Head of perations & sales
flex resorts company - flex food gourmet - fitness department.
Total years of experience :18 years, 1 Months
1- Product monitoring day to day operations. Weekly & monthly as well.
2- P & L plan to identify the profit and loss.
2- Coordination is more important to fill all the departments’ gaps and
Requirements.
4- Balancing of on hands product and what is needed to avoid laps products or going to be waste. Support the outlets having smooth operations.
5- Scheduling-ordering.
6- Forecasting purchase order
7- Set expectation which is long and short term plan helping us delivering the promise and growing the business.
8- 100% total customer satisfaction.
9- People in & out morals.
10- Long and short term plan to pick up the sales forecasting.
11- Responsible for (maximize sale, people management, admin work, stock loss control, visual merchandizing &implementing brand standard).
Actively contributes to development of business initiatives relevant to brand projects.
Drives and delivers sales performance of assigned division.
Implements measurable appraisal process and ensures that Supervisors are developing their own staff according to operational needs/standards.
Evaluates results of customer feedback and provides action plans/guidance for improvement.
Keeps abreast of competitor activity.
Responsible to meet or exceed budgeted sales and P&L performance by ensuring cost effectiveness
Establishment of the current and long range objectives and setting of the adequate product sales and marketing plans for future developments.
Desire to have fun and make every day a party for our guests.
Professional commitment to leadership with a thirst for professional growth opportunities with a potentially expanding business
Possess leadership qualities and a passion and enthusiasm for what you do.
Ability to provide continuous hands-on training of front-line staff.
Self-motivated with an engaging personality that is comfortable interacting with all guests, including adults and children.
Patience to deal with difficult guests and situations.
Manage multiple tasks/responsibilities simultaneously.
Commitment to seeking solutions to problems, not just identifying problems.
Open to new ideas and change.
Able to work weekends and evenings on a regular and consistent basis.
Ability to interpret basic sales and expense reports on weekly and monthly financial statements.
Align labor expenses and manage cost of goods sold to revenues to ensure profitability.
Enforce company policies and procedures. Personnel or human resource experience preferred.
• Identify and assess future and current training needs through job analysis, career paths, annual performance appraisals and consultation with line managers
• Draw an overall or individualized training and development plan that addresses needs and expectations
• Deploy a wide variety of training methods
• Conduct effective induction and orientation sessions
• Monitor and evaluate training program’s effectiveness, success and ROI periodically and report on them
• Manage training budget
• Provide opportunities for ongoing development
• Resolve any specific problems and tailor programs as necessary
• Maintain a keen understanding of training trends, developments and best practices
• Product monitoring day to day operations. Weekly & monthly as well.
• P & L plan to identify the profit and loss.
• Coordination is more important to fill all the departments’ gaps and Requirements.
• Balancing of on hands product and what is needed to avoid laps products or going to be waste. Support the outlets having smooth operations.
• Scheduling-ordering.
• Forecasting purchase order
• Set expectation which is long and short term plan helping us delivering the promise and growing the business.
• 100% total customer satisfaction.
• People in & out morals.
• Long and short term plan to pick up the sales forecasting.
• Responsible for (maximize sale, people management, admin work, stock loss control, visual merchandizing &implementing brand standard).
• To be fully accountable for the P&L delivery and growth
• To lead strategic brand development& business planning
• To review performance of the brand objectives and standards
• To manage delivery of optimum ongoing sales and cost performance
• To maintain brand/partner relationships
• To be responsible for setting product and pricing strategy
• To manage the brand location strategy
• To oversee brand marketing communication tools to use and timing
• To provide team development and leadership
• To be responsible for team succession planning
• To share best practices and ensure that they are rolled out in all key performance areas of operations
• Maintain relationships with customers and staff.
• Update and use job-related knowledge.
• Evaluate health and safety practices against standards.
• Organize, plan, and prioritize.
• Make decisions and solve problems concerning menus and staff.
• Judge the quality of food, preparation, and job applicants.
• Process and analyze information when scheduling and budgeting..
• Record information about inventory and health practices.
• Handle food, utensils, and bookkeeping materials.
• Monitor food preparation and cleaning methods.
• Implement ideas or products.
• Get information from customers, employees, and inventory records.
• Inspect equipment and food deliveries.
• Monitor and oversee purchases, menus, staff, and payroll.
• Guide, direct, and train staff.
• Perform administrative activities such as scheduling, budgeting, and payroll.
• Communicate with customers, sales reps, and suppliers.
• Assist Health Club Manager with managing operations
• Assist Health Club Manager with managing team members to ensure high motivation, provision of high quality service and ongoing development
• Assist Health Club Manager with the recruiting, managing, training and development of the team
• Assist Health Club Manger in meeting revenue targets and overall department annual budget
• Manage customer feedback effectively to ensure continuous service and programmed improvement
• Respond to audits to ensure continual improvement is achieved
• Liaise with other hotel departments
• Ensure customers and guests receive friendly and consistent personalized service from all team members
• Maintain awareness of department security related to cash, stock and equipment and ensure all department procedures are followed
• Ensure health, safety and COSHH regulations are complied with and club rules are observed by members, clients and guests
• Handle issues with waiters, food suppliers and customers directly, then escalates them to the general manager if necessary. A successful assistant manager will not need to escalate issues often. The assistant manager may also be required to manage payroll, schedules and supplies.
• Responsible for LSM, training and customer satisfaction.
bacheloree degree in hebrew language from cairo universty as it was faculty of arts, than Having a mini MBA parallel with My employment experiences have afforded me extensive knowledge of customer relationship value, customer service, accounting, financing, training, marketing, strategy & management as well. Running also my BA diploma through Compu Campus through Canada