Operational Manager
Meline Food Industry
Total years of experience :15 years, 1 Months
Overall seeing operational activities including development of the team enhancing the progress and accelerate the production which helps in growth of the business as well as revenue.
Developing new B2-B clients along with ensuring sales growth of existing clients.
Managing the stock level by arranging the vendors to accommodate the production capacity
1. Major responsibility is to develop new B2B clients to accelerate business growth & sales along with retention of existing client.
2. Responsible to achieve sales target each month by providing exceptional customer service to all B2B clients.
3. Responsible to groom each sales team members by giving them training for maximize productive growth in Business.
4. Responsible to ensure generated revenue collection by the end of each month.
5. Responsible to plan business activities according to market requirements & HAZARD analysis.
Working as Branch Manager in I Wish Grill & Café sub unit of I WISH HOLDING COMPANY under possess the major responsibility to ensure achievement of daily task, goals, sale target business given by the management, development of an employee-oriented company culture for the employee by providing them training, motivation & self grooming that emphasizes quality of productivity, continuous improvement, high performance in order to maintain smooth operational activities towards business growth. My affiliation with the company since from 2016 by Joined as dining Supervisor hereafter promoted as Restaurant Branch Manager and still playing leading role in business growth.
Responsible to carry out & attaining the daily task, goals of business by the management, along with an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention, development, and high performance to ensure smoothly operational activity towards the business growth.
Responsible enhance business growth in term of daily income by provide pleasant & memorable dining experience to all Guest / Customer giving them best service delicious & presentable food with reasonable price.
Responsible meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
Responsible to maximize Bar profitability by ensuring portion control & accuracy charges.
Responsible to plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus items and price as well.
Responsible to ensure secure, safety & healthy, standard producers and maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement and monitoring food presentation and service.
Responsible to controls costs by reviewing portion control and quantities of preparation; minimizing waste and ensuring high quality of preparation.
Responsible to prepare daily task scheduling, work rotation for all staff to ensure smooth environment and productivity.
Was responsible to monitor the staff activities, coaching & guiding them to ensure the smooth operational activity up to mark under the supervision of Manager.
Was responsible to keep maintain pleasant dining experience by providing to the customer/guests excellent service, entertain them and handling complain&correction action to make sure their satisfaction.
Was responsible to maintain FOH log book which covers all essential paper work & check list i-e opening check list, Closing check and daily sale summary report and attendance sheet as well.
Was responsible to carry out operational task in the absence of Manager and directly reporting to operational manager.
Was responsible to organize under supervisory area given by the management to conduct the business meeting with clients and enhance the productivity.
Was responsible to keep in touch with business clients to sort out their quires by giving them quick response for removing the hurdle/resistance in the way of increasing revenue.
Was responsible to meet the sale target before the dead line along with team to maintain the growth month by month& retain the current sale growth to achieve the annually sale target of the company.
Was responsible to promote company portfolio products in the assigned area to generate more effective business revenue for longer sustainable profitability.
Was responsible to accomplish the company policy in term of archive all essential data of customers.
Was responsible to organize catering event table set up, liner service, Glassware, Dinnerware & ensure utensils quality, placement, and hygiene for staff also monitors the food preparation.
Worked under the supervision of catering manager & followed direction of management to keep ensure the productivity regarding catering indoor / outdoor events.
Was responsible to keep record and inventory for all cutlery, utensils, Liner table clothes, tables and chairs.
Was responsible to maintain the customer record and evaluate profitability and performance.
Was responsible for keep ensure on time food delivery and provide logistic support to all driver.
Was responsible to ensure the standard
procedures for Food delivering Hot & Cool chiller van.
65% Marks out of total