chilis operations manager
Amer Group
Total years of experience :31 years, 2 Months
•Overall accountability/responsibility for all aspects of Operations including Facilities, Systems, Logistics, Materials, Health & Safety and Employment •Hands-on assistant management position while Supervising and problem solving regarding operations and workflow issues. Resolving day-to-day issues•Training employees on all aspects of operations
•Ensuring Operations staff productivity•Conducting safety meetings •Consistent and timely communication with the team regarding operations and quality goals and expectations•Managing HR elements (employee relations, workers compensation, progressive discipline)
•Participate in the implementation of long and short term business strategies •Implement and participate in the development of tactical business planning and monitoring decisions/activities designed to support marketing and underwriting decisions which are consistent with business retention goals•Participate in the implementation of operational and policy service strategies, policies, workflow processes and standards. Ensure effective utilization of these strategies, policies, etc.•Manage account support activities to meet production goals; assure compliance and performance standards are achieved; provide management information as necessary; and utilize all available resources in a cost effective manner.•Reconcile financial and operational results to ensure all information is correct•Maintain an appropriate level of customer service•Support in opening new stores•Perform all necessary staff management functions to support profit, growth and expense management goals.
•Monitor Inventory system.•Analyzes systems and procedures for continual improvement of earning goals.•Actively participates in the community to increase sales •Ensure optimum guest satisfaction, hiring and developing hospitality focused team, increase sales and profit margins.•Ensures food quality• execution of corporate & local marketing programs•Builds a culture using the Vision / Mission
• Builds a culture using the Vision / Mission statement to guide Teamwork, Results, Integrity, Passion for Service, Fun, Balance, Innovation and being Guest Driven.
• Ensures the immediate response and correction of all verbal guest complaints by self and staff. Refers all verbal and written guest complaints to Operations Manager.
• Ensures guest contact as a priority with self and staff utilizing a target goal of 100% table visitation.
• Maintains adequate inventory levels.
• Ensures product preparation and presentation uncompromisingly meeting company standards.
• Actively participates in the community to increase sales and enhance the awareness of Applebee's International Inc.
• Implements and executes all incentive contests and educates associates on promotions and new menu offerings.
• Maintains effective safety and security programs according to company policy and government standards.
• Promotes and manages restaurant organization, cleanliness and sanitation.
• Institutes preventative maintenance of all equipment and building. Immediately corrects needed repairs.
• Communicates with other managers daily through management log and meetings
• Ensures quality recruitment and referrals of potential management candidates.
• Maintains a trained staff through effective use of employment orientation, individual training sessions, associate meetings and implementation of company policy.
• Develops an environment of constant development of managers, including informal monthly reviews as well as written evaluations every six months to update the managers KPI objectives.
• Ensures restaurants administrative and accounting duties are promptly and properly completed.
• Maintains and controls the assets of the company.
• Assures the compliance with the local, state and federal laws, regulations and guidelines.
• Ensures the restaurant is meeting or exceeding operating budgets.
• Monitors and manages capital expenditures within the restaurant.
• Excel in creating the best guest oriented environment possible by focusing on quality food, service, and associate training, while maintaining the specs and standards.
• Focusing on the skills necessary to operate a financially successful restaurant.
• Identifying, planning and executing action plans to improve operations.
• Scheduling, developing and training staff, while enforcing company Policies & Procedures rules and regulations.
• Maintaining Restaurant service steps.
• Enhancement for associates and staff proper guest service.
• Identifying service weaknesses and taking immediate action in discussion with General Manager.
• Designing and implementing local store marketing.
• Running a selling contest for all the staff and giving motivations
• Interpreting and analyzing mystery shopper reports and develops an action plan.
• Maintaining the standards in training by doing file audit, meetings, reviewing and updating training calendar.
• Attending Purchase meetings.
• Maintaining a labor cost, manager controllable.
• Providing a team building attitude and a fun work environment.
• Communicating information to all Team members.
• Responsible for the Operations, administrative and profitability aspects of aspects of a single Kitchen, ensuring that the brand standards and company policies/procedures are adhered to.
• Menu planning and food preparation, ensuring quality.
• Maintain appropriate ordering and production levels, ensuring that wastes are maintained at a minimum.
• Ensure all recipes prepared meet the standards.
• Ensure product ordering process meets demand; while maintaining a zero product overage.
• Ensure proper kitchen staffing and develop and train crew members in the back of the house
• Responsible to ensure that food and kitchen meet all local laws and regulations.
• Utilize the budget as a guide to Kitchen operations.
• Roll out new product and procedure changes in direction from the Operation Manager.
• Review prep par levels, ordering, receiving and recipe knowledge.
• Maintaining product spec knowledge, food quality knowledge, basic equipment troubleshooting, food safety knowledge.
• Ensuring kitchen is utilizing 100% spec product.
• Manage inventory and product storage procedures.
• Hold daily DOC meetings with the Kitchen staff to relay information and encourage performance.
• Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies:
• Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
• Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
• Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies
• Trains new workers
• The preparation, presentation and service of food items for customers staff and functions, using standardised recipes, to quality standards
• To ensure that all food storage, preparation and service of all foods meet the temperature guidelines and to record all food temperatures.
• Assistance in ensuring all foods are prepared as close as possible to service times, using methods of batch cooking where suitable, and that any food cooked in advance is correctly Blast Chilled, stored and adequately reheated
• Assistance in ensuring that all menu items, are available in service areas throughout service times, and that food service staff are aware of correct portion sizes in accordance with main production plan.
• To liase with the Stores or Catering Manager to ensure that adequate food items are available to produce the appropriate menu items.
• To inform the Kitchen Superintendent of any malfunction of catering equipment.
• To be responsible for ensuring that all menu items are available in service areas throughout service times, and to assist in the review of staff / patient menus
• Responsible for kitchen staff and areas on occasions when Sous Chefs, Executive Head Chef or Head Chef are unavailable
• Ensuring the kitchen and dining room areas are secured at the end of the evening and all equipment is switched off and secure
• Ensuring the kitchen and restaurant areas are unlocked at the start of the early shift.
• Ensuring all areas in the kitchen are covered if shortages of staff.
The preparation, presentation and service of food items for customers staff and functions, using standardised recipes, to quality standards
• To ensure that all food storage, preparation and service of all foods meet the temperature guidelines and to record all food temperatures.
• Assistance in ensuring all foods are prepared as close as possible to service times, using methods of batch cooking where suitable, and that any food cooked in advance is correctly Blast Chilled, stored and adequately reheated
• Assistance in ensuring that all menu items, are available in service areas throughout service times, and that food service staff are aware of correct portion sizes in accordance with main production plan.
• To liase with the Stores or Catering Manager to ensure that adequate food items are available to produce the appropriate menu items.
• To inform the Kitchen Superintendent of any malfunction of catering equipment.
• To be responsible for ensuring that all menu items are available in service areas throughout service times, and to assist in the review of staff / patient menus
• Responsible for kitchen staff and areas on occasions when Sous Chefs, Executive Head Chef or Head Chef are unavailable
• Ensuring the kitchen and dining room areas are secured at the end of the evening and all equipment is switched off and secure
• Ensuring the kitchen and restaurant areas are unlocked at the start of the early shift.
• Ensuring all areas in the kitchen are covered if shortages of staff.
• Set menu Managing food safety
• Food preparation and cooking responsibilities as directed by the
Executive Chef
• Have to create time and temperature logbook, and HACCP
• Have to train them, about HACCP. And maintaining the quality and
Standard food as per company policy
• Responsible in own training in the kitchen
• Maintain food hygiene
• Ensure all kitchen station is learn
• Follow instruction and tasks given by kitchen supervisor
• Complete all line checks