Operations Manager
Proper Food Company
Total years of experience :13 years, 8 Months
Monitor franchise operations within their defined areas to ensure consistent achievement and execution of Food Safety, Quality, Service, and Cleanliness standards. Utilize agreed upon processes to accomplish.
➢ Protect the brands equity and value through ensuring consistent franchise execution and delivery of approved products, procedural compliance, menu compliance, trademark protection and brand standards.
➢ Plan and conduct working store visits with each franchisee to ensure the continual improvement of Quality, Service and Cleanliness standards on all day parts, including the monitoring of food product quality. Monitor and ensure total store “Service Excellence” including guest courtesy standards are met; implement corrective action and follow up as required.
➢ Determine financial status of each franchise operation; monitors for progress. Provide advice and counsel using approved the brands systems and tools for the betterment of the financial health of the franchise operation. Establish sales and operating budget for assigned areas.
➢ Optimize sales goals versus budget and prior year, including the monitoring/execution of National, Cooperative and local marketing programs.
➢ Responsible for working with the Marketing Team and Director of Operations on the development of local store marketing plans. Manage assigned store requirements for new product rollouts/procedures.
➢ Establish and effectively manage business partner relationships with/between franchisees, corporate staff, and vendors
➢ Provide leadership in developing and managing business and marketing objectives through effective partnerships with appropriate departments, vendors, and franchisees
➢ Assist franchisees in executing Human Resource and Training plans and programs as required in order that all restaurants stay current in their execution of the programs.
➢ Conduct franchisee and restaurant employee training on an as needed basis for restaurant openings and area related training initiatives.
➢ Effectively and successfully manage the restaurant openings in assigned areas.
➢ Performs other job-related duties as may be assigned or required
Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
➢ Attracts customers by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
➢ Maintains operations by implementing policies and standard operating procedures; implementing production, productivity, quality, and customer service standards; determining and implementing system improvements.
➢ Maintains customer satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
➢ Accomplishes restaurant objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
➢ Knowledge of budgets, inventory’s and cost controls for FOH and BOH
➢ Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
➢ Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
➢ Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
➢ Handle the entire operation of three brands which is Ananas (café), SimSim (Arabic restaurant) & The Cardamom Club (Indian restaurant).
➢ Financial planning
➢ Make important policy, planning & strategy decisions.
➢ Develop, implement & review operational policies & procedures.
➢ Maintain sanitation standards in public areas, kitchen & dining areas.
➢ Oversee budgeting, reporting, planning & auditing.
➢ Ensure all legal & regulatory documents are filed & monitor compliance with laws ®ulations.
➢ Work with the owner to determine values & mission, & plan for short & long-term goals.
➢ Build alliances & partnerships with other organization & departments.
➢ Support worker communication with the management team.
➢ Assist HR with recruiting when necessary.
Manage Restaurant operations
Maintain exceptional levels of customer service
Recruit, manage, train and develop the Restaurant team
Manage guest queries in a timely and efficient manner
Work within budgeted guidelines in relation to Food and Payroll
Drive sales to maximize budgeted revenue
Develop menus with other members of Food and Beverage team
Accountable for monthly stock takes
Incentivize team members to maximize sales and revenue
Set departmental targets and objectives, work schedules, budgets, and policies and procedures
Evaluate guest satisfaction levels with a focus on continuous improvement
Ensure communication meetings are conducted and post-meeting minutes generated
Be environmentally aware
Assist other departments wherever necessary and maintain good working relationships
Comply with restaurant & malls security, fire regulations and all health and safety legislation
P&L review (monthly)
Turn in store reports (monthly)
Home office relationships
Store operations/performance
Manager schedule/vacations
Marketing/PR/Guest satisfaction
Turn in invoices
COS inventory w/Chef
Employee relation
Line check w/Chef
Review on guest feedback
Comment card call backs
Review all departmental schedules
NSF/QA/Audit monthly
Monitoring daily sales and writing informative reports for the higher management
Assistant Restaurant Manager
ORA JAPANESE RESTAURANTS, March 2014 - October 2015
Al Nuzha United Company,
Kuwait.
DUTIES:
Ensuring the highest standards of food and beverage service.
Servers sales tracking (monthly).
Audit & policies/SOP updates
Tip organization
Physical sign sheets
License updates (ministry)
Petty cash control & replenishment
Inventory
Residence/Govt. relation/Baladiya
Purchase
Having an in-depth knowledge of all menus
Dealing with and resolving customer complaints
Maximizing all business opportunities to drive sales
Communicating and keeping a good relationship with the kitchen staff to ensure efficient food service
Liaising with the Head Chef to discuss and develop the menu
Overseeing client bookings & reservations.
Organizing the daily and weekly rotas for the Restaurant’s staff
Ability to create a great atmosphere & be an inspirational host
TRAINING SUPERVISOR October 2010 - October 2013
NINO ITALIAN RESTAURANT
Al Kharafi Global CO.
Kuwait
Duties: -
Training coordinator
Trainers report (Quarterly)
Database update
Trainers boards & updates
Cross training
Line expiry check & control
Preparing cleaning schedules
Shift Management
Daily and Weekly Inventory
Service Management
Handling guest complaints
Staff Scheduling
Accountability
Training Staff
Food safety & security
Managing a very high volume restaurant, improving the quality of service and providing all guests needs to a possible extent thereby maximizing financial performance.
Also responsible for effectively training, developing, managing and leading the restaurant team to provide excellent service.
DUTIES:
•Ensuring the highest standards of food and beverage service.
•Having an in-depth knowledge of all menus.
•Responsible for training & developing restaurant staff.
•Dealing with and resolving customer complaints.
•Maximizing all business opportunities to drive sales.
•Communicating and keeping a good relation with the kitchen staff to ensure efficient food service.
•Liaising with the Head Chef to discuss and develop the menu.
•Overseeing client bookings & reservations.
•Organizing the daily and weekly rotas for the Restaurant’s staff.
• Purchasing stocks and supplies for smooth weekly operations.
• Ability to create a great atmosphere & be a inspirational host.
• Monitoring daily sales and writing informative reports for the higher management.
Duties:-
•Training Staff
•Shift Management
•Daily and Weekly Inventory
•Service Management
•Handling guest complaints
•Staff Scheduling
•Accountability
•Food safety & security
KEY SKILLS AND COMPETENCIES:
•Strong motivational and influential people skills.
•Enthusiastic for providing a great service and restaurant experience to our guests.
•An eye for detail and the ability to drive consistent brand standards.
•Experience of managing people and driving business performance.
•Experience of organizing private functions including parties and weddings etc
Developing myself by training in all positions in the restaurant like from food runner to a server thereby learning all aspects of difficulties and problems faced by the staff and to learn each and everything from the basics in order to become a better and more efficient manager.
BSc. in Hospitality & Hotel Administration
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