Head Of Operations - F&B Division
BinHendi Enterprises
مجموع سنوات الخبرة :15 years, 7 أشهر
Responsibilities:
Strategically
• Oversee daily operations for the business unit or organization.
• Ensure the creation and implementation of a strategy designed to grow the business.
• Coordinate the development of key performance goals for functions and direct reports.
• Provide direct management of key functional managers and executives in the business unit.
• Ensure the development of tactical programs to pursue targeted goals and objectives.
• Ensure overall delivery and quality of the unit's offerings to customers.
• Engage in key or targeted customer activities.
• Oversee key hiring and talent development programs.
• Evaluate and decide upon key investments in equipment, infrastructure and talent.
• Communicate strategy and results to the unit's employees.
• Report key results to corporate officers.
• Engage with corporate officers in broader organizational strategy planning.
• Leading a significant role in making our organization as a profit oriented center.
• Create new revenue opportunities by food festivals and promotional activates.
Operationally
• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales and prepare various reports accurately and within timeframe.
• Evaluate the monthly P&L statement and provide an analysis of performance result.
• Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
• Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
• Conduct operational audit’s to sustain and effectiveness of all services.
• Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
• Responsible for cost controlling of entire hospitality department
• Undertake cost saving measure with in operational areas.
• Responsible to drive sales and maximize profit.
• Responsible for developing, marketing, and promotional ideas to increase the sale.
• Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
• Responsible for hiring, training & appraisals of staff with in the F&B department.
• Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.
• Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.
Responsibilities:
• Maximize profits and ensure high quality standards for sales, rotation and loss through coordinating brand’s activities.
• Suggest and guide specific brand training while ensuring compliance with the set standards and making recommendations for effectiveness improvement.
• Analyze prices, competition and market segments in order to achieve set store target and submit brand related reports data on regular basis.
• Take charge of new markets opening / expansions while liaising with franchisors, country managers and different corporate departments for new outlets validation and designs.
• Plan and organize events, promotions, sales and special marketing activities, while liaising with the marketing department and the suppliers to properly execute marketing strategies.
• Coordinate with the Country Managers and Operations Managers on determining the seasonal budget and continuously review performance against operating plans and standards.
• Participate in the development and implementation of brand’s specific policies and procedures while making improvement recommendations.
• Draft and submit on a monthly basis financial and non-financial brand performance reports to the F&B president.
• Assist in recruiting, training, coaching, motivating and evaluating team members to ensure they have the necessary skill base and that their potential is maximized.
Responsibilities:
• Responsible for opening new branches “multi brands”.
• Helping all departments to achieve higher performance by putting standards and procedures.
• Standard recipes are set to maintain one standard in all outlets.
• Carry out cost control measures to achieve set targets and budgets.
• Investigate opportunities to decrease costs without compromising standards.
• Develop brand strategies that create customer engagement and loyalty.
• Negotiate contracts, supply agreements, and deals to secure optimum prices.
• In conjunction with CEO, set monthly, annual targets and annual budget of the outlets.
• Ensure that the industry standard with regard to safety and hygiene are met related for requirements of Dubai Municipality and assist the Corporate and Brand Chef with managing Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation.
• Work with Finance Manager to deliver an effective loss prevention scheme.
• Maintain and help enforce the agreed brand standards for each unit by conducting and managing monthly audits.
• Manage and monitor expenditures associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department.
• Manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock sales, highlighting and acting on any anomalies.
• Must provide an environment of openness and trust, with constant feedback and performance coaching.
Responsibilities:
• Opening new branches, “multi brands”; oversee and manage operating expenses while performing inventory spot checks to control loss and deviation
• Oversee bids and supply agreements
• Ensure proper communication of systems, procedures and programs to concerned parties and oversee the use, maintenance of equipment facilities
• Perform regular store visits and collaborate with store management to find ways to improve the branding performance
• Monitor on a continuous basis, financial performance and ensure proper cash administration with accordance to the company's policy and procedures
• Aid the Operations Manager in budget's preparations and review
• Create and implement the operations guide
• Coordinate with regional Brand Manager on the establishment and development of menus
• Recruit, train, motivate and evaluate the team to ensure that the department has the necessary skill base that staff are optimally motivated and enabled to maximize their potential and contribution to the company
Responsibilities:
• Opening new branches; developing related processes and procedures and ensures good implementation within department, develop F&B menu, and point of sales system, service procedures and standards of operation development
• Meets Restaurant objectives by forecasting sales: participating in preparing an annual budget, schedule expenditures, analyzing financial reports and variances, quality management, cost control, initiating corrective actions
• Recruits, trains, motivate, evaluate and contribute to continuously improving the knowledge, skills and abilities of the restaurants manager ensuring that they are qualified and competent, properly coached in order to handle the demands of their jobs and achieve their objectives
• Monitor the workflow of the outlets in terms of HR scheduling, people practices, food safety, customer journey and ensure HR policies and regulations are well applied in the outlets
• Maximizes the production capacity of the restaurant by overseeing the performance of the restaurants in terms of quality of products, customer service and cleanliness through the restaurant operations review and devises action plans
• Ensure the compliance of the restaurants with food safety norms and HACCP
2002 :Baccalaureate in economy 2008: B.B.A International Business Management American University of Beirut Beirut – Lebanon