F&B-OPERATION MANAGER
THE APPROVED LIFE , QURTUBA | KUWAIT.
مجموع سنوات الخبرة :21 years, 11 أشهر
• Prioritizing the development and execution of strategies aligned with the restaurant's objectives is key.
• Continuously enhancing efficiency and customer satisfaction is our ongoing commitment.
• Managing the full employee lifecycle, from recruitment to onboarding, is a key responsibility.
• Continuous training to enhance staff skills is integral to our approach.
• Implementing and vigilantly monitoring production standards are crucial for optimal service.
• Leading action plans for operational goals showcases our proactive approach to success.
• Proactively address operational challenges through regular audits for continuous improvement.
• Forecast operational requirements and prepare detailed annual budgets.
• Conduct regular reviews to identify trends, assess variances, and recommend strategic adjustments.
• Collaborate closely with chefs to plan and optimize innovative menus.
• Ensure compliance with local health and safety regulations, implementing necessary protocols.
• Manage ambiance elements: lighting, linen, glassware, dinnerware, and utensil quality.
• Ensure food presentation and service consistently exceed customer expectations.
Customer Service Trai• Develop and execute comprehensive strategies aligned with the restaurant's business objectives.
• Consistently provide input to improve operational efficiency and enhance customer satisfaction.
• Oversee the entire employee lifecycle, including recruitment, selection, and onboarding.
• Provide ongoing training and development opportunities to enhance staff skills.
• Implement and monitor production, productivity, and quality standards to ensure optimal service.
• Lead the development and execution of action plans to achieve operational goals.
• Proactively address operational challenges through regular audits for continuous improvement.
ning and Development Strategic Planning
• Accomplished human resource objectives through recruitment, training, and employee management.
• Improved restaurant operations by setting standards, resolving issues, and driving positive changes.
• Met financial objectives by forecasting requirements, preparing budgets, and analysing variances.
• Planned menus, estimated costs, and ensured profitability.
• Maintained a safe and healthy environment, enforcing sanitation standards.
• Controlled ambiance elements such as lighting, linen, glassware, and monitored food presentation.
• Prioritized employee safety and well-being in accommodation operations.
• Managed cleaning supplies, ensuring optimal stock levels and timely orders.
• Coordinated efficiently with Human Resources for new arrivals and pipeline employees.
• Ensured building security through regular inspections for hygiene and safety compliance.
• Achieved human resource objectives by recruiting, training, and managing staff.
• Enhanced operational excellence through implementing standards.
• Attained financial goals through forecasting and budgeting.
• Managed guest relations, collecting and acting on feedback for continuous improvement.
• Delegated tasks to ensure efficient execution by the staff.
• Conducted training and orientation, ensuring high-quality service standards.
• Managed executive lounge, overseeing breakfast, snacks, and happy hours.
• Served as a Butler for royal and V.V.I.P guests, handling various tasks.
• Provided personalized care, anticipating and meeting guests' specific needs.
• Reported to outlet manager and assisted in various tasks.
• Conducted training and orientation for junior-level staff.
• Held responsibility for checks and cash management.