F&B Operation Manager
HSK Hospitality - Wood House Restaurant
Total des années d'expérience :20 years, 6 Mois
Manage front of house restaurant operations for these both high-volume restaurants.
* Take the role as leaders in providing excellent customer service, directing the culinary
Department of the restaurant and achieving the sales objective of the company.
*Oversee employee relations encompassing staff recruitment, training and performance
Evaluation
* Report directly to Corporate, and communicate with regional area locations.
* Ensure the integrity of restaurant operations through excellence in customer relations.
* Motivating staff in the form of appraisals, employee of the month awards, promotions,
Incentives and outdoor picnics when they get dry days.
* Maintain, encourage and possess “ownership mentality”
*Effectively manage employee turnover. Provide a positive working environment and
Handle employee issues appropriately and in a timely manner.
*Scheduling a front of house staff up to 40 members FOH & BOH.
*Effectively lead and motivate employees through implementation of in-house training
And incentive plans, resulting in increased productivity levels and employee Satisfaction.
Oversee entire operation of all F&B departments, in charge of a head count of 262 team member
And a half million AED Monthly sales each outlet.
* Conduct operational budgets with monthly P&L analysis and monitoring.
* Setting Monthly staff targets and motivational pushes to allow them to perform their
Level best.
* Create new revenue opportunities, setting up a string catering drive, rising
Business operations by 25%
* Handling the day to day F&B operations, Monitor and improve customer
Satisfaction levels same outlet level to increase retention
* Responsible for cost controlling on the entire F&B department, Bringing food and
Professional
Experience
Beverage cost and wage budgets under check.
* Hiring, training & appraisals of entire team.
* Liaise with marketing functions to optimize restaurant offering.
Manage front of house restaurant operations for this high-volume restaurant.
* Take the role as leaders in providing excellent customer service, directing the culinary
Department of the restaurant and achieving the sales objective of the company.
* Scheduling a front of house staff up to 170 members, entire restaurant crew is 340
Working staff.
* Oversee employee relations encompassing staff recruitment, training and performance
Evaluation.
* Effectively lead and motivate employees through implementation of in-house training
And incentive plans, resulting in increased productivity levels and employee
Satisfaction.
* Report directly to Corporate, and communicate with regional area locations.
* Ensure the integrity of restaurant operations through excellence in customer relations.
* Motivating staff in the form of appraisals, employee of the month awards, promotions,
Incentives and outdoor picnics when they get public holidays or dry days.
* Maintain, encourage and possess “ownership mentality”.
* Effectively manage employee turnover. Provide a positive working environment and
Handle employee issues appropriately and in a timely manner.
Manage front house/back house restaurant operations for this high-volume restaurant.
* Direct efficient guest flow through participative shift management, scheduling a full
* working staff of up to fifty crew members including servers, bus persons, Store keepers,
* Kitchen staff, hosts/hostesses and bartenders.
* Oversee employee relations encompassing staff recruitment, training and performance
* evaluation
* Prepare attendance for managers, supervisors and 45 staff.
* Handle monthly inventory and vendor relations to ensure the timely and cost-effective
* Purchasing of food, beverages and small wares.
* Effectively lead and motivate employees through implementation of in-house training
* And incentive plans, resulting in increased productivity levels and employee satisfaction.
* Prepare and track sales budgets, consistently meeting a monthly sales volume of AED
* 1, 100, 000.
* Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
courses: Grow with us * Body Language * Disciplinary Action * Leadership skills * Designated Trainer * Food Safety (HACCP) PIC Program – Level 3 (Merit)