sales/operation Manager
Diet Address Company/Diet Food Kitchen
Total des années d'expérience :18 years, 6 Mois
Responsibilities:
Operations Management
• Lead a team of 30+ members for managing daily operations of the company/kitchen including production, finance, inventory and quality control, while delivering superior food & beverage service and maximizing customer satisfaction.
• Formulate and implement effective strategies to enhance operational efficiency and control operational costs; ensure all standard operating procedures & policies are being followed as per organizational goals.
• Steer improvement initiatives with a focus on streamlining & managing operations with proactive planning, introducing new concepts and steering changes.
• Maintain optimal level of sanitary procedures for all food handling, maintain neat and clean kitchen area, and ensure optimal quality of all food preparation and compliance to all standards.
Marketing Support
• Work with the sales and marketing department to maximize promotional and sales opportunities; establish marketing strategies that would create greater value and promote demand.
• Liaise with the marketing team to develop new product offerings and promotional campaigns, clearing agreements with major companies and point of sales to increase sales.
• Oversee and approve marketing plans/social media strategies as a part of the brand management effort.
• Assist to organize marketing efforts; provide inputs, initiate, evolve and conceptualize brand positioning and promotion to improve top-line revenue.
Customer Service
• Set customer service standards and drive customer-focused culture by resolving customer issues promptly.
• Identify ways to grow customer base and increase store traffic by creating and leading promotions within and outside the store; maintain an efficient & pleasant store environment and high-quality food and beverage offerings.
• Monitor, analyze and identify the root cause of customer complaints and ensure superior customer experience by resolving customer inquiries and complaints in a timely and empathic manner.
Liaison and Coordination
• Liaise with Dieticians/Chefs to develop the food menu/recipes and renew periodically to satisfy all customers.
• Monitor inventory levels and communicate with vendors, order supplies and secure appropriate pricing.
• Consistently ensure that all store standards, guidelines and procedures are communicated and followed by the kitchen staff at all times; ensure that kitchen areas are clean and tidy.
Team/People Management
• Direct and supervise catering and kitchen staff with the responsibility for hiring, training, discipline, communication, performance management, retention and administration while enforcing cleaning and safety standards.
• Train, motivate and evaluate personnel for optimized operational excellence; oversee & execute effective communication between kitchen staff to ensure that food and beverage offerings are fresh and kept well-stocked.
• Administer the performance of all service staff and provide feedback to improve productivity; render training to them and maintain all work according to required policies and procedures.