Operations Manager
Kout Food Group
Total years of experience :20 years, 4 Months
• Worked with a cross functional team to develop a structure and plan that led to the opening of a casual dine in and a quick casual concept
• Created a strong base for restaurants’ operation by managing recruitment, training and setting up standards and procedures
• Optimized the operation by gathering insights and feedback which improved speed of service, reduced COL and increased productivity while maintaining high standards of food and service
• Leveraged menu psychology and engineering, customer and team insight, to develop and improve menus with an aim to reduce cost of sales and improve menu variety
• Created customer journey maps developed from the brand story to ensure that the service and food platforms are cohesive with the brands’ identity
• Planned, created and launched marketing campaigns, with targeted positive ROI, which included NPD and promotions
• Managed a multi-unit operation including home delivery
• Piloted the overall operations for new restaurants opening to meet deadlines and benefit from franchise incentives to reduce costs
• Evaluated management team performance and set personal development plans to improve performance
• Worked on supply chain forecasting and stock management to maintain a consistent stream of product supply meeting business trends and supporting timely launch of marketing campaigns and promotions
• Maintained hygiene and food safety standards within international and local guidelines
• Ensured operation execution met company and franchisor standards
• Ensured training is executed at restaurant level through training audits
• Drafted yearly sales, CAPEX, HC and OH budgets
• Planned, developed and implemented marketing activities in collaboration with marketing manager
• Managed the overall performance of food service facility and kitchen operations, while ensuring optimal quality standards in compliance with international standard operating procedures (SOP)
• Devised financial budgets/forecasts
• Managed front house/back house restaurant operations for high volume restaurants with profit & loss accountability
• Conducted performance evaluation of employees and set goals based on opportunities
• Assumed full responsibilities for the restaurant profit and loss
• Delivered exceptional customer service