operations Manager
National Catering company
Total years of experience :17 years, 4 Months
•Performs The Role Of Food & Beverage Manager In A Large Facilities Management Company, Taking Full Responsibility For Food Distribution, From Production Unit To Onsite And Offsite Facilities. In Addition To Monitoring Food Quality And Cost.
•Maintains the standards of quality and service.
•Supervises staffs which include work schedules, allocation of duties, staff performance and appraisal.
•Preserve excellent levels of internal and external customer service
•Design exceptional menus, purchase goods and continuously make necessary improvements
•Identify customers’ needs and respond proactively to all of their concerns
•Lead F&B team by attracting, recruiting, training and appraising talented personnel
•Establish targets, KPI’s, schedules, policies and procedures
•Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
•Comply with all health and safety regulations
•Report on management regarding sales results and productivity
• Looking after the brand standard
• Monitoring market trends
• Carrying out consumer research
• Responsible for building and growing the brand to meet with the company strategy
• Monitoring and analyzing business performance
• Writing and presenting reports to senior managers
• Responsible for P&L analysis
• Implementing market plan
• Menu engineering
•Maintain Q.S.C. (Quality Service and Cleanliness) and hospitality at all time
•Working to increase profit
•Responsible the controllable aspects (Food Cost, Labor Cost, Manpower and Maintenance), making inventory
•Building great team
• P & L analyses
•Ensure that all orders are serve accurately
•Ensure that all products are meeting standard
•Product mix study and menu engineering Creating new menu items
•Make time table for training
•Making monthly budget
Observe the whole team members are working to maximize the profit
•Supervise operations area
•Review the critical point indoor and outdoor the restaurant, dining area, and conference
•Managing and supervise by moving around the whole operation area
•Visit tables and speak to the guest, solving problems" Guest Complain & employee issues."
account dept