Group operation manager
Ban
مجموع سنوات الخبرة :17 years, 4 أشهر
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-Operation Manager Main Responsibilities
Supervise at least nine to eleven locations ( Included restaurants, café and bakery )controlling Q.S.C. increasing sales through L.S.M. monitoring P & L to minimized food cost and variables and maximizing profit.
-BASIC SKILLS:
▪ Sales analysis and action plan skills.
▪ L.R.M. planning skills
▪ H.R. and Training skills
▪ Time Management skills
▪ Administration skills
▪ Operation Manager job responsibilities.
▪ Conducting REV. Audit skills
▪ Product Quality
▪ Discipline and grievance skills
-Intermediate Skills:
▪ Conducting meetings
▪ Constructing L.S.M. plan.
▪ Setting budget
▪ New opening project
▪ Establish Business plan.
▪ How to participate in a meeting.
-Area Manager Main Responsibilities
Supervise at least nine locations controlling Q.S.C. increasing sales through L.S.M. monitoring P & L to minimized food cost and variables and maximizing profit.-
-operating restaurants in accordance with the Business Plan
- Maintaining operating standards
- Achieving or exceeding sales targets
- Optimizing profitability
- Developing people in the field and maintaining high team morale.
- Expertise in Negotiating skills
- P&L management, Risk management, Inventory control, Customer relations & satisfaction, Customer service, Marketing, market analysis, Staff and managers training, Team building, Hiring, Coaching, conducting audit and international audit .
• Create marketing plan
• Create business plan
• Create Optimization plan
• Achieve sales and profit targets
• Analyze cost controls and sales trends by monitoring month end reports and statements
• Trade Area Development.
• Managers & Staff evaluation
• Works with managers to provide monthly development objectives
• Sales analysis and action plan
• Conducting meetings
• Conducting interview
• New store opening & construction
consists of three five stars restaurants,
Avenue : international food
Bert's : Frenshise French healthy food
sushi spot : Japanese food
Run a smooth and efficient shift in the restaurants ensuring all standards, policies and procedures are adhered to.
▪ Supervise personnel to ensure customer satisfaction with courtesy.
▪ Supervise staff in food items preparation to ensure that quality and hygiene standards are maintained at all times.
▪ Receive and resolve customer complains to ensure customer satisfaction.