Group Operations Manager-F&B
Lulu Group International
مجموع سنوات الخبرة :19 years, 4 أشهر
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.
CHAIN OF RESTAURANTS-INDIA
.
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.
COMPUTER SKILL
✓ ERP applications.
✓ Internet & Ms-Office.
TRAINING & DEVELOPMENT
✓ IOSH Management Systems Internal Auditor Training Course.
✓ Awareness Course on Basic Concepts of HALAL Certification Requirements.
✓ IOSH Managing Safely Certification
✓ Level -2 Certification in Food Hygiene
✓ INTELEX Safety Management Systems Trained
✓ Senior member of the HACCP Committee
✓ HACCP Certification
✓ Fire Safety Awareness Training
PERSONAL INFO
GENDER : Male
MARITAL STATUS: Married LANGUAGES: English, Hindi Punjabi DOB : 07/11/1980
DRIVING LICENSE: UAE
REFERENCE
Available upon request.
WORK EXPERIENCE
✓ Established initial inventory for both menu and beverage items through multiple distributors.
✓ Cost containment budgeting for food and labor.
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.
✓ Manage a multi-disciplinary team of Sr. Sous Chefs, Sous Chefs and CDP & over 350 team members in the food production unit.
✓ 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.
✓ Ensure high customer satisfaction ratings, maintain production
goals and reduce inventory carrying 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.
• Develop, present and implement new products for Airline and Food service clients.
• Manage new product implementation projects and cost saving initiatives to achieve business objectives and financial results.
• Review existing menus and initiate process improvements for increased cost savings and to achieve cost efficiencies.
• Research and develop innovative products ranges in coordination with the Business Development Manager to provide business solutions and product opportunities for new and existing clients.
• Manage the culinary manufacturing process in conjunction with cuisine specific Chefs, process technologists, operational coordinators and team members for improved regional ethnic meal authenticity and overall meal quality.
• Participating in workshop’s with non-airline clients and developing specific product concepts for presentation.
• Work across the entire supply chain to liaise with product and creative suppliers on packaging, component and presentation concepts.
• Assessment of market development projects to identify product opportunities and constraints.
• Develop and motivate New Product Development staff and other team members through formal and informal feedback for continuous performance and process improvement.
• Ensure all training given is accurately recorded & that all staff are reviewed & appraised within the necessary time frames as required by the Human Resources Department.
• Conduct counseling and analyze staff issues which may include handling disciplinary and grievance issues with Human Resources.
• Comply with the Company Occupational Health and Safety Policies.
• Ensure all training given is accurately recorded & that all staff are reviewed & appraised within the necessary time frames as required by the Human Resources Department.
• Ensure kitchen is maintained to high hygiene standard at all times & safe food handling practices are followed.
• To ensure that the food produced is of the highest standards.
• Based on sales figures by menu items, review the profitability & popularity of dishes on menu & make changes where applicable.
• 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.
• Ensure all training given is accurately recorded & that all staff are reviewed & appraised within the necessary time frames as required by the Human Resources Department.
•To look after the day to day operations of the section.
•To maintain hygiene in the kitchen and the section stores.
•To make daily orders for stores and vegetable.
•To do the month end inventory for dry stores, vegetable and meat items.