Outlets Operations Manager
InterContinental Doha The City
مجموع سنوات الخبرة :11 years, 7 أشهر
• Design and implement a strategic business plan that expands the outlets'
• Gustomer base and ensures it’s a strong presence
• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs
• Present sales, revenue and expenses reports and realistic forecasts to the management team
• Developing and Maintaining Budgets
• Developing and managing all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage outlets.
• Supervising and managing employees. Managing all day-to-day operations.
• Responding quickly and proactively to employee's concerns.
• Providing a learning atmosphere with a focus on continuous improvement.
• Providing proactive coaching and counseling to team members.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Ensuring and maintaining the productivity level of employees.
• Developing specific goals and plans to prioritize, organize, and accomplish the work.
• Providing leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance
• Creative beverage cost control, F&B concept development, Personal Development, Beverages supply contract negotiations, Brand support negotiation
• Design promotional to increase sales. Organized stock; budget and weekly sales goals.
• Managed marketing campaigns and initiatives for resort concept
• Managing team of 65 professionals
• Handling live entertainments resident DJ, Saxophonist, Belly dancer
• Carefully developed a lucrative annual food and beverage marketing plan with strict budget to maximize profits
• Provided leadership and supervision to ensure a high degree of brand.
• Conducted regular market research and manage marketing information and statistics
• Issued and controlled all complimentary vouchers, sales vouchers and letters
• Reporting directly to General Manager and Executive Assistant Manager
• Monitor and control outlet profitability, Management of expenses and cost.
• Maintaining a GOP of 22%
• Achieved a growth of covers in Bar Muda by 19% and revenue growth by 5%
• Exceed Gala dinner budget and forecast
• Developed and promoted 4 colleagues in past.
• Nominated and achieved 7 colleague of the month
• Recruiting employees, career development and periodic training.
• Budgeting, Forecasting and market plans, organizing food and beverage menus.
• Training employees and making sure procedures are followed.
• Design proposal of all collateral & design proposal of all uniforms
• Menu proposal and beverage proposal
• Plan and execute outlet promotions
• Plan, review and implement all beverage promotions
• Ensure that the outlet complies with UAE legislative requirements
• Liaise and coordinate with other department to ensure the commercial sustainability of the operation
• Ensures efficient communication across the outlet (daily, monthly, weekly meetings)
• Develops and coach’s direct reports and promotes succession planning and Personal development plans
Insuring the outlet is managed efficiently according to the established business, budget and marketing plan as set by InterContinental .
Insuring the outlet cashiering procedures are strictly adhered to and that the
Point of Sale system is updated and operated correctly.
Establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the outlet is adequately equipped. Controlling the requisitioning, storage and careful use of all Operating Equipment and Supplies Conducting daily pre-shift briefings with colleagues on daily specials, VIP guests, events and entertainment as well as expected budget figures.
Handling guest inquiries in a courteous and efficient manner and report guest complaints and assure follow up with guests.
Ensuring that the monthly forecasting of Food & Beverage revenue figures are achieved.
Ensuring an effective payroll control through a flexible work force. Maximize utilization of Colleagues and maintain close cooperation with other Food & Beverage outlets. Understanding and strictly adhere to the Rules & Regulations established in regards to the hotel policy on Fire, Hygiene, and Health & Safety. Maximize colleagues productivity and morale within the outlets and consistently
maintain discipline within hotel guidelines and local regulations.
Train colleagues ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
Ensuring that all potential and real hazards are reported and rectified immediately. Performing any other duties as assigned me by my manager or management.
Prepare schedules for all the colleagues according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times Conduct regular training sessions with the assigned team in line with the departmental SOP\\'s Evaluate the performance of the assigned team and initiate internal development and promotions Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours Establish and update the outlet\\'s database of regular guests Tour the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards Supervises and manages employees. Manage all day-to-day operations.
Maintains service and sanitation standards in restaurant,
Reviews staffing levels to ensure that guest service, operational needs and financial Encourages and builds mutual trust, respect, and cooperation among team members.
Identifies the developmental needs of others and coaches, mentors, and helps others to the colleagues to improve their knowledge or skills.
Ensures and maintains the productivity level of colleagues.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
Maintains and applies knowledge of all laws, as they relate to an event. Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
Adheres to and reinforces all standards, policies, and procedures.
Manages departmental inventories and maintains equipment. Uses banquet beverage records
Schedules banquet service colleagues to forecast and service standards, while maximizing profits.
Develops lasting relationships with groups to retain business and increase growth.
Sets goals and delegates tasks to improve departmental performance. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
Leads shifts and actively participates in the servicing of events as needed. Ensuring and Providing Exceptional Customer Service
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews comment cards and guest satisfaction results with employees. Communicates and executes departmental and property emergency
procedures and ensures staff are trained in safety procedures.
Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of colleagues and customers to ensure that health and safety standards Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
Check the quality of deliveries of fresh food and baked goods.
Arrange for maintenance and repair of equipment and other services. Select or create successful menu items based on many considerations, and assign prices based on cost analysis.