Operation Manager
SABOBA
Total years of experience :25 years, 0 Months
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- In Charge of 5 restaurants with different styles from fine dining Franchise to fast food .
- Overlooks the daily operations of outlets and manages shifts effectively to assure a smooth and effective overall operation.
- Determines stock needs for the outlets, timely order placement and receiving shipments.
- Monitors inventory for optimization and minimize waste
- Enhances and maintain good positive communication with customers, employees and vendors to enhance the performance and profitability of business unit and to continue to grow customer base.
• In charge of 14 retail outlets across Riyadh city
• Analyze revenue and cost per month and set action plans to minimize cost and increase sales
• Promotions of product and preparations according to the market trend.
• Finalizing the product cost and prices to the customers.
• Compiles annual budget, variance reports, weekly management reports, comp reports.
• In charge of 7 outlets, Banqueting, Room service, All day dining, lobby bar and café.
• Monitors work of employees to ensure that established policies and procedures are met.
• Counsels, guides and instructs assigned personnel in the proper performance of their duties.
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Analyze outlets P&l reports; work on budget achieving, menu engineering.
• Manages the day-to-day operation of the outlets in accordance with established policies.
• In charge of Risha Seismic site(Gas) BP(British Petroleum) Master client
• 70 seniors and 320 junior camps.
• Menu engineering and food ordering, storing as well as costing.
(Burj Al Hamam Lebanese restaurant)
• Staff training and motivation.
• Business development through short and long term plans and strategies.
• Analyst marketing plans and set goals to achieve restaurant brand awareness.
• Oversee operations day to day.
• In Charge of two outlets Palmyra rest. & Beer Keller Bar.
• Staff training and motivation.
• Target achieving by 50% over budget.
• Assist Food & Beverage Director in major changes and promotions.
• Business development through short and long term plans and strategies.
• Increased the capacity of restaurant due to guest's demands and varieties.