OPERATION MANAGER
WE R HOSPITALITY GROUP
Total years of experience :13 years, 6 Months
WE R HOSPITALITY GROUP OPERATES AND OWNS SHARES IN SMALL- AND MEDIUM-SIZED COMPANIES. OUR
SERVICES INCLUDE OFFICE MANAGEMENT, BUSINESS DEVELOPMENT MANAGEMENT AND REENGINEERING MAINLY IN HOSPITALITY FIELD SPECIALIZED IN FOOD AND BEVERAGE.
BEING THE OPERATION MANAGER OF THIS COMPANY, MY RESPONSIBILITY IS TO ENSURE THAT ALL DEPARTMENTS ARE PROPERLY MANAGED FOLLOWING THE COMPANY STRUCTURE IN A PROFESSIONAL MANNER.
• TAKE OVERALL RESPONSIBILITY FOR FOOD & BEVERAGE (F&B) DEPARTMENT.
• MONITORING GUEST FEEDBACK AND REVIEWS RELATED TO SERVICE, PRODUCTS AND PROMOTIONS.
• OVERSEEING ALL TRAINING ACTIVITIES OF THE F&B DEPARTMENT IN DIRECT WITH THE DEPARTMENTS LEADERS AND ATTEND WHEN NECESSARY.
• REVIEWING AND CONTROLLING THE WEEKLY PAYROLL AND OVERTIME SHEETS AND MONITOR ACCORDING TO BUDGET.
• CONSULT ALL OUTLET MANAGERS ON OPERATING REQUIREMENTS AND QUALITY STANDARDS.
• PREPARING REPORTS, FORECASTS, BUDGET, MARKETING PLANS, FESTIVALS AND SPECIAL PROMOTIONS.
• INTERVIEWING CANDIDATES FOR F&B SERVICE VACANCIES AND DIRECT IT TO THE HR DEPARTMENT.
• WORK WITH ACCOUNTS DEPARTMENT TO OVERSEE PHYSICAL INVENTORIES, ENSURE ADEQUATE YIELD, ANALYZE REPORTS SUCH AS PNL, SLOW MOVING ITEMS AND LOW STOCKS TO MAKE SURE OF THE PROFITABILITY OF F&B OPERATIONS.
• STAYING UPDATED OF COMPETITIVE TRENDS, MONITOR, ANALYZE AND MAKE SPOT CHECKS WHEN NECESSARY.
• MEETING THE GUESTS REGULARLY, LISTEN TO AND DISCUSS THEIR PREFERENCES SO AS TO ENSURE THE BEST POSSIBLE FIT BETWEEN GUESTS REQUIREMENTS AND SERVICES PROVIDED
• MONITORING DUTY SCHEDULES FOR THE OPERATION OF ALL RESTAURANTS AND BARS TO ACHIEVE A PROFITABLE RESULT.
• TO ASSIST IN MONITORING AND ANALYZING THE ACTIVITIES AND TRENDS OF OUR COMPETITIVE.
BACK YARD BISTRO IS A SPORTS BAR/ RESTAURANT OWNED BY WE R HOSPITALITY GROUP. I WAS IN CHARGE TO PLAN THIS PROJECT FROM SCRATCH AND BE RESPONSIBLE OF THE ENTIRE OPERATION. PRE-OPENING
• IN DIRECT CONTACT WITH CONTRACTORS TO MAKE SURE ABOUT THE WORK PROGRESS.
• INTERVIEWING CANDIDATES FOR F&B SERVICE.
• OPENING DEALS WITH PRODUCTS SUPPLIERS AND PREPARING CREDITS APPLICATIONS FOR REQUIRED PURCHASES.
• PREPARING THE FOOD AND BEVERAGE MENU TASING, ENGINEERING AND TRAINING.
• PREPARING THE OUTLET WITH ALL THE ESSENTIAL TOOLS, UTENSILS AND EQUIPMENT TO OPERATE.
• CREATING FLOOR PLANS ACCORDING TO THE FF&E PURCHASED. ORGANIZE AND MAXIMIZE THE SEAT CAPACITY.
• PLAN THE OUTLET NETWORKING AND ORDERING SYSTEM POS, AND TRAIN THE TEAM.
• CREATE SOCIAL MEDIA PLATFORMS AND START SCHEDULING OUR PRE-OPENING TEASERS AND ADVERTISING DIRECTION.
• CREATING ALL SOPS AND OUTLET RULES AND REGULATIONS.
• CREATING BACK OFFICE AND STOCK MANAGEMENT TOOLS TO MONITOR OUR STOCKS AND TRAIN THE TEAM ACCORDINGLY.
• BUILD THE MONTHLY PNL AND THE DAILY TRACKING TOOLS FOR OUR OPERATION PERFORMANCE.
• CREATE OUR WEEKLY ENTERTAINMENT PROGRAM AND TRAIN THE TEAM ON GETTING DCT PERMITS FOR THESE PERFORMANCES.
• ARRANGING DOOR POLICIES IN ACCORDANCE WITH THE DCT RULES AND REGULATIONS AND TRAIN THE TEAM ACCORDINGLY. POST-OPENING
• TO TRACK AND MONITOR ALL THE MENTIONED ABOVE.
• WELCOMING THE GUESTS AND MAKE SURE THEY ARE SEATED AND BEING SERVED.
• PERFORMING STAFF APPRAISAL AND MOTIVATING THEM TO ENSURE ABOUT THEIR PERSONAL GROWTH AND GOALS ACHIEVEMENTS.
• SET MONTHLY AND DAILY REVENUE TARGETS AND SHARE IT IN OUR DAILY BRIEFINGS. SETTING TOOLS AND STRATEGIES TO ACHIEVE IT.
• ENSURING THAT FOOD SAFETY STANDARDS ARE WELL PERFORMED AND FOLLOWED.
• MANAGE INVENTORIES AND MAKING SURE ALL CONSUMPTIONS ARE ACCURATE AND NO DISCREPANCIES.
CUISCENE RESTAURANT, CAFÉ SUSHI AND LOBBY LOUNGE.
I HAVE STARTED MY JOURNEY IN FAIRMONT BAB AL BAHR AS AN ASSISTANT FNB MANAGER IN THE ALL-DAY DINING RESTAURANT CUISCENE. I WAS TRANSFERRED AFTER A PERIOD OF EIGHT MONTH TO BE IN CHARGE OF THE NEWLY
JAPANESE OUTLET CAFÉ SUSHI AND THE LOBBY LOUNGE.
• MAINTAIN A CLEAN AND SAFE WORK ENVIRONMENT
• STAY UPDATED OF ALL HOTEL SERVICES AND PROMOTIONS TO ASSIST THE GUEST AND BRIEF THE TEAM ON A DAILY BASIS.
• ENSURE THE ATTENDANCE OF STAFF ON TIME BASED ON THE SCHEDULE ARRANGED AND CHECKING THEIR PHYSICAL APPEARANCE.
• CHECK OUT DAILY TABLE SET UPS, SIDE STATIONS AND OUTLET CLEANLINESS.
• CONDUCT REGULAR FLOOR WALKS.
• OVERSEE EQUIPMENT BREAKDOWN AND LINEN SORTING.
• ENSURE COMMUNICATION WITH INCOMING SHIFT.
• MAKE THE CORRECTIVE ACTION FOR COLLEAGUE WHEN PERFORMANCE ISSUES OCCUR.
• HANDLE GUESTS REQUESTS AND COMPLAINS.
• ATTEND MANAGEMENT MEETINGS AND BRIEFINGS.
• DAILY STAFF FLOOR ALLOCATION.
• ENSURE THAT DEPARTMENTAL LOGBOOK AND PASS-OFF IS COMPLETED, ENSURING FOLLOW-UPS ON ANY
OUTSTANDING ISSUES FROM PASS-OFF