Club Operation Manager
Rockcity
Total years of experience :16 years, 0 Months
• Manage the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.
• Hiring and training staff to provide excellent service to patrons.
• Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
• Setting and enforcing quality and safety controls.
• Ensuring licenses are updated and in line with current legislation.
• Working with diverse personalities both on the staff and patrons.
• Planning and taking part in promotional events.
• Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.
• Maintaining a fun, safe atmosphere for patrons.
• Responsible for Hiring, Training and Leading a team of 25 employees (Service culinary)
• Reducing variable costs by 7% by carefully monitoring overtime expenditures and
inventory waste.
• Increasing the profitability upto 10% by reducing the operational cost with a stronger
network of local suppliers.
• Designing quarterly marketing plan, managing the social media platform and executing the
activities as promotional events across different platforms.
• Oversee the daily operation of the outlet and manage shifts effectively to assure a smooth
and effective overall operation.
• Managing day-to-day outlet operations and accountable for rostering, training and HR
related tasks for a smooth and efficient overall operation.
• Role modeling communication with regards to reservation, operational updates and
adherence to service sequence and HACCP standards dietary requirements for seamless
customer experience.
• Dealing with Channel Partners for online delivery and communicating for monthly offers
and discounts.
• As pre-opening Team member successfully managed to open multiple outlets at Hamad
international Airport.
• Overlooking 5 Cafés, 1 Delayed flight Restaurant and leading a team of 35 employees
& responsible for daily Operation with the revenue of 127, 000 QAR per day.
• Consistently exceeding monthly sales goals by a minimum of 10% by training FOH staff on
upselling techniques.
• Conducting monthly and weekly audits for FOOD SAFETY and HACCP at workplace to
ensure everyone follows health department regulation and safety procedures.
• Provisioning and purchasing supplies, Supervise the portion control and quantities of
preparation to minimize wastage.
• Pitched ideas on how to improve performance and efficiency.
• Helped management to identify workflow issues and find solutions.
• Monitored performance of employees and conducted appraisals regularly.
• Maintained records of beverage consumption and outlets.
• Managed inventory of beverage outlets and placed orders as required.
3 years diploma in American Hotel and Lodging Association
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