Operations Manager
Outlook Group WLL
Total des années d'expérience :18 years, 10 Mois
Directing overall catering business operations.
• Ensure the efficient operations & management of all projects
• Ensure that each projects contributes the agreed budgeted profits
• Provide effective leadership through professional man-management and encouragement of subordinates
• Ensure that the company's objective relating to labor turnover is achieved or bettered
• Ensure that subordinates are totally conversant with and practicing good industrial relations procedures
• Review and analyze monthly results, highlight problem areas and take appropriate action to rectify poor performance
• Ensure that all financial targets are being achieved, through wastage control, cost control, yield management, etc
• Compile and agree meaningful, achievable budgets through accurate research and application of in-depth knowledge of the industry
• Make recommendations for salary increases for subordinate staff, basing these recommendations on objective performance reviews and market-related equivalent positions
• Stay "close to the customer" and maintain effective communication with him/her at all times through a planned program of formal meetings.
• Ensure that complaints or problems are actioned without delay and that effective follow-up action takes place to avoid recurrence
• Ensure that the company's training objectives are achieved
• Be aware of current trends in the industry and make suggestions how these could be implemented for the benefit of the company.
• Liaise and work closely with sales executives to ensure that realistic, achievable proposals are submitted
• Maintain effective working relationships with line and staff functions to ensure the efficient opening of new contracts.
• Directed catering operations including customer service, staff leadership, inventory and finances.
• Recruited, trained, scheduled, professionally developed, counseled and disciplined over 280 staff members including 18 site Supervisors/Managers.
• Oversaw inventory, supply, food and equipment acquisition, vendor negotiations and product deliveries.
• Ensured facility and equipment maintenance, restaurant housekeeping and linen/laundry service.
• Facilitated regulatory compliance managed catering operations and answered customer inquiries.
• Provided patrons with superior customer service and resolved any problems with meals or personnel.
• Processed staff payroll, ensured employee/customer safety and maintained personnel documentation.
• Plan, organize, direct, control and evaluate the operations of a restaurant.
• Responsible to handle the entire operations of the dine restaurant.
• Achieved profitability by monitoring cost control.
• Achieving and maintaining good relations with Guest.
• Responsible for pushing the food forward.
• Manages both Front of House (FOH) and Back of House (BOH).
• Possess outstanding leadership skills, with the ability to effectively communicate, train and develop team.
• Set staff work schedules and monitored staff performance.
• Supervise staff in various areas of responsibility, hires and manages staff.
• Responsible for room allocation for individual, crew and groups
• Supervise day -to-day Club Lounge and Lobby Area activities.
• Monitoring the Guest Satisfaction Tracking System Survey (GSTS).
• Train the staffs about Priority Club Rewards Programme (Loyalty programme).
• Establishing and maintaining high-end business relationship with all Club Level and VIP guest.
• Follow and maintain the Hotel’s health & Safety policies and procedure at all times.
• Communicate request and problems with other Hotel Departments.
• Ensure proper inventory controls, working with Sales and Reservations to ensure maximum selling potential and Personal Hotelier reservation.
• Ensure accuracy of groups, rooming lists, amenities, arrivals, etc.
• Provide Hotel guests with information regarding the Priority Club Reward programme.
• Maintaining the guest I interview for long staying guest and strictly delegate the long staying programme.
• Recognising the birthday celebrant, anniversary and wedding guest by sending card and special amenities.
• Recognising the Priority Club member for all level like Base, Gold and Platinum by sending the welcome letter.
• Supervise day -to-day Restaurant operation.
• Assist in the development and implementation of new menus and local food and beverage marketing programmes.
• Assist in preparation of the annual operating budget.
• Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.
• Achieve budgeted revenues, control expenses and labour coasts, and maximizing profitability.
• Managed the operations of the Hotel including Conference Management, Rooms, Housekeeping, Reservations, Retail, as well as other functions as assigned.
• Monitored the performance of the Hotel Operational teams.
• Provided assistance to aid executive committee department heads in achieving their short and long-term objectives.
• Assigned budgets to ensure that profitable goals for the Hotel were met.
• Coordinated staff, supplies, and availability of location for catered functions, including the electrical needs, table and chair rental, and set-up.
• Typed and distribute party slips.
Production & Operation Management, Marketing Management, Human Resource Management, Financial Manage
Advance Food Production Operation, Advance Food & Beverage Operation & Management, Front Office Mana
