OPERATIONS MANAGER
Horizon Hospitality
Total years of experience :20 years, 2 Months
Duties and Responsibilities: (handling 6 outlets)
• To improve the operational systems, processes and policies in support of the organization's mission. Specifically by supporting the management through updated reports, transparent information flow, structured management and business processes, and established organizational planning.
• To manage and increase the effectiveness and efficiency of Support Services (HR, IT and Finance), through a well thought-out coordination and by building strong communication venues between support services and business functions.
• To lead, manage and control one hundred and sixty (160) employees through systematized and concrete outlined plans to ensure maximum productivity.
• Plays a significant role in establishing long-term plans, with an initiative geared towards operational excellence.
• To oversee overall financial management, planning, systems and controls.
• Plotting fiscal year budget.
• Management of outsource budget in coordination with the Executive Director
• Development of individual program budgets
• Invoicing funding sources, including calculation of completed units of service.
• Payroll management, including tabulation of accrued employee benefits.
• Disbursement of checks for agency expenses.
• Organization of fiscal documents.
• Regular discussions with the Executive Director around fiscal planning.
• Supervising and coaching office managers on a weekly basis.
• Managing and controlling overall expenses, both food and non food costs including suppliers-operations' expenses.
• I work in conjunction with the Managing Director to actively
manage key issues including store maintenance, promotional
projects, customer service, staffing & development.
• I assist the development of meaningful, achievable budgets
and other short and long term strategic goals.
• I manage KPI’s ensuring they are realistic and time bound.
• I provide effective leadership to the management team and
team members to ensure targets are met and exceeded.
• I respond to audits that are completed by the company to
ensure continual improvement is achieved.
• I plan, direct and coordinate the service delivery of all
operational departments in order to meet and exceed guest
expectations.
• I ensure that costs are controlled throughout the operational
departments and results are analyzed regularly to highlight
problem areas and take appropriate action
• I manage and develop the all departments to ensure staff
career progression and effective succession planning within
the company
• I seek and respond to Guest feedback in order to achieve
positive outcomes and high levels of customer satisfaction
• Hold regular briefings and communication meetings with the
staff and management team.
• I scrutinize both food and non-food cost ensuring that
expenses are below limit.
• I seek and promote sales by following catering leads,
marketing and delivery sales.
• I hire and train staff from different nationalities, ensuring
maximized performance & development
Duties and Responsibilities:
• To manage total guest satisfaction, guest complaints, profit/loss, unit sales, and food cost.
• To manage the restaurant effectively and efficiently.
• Actively works to improve team retention by creating and maintaining a positive work environment
• Communicates information to the entire team and demonstrates strong leadership.
• Creating a venue for innovation and implementation of company's core values and concept, in accomplishment of its mission, and success of its vision.
• Plans and sets procedures and action plans for business stability as well as providing specific measures to achieve financial goals for continued business profitability.
• To effectively control both food and non-food costs which includes labour, overhead, utilities, maintenance and miscellaneous expenses.
• Responsible for overall supervision and operation of the business and liaison with the brand manager to implement policies and practices as prescribed by the management.
• Maintaining high standards of service in compliance with management objectives.
Duties and Responsibilities:
• Implementing management policies and decision to all team members.
• Maintaining sales records, inventory,
• Ensures high standards of cleanliness and sanitation.
• Participating in management meetings with regards to policy and procedures, planning, budget, forecasting, future plans, and promotions.
• Responsible in purchasing materials, items, equipment needed in the restaurant.
• Handling staff training, scheduling, briefing, and task assignments.
• Assist the restaurant manager in reducing costs without affecting food quality and service standards.