adequate food stocks & maintaining standard.
•Maintain conscious monitoring of all aspects pertaining to the hotels food cost.
• Ensuring the highest standards of personal presentation, hygiene & conduct in accordance with hotel standards.
• To organize and supervise the training of kitchen staff, motivating all staff to increase skill in food preparation & kitchen management.