Operation Manager
SHAHY Fast Food Restaurant Chains
Total years of experience :19 years, 9 Months
Review and analyze the sales, compare them, find the reason for increase or decrease and write a report with an action plan on how to improve.
Review all training records, ensure all units has the proper training materials and plan a training calendar.
Ensures that goals are being translated to the team as they relate to guest tracking and productivity.
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Ensure that upon the new store opening, the productivity and quality remains at high standards and that costs are acceptable by planning the resources in the optimum manner.
Responsible of searching, selecting recruiting, appraisal, motivations and standards of job performance of the individuals within team
Accountable for coaching and training each member of the team with appropriately skills and product knowledge to execute highest standard and growth.
Help and train advance management skills and responsible for scheduling and rolling training programs for all stores.
Manage and oversee new project, equipment, replacement and vendor relations
Supervise quality control and quantities for preparation to minimize wastage, perform frequent checks to ensure consistent high of preparation and services.
Comply with all health and safety regulation, staff training and development as required and keep records for health inspectors.
Estimate the food consumption of each store, place orders with suppliers, and schedule delivery of fresh food and beverages.
Provide reports on the performance, progress against the plans and budget.
Consistent achievement of all critical KPI's including income statement, Customer Experience measures, Food Safety.
To supervise staff on the preparation and presentation of food, ensuring all staff adhere to department, company and legal standards.
Prepare follow up reports; Correspond with customers and guests; and provide management updates.
Communicate with staff and personnel before, during and after the events to include overall success of the event and meeting objectives.
To ensure all ordering, receiving, invoicing and recording completed by the unit is accurately executed as required.
To assist in ensuring accurate and regular stocktaking is completed.
Coordinate internal services including facility, food, beverages, fees, and follow up
Manage 50 full-time staff, plus event staff as needed.
To support the catering manager in achieving budgetary targets.
To be first point of contact with customer complaints.
Supervise the daily operations of the Production, Service, Cleanliness and sanitation department.
To collate financial information as directed by catering manager.
To participate in the annual PDR process and where applicable to carry out Personal Development Reviews for team members.
To undertake other duties not specifically stated above which from time to time are necessary for the effective performance of the company without altering the nature or level of responsibility involved.
Team Member motivation and Problem Solving
Interaction with customers and resolving complaints
Maintains high quality products and service standards of the restaurant
Promotion of new products
Preparing Production plan, Inventory control and sending DSR
Implementation of systems and standards provided by the franchisor
Monitor the receiving and storing of products
Identifying potentials for promotion and report to HR
Training team members on service, quality, sanitation, ethics and standards
Scheduling shifts and Payroll administration for team members
Participated as part of an operations team to serve a customer volume of about 100, 000 pilgrims at Mina during Hajj.
Promoted the new and existing FMCG products in the market
Calculated and transmitted weekly market analysis to the distributor point
Communicated with distributors and retailers to determine their suggestions and feedback
Resolving retailer complaints
Weekly product report to Management