Restaurant Operations Manager
Sultan Chef
مجموع سنوات الخبرة :13 years, 4 أشهر
• Recruiting, hiring and training all restaurant staff, including servers and hosts
• Efficiently manage restaurant resources, including staff scheduling, inventory, and procurement.
• Monitoring restaurant finances, including sales and expenses
• Enforcing food handling regulations and other guidelines to increase guest safety
• Maintain constant communication with Managers and staffs to ensure proper operations of the Company. Handling customer complaints.
• Efficiently manage restaurant resources, including staff scheduling, inventory, and procurement.
• High levels of influencing and persuading skills across different functions. Follow up, correct and train employees to follow up the daily check-up sheets to avoid any such missing information of the HACCP. Knowledge of Health and Safety, Security, Stock and Cash procedures.
• Fully understanding of P&L, Cost & monthly inventory to make accurate figures. Conduct inventory for par levels of food and beverage including retail. Assist in establishing methods for inventory control and adhere to purchasing procedures.
• Responsible of the marketing strategy by using the data of the brand and focus offers and marketing campaign and sponsored posts.
• Recruit, train, and manage restaurant staff, including front-of-house and back-of-house teams.
• Increased 29% of the sales by focusing on the social media, Wholesale section, and set a budget to all the staff and pushing them to achieve it by the proper upselling.
• Efficiently manage restaurant resources, including staff scheduling, inventory, and procurement.
• Experience/awareness of product buying and liaising with suppliers.
• Responsible for the implementations and correction of safe working practices for the business. Recognize any member of staff who are unable to follow these practices correctly and take corrective action for them.
• Efficiently manage restaurant resources, including staff scheduling, inventory, and procurement.
• Assist in maintaining profit and loss accountability, cost control and inventories in order to meet operational budget. Ensure staff upsell at every given opportunity and maintain high productivity levels to achieve sales budget. Assist in maintaining profit and loss accountability, cost control and inventories in order to meet operational budget.
• Managed daily operations of business with 1, 800, 000 QAR (657, 000 USD) monthly sales
• Increased 14% annual sales since the unit assignment
• Reduced the food cost from 29% to 26% by liaising with trade vendors
• Controlled the labour cost to 17 % by cross training and proper scheduling
• Ensured Health & Safety audits by NSF with a score of 92% above by supervising hygiene standards
• Increased the seating capacity by 16%, thus achieving increased higher check average, driving profit with same cost
• Consistently scored 95% and above in in-house Quality Assurance, by streamlining S.O.Ps
• Well versed and knowledgeable of the outlet's menu and the food and beverage served in the outlet and their preparation and presentation, promotional activities and other relevant issues concerning the outlets.
• Dealing with and resolving customer complaints
• Lead the quality assurance station, with the kitchen staff to ensure efficient food service, during peak hours.
• Reviewed daily & weekly Kitchen Manager & Dine-in Manager reports and schedules for better operation control
• Prepared P&L reports, Staff Budget analysis, Training Needs Analysis, Inventory & Capital Cost analysis, Sales Analysis and presentation reports to various departments & CEO.