Restaurants Operation Manager (managing 4 branches) and call center
Al jawad Restaurants
Total years of experience :23 years, 10 Months
To manage the outlets efficiently according to the established concept statement providing a courteous, professional, efficient, & flexible service at all times, following hotels standards of performance.
To assign responsibilities to subordinates implementing multi tasking principle & to check their performance periodically.
To implement a flexible scheduling based on business levels.
To ensure that the par stocks for all operating equipment are strictly adhered & that the outlet is adequately equipped
To supervise & conduct monthly inventory checks on all operating equipment.
To control the requisitions, storage &careful use of all operating equipment
To conduct daily pre-shift briefing to employees on preparation, service & menu.
To handle guests’ inquiries in a courteous & efficient manner & report guest complaints to supervisors if no immediate solution can be found & assure follow up with guest.
To establish a rapport with guests maintaining good customer relationship.
Administration:
To formulate the annual marketing plan to establish a list of marketing activities in line with the compilation of the annual business plan.
To maintain the daily logbook.
To plan the outlet weekly roster & work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To submit all guest / staff incident reports.
To attend daily operations meeting.
Marketing:
To identify market needs for the F&B outlet.
To implement consistent guest recognition programs.
Housekeeping & engineering:
To ensure that the outlet is kept clean & organized, both at the front as well as the back of house.
To liaise & organize with H.K department that the established cleaning schedules are strictly adhered.
To coordinate all repair & maintenance & issue repair & maintenance job orders to ensure the proper maintenance of the
Outlet.
Opening bazza at home catering
A. Sales/Profitability/Cost Control
1. Achievement of budgeted food sales.
2. Achievement of budgeted labour costs.
3. Achieve maximum profitability and over-all success by controlling costs and quality of service.
4. Participation and input towards F & B Marketing activities.
5. Control of Banquet china, cutlery, glassware, linen and equipment.
6. Help in preparation of forecast and actual budget function sheets.
7. Completion of forecast and actual budget function sheets.
8. Completion of Function Summary Sheets.
B. Administration
1. Completion of weekly payroll input.
2. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
3. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
4. Following of proper purchasing and requisitioning procedures.
5. Maintain records for inventory, labour cost, food cost etc.
6. Follow-up each function by completing a Function Critique and submit to the Sales
7. Attendance and participation of weekly F & B meeting and Department Head meeting.
8. To assist in menu planning and pricing.
9. Development and maintenance of all department control procedures.
10. Development and maintenance of department manual.
11. Supervision of weekly payroll input.
12. Provides function employee list and hours for gratuities distribution.
13. Provides labour costing information for Function Statements.
14. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
15. Following of proper purchasing and requisitioning procedures.
16. Maintain records for inventory, labour cost, food cost etc.
17. Be available to Hotel Staff at all times by pager.
28. Must have a complete knowledge of Fire Procedures.
C. Product Quality
1. Consistent check of Banquet Food and Beverage quality.
2. Consistent check of Banquet services.
3. Consistent check of Banquet Plate presentation.
4. Ensuring that services meet customer specifications.
5. Quality of meeting room set-up.
D. Service
2. Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
3. Establish a rapport with groups to ensure guest satisfaction and repeat business.
4. Greet the customer upon arrival.
5. Provide quick service for last minute changes.
6. Check Food & Beverage or coffee Break schedule if applicable.
7. Dealing with customer complaints.
8. Attitude and appearance.
9. Staff attitude and appearance.
10. Proper handling of phone.
11. Teamwork/Relations with co-workers and management.
12. Staff is properly trained.
13. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.
14. Exceeding guest expectations.
E. Sanitation & Housekeeping
1. Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.
2. Participation towards overall Hotel Maintenance and cleanliness.
3. Exceeding guest expectations.
4. Overall maintenance of the operation at a level in keeping with the standards prescribed.
5. Number of Workmen's Compensation claims.
6. Report any deficiencies in equipment and facilities.
A. Sales/Profitability/Cost Control
1. Achievement of budgeted food sales.
2. Achievement of budgeted beverage sales.
3. Achievement of budgeted labour costs.
4. Achieve maximum profitability and over-all success by controlling costs and quality of service.
5. Participation and input towards F & B Marketing activities.
6. Control of Banquet china, cutlery, glassware, linen and equipment.
7. Completion of function delivery sheets in an accurate and timely fashion.
8. Help in preparation of forecast and actual budget function sheets.
9. Completion of forecast and actual budget function sheets.
10. Completion of Function Summary Sheets.
B. Administration
1. Completion of weekly payroll input.
2. Completion of weekly schedules.
3. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
4. Completion of Banquet Bar Requisitions.
5. Maintaining the Hotel Bar control policies and completion of necessary forms.
6. Following of proper purchasing and requisitioning procedures.
7. Maintain records for inventory, labour cost, food cost etc.
8. Follow-up each function by completing a Function Critique and submit to the Sales
9. Attendance and participation of weekly F & B meeting and Department Head meeting.
10. To assist in menu planning and pricing.
11. Development and maintenance of all department control procedures.
12. Development and maintenance of department manual.
13. Supervision of weekly payroll input.
14. Provides function employee list and hours for gratuities distribution.
15. Provides labour costing information for Function Statements.
14. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
17. Following of proper purchasing and requisitioning procedures.
18. Maintain records for inventory, labour cost, food cost etc.
19. Be available to Hotel Staff at all times by pager.
C. Product Quality
1. Consistent check of Banquet Food and Beverage quality.
2. Consistent check of Banquet services.
3. Consistent check of Banquet Plate presentation.
4. Ensuring that services meet customer specifications.
5. Quality of meeting room set-up.
D. Service
1. Liaise on an on-going basis with the Catering Manager to ensure all client needs and requirements will be met.
2. Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
3. Establish a rapport with groups to ensure guest satisfaction and repeat business.
4. Greet the customer upon arrival.
5. Provide quick service for last minute changes.
6. Check Food & Beverage or coffee Break schedule if applicable.
7. Dealing with customer complaints.
8. Attitude and appearance.
9. Staff attitude and appearance.
10. Proper handling of phone.
11. Teamwork/Relations with co-workers and management.
12. Staff is properly trained.
13. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.
14. Exceeding guest expectations.
E. Sanitation & Housekeeping
1. Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.
2. Participation towards overall Hotel Maintenance and cleanliness.
3. Overall maintenance of the operation at a level in keeping with the standards prescribed.
4. Report any deficiencies in equipment and facilitie
Main Duties:
Financial:
To participate in the formulation of the annual operating budget in determining outlet projected revenues & expenses, operating equipment & FF&E requirements in line with the compilation of the annual business plan.
To obtain the account for the correct settlement of all sales.
To handle voiding, correcting, changing of restaurant, check in accordance with the prescribed procedures.
To identify & correct any errors.
To ensure that the cashiers have the necessary skills to perform their duties with the maximum efficiency.
Operational:
To manage the outlet efficiently according to the established concept statement providing a courteous, professional, efficient, & flexible service at all times, following hotels standards of performance.
To assign responsibilities to subordinates implementing multi tasking principle & to check their performance periodically.
To implement a flexible scheduling based on business levels.
To ensure that the par stocks for all operating equipment are strictly adhered & that the outlet is adequately equipped
To supervise & conduct monthly inventory checks on all operating equipment.
To control the requisitions, storage &careful use of all operating equipment
To conduct daily pre-shift briefing to employees on preparation, service & menu.
To handle guests’ inquiries in a courteous & efficient manner & report guest complaints to supervisors if no immediate solution can be found & assure follow up with guest.
To establish a rapport with guests maintaining good customer relationship.
Main Duties:
Financial:
To participate in the formulation of the annual operating budget in determining outlet projected revenues & expenses, operating equipment & FF&E requirements in line with the compilation of the annual business plan.
To obtain the account for the correct settlement of all sales.
To handle voiding, correcting, changing of restaurant, check in accordance with the prescribed procedures.
To identify & correct any errors.
To ensure that the cashiers have the necessary skills to perform their duties with the maximum efficiency.
Operational:
To manage the outlet efficiently according to the established concept statement providing a courteous, professional, efficient, & flexible service at all times, following hotels standards of performance.
To assign responsibilities to subordinates implementing multi tasking principle & to check their performance periodically.
To implement a flexible scheduling based on business levels.
To ensure that the par stocks for all operating equipment are strictly adhered & that the outlet is adequately equipped
To supervise & conduct monthly inventory checks on all operating equipment.
To control the requisitions, storage &careful use of all operating equipment
To conduct daily pre-shift briefing to employees on preparation, service & menu.
To handle guests’ inquiries in a courteous & efficient manner & report guest complaints to supervisors if no immediate solution can be found & assure follow up with guest.
To establish a rapport with guests maintaining good customer relationship.
v Administration:
To formulate the annual marketing plan to establish a list of marketing activities in line with the compilation of the annual business plan.
To maintain the daily log book.
To plan the outlet weekly roster & work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To submit all guest / staff incident reports.
To attend daily operations meeting.
v Marketing:
To identify market needs for the F&B outlet.
To implement consistent guest recognition programs.
v Housekeeping & engineering:
Occasional duties:
To plan & organize festive food promotions within the outlet.
To assure the function & responsibilities of F&B duty manager in accordance with the F&B duty roster
To carry out any other reasonable duties & responsibilities
Training received: `
To implement consistent guest recognition programs.
Housekeeping & engineering:
To ensure that the outlet is kept clean & organized, both at the front as well as the back of house.
To liaise & organize with H.K department that the established cleaning schedules are strictly adhered.
To coordinate all repair & maintenance & issue repair & maintenance job orders to ensure the proper maintenance of the
Outlet.