Brand Operation Mnager
Zaroob Restaurant
مجموع سنوات الخبرة :16 years, 11 أشهر
Manage front house/back house restaurant operations for this high volume restaurant.
• Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders.
• Oversee employee relations encompassing staff recruitment, training and performance evaluation
• Prepare and distribute payroll for up to 50 employees.
• Handle weekly inventory and vendor relations to ensure the
timely and cost-effective purchasing of food, beverages,
liquor, beer and small wares.
• Effectively lead and motivate employees through
implementation of in-house training and incentive plansresulting in increased productivity levels and employee
satisfaction.
• Prepare and track sales budgets, consistently meeting a
weekly sales volume of $95, 000.
• Hold P&L accountability; manage sales analysis, forecasting,
and reporting activities.
• Ensure the integrity of restaurant operations through
excellence in customer relations.
• Participate in Menu Planning Committee meetings to
collaborate on the development of new standardized menu,
contributing to item, pricing and design changes.
• Participate in ISO auditing and ensure or standards of food
safety.
• Planning as a training manager for all new staff and reporting
with a full coaching after training, including a weekly meeting
for trainers and evaluation.
• Ordering and receiving items communicating with the
purchasing department.
• Weekly meeting for all staff to ensure a good quality of service
and food to achieve the customer satisfaction
• Put schedule and working in labor cost and the number of
staff needed in all shifts according to operation and business
needs
• Planning to increase sales in delivery department including
customer call back, sheet to know the time of service and increase the speed of it as a goal “ customer satisfaction” and many other points of view to build a good department of delivery.
Manage front house/back house restaurant operations for this high volume restaurant.
• Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders.
• Oversee employee relations encompassing staff recruitment, training and performance evaluation
• Prepare and distribute payroll for up to 50 employees.
• Handle weekly inventory and vendor relations to ensure the
timely and cost-effective purchasing of food, beverages,
liquor, beer and small wares.
• Effectively lead and motivate employees through
implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
• Prepare and track sales budgets, consistently meeting a weekly sales volume of $95, 000.
• Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
• Ensure the integrity of restaurant operations through excellence in customer relations.
• Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.Participate in ISO auditing and ensure or standards of food safety.
• Planning as a training manager for all new staff and reporting with a full coaching after training, including a weekly meeting for trainers and evaluation.
• Ordering and receiving items communicating with the purchasing department.
• Weekly meeting for all staff to ensure a good quality of service and food to achieve the customer satisfaction
• Put schedule and working in labor cost and the number of staff needed in all shifts according to operation and business needs
• Planning to increase sales in delivery department including customer call back, sheet to know the time of service and increase the speed of it as a goal “ customer satisfaction” and many other points of view to build a good department of delivery.
Action Plan for new areas of Delivery and analysis of the speed of service.
•Tasting and launching new items.
•Manage front house/back house restaurant operations for this high volume restaurants.
•Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders.
•Oversee employee relations encompassing staff recruitment, training and performance evaluation
•Prepare and distribute payroll for up to 50 employees.
•Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
•Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
•Prepare and track sales budgets, consistently meeting a weekly sales volume of 200, 000 AED.
•Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
•Ensure the integrity of restaurant operations through excellence in customer relations.
•Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.
•Participate in NSF auditing and ensure or standards of food safety.
Manage front house/back house restaurant operations for this high volume restaurant.
•Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders.
•Oversee employee relations encompassing staff recruitment, training and performance evaluation
•Prepare and distribute payroll for up to 50 employees.
•Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
•Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
•Prepare and track sales budgets, consistently meeting a weekly sales volume of $95, 000.
•Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
•Ensure the integrity of restaurant operations through excellence in customer relations.
•Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.
•Participate in ISO auditing and ensure or standards of food safety.
•Planning as a training manager for all new staff and reporting with a full coaching after training, including a weekly meeting for trainers and evaluation.
•Ordering and receiving items communicating with the purchasing department.
•Weekly meeting for all staff to ensure a good quality of service and food to achieve the customer satisfaction
•Put schedule and working in labor cost and the number of staff needed in all shifts according to operation and business needs
•Planning to increase sales in delivery department including customer call back, sheet to know the time of service and increase the speed of it as a goal " customer satisfaction" and many other points of view to build a good department of delivery.