Operation Manager
Spring United General Trading Co
Total years of experience :27 years, 4 Months
Support the opening of new concepts
Manage the businesses of advisory services
Provides direction, coaching and leadership for all team members (including training, safety and sanitation and company policies and procedures).
Strong understanding of all systems and operations related to their station.
Ensures the team’s continued development and focus on providing great service, food and beverage.
Ensures completion of all Trainee evaluations, by providing honest and effective feedback and setting realistic goals.
Acts as a Champion of Change to assist team members in comprehending new initiatives.
Displays skills and abilities of a Developer or Trainer at all times in the restaurant.
Communicates effectively with guests, trainees, management and development teams.
Responsible for establishing and appropriately communicating goals with Training Manager on a regular basis.
Responsible for meeting the restaurant’s 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;
Responsible for ensuring that all financial (invoices, reporting) and
Personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness;
Maintenance of kitchen and dining areas.
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,
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 a safe working and guest environment to reduce the risk of injury and accidents.
Completes accident reports promptly in the event a customer or employee is injured
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Provide direction to employees regarding operational and procedural issues.
Responsible for direct sales and profitability in a high image, full-service restaurant
Analyzing stock coverage, ordering and receiving through ongoing inventory control
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Maintaining staff and manager’s schedule
Follow-up on training
Maintain an accurate and up-to-date plan of restaurant staffing needs.
Prepare schedules and ensure that the restaurant is staffed for all shifts.
Training staff in up-selling and suggestive selling; increased sales by 30%
Maintaining staff and manager’s schedule
Staff customer service training and follow-up
Revised and reorganized line check
Communicating with guests and staff to provide the best guest experience
Handling managerial tasks, inventory and cost control
• Create beverage menu with a new concept
Running operation and managing staff
Ensuring standards and specs are applied to provide the best guest
Orica Biel, Lebanon 2005
Organized bartender competitions sponsored by Jack Daniels
Fashion Bar, Lebanon
Manager 2004
Communicating with guests and staff to provide the best guest experience
Handling managerial tasks, inventory and cost control
Recruited bartenders
Purchased first order and equipment
Trained staff members about cocktail menu
Created cocktail menu
Arranged private parties and catering
over 2000 people each weekend; replaced shift leader on days off; served standardized cocktails
Training in many departments; learning casual dining concept
Developed work procedures and schedules
Assigned duties and examined work for conformance to policies and
procedures
Managing Applebee’s restaurant with 70 crew staff members
Handling employees’ work schedule, work assignment and training
Handling managerial tasks and paperwork
Leading the operation and managing tasks through staff
Ensuring standards and specs are applied to provide the best guest
experience
Promoting local store marketing
Managing P&L and cost control
Managed 4 bartenders and 2 bar backs
Placed complete requisitions to serve 800 guests
Communicating with guests and staff to provide the best guest experience
Handling managerial tasks, inventory and cost control
Courses: Hotel Management, Safety and Operations, Marketing, Wine Course, Event Organization, International Tourism, Resorts Management