Busiess Development Manager
Take N Bake for food production
Total years of experience :21 years, 10 Months
JOB RESPONSIBILITIES
•Supervise all restaurant activities and ensure compliance to all company standards to increase all sales, control labor costs and prepare various reports accurately and within timeframe.
•Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
•Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees through the management team, maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
•Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
•Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
•Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints, maintain food quality at all times and perform regular interviews with all employees.
•Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.
JOB RESPONSIBILITIES
•Responsible for developing the brand, improving the quality and introducing more products based on company guidelines.
•Develop, implement and participate in the marketing and sales activities according to predetermined set of objectives, strategies and action plans.
•Formulate and plan monthly targets and yearly budgets, marketing plans and objectives considering the market factors and ensure achievement of such targets in the most cost efficient manner.
•Ensure constant updating and development of products and services applied for client base with respect to international and local standards.
•Oversee all phases of outlet operations and assign responsibilities to outlet managers and check their performance periodically.
•Develop strategic and operational plans, managing execution and measuring results.
•Responsible for sourcing and Introducing new outlets for the Brand and develop the concept under proper planning.
•Supervise and assign responsibilities to keep all machines and equipment in good working condition at all times.
•Monitor computer system and sales program to ensure smooth running of the system in all outlets.
•To conduct training and refresher classes for all F&B personnel in the correct procedures.
•To monitor daily hygiene and work practices in both service and production.
•Lead subordinates successfully into productive working methods by setting an example and provide a two way line of communication for Staff.
JOB RESPONSIBILITIES
The same responsibilities I had done in my previous work in the same position.
Handling the Purchase & Suppliers:
•Contact most of the suppliers & do meeting to get the best quality with the best price that meet the food items specifications required by the company.
•Do some of the paper work, some to be done daily, weekly or monthly that will help to get the numbers you can use to do your order.
•ALWAYS follow the FIFO policy to minimize to waste to zero and prevent running out of any item.
•All received product to be labeled by the receiving date to practice the FIFO
•Set a bar level for all the items daily, weekly, monthly, to be always updated based on the business volume.
Communication of Operational Standards: Upholds all the Key Values of Operational Excellence. Models appropriate behaviors and acts as a resource for the team.
Passion for Service: Ensures that Exceeding Guest Expectations is the highest priority. Manages the guest experience to exceed guest expectations at all times.
Planning, organizing, and Executing: Exhibits strong organization skills to manage short and long term initiatives. Effectively manages multiple priorities and competing demands.
Business Planning/Financial Responsibility: Evaluates the restaurant’s financial performance and uses results to increase same store sales and profitability. Understands the competitive marketplace and other factors that are likely to impact the business
Coaching and Developing People: Fosters a supportive environment in which individuals are motivated to grow and develop. Provides feedback and guidance to maximize individual performance and achieve developmental goals.
Managing Relationships: Develops and maintains professional relationships throughout. Encourages others to build connections with all team members.
Communicating and Listening: Communicates ideas and expectations in a clear and concise manner. Facilitates open dialog with the team to ensure regular and timely communication.
Problem Solving/Decision Making: Solves day-to-day problems and challenges by gathering relevant information and providing practical short and long term solutions. Acts in a thoughtful and decisive manner while responding with an appropriate sense of urgency.
Communicates company policies to managers and staff - keeps everyone updated with any changes & follow the company rules at all times.
11. Focused on details - demonstrates ownership mentality by upholding the standards inside and outside of the restaurant - uses all maintenance tools to help uphold standards (cleaning/detailing checklists, OER checklist, etc.)
12. Preparation, presentation & updating the theoretical food cost & finalizing the training for all the staff in regards to the operation & job skills, consistently provides training programs for all the levels.
13. Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales forecasting, and growth objectives.
Managed daily operations of business with 800, 000AED to 1.200.000 AED monthly sales through improved managers’ staff members’ techniques, attention to detail, inventory control, and developing vendor relationships.
2. Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
3. Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
4. Developed rapport with customers and received the People’s Choice award for Best Food and Best Service two consecutive years.
5. Understands all warranty information, contacts; responds to contract renewal needs in a timely manner (at least 30 days out); holds vendors accountable to agreements.
6. Constantly challenges staff and managers to improve knowledge through monthly quizzing.
7. Follows up to ensure food safety guidelines are practiced at all times in the restaurant and during all operation hours.
Develops staff member's knowledge of food & beverage and specs.
2. Observe food & beverage quality & keep the team members go by the standard always.
Tests all the dinning room staff members to ensure all rollout information understood & followed.
Ensures recipes are current & are utilized during each shift, work together with the kitchen manager to uphold the standard.
Motivate all the FOH team to increase the sales through the daily & monthly contests, monitoring for the sales & minimizing the expenses.
Knowledgeable of all contracts & vendors pertaining to the restaurant, understand how to obtain estimates& how properly communicate this process.
Working together with the G.M on the P&L, set the steps & procedures should be followed to achieve the target sales & budget.
1. Conducting all the training programs & calendars, share the ideas& updates of the training with the management team & the staff.
2. Do the required monthly & daily evaluations for the staff.
3. Ensures that all the staff members well knowledgeable about the standard, food and beverage& service knowledge.
4. Communicating with the training manager regarding all the training programs & set the entire new hires schedule.
5. Always provide feed back to the management team in regards to the staff performance & productivity.
Education : Faculty of Tourism & Hotels -