Operation Manager
Janmran Restaurant
Total years of experience :20 years, 10 Months
Restaurant with capacity of 200, coffee shop, shisha lounge, food
court, delivery
Responsibilities:
• Responsible for the performance, profit and loss, compliance, people management
and communication of the business.
• In charge of the day-to-day running of the business.
• Encouraging and maintain a positive working environment. • Budgetary control.
• Team building.
• Experience of project management.
• Business development.
• Recruitment and training of staff.
• Finance & profitability.
Responsibilities:
• Coordinated with food and beverage staff for special events. • Monitored all operations of venue and ensured efficiency.
• Gathered data for all budget processes.
• Developed strategies to achieve all financial objectives.
• Prepared all food and beverages as per policies and procedures. • Maintained neat and clean work area at all times.
• Administered everyday operations of staff.
• Ensured compliance to all safety policies and procedures.
Restaurant in 5* Hotel with
capacity of 250
Responsible for operational efficiency and creating a relaxed environment where service delivery and product quality is second to none. Leading from the front & in charge of maintaining high levels of hygiene and enforcing strict compliance with all health and safety legislation.
• Ensuring the highest standards of food and beverage service.
• Keeping control of food and labor costs.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained. • Having an in-depth knowledge of all menus.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• Maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.
• Advising customers on wine selection.
• Liaising with the Head Chef to discuss and develop the menu.
• Overseeing client bookings & reservations.
• Organizing the daily and weekly rotas for the Restaurant’s staff.
• Purchasing stock, supplies and negotiating best prices with trade suppliers
Ability to create a great atmosphere & be a inspirational host.
• Responsibilities: Reporting to F&B Manager and F&B Director
Control payroll and equipment costs through efficient allocation of department budget.
• Oversee inventory management and requisition of materials and goods.
• Manage and direct kitchen and serving staff of 63, including weekly scheduling of
shifts and facility stations.
5* international cruise line with an capacity of 1500 www.princess.com Responsibilities:
• Promoted to Assistant Food And Beverage Manager after 2 successful and accomplished years as a Bar Manager.
• Reviewed banquet event orders to determine staffing and food quantity.
• Interviewed, selected, trained, and guided new Food And Beverage Department staff.
• Being highly visible and the face of this business.
• Ensuring the correct use of cleaning materials and equipment.
• Supervising the shifts of kitchen, waiting and cleaning staff.
• Meeting and greeting customers and organizing table reservations. • Advising customers on menu and wine choice.
• Recruiting, training, managing and developing a team.
• Inspiring bar staff to deliver prompt, friendly and efficient service at all times. • Providing day-to-day support to the Retail Area Managers.
• Daily Stock Control and full weekly audit.
• HR responsibilities including recruitment, training and development of staff. • Organizing the daily rota and duties.
• Responsible for management of brand standards, stock rotation & cashing up. • Analyzing data and drawing conclusions for the business.
• Daily and weekly reconciliation of sales/ end of week/ payroll.
• In-depth understand of measurements and weights of drink levels.
• Managing a team of 12 permanent and also casual bar staff & supervisors.
• Working with the Hospitality Manager in coordinating & planning for big events.
Wine making technologies, grape varaeties, distillation etc
