Multi unit manager
Kitopi
مجموع سنوات الخبرة :8 years, 9 أشهر
-Aligning all units around the brand's high-level vision and ensuring the organization's strategy is implemented accurately.
-Allocating adequate resources to support business functions to reach Customer satisfaction
-Monitor business riview
-Monitor P&L
-Respond to employees' concerns, and facilitate training and programs that would maximize the staff's productivity and efficiency.
-Enhance and plan with the other managers on gaps to avoid ops issue
-Insure SOP's are implemented with the members by the managers
-Review daily units numbers
-Set action plan (weekly, monthly, quarterly)
-KPI's standard
-handeling 3 units up to 15 brands
-monitor daily FCR
-food safety standards
-health and safety standards
-fire and security standards
-daily briefing with the team
-weekly meeting with the seniors
-daily visit for the branchs
-forecasting to insure the stock is set well for the sales
-daily stock on hand inventory (maintaine COGS)
-communicate with all stake holders to solve problems and fix all gaps
-Daily operations incident tracking
-high level of training for team members (back to basics)
-train new staff
-delegation in operation
-FCR daily meeting
-Budgeting not reaching the theoritical food cost for each brand
-costing ( comunicate with cost controllers for any wrong cost)
-monitoring (operation, marketing, sales)
-Directing all operational aspects including distribution, customer service, human resources, administration and sales in accordance with the bank's objectives.
-Providing training, coaching, development and motivation for bank personnel.
-Developing forecasts, financial objectives and business plans.
-Meet goals and metrics.
-Manage budget and allocate funds appropriately.
-Bring out the best of branch’s personnel by providing training, coaching, development and motivation.
-Locate areas of improvement and propose corrective actions that meet challenges and leverage growth opportunities.
-Share knowledge with other branches and headquarters on effective practices, competitive intelligence, business opportunities and needs.
-Address customer and employee satisfaction issues promptly.
-Adhere to high ethical standards, and comply with all regulations/applicable laws.
-Network to improve the presence and reputation of the branch and company.
-Stay abreast of competing markets and provide reports on market movement and penetration.
Pleases customers by providing a pleasant dining experience.
-Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
-Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customerservice standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
-Responsible for increasing the business of the restaurant.
-Coordinating and managing the entire operation of restaurant by scheduling shifts.
in-charge for Lebanese fusion restaurant 250 cover
in-charge for fine dining restaurant 150 cover
every day one man show and live band singing
every Friday, Saturday a special night party
make schedule for all f&b staff(restaurants)
inventory
handling restaurants on the shift
staff training
handling guest problems
making PR
sales man for big functions (engagements, wedding, party, etc...)
shift leader
lead the staff
schedule
inventories
handling objections from guests
shift in-charge
training
upselling
cross upselling
openning/closing duties
handling functions
economic policies psycology courses human resourses courses making many surveys towards Lebanon studied for most of the world wide cultures spss systematic use