Hospitality Operations Manager
Thimar el Reef co ,Reef Island .
Total des années d'expérience :24 years, 8 Mois
Hospitality Operations Manager /Reef island - Bahrain, Manama
Industry: Hospitality and Events Management.
Managing and developing operations including 2 outdoor venues with the capacity of 1200 seats, Indoor majestic ballroom/800 seats, Fine dining restaurant/250 seats, 2 pools with sushi Jacuzzi bar, Pool restaurant and 45 deluxe chalets /suites by Implementing policies and standard operating procedures. Enhancing productivity, quality and customer-service standards determining and implementing system improvements.
Managing purchases and inventory level, negotiating prices & suppliers contracts, developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Establishes the resort business plan threw in market surveys, conferring with people in the community; identifying and evaluating competitors, preparing marketing& sales projections.
•Lead the expansion and the openings of the new 4outlets, new concepts, events, Live concerts .
Managing and creating more than 400 event and function during 4 years of management including live concerts, Miss Arab2016, conferences, exhibitions, weddings, Gala dinner, cocktail receptions, workshop….
•Budget planning and P&L Policies, procedures and systems. Controls costs by adhering to standards of operating for forecasting, budgeting, scheduling, payroll control, and other Expense Management System works closely and in harmony with the owner to strive towards achievement of the Resort Mission Statement.
•Maintains professional and technical knowledge by tracking emerging trends in the industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
Industry: Catering/Food Services/Restaurants
Developing a full Business and Action Plan covering the opening stage of Shakespeare and co
Restaurant recently opened in Lexington, USA according to high end fine dining
Standards and procedures
Industry: Catering/Food Services/Restaurants
• Managing and developing Sushi Yoshi Restaurants including the opening of 4 new branches.
• Conducting and managing the full implementation of all required SOP’s and regulation.
•Formulate short term, midterm and long term operational and financial plans for Sushi Yoshi.
•Formulate, communicate, and execute the financial budgets and contractual obligations, including up-to-date budget information and revenue growth initiatives.
•Achieve budgeted revenues, controls costs (which include labor, food, maintenance, safety etc.) and maximizes profitability related to the operations.
•In collaboration with the Finance and IT Department, Ensure proper procedures for handling of financial transactions and credit control, Stock Movement, Menu engineering and sales mix reports
•In collaboration with the Group General Manager, Sales department, Executive chefs, Restaurants Manager develop marketing strategies, Menu items to stimulate growth in sales and to promote Sushi Yoshi brand identity .
•In collaboration with the Area and Restaurant Managers, Ensure that food quality is consistent, Appealing and prepared to guest specifications. Interact with guests to obtain feedback on quality of service in throughout the operation.
•Lead, develop, motivate and empower employees to deliver excellent operational practices, through the identification of opportunities and asking recommendations for improvement in efficiency and the quality of service and operating standards, By conducting a 6 months on and off job training plan .
•In partnership with the Human Resources Manager, responsible for the hiring, training, coaching & development of job descriptions, Salary scale, Time Management System, Quarterly evaluations forms and by setting a standard internal policies and procedures booklet .
•Exemplify excellent interpersonal and communication skills by possessing and empowering selling and cross sales techniques, customer service orientation and the ability to act proactively in all situations.
•Follow Sushi Yoshi safety and sanitation policies and procedures and insures compliance with these policies by conducting and finalizing the full implementation of HACCP and Iso 22000 plans in collaboration with Boecker Company, London.
•Finalizing all required Drawing and layouts including Electromechanical, Equipment and Interior Design snag lists in collaboration with the Technical affairs department.
Industry: Hospitality/International Franchises / International Events and catering
Part of Dubai International Financial Center
•Developing & Managing different concepts and Franchises in GCC
charge
Member of the Pre-opening Team:
•Started as Beverage Manager, responsibilities included organizing operation of all Outlet Bars during
Soft Opening
•Transferred to Banquet as a Banquet in charge, Operation includes: - 6 Meeting & Conference rooms. - 1 Ball room with the capacity of 700 guest.
•Participating In the francophone international conference and selected as Best Supervisor during
The event.
•Managing &Supervising day to day functions (Gala Dinner, Cocktail Reception, Coffee Breaks,
Weddings, Conferences
Successfully achieved a six months management training including off and on job training in
Several Departments
Tasks and Responsibilities :
• Supervising the Pre-Opening of Caesar Palace ball room (1500 Pax Capacity)
Hospitality Management
