Operations Manager/Coordinator
Northern Quarter Restaurant Management co . ( OMG Sliders & Daqoos )
Total years of experience :21 years, 8 Months
As a Manager of restaurant operation's my key responsibilities were
• Provide visible leadership to management and employees while generating a restaurant atmosphere focused on great hospitality where the expectations of the guests are exceeded routinely
• Attain the financial objectives of the business through effective management of people, product, service and facility processes, including a focus on the revenue and profit components.
• Help develop policies and procedures to ensure the achievement of goals related to cash flow, revenue growth, and cost of goods sold, labor costs and other operating expenses on a daily basis.
• Manages to budget; follows-up daily on the operating numbers.
• Conduct P&L performance analysis and troubleshoots areas of interest while assisting in developing appropriate solutions to identified problems and opportunities.
• Ensure all management and employees are focused on exceeding guidelines related to:
o Food quality, and excellence
o Facility cleanliness and maintenance practices
o Service procedures
• Ensure that General Managers and Executive Chefs recruit, hire, train and retain high quality employees and management.
• Conduct performance evaluations on a timely basis; recommends promotions or corrective actions where appropriate. Ensure that General Managers are doing the same.
• Conducts all necessary inspections and audits; develops and implements plans of actions on a timely basis.
• Ensures that operational and training standards are consistently followed and executed by all managers.
Responds to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions.
• Developing and maintaining a strong working knowledge of the Food Service industry (both the FS manufacturers and the operators) to facilitate sales development efforts. Pro-actively providing market and competitive intelligence to appropriate sales, marketing, product management and technical personnel.
• Recommending specialty “value-added” solutions to national and regional food service manufacturers, including effective introduction of new products, technologies, and processes.
• Developing and nurturing the network of selected high priority operators in Food Service in order to have Company’s ingredients included in their recipes
• Providing understanding of the Food Service industry and latest trends in th market among the food service operators .
As a Head Sales development I was reposible for
• Risks to achieve outstanding results
• Adapt and support others through change, ambiguity and complexity
• Operate with a sense of urgency and are responsive to customer needs
• Anticipate customer needs and proactively create new solutions
• Seek to understand how issues and solutions will impact other areas of the company
• Respect and value others’ differences, seeking opportunities to learn from those with different perspectives.
Research workshop attended
• Participated in the workshop for creativity with QIMIQ (the first cream base ) on 4/7/2013 at QIMIQ Culinary center, Hof Bei Salzburg Austria and Kuwait
• Closely worked with Chef Girish, the former regional chef of Griffith Laboratoried for the demonstration of various products to the potential customers in Kuwait
• Closely worked with Griffith Labs R&D on new products for the market trend.
• Teamed up with Mr Sam, managing director of Rosedale Ruby Beef Australia , for the demonstration of their products in Kuwait .
• Sales development Workshop with Malcolm for Mulwarra products Australia every year on their visit .
• Sales Development Work shop with Mutti products .
• Closely worked with various chef for preopening and special menus for their operations .and introduce various niche ingredients .
Managing all the restaurants as an Executive chef I was primarily responsible for assigning responsibilities among the kitchen staff to ensure that food preparation is efficient.
In addition to overseeing all food production, the duties of the executive chef usually include the following:
• Manage F&B Operation smoothly .
• Ensure that food quality standards are met.
• Plan the menu and create new products.
• Prepare the budget, including projections of annual expenses
• Train the kitchen staff to ensure the food is prepared according to standards.
• Perform a regular inventory of food supplies and equipment.
• Ensure that the kitchen adheres to sanitation and safety laws.
The following skills, traits and other requirements are developed as an executive chef:
• An education in the culinary arts.
• Experience in a kitchen environment.
• Ability to recruit and train employees.
• Time management skills
• Communication skills
• Leadership skills
Responsible for building up the up the 60 cover muti cuisine Cafe, called Zoe, Restolounge, located in Indira nagar, Bangalore .
Responsible for
Kitchen- Shift operations,
Execution of standard products,
And Schedule .
Admin- Purchase and sourcing of products and raw material according to right standards and price .
inventory and food cost reports
Assisting the Head chef with, Menu Engineering and researching for new products
H.R. - Preparing pay roll and vacation plan of the staff
Was an active team member in the Continental and cold section of themain klitchen in the five star ozone-friendly and HACCP standardised hotel in Mumbai Suburbs .
Was responsible to get trained in the operations of the kitchen .
responsible to operated on site operations, i.e, live snack bars and live barbecue bars .
Higher Secondary School Certification , in Arts