Operations Manager
Bonne Maniere
Total des années d'expérience :15 years, 10 Mois
In-charge of all restaurants within the company (14 outlet)
managing the restaurant's managers work. ( Le Notre Paris, Rogers Diner, and Dunia )
• Managing day to day operation
• Controls on an on-going basis the level of Service standards.
• Conducts training, coaching and takes disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Developing training plans.
• Implements and controls the policies and regulations related to staff health and safety, Grooming, service and Hygiene
• Overseeing the training, development plan, performance appraisals, wage reviews, and motivation of all employees. And plus train, develop and evaluate assigned personnel in such functions as proper use of equipment, food preparation, serving of menu components, portion control, safety, sanitation standards, procedures, customer relations and related functions.
• Conducting management team meetings, employee opinion surveys, and communication sessions.
Al Safat united food company Kuwait
In charge of 4 Restaurants:
• Afendim, Turkish Restaurant (200 pax)
• Al Sanawbar, Lebanese Restaurant (1500 pax)
• Layali Al Khayyam, Iranian Restaurant (250 pax)
• Don Mario, Italian Restaurant (200 pax)
Additional Tasks: Participating on the Opening of
Afendim Turkish restaurant
& Layali Al Khayyam Iranian Restaurant.
• Al Sanawbar Lebanese Restaurant (Pre-opening team)
Capacity of :1500 pax
• Don Mario’s Restaurant (Pre- opening team)
Capacity of :180 pax
Opening Tasks and Duties:
General Tasks and Duties:
• Overseeing the training, development plan, performance appraisals, wage reviews, and motivation of all employees. And plus train, develop and evaluate assigned personnel in such functions as proper use of equipment, food preparation, serving of menu components, portion control, safety, sanitation standards, procedures, customer relations and related functions.
• Conducting management team meetings, employee opinion surveys, and communication sessions..
• Supervise the introduction of new products and the implementation of new procedures in the restaurant.
• Holding controllable Profit & Loss (P&L) items within budget, and reconciling the monthly P&L
• Managing fixed assets
• Defining the restaurant’s trading area, major competitors, and traffic generators; and using this information to maximize sales
• Ensures that hygiene, food and health safety are adhered at all time.
• Creating long-term restaurant objectives and action plans for QSC (Quality, Service and Cleanliness), Sales, Profit, and People development.