Team leader
Saudi Airlines Catering
مجموع سنوات الخبرة :24 years, 0 أشهر
in charge staff forty by number.
Training and directing duties.
Budgeting and fore casting financial results and daily operations
Doing budget of the outlet needs.
Receiving goods from suppliers and making sure are of good condition.
All deliveries tally with company LPO'S.
All food is prepared hygienic way.and presentation.
All Health Analysis and Critical Control Points are observed.
Prepared food is to right recipe and presentation.
Motivating staff and assist.
Conducting regular meetings to analyze staff problems and developments.
Attained 25% more in sales due good team work
Conducting staff appraisal's and recommendation's.
Managing Daily inventory of Food&Beverages.
Handling customers grievances.
Assigning duty to staff.
Personally checking kitchen and dinning area's are cleaned properly.
Making sure staff report on duty with clean uniforms.
Monthly stock taking .
Updating Regional manager on weekly basis..
Kentucky fried chicken 'KFC' is international chain of restaurants known for their trade mark broasted chicken
As AOM my duties included overseeing daily operation of the resturant
Core responsible of business performance of my outlet
Planning and analyzing daily sales and profitability
Organizing marketing strategies such as promotional events and discount schemes
Coordinating and planning menus
I overseed purchasing of kitchen utensils and stocking
Trained staff how to use and maintain assets in their possession
All procedures are followed all the time
Providing petty cash to cashiers and trained them on Micros cashiering software
conducted daily meeting to assess our strenghts weaknessess
Imade sure hygiene is observed all the time like changing gloves and hand washing procedures
Organising shifts
Responsible for reconciling daily sales and banking
Attained 25%growth under my mentorship through good team work
Staff appraisals, promotions and guidance
Standing in for Operations manager in his absentia
Daily checking dinning area is tidy and table set
My staff reported on clean uniforms and tidy all the times
I conducted weekly audit on our stock levels and take appropriate action
Loss control and prevention
Administrative work like maintains staff attendance and overtime
Customer care and make them wanted and valued
Responsible for daily running of the outlet, budgeting, forecasting financial results
Dairy operations
Menu writing due to our customers are of differennationalities
Kitchen planning all food is prepared to quality and presentation.
Assigning staff duties
Responsible for kitchen Dinning resturant with annual budget of 3million Ksh.
As assistant manager my roles and duties included the following although not limited
Benihend are the owners of world renowned chains of specialized restaurants like Japengo, China plate Second cup, Burjidamam dealing with international cuisines
my roles played, responsible of business performance of my outlet
Analysed and planned restaurant sales levels and profitability
Organizing marketing activities such as promotional events and discount scheme's
Preparing cash drawers and providing petty cash as required
Checked stock levels and ordered ambitious supplies
Meeting and greeting customers and organizing table reservations
Advising customers on menu
Recruited, trained and motivated staff
Organizing and supervising shifts
Preparation of reports at the end of shift
Planned and cordinated menus
All housekeeping procedures are followed all the time
All clossing and opening procedures are observed
Responsible of the kitchen operations
Food preparation to the highest hygiene measures
preparing different food cuisines like continental
Ordering and checking deliveries
Training staff there job responsibilities
Coordinating all job in the kitchen
All food prepared to the recipe
Health Analysis and critical control points are observed
Quality control and sanition
All raw and prepared food is kept under optimum temperatures
Making sure all staff maintain high standard of personal appearance and hygiene
Managing inventory on all goods in my outlet
Menu writing
Food cost control
Presentation during special occasions
Motivating