General Manager
Caffeine
Total des années d'expérience :22 years, 6 Mois
Establishes restaurant business plan by preparing financial, marketing, and sales projection.
•Maintains operations by reviewing and updating company policies, standard operationg procedures, implementing productions, productivity, quality, and patron service standards; determining and implementing system improvements.
•Controls purchases and inventory by meeting with finance manager, reviewing and evaluating suppliers contract, approving suppliers list, analysing variances, taking corrective actions.
•Maintans professional and technical knowledge by traking emerging trends in the restaurant industry, establishing personal networks, benchmarking state-of-the-art practices, participating in professional societies.
•Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements and bulding relationships with preffered patrons.
•Monthly review of P&L.
•Organize and supervise marketing and promotional activities.
•Meets restaurant financial objective by developing financing, establishing banking relationships, preparing annual forcasts and budgets, stablishing and controlling financial controls.
•Approving R&D Department new menus
•Approving marketing tools for new promotions
•Accomplishes restaurants human resources objectives by doing final interview and selection of candidates, planning and reviewing compensation actions, enforcing policies and procedures.
•Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Led new product development / introduction and anaged existing products, increase customer by 40% and return customer by 90%.
•Maintined nightly credit and cash out ensuring 100% accountability of revenue.
•Supervise all restaurant activities and ensure compliance to all company standards to increase sales of labor costs and prepare various reports accurately and within time frame.
•Monitor labor cost by analysing store reports, labor scheduling, and labor productivity.
•Opened 2 branches in a span of 1 year. Prepared al financial cost, construction BOQ, restaurant designs, and ordering of restaurant tools to preffered suppliers.
•Prepare estimates of all food and beverage costs and coordinate with corporate staff.
•Performs orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees.
•Assisting the sales team in achieving the territorial sales targets and objectives, reduction of cost, planning, budgeting and implementation of the restaurant’s marketing plans and initiatives.
•Monthly and yearly P&L presented to the General Manager and Board of Directors
•Create marketing media with program demonstration, print media, direct mall components, logo, & brand design, proposals and contracts.
Directs implementation and execution of restaurant policies and procedures throughout the assigned market.
•Promotes new product in the menu to hit sales target.
•Establishes operations standardsfor cost control, waste reduction, quality, safety and complete on-time delivery of quality food product.
•Builds, develops and manages an operations team capable of carrying out needed opeartions strategies and improving employee and guest relations.
•Performs other duities as assigned.
•Overall incharge of special orders and caterings
•Presenting monthly P&L to the management
•Approving monthly purchases and ordering for the branch.
• Manage sales, marketing & administration of La Maison du Café Najjar and Quiznos Subs
• Opened 3 La Maison du Café Najjar branches in Kuwait in 2 years and 5 branches of Quiznos Subs.
• Drive performance and sales levels improvements for all restaurants.
• Establish budgets for all restaurants in alignment with region and company goals.
• Producing and maintaining an effective and measurable succession plan for all levels within their area, including management, key hourly team members and shift leaders.
• Teaching, coaching, leading and developing Managers and the entire restaurant management team.
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by every team member on a daily basis.
• Ensure market is showing continuous improvement in driving performance and utilizing performance management skills.
Good planning & organizational skills with establishing & maintaining contact with corporate at management level.
•Promoted and sold complete range of products with projecting of company’s profile in the market.
•Assistance and support in effective promoting and selling products with a profitable growth.
•Manage network-wide revenue budgeting process. Develops country and station level targets.
•Sole responsibility to execute and initiate all work
•Conduct selection site visits to evaluate potential suppliers to review their business plan and check current site
/ Private section to Cesars Ritz Switzerland
BA Math