Restaurant General Manager
Amaly
Total des années d'expérience :16 years, 11 Mois
• Attracts guests by developing and implementing marketing, advertising, public and community relations, identifying and tracking demands.
• Controlled purchases and inventory by meeting with account manager, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, taking corrective actions.
• Maintained operations by preparing policies and standard operating procedures, implementing production, productivity, quality, and guest-service standards, determining and implementing system improvements.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service, initiating improvements, building relationships with preferred guests.
• Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining staff, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions, enforcing policies and procedures.
• Maintained a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
Charcoza is a lively, vibrant and unique restaurant concept, with an emphasis on sharing.
•Targeted at Riyadh’s hard-working socialites, families and style conscious tourists with a menu expertly designed and centered around the open Josper grill.
•Large premium cuts of meat are delicately seasoned with Indian spices complimented by perfectly designed Mezze sharing plates, flavorsome curry’s and indulgent desserts.
Responsibilities
•I have set operating goals and objectives
•Assessed staffing requirements and recruit staff when needed
•Trained and coached staff
•Prepared and implemented standard operating procedures
•Managed staff performance in accordance with established standards and procedures
•Ensured staff know and adhere to established codes of practice
•Organized and monitored staff schedules
•Maintained employee records
•Co-ordinate restaurant operations during each shift
•Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
•Keep records of health and safety practices
•Ensure compliance with restaurant security procedures
•Interact with customers
•Advise customers on food and beverage choices
•Oversee preparation of food and beverage items
•Ensure adherence to set recipes
•Ensured quality of food and beverage presentation
•Observe size of food portions and preparation quantities to minimize waste
•Interact with customers to ensure all inquiries and complaints are handled promptly
•Plan and co-ordinate menus
•Analyze food and beverage costs and assign menu prices
•Total restaurant receipts and reconcile with sales
•Ensure cash management procedures are completed accurately
•Set and monitor budgets
•Analyze budget variances and take corrective actions
•Implemented and oversee cost cutting measures
•Plan and monitor restaurant sales and revenue
•Maintain business records
•Prepare and analyze management reports
•Determine and execute operating improvements
•Check and order supplies of non-food items
•Identify and estimate food and beverage supply requirements and place orders with suppliers
•Negotiate purchase prices and develop preferred suppliers
•Schedule food and beverage deliveries
•Check quality of deliveries and documentation
•Ensure correct storage of supplies
•Arrange for maintenance and repairs of equipment and services
•Identify and evaluate competitors
•Keep current with trends in the restaurant industry
Francize which I took from the idea stage and made it a successful operation. I am responsible from the site allocation, construction, finding and dealing with suppliers ( equipment and production materials), food costing, staff costing, staff training, creating and implementing SOP’s….
•At this moment we have 4 locations (two locations with 350 covers and two locations with 200 covers) in KSA with the plan to open one per year.
•Chain of command: GM (Owner) - F&B Operations Manager - Restaurant Managers
Responsibilities
•I have worked and developed relationships, with external suppliers to ensure the very best reputation within the industry, and received the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
•Worked closely with the Restaurant Managers to ensure correct stock levels are available to be delivered to the operational Food and Beverage team
•Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
•Ensure that the industry standard with regard to safety and hygiene
•Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer
•I’ve constantly reviewed the product range to ensure that all key quality standards are maintained at all times
•As a company we had a wide number of external contractors and I maintained a close, professional, effective connection with all. The contractors ensured that supplies are delivered to stated agreements and the best practices are followed
•Made sure that all the Health & Safety and Food Hygiene are followed according to the legislation
•I have worked with the Security Manager in order to deliver an effective loss prevention scheme
•Maintained and helped enforce the agreed brand standards for each unit by conducting and managing monthly audits
•I was the department representative for Special Events, worked each special event as the department duty manager. This involved all planning’s associated with each event, right through to delivery
•Also responsible for all trade press subscriptions and ensured relevant information is passed on to the Restaurant Managers and Assistant Managers
•Worked in close relationship with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team
•Maintained the F&B Management invoices and journals, managed and monitored expenditure associated with equipment repair, manage the asset register and assist in budget setting each year for the department
•Managed the incentive scheme by allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies
•Acting as a purchasing officer and budget controller for the restaurant creating a professional relationship with all suppliers. This included ordering of equipment within financial constraints.
As a Food and Beverage Director for Food International I was responsible for the smooth operations of three restaurants:
- Yokari - Contemporan Japanese Restaurant which my team and I managed to make it number 1 in KSA for this segment - 120 covers, which 80% were high end guests with a lot of demands which were always met and exceeded.
•Hualan - Chinese Restaurant with Michelin star Chef - 150 covers - which became soon after opening the best Chinese restaurant in Riyadh - guests were the same 80% high end. I was responsible for this outlet from the project faze until the smooth running of the operation (building, equipment suppliers, staff hiring and training FOH, assisting the Chef in creating the menu...)
•Carino - Italian restaurant - 60 covers, this was more like a small pizzeria with a warm atmosphere. For this outlet I was responsible up until the opening ( building, equipment, staff hiring and training, assisting in menu planning )
Responsibilities:
•Overseing the quality of service in the restaurants.
•Ensure that customers receive food products/services that meet and exceed their expectations.
•Supervising the duties of waiting staff to ensure that they follow all external and internal customer service standards.
•Colaborating with chefs to design and plan the menus for the three restaurants.
•Overseeing the hiring, orientation, and training of FOH and BOH staff.
•Established targets and developed strategies effective for achieving targets set by the Owners. Also communicate with clients to identify their needs and facilitate processes to meet their requirements.
•I was scheduling and designating work tasks to staff members to ensure the operational efficiency.
•Overseeing the purchase and procurement of all necessary food stock and culinary items.
•Also maintained an accurate inventory of all food items and stocks to ensure availability of required materials.
•Ensuring that everybody complyes with all health/safety regulations and procedures.
•Maintained contact with clients to obtain feedback and take necessary steps in improving quality of service.
•Monitoring and keeping records of all expenditures and generated revenue to ensure budget is not exceeded.
•Ensuring that all the needs and concerns of customers are addressed promptly to enhance customer satisfaction and improve the public perception of the restaurants.
•Managed expenses and worked around the budget to meet the demands of clients as well as generate profit for the company.
Responsible for the entire operation - menu creating, finding suppliers ( food and equipment ), hiring and training staff FOH and BOH.
•The outlet capacity - 150 covers - mostly tourists - this restaurant was in a remote area in a ski resort.
Responsibilities:
•Established restaurant business plan by surveying restaurant demands, talking with people in the community, identifying and evaluating competitors, preparing financial, marketing, and sales projections, analyses, and estimates.
•Met restaurant financial objectives by developing financing, establishing banking relationships, prepared strategic and annual forecasts and budgets, analyzed variances, taking corrective actions, established and monitored financial controls, developed and implemented strategies to increase average meal checks.
•Attracts guests by developing and implementing marketing, advertising, public and community relations, identifying and tracking demands.
•Controlled purchases and inventory by meeting with account manager, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, taking corrective actions.
•Maintained operations by preparing policies and standard operating procedures, implementing production, productivity, quality, and guest-service standards, determining and implementing system improvements.
•Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service, initiating improvements, building relationships with preferred guests.
•Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining staff, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions, enforcing policies and procedures.
•Maintained a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
Ensured prompt and courteous service to the customers and made them feel special and important by seeing to it that every guest’s needs and requests are attended promptly
• Conceptualized strategies and techniques to speed orders during peak season/ functions times and avoid long queues
• Ensured that the surroundings are clean and that proper hygiene / sanitation are observed at all times. Ensured the best ambience for guests to make them feel warm / comfortable
Responsibilities:
Operations Management
• Responsible for planning, marketing the business as well as manage the budgets, financial plans and control expenditure
• Led the waiting staff while they were on shift and monitor the waiting duties through to completion
• Ensured smooth running of all guests requirements and standards of service are maintained at all times
• Inspected supplies, equipment, and work areas to ensure efficient service and conformance to standards
• Controlled inventories of food, equipment, small-ware, and liquor, and report shortages to designated personnel
• Recommended measures for improving work procedures and worker performance to increase service quality and enhance job safety
• Developed departmental objectives, budgets, policies, procedures, and strategies.
Guest Management
• Oversaw the entire dining areas in terms of service, cleanliness, ambience etc.
• Ensured that all guest related issues are resolved in a manner consistent with the company’s goals and objectives
• Highly ensured at all times in providing high-class quality related to food, up-keep, and staff courtesy
Effectively supervised and ran business operations of the restaurants in line with the business profit objectives
• Demonstrated substantial F&B knowledge in order to upsell and describe menu items, manage staff in conjunction with F&B manager
• Handled customer complaints/ queries in a quick, speedy and in an effective manner
Responsibilities:
Organizational Effectiveness
• Observed and evaluated workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
• Assigned duties, responsibilities, and work stations to employees in accordance with work requirements.
• Inspected supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Performed personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Analyzed operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Stock Control
• Conduct work with other supervisors to coordinate all aspects of stock deliveries and keep accurate and up to date records
• Liaised with F&B manager and other supervisors to ensure the monthly accounts are accurate and the receipt and administration of all deliveries are up to date
• Responsible for the cellar and stock storage areas, ensuring they are secure, neat and clean at all times
• Liaised with the other managers to ensure tight stock control and budgeted margins are achieved
• Conduct weekly ordering so as to ensure that stock levels are maintained and any special order for functions / events etc. are placed in a time
Highly applauded for delivering results beyond expectations in overall management of the dining room and managing the staff and making station arrangements
• Well - coordinated the activities of the kitchen and dining room staff and ensured that the customers are properly served at all times
Responsibilities:
Guest - Service
• Responsible for receiving and confirming to the reservations of guests
• Continually ensured that ambience of the dining room is maintained by music, cleanliness, hygiene etc.
• Arranged for special events like birthday`s, wedding anniversaries, honeymoons, cocktails and accordingly arrange for the food and décor
• Provided expert advice to guest on food and beverages, menu selection etc.
Imparted quality training and mentoring to team members and regularly refined their skills to achieve superior work deliverance
•Warranted that all the operations of the hotel / property follow the company policies and legal requirements and strictly adhere to health and safety norms
Responsibilities:
Team Management
• Supported and developed team members in order to nurture individual skills and talents
• Conducted personal development reviews (appraisals) in line with timetable set, identifying and developing individuals to enable them to succeed and progress
• Allocated and monitored duties of the team to ensure service standards are delivered
• Ensured all team members understand and comply with Health and Safety Regulations
Business Excellency
• Ensured team members are all aware of business goals and provide the necessary incentives and objectives to surpass budget
• Ensured staff ratios are in line with weekly roistering maximizing the labor pool resources whilst ensuring annual hours are used efficiently
• Completed daily report to record problems at end of each working day
• Responsible for security and safe handling of any equipment used within the department
• Reduced all costs of failure
Disco “No Problem “
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May 2015
courses: 2014 Hospitality Professional Course Romanian Ministry of Tourism, Romania September 2012 Hotel Director Certification Romanian Ministry of Tourism, Romania September 2012 Restaurant Manager Certification Serve Safe Certification May 2014 Diploma Business Management 2015 Diploma Operations Management 2015 Hospitality Management Studies - Food and Beverage Services 2016 Introduction to Public Relations 2016 Certified Food And Beverage Executive (CFBE®)