Food And Beverage Operations Manager
Worldwide Group
Total years of experience :19 years, 8 Months
Day to Day Operations
• Managing shifts between all outlets in the department to ensure that the service provided is up to the standards
• Monitoring on daily basis consistency between all outlets
• Managing F&B Outlets, pastry shop and production, Lebanese Outlet, chocolate lounge and Cloud Kitchen.
• Assisting General Manager on budgeting and planning for new locations with an accurate feasibility study for short term and long term forecasting.
• Sales and supply chain including generating and maximizing revenue, profit and efficiency of the team.
• Project management of new outlets, including fit-out and kitchen MEP.
• Fully responsible for the short and long-term planning as well as management of F&B Operations in the front and back of the house for all outlets and sales department to achieve customer satisfaction and financial goals set with CEO.
Purchasing and Finance
• Monitoring Par Levels of stock in the stores by implementing a proper inventory system to avoid out of stock or overstock issues, and set a reorder point accordingly.
• Daily audits on quality standards of the approved suppliers.
• Close daily checking on purchasing to ensure quality is met with the proper budget and cost.
• Meeting with different suppliers to insure a proper supply chain for all F&B Outlets and any catering event.
• Weekly meeting with CEO to run the P&L of all outlets and take a corrective action if necessary.
• Monitoring and evaluating recipe costs with cost controller to ensure profit margin is met.
• Developed detailed ROIs for capital expenditure to deliver projected sales revenue.
• Preparing reports and charts for CEO for monthly meeting.
Financial Goal
• Monthly P&L evaluation and comparison for any corrective action.
• Yearly Budget for each outlet by preparing a detailed business plan to submit to CEO.
• Monitoring cost of good in the kitchen, beverage and staff cost.
• Controlling cost of production and wastage.
• Supervising and ensuring that all entry are registered in POS Systems in all outlets.
• Periodic inventory for all outlets on monthly basis for all goods and assets.
• Preparing reports and charts for CEO for monthly meeting.
Management and Development
• Performed operational duties, hired and managed 100+ employees, achieving outstanding guest services, and providing sound cost controls within budgetary guidelines.
• Training and developing team skills to ensure that company standards are followed to reach customer satisfaction.
• Develop KPI on revenues and sales target with a fair scheme of incentives.
• Evaluate periodically the pricing strategy of our menu to compare it to the market and present it to CEO to be able to launch specific marketing campaigns which can include combos and buy one get one free.
• Research new products and develops analysis of the cost and profit benefits.
• Work 1 to 1 with executive chef to create new items and develop the menus, after a thorough study in menu engineering.
• Created yearly business plan and worked in cooperation directly with the General Manager, to increase catering business and sell our products to different premises in Doha. This has led an increase of 30% in the revenue.
• Daily checklist and monitoring for health and safety rules in all outlets.
• Tasting, monitoring, and evaluating products in different outlets by random checking, and registered in the system for future reference.
Online food concept created from a large experience in F&B, that contains delivery, Grab N Go, Table Booking, Catering, Chef’s Signatures and Chef’s Boutique (Dark Stores)
General
• Pitching investors to setup the budget according to 5 years business plan.
• Create a short/long term vision for the company.
• Set ongoing strategy for maximizing revenue and profitability in order to attain the goals of stakeholders.
• Doing researches on issues and risks that may occur by being detail oriented to be able to prepare a complete report to stakeholders.
• Recommend solutions to problems, concerns or any suggestions, and collaborate with the team and managers to implement the solutions.
• In charge of leading a launch team composed of Sales, Account Management, Operations and Marketing to drive rapid adoption of new partners and users.
• Coaching, mentoring and training the head of departments and team members to stay motivated especially during startup, and ensure that standards are followed, objectives and goals are reachable to assist team members to reach their full potential.
• Work with the developers team to report project progress and escalate any technical or operational problems, improve and implement the new technicalities in the application.
• Represent the company in local authority meetings, sponsored events and exhibitions, media conference…
• Build Quarterly, Monthly, Weekly and daily plans for sales, marketing and operations team.
Sales and Marketing Management
• Building network of potential partners as leads.
• Meeting when necessary with large groups in F&B Industry along with the Head of Sales to secure partnership and demands.
• Frequent market research on competitors, trends and market growth.
• Managing a team of 4 partnership consultants, training and mentoring them to convert leads to deals and generate revenues to reach the target.
• Working on Zoho, Pipedrive, Clevertap, and Pandadoc to keep all data maintained and archived.
• Promote the brand on social media platforms, Google Platforms and other influencing images in the Qatari Market
Operations Management
• Supervise and manage the daily performance of all drivers and dispatchers to ensure efficient and effective operation during the day.
• Perform monthly Safety meetings
• Training, retraining and updates to policies, procedures and safety guidelines
• Perform Driver evaluations and incentivize them if they have met the conditions.
Business Planning and Finance
• Managing budget and expenses as per feasibility study and cash flow approved by stakeholders.
• Preparing and executing a special dark stores for the chef’s committee in Qatar, a retail online shop with finest ingredients in food and beverage, imported from different suppliers in the world.
• Prepare and meet suppliers to grow the fleet size and maximize delivered daily orders.
• Monitoring day to day orders and profit.
• Cash flow, cost per order and P&L with the finance department
• Monitoring budget and bank statements in coordination with finance department.
• Managing P&L and revenue centers to ensure profitability is reached with the budget plan.
• Managing inventories of products and monitoring it as per consumption and par level, sales and revenue.
• Exceeded consistently sales goals and improved profitability by aligning sales strategies and regional business plans with market trends.
• Conducting market researches in Qatar to generate leads and assign it to sales team.
• Negotiation with key account partners along with sales team to close the deal and sign the contract with agreed terms and conditions.
• Preparing business strategy and yearly sales plan which include comparison and historical data, competitors, market trends and pricing.
• Preparing sales presentations for restaurants and other potential partners like pharmacies, hypermarkets that includes the services and the logistics provided. Adding to the this, I prepare sales training presentations for the sales team on techniques and market penetration.
• Liaise and update regional head of sales on the monthly sales plan and the lead generation to maximize revenue and profit along with the vision of the company.
• CRM monitoring, supervising and creating new features to generate proper report for the management as well for the team to keep the operation smooth and on the right track.
• Account management of existing partners and plan to increase income by selling them extra services that will boost their revenue in parallel to company profit.
• Working closely with the customer services department to resolve customer complaints and problems.
• Boosted team morale and overall sales volume by creating employee incentive sales contests.
• Reduced process gaps by coaching employees on sales strategies and protocols, optimizing performance, growth, and profitability.
• Partnered with marketing team to align sales strategy with brand messaging with key account partners.
• Fully responsible for the short and long-term planning as well as management of F&B Operations in the front and back of the house for all outlets and sales department to achieve customer satisfaction and financial goals set with CEO.
• Created, executed and managed 3 concepts in food and beverage department.
• Expanding sales department and managed importing pastry brands to exceed profit and targets set.
Day to Day Management:
• Managing all F&B outlets, pastry shop (4 branches), Lebanese fast food outlet (2 branches), Fine dining outlet (1 Branch), and cloud kitchen for delivery and catering purposes. • Weekly planning for the sales team visits and targets monitoring. • Monitoring Par Levels of stock in the stores by implementing a proper inventory system to avoid out of stock or overstock issues, and set a reorder point accordingly. • Direct contact with foreign suppliers and ensure an effective supply chain by forecasting a yearly consumption by customer, to facilitate availability of products at all time and avoid commitment problem with our clients. This includes also preparing demand forecast on special and seasonal orders. • Dispatching orders to customers and suppliers from the stores and track the logistics for proper delivery process. • Preparing demand forecast • Daily audits on quality and service standards. • Close daily checking on purchasing to ensure quality is met with the proper budget and cost. Financial Goal • Run daily P&L for all outlets and sales department to make corrective action if necessary. • Approve for any change of suppliers or products after testing and tasting with the executive chef. • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability, reducing cost of 3% overall.
• Developed detailed ROIs for capital expenditure to deliver projected sales revenue.
• Preparing reports and charts for CEO for monthly meeting.
Management and Development • Managed a team of 120 between outlets and sales department. • Coaching, mentoring and acting as a leader to develop the skills and enhance their strength points. • Training the team on food safety and company procedures in coordination with HR department, to ensure high level of service standards and customer satisfaction. • Develop KPI on revenues and sales target with a fair scheme of incentives. • Research new products and develops analysis of the cost and profit benefits. • Work 1 to 1 with executive chef to create new items and develop the menus, after a thorough study in menu engineering. This include of working sided by side with the team in the kitchen to create new recipes. • Training with chocolate ambassadors on chocolate production, tasting and tempering and train sales team accordingly. • Review new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs.
• Pioneered sales and marketing plan of 14 world best brands in pastry and bakery products.
• Inspire 6 sales executives to achieve growth of 70% in sales targets for 5 years.
• Earned with team a growth and enhancement of 60% market share by the end of 2017.
• Took charge of closing and winning vital customer contracts and 5 stars hotels and restaurants.
• Significantly managed stock and par level to ensure availability and reliability with existing customers.
• Created yearly business plan and worked in cooperation directly with the General Manager.
Main Function: To provide the client and customer all services required as per contract (including cleaning, laundry, food and beverage etc.) consistently. Ensure the effective Planning and Management of all staff.
- WNPOC Base Camp: Managing 3 camps with 350 clients as a minimum, 80 staff.
- Swamp Barge, Peschaud: Offshore, 237 maximum capacities.
• Manage costs and stocks efficiently and within budget.
• Ensure stock takes are conducted monthly.
• Ensure regular meetings are held with the client/customer.
• Preparing the End of Month Reports.
Seasonal Job.
A property of 20 Bungalows with 5 F & B outlets including 2 Bars, 1 Club, 1 Specialty Restaurant, 1 Fast Food Restaurant with Pizza Specialty, 24 hours Room Service, Large Banqueting facility, and 2 pools.
• In charge of La Guava’s largest outdoor outlet and 51 staff.
• Serving daily up to 1200 pax a la carte.
• In charge of banqueting operation (up to 600 pax)
Responsibilities:
• Scheduling.
• Development of promotions.
• Gathering guest satisfaction feedback.
• Hiring and training staff according to La Guava’s standards, calculating payrolls.
• Food quality control.
Everything related to hotels, food and beverage, marketing and sales, computers.