operation manager
Mille gusti
مجموع سنوات الخبرة :18 years, 6 أشهر
• Responsible for building a strong winning culture, leading change, and building capability in all brands.
• Ensure achievement of sales budget for all brands by timely preparation and implementation of Business plan; managing relationships with key stakeholders.
• Develops SOP’s, Policy manuals and operational KPI’s, implementation and periodic reviews to amend as per changing trends and contingencies. • Monitoring supply chain forecasting, Finance P&L, infrastructure development, integration of businesses and development.
• General Management accountability including profit & loss and balance sheet accountability and employing revenue management.
• Develop, innovate, and deliver a menu and operational strategy which is quality driven whilst maintaining aggressive financial returns; Constantly review the menu range to ensure that all key quality standards are maintained.
• Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Work with the Cost Control team to deliver an effective loss prevention scheme.
• Work closely with the Restaurant Managers toset PAR levels and ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team.
• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements and maintain industry standard of safety and hygiene.
• Manages monthly physical inventory count and verification and ensures updated information is provided to the accounting department.
• Develop and implement a proactive & preventative maintenance methodology of location equipment and machinery.
• Ensure market research and analysis is continuously implemented by analyzing new F&B trends in the market through direct market visits. Customer Service
• Interact with customers on a regular basis to gauge and understand from their feedback on food quality and service levels.
• Addresses guest complaints and ensures appropriate corrective actions is taken to ensure guest loyalty recovery.
• Be fully engaged in guest feedback loop and ensure support for the continuous improvement process; work with R&D to implement adjustments as required.
-Develop and adhere to operations budget
-keep track of staffing requirements and hire new talent as needed to correspond with specific duties and skill sets
-Managed inventory, stock and supplies.
-Led new product development/introduction & managed existing products, including product update and retirement, increasing new customers.
-Training staff on menu, serving protocol, etc
Planning and controlling change.
Managing quality assurance programs.
Researching new technologies and alternative methods of efficiency.
Setting and reviewing budgets and managing cost.
Overseeing inventory, distribution of goods and facility layout.
-Support the opening of new concepts
-Manage the businesses of advisory services
-Provides direction, coaching and leadership for all team members.
-Strong understanding of all systems and operations related to their station.
-Ensures the team’s continued development and focus on providing great service, F&B.
-Ensures completion of all Trainee evaluations.
-Acts as a Champion of Change to assist team members in comprehending new initiatives.
-Displays skills and abilities of a Developer.
-Communicates effectively with guests, trainees, management and development teams.
-Responsible for meeting goals, including sales building, productivity and developing and retaining the very best team members & Management.
-Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
-Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs.
-Enforce sanitary practices for food handling, general cleanliness;
-Proper uniforms and appearance standards.
-Ensure customer service in all areas.
-Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
-Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
-Responsible for ensuring consistent high quality of food preparation and service
-Maintain professional restaurant image, including restaurant cleanliness,
-Ensure a safe working and guest environment to reduce the risk of injury and accidents
-Proper uniforms and appearance standards.
-Completes accident reports promptly in the event a customer or employee is injured
-Manage shifts which include: daily decision making, scheduling, product quality and cleanliness
-Setting and approving the Detailed Yearly Business Plan and the Yearly Promotional Calendar.
-Preparing Weekly/Monthly Reports
-Finding Growth Channels and Development
-Responsible of Sofi De France Counters in Salmiya, Shuwaikh, Al Kout and Hawalli Stores with TSC (The Sultan Center).
-Responsible of the performance of the following areas: sales, shrink, budget and stocks.
-Preparing staff evaluation on quarterly basis.
-Responsible of the inventory closing on monthly basis.
-Provide direction to employees regarding operational and procedural issues.
-Provide tasks for all the segment to insure the good performance
-Reviewing the P&L on Monthly Basis
Its a bachlore degree four year university