Area Manager
IHOP Restaurant - Kuwait
Total years of experience :28 years, 4 Months
Making sure that all stores meet projected revenues and sales estimate while maintaining the quality of products, people and operation. Conduct store inspections, recruit employees, conduct meetings, train staff, create reports, and recommend changes regarding store procedures and activities, ensuring that all restaurants in my AOR are compliant with brand operational performance, as well as assorted state and federal requirements.
• Responsible of overall Operation for IHOP Kuwait, I Manage 8 restaurants 170 plus Employee including Managers, supervisor and Crews
• Accountable for budgeting, cost control, payroll, general accounting, and full profit and loss.
• Manpower planning, hiring and training employees
• Monitors all restaurants operations and conditions to ensure the quality of the product and customer service. Monitoring includes: Employee job performance; Food and labor costs, budgets, and sales; Compliance with Concept Guidelines; Food and beverage preparation, storage, inventory, and presentation; Food and beverage service; Vendor invoices and the food ordering system.
• People Leadership. Cultivated team environment and produced supervisors & managers.
• Examines restaurant for conformance to concept and health standards.
• Reviews documentation to assess the quality of restaurant operations.
• Able to motivate employees to perform to their maximum potential.
• Improved productivity and morale by initiating systems for accountability and by instituting effective training programs.
• Directs Managers with financial plans to achieve budgets.
• Introducing various sales and marketing plan to develop sale.
• Working closely with CC Team to develop new record keeping and effective inventory system
• Generates performance reviews for all Managers
• Communicates with employees, customers, vendors, and concept personnel for various purposes.
• Discusses issues related to ordering food, beverages, and supplies from vendors.
• Interviews job candidates.
• Rectifies customer complaints
• Able to effectively control the Food & Beverage Cost.
• Prepare variance analysis for food & beverage and communicating with relevant parties
• Check the menu pricing on the POS systems and ensure the correct prices are loaded
• Check and ensure all menu items have a recipe.
• Responsible to maintain the Menu Pricing, Consumption and POS systems.
• Generates documents reporting information concerning the performance of the restaurant
Direct sales and profitability of family dining restaurant. Generating up to 2. million dollars annually. Specializes in breakfast cuisine and serving lunch/dinner offerings seven days a week; accommodates up to 300 guests and manages 45 Crew members. Consistently earn highest rating in customer service quality surveys. Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily, weekly transactions; prepares biweekly payroll.
People Management: Own staffing in restaurant by providing timely feedback on interviews to the management team; monitor selection process and all managers roles in it. Ensure the restaurant environment is safe at all times for both Crewmembers and Customers; oversee the correct facilitation of the orientation process is being executed properly; write and implement or monitor manager development and performance plans; ensure performance plans are written and executed as needed; make all final hire and separation decisions for restaurant and ensure proper procedures are followed in regards to hiring, promotions and separations.
Financial Management: Audit all facets of operations deliver feedback and develop solutions to facilitate improvements; have complete understanding of budget and cost trends that impact operation; create a business plan; perform financial analysis; control cash, property, product and equipment; builds sales, control labor and food costs; meets all targets set by Operations Leadership; set aggressive goals to drive business metrics
Operations Management: Maintain restaurant cleanliness and image; identify and communicate maintenance problems to the Facilities Department; maintain all facilities to IHOP company standards; ensure communication is passed across organization from the Operations Advisor to every Crewmember in the restaurant. Use company provided tools to coach, mentor and develop a high performing restaurant team; leverage the support of the Restaurant Support Offices; ensure all risk management issues are in compliance with the company standards.
• Drive performance and sales levels improvements of restaurants.
• Driving the P&L for the business vertical by managing inventory and food cost
• Managing licenses and compliance of restaurant
• Maintaining an effective and measurable succession plan for all levels within their area, including management and team members
• Teaching, coaching, leading and developing entire restaurant management team.
• Ensuring company initiatives are supported and communicated clearly to all managers and team members.
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in the restaurant, by ever team member on a daily basis.
• Promoting and protecting all restaurant Brand Absolutes and culture
• Ensure store is showing continuous improvement in driving performance and utilizing performance management skills.