Operation Director
espressolab
Total des années d'expérience :11 years, 1 Mois
Providing leadership and management to the 3th wave coffee concept business and fully responsible for the
Day- to-day running of various departments. Focused on developing programmes that
Deliver efficiencies and playing a leading role in the 32 stores Domestic and internationally, development and Implementation of robust operational processes and plan growth strategy follow new implement in coffee business
Assisting company accountants in the formulation of forecasts and budgets.
Keeping control of business expenditure, ensuring it's within agreed budgets.
Responsible for the Profit & Loss responsibility for the business.
Directing various business departments to ensure the smooth running of the company Domestic and internationally.
Researching opportunities for cost savings across the business.
Staying up to date with technological changes within the industry.
Minimising operation expenditure within the business wherever possible
Identifying, developing and directing the implementation of business strategy.
Resolving contractual and commercial issues and disputes.
In charge of leading, motivating and developing the management team.
Responsible for the companies’ health and safety and legislative adherence.
Involved in planning & organising the organisation's activities to achieve targets.
Training and leading a large team, providing discipline and performance feedback.
Developing positive direct relationships with key business contacts.
Scheduling workload to meet priorities and targets.
Possessing personality, energy & charisma to inspire, lead and develop staff.
Using automated computer systems to monitor stock control.
Analysing complex data and documentation.
Involved in the recruitment and mentoring of new staff.
Responsible for achieving all performance related targets.
Ensuring that best practice is followed in safety, legality and quality of service.
Developing and supporting a cross functional culture of continuous improvement.
Maintaining excellent relationships with clients and suppliers.
Undertaking staff performance reviews.
Roasting micro lot coffee as a roaster
Choosing Micro lot Coffee from Farmers and Whole seller
Operation Manager
Abdullah AğaYalısı Meeting & Event EmirganSutiş
Providing leadership and management to the Hospitality business and fully responsible for the
Assisting company accountants in the formulation of forecasts and budgets.
Keeping control of business expenditure, ensuring it's within agreed budgets.
Responsible for the Profit & Loss responsibility for the business.
Directing various business departments to ensure the smooth running of the company
Day- to-day running of various departments. Focused on developing programmes that
Deliver efficiencies and playing a leading role in the 500 seat restaurant and 9 Meeting Rooms, development and Implementation of robust operational processes.
Directing various business departments to ensure the smooth running of the company.
Identifying, developing and directing the implementation of business strategy.
Resolving contractual and commercial issues and disputes.
In charge of leading, motivating and developing the management team.
Involved in planning & organising the organisation's activities to achieve targets.
Training and leading a large team, providing discipline and performance feedback.
Developing positive direct relationships with key business contacts.
Scheduling workload to meet priorities and targets.
Possessing personality, energy & charisma to inspire, lead and develop staff.
Using automated computer systems to monitor stock control.
Analysing complex data and documentation.
Involved in the recruitment and mentoring of new staff.
Responsible for achieving all performance related targets.
Ensuring that best practice is followed in safety, legality and quality of service.
Maintaining excellent relationships with clients and suppliers.
Undertaking staff performance reviews.
Manage Restaurant, Bar, Banquet and Room Service operations
Set up new Standard Operating Procedures and maintain execution by the team
Maintain exceptional levels of customer service
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
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
Manage staff performance issues in compliance with company policies and procedures
Develop menus with other members of F&B team
Incentivise team members to maximize sales and revenue
Accountable for monthly stock takes
Set departmental targets and objectives, work schedules, budgets, and policies and procedures
Ensure that staffing levels are maintained to cover business demands
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
Manage Restaurant operations
Set departmental targets and objectives, work schedules, budgets, and policies and procedures
Organize, direct and evaluate food and beverage services
• Attending U.S.P.H inspections during U.S ports
• Assigning serving stations staff according to their performances
• Control of overtime
• Recruitment and training of staff
• Shift scheduling
• Performance management; monitor staff performance and provide feedback
• Purchase and control of inventories
• Monitor revenues and expenses
• Coaching and counselling staff, as well as holding meetings for staff.
• Ensure practice of health and safety regulations
• Responsible for timely performance evaluations of staff.
• Solving guest booking problems during embarkations.
• Ensure physical atmosphere and cleanliness of restaurant, including inspecting
table tops, and side-stations. etc...
• Restaurant financial control.
• Guest sitting arrangements.
• Management of Special Requests for Dinning, Food and Sittings.
• Prepare fınancial report
• Distribute payment to dinning staff
• Control and distribute special request from a guest to dinning managers
• Purchase and control of inventories