Operations Manager
GFC
Total years of experience :22 years, 7 Months
Monitor guest feedback in relation to service, products and promotions and reviews according with the General Manager.
Oversee all the training activities of the Food & Beverage Department in conjunction with the Human Resource Manager/Training Manager.
Review and control the weekly payroll and overtime sheets for all the Food & Beverage outlets and monitors according to the budgets established.
Confer with the General Manager on reports, forecasts, budget, marketing plan, festivals and special promotions.
Interview candidates for Food & Beverage service vacancies in conjunction with the Human Resources Department and the outlet manager concerned.
Work and oversee the accounting department to oversee physical inventories.
Analyses specialized reports, slow moving items and low stock list and productivity norms.
Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
Demonstrate pride in the workplace and personal appearance at all times when representing the company, thus identifying a high level of commitment.
Report any equipment failures/problems to Maintenance Department.
Participate in any Training/Developments schemes as recommended by senior management.
Consult all outlet managers on operating requirements and quality standards.
Models the practice and encourages staff to use the guiding principles in day to day interactions.
Administers agreements with entertainers and oversees implementation of arrangements.
Ensures that all outlet heads are fully aware of market needs and trends and that their products meet these requirements.
Drives the implementation of Hygiene Best Practices in the company.
General Duties and Responsibilities
Restaurant:
• Ensure effective and smooth operation of the different section in the outlet
• Consistently maintain the standards and company policy.
• Labor scheduling for 70 staff to cover all day operation.
• Communicating with the entire supportive department.
• Establish and maintain effective employee working relationships.
• Ensure to go for the extra mile to achieve guest satisfaction.
• Monitoring the performance of the staff through coaching and training.
• Increase the productivity of the staff by setting some smart goals.
• Handle guest complaints
• Control the equipment and material of the work area.
• Staff management arrangement throughout the service.
• Responsible for the requisitions, beginning inventory and ending inventory.
• Reviewing daily manpower requirement.
• Perform other duties as maybe assigned.
• Make a regular report to my G.M and owner.
• Responsible for the staff appraisal.
• Ensuring that hygiene and sanitation is maintained at high standards within the restaurant.
• Overseeing the preparation food and beverages and ensuring that the servings are appropriate.
• Organizing for the repair and maintenance of restaurant equipment.
• Ensure cash handling & till point procedure is handled with accuracy as per company appropriate.
• Responsible for purchasing, pricing and promotion.
• Manage appropriate inventory & cost of goods control completing daily/weekly/monthly sales reports.
• Preparing all the recipes.
Kitchen :
• Pre-opening and opening of central kitchen .
• Pre-opening and opening of delivery kitchen
• Pre-opening and opening of zaroob restaurant .
• Ensuring that safety procedures are being followed, health and sanitation measures are being taken, food is being prepared to specifications, and that the operation is running smoothly.
• Manage appropriate and correct inventory.
• Manage wastage and staff meal through correct product measurement.
• Maintain accurate food-ordering and stocking levels, including all kitchen materials.
• Identify and take an active role in the recruitment of new staff members.
• Manage and maintain correct staffing levels.
• Manage the opening and closing checklist of the kitchen.
• Ensures that the team and staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision.
• Responsible for managing on-going repairs, maintenance, programs.
• Conducts daily line checks, food reviews and recipes of the day.
• Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses).
• Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit staff accountable for those goals.
• Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc..
• Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations.