Restaurant & Catering General Manager
Confidantal
Total years of experience :27 years, 3 Months
Highly skilled in all aspects of running food operations including Hospital Patient meals F&B retail operations and Hospitality Housekeeping Projects across the UAE.as General Manager
Core competencies of achieving and beating P&L / budget requirements through continual measurement and control of overheads operational costs and sales. fully trained in all aspects of stock control storekeeping and delivery.
Proficient at cost analysis in development of menu products with focus on margins and profitability
Managing an operational and sales team in excess of 250 people optimizing potential. all skills through deliveriy of training solutions with over 24 years’ experience in the field with constant progression
I am now seeking a positions within the same field for further development of my career in UAE & QATAR in Health care sector catering
• Develop a business plan and sales strategy for the all branches that ensures attainment of company sales goals and profitability.
• Initiate and coordinate development of action plans to penetrate new branches
• Provide w e l c o m i n g s e r v i c e by g r e e t i n g a n d a s s i s t i n g g u e s t s, a n d responding to guest inquiries and complaints
• Create an atmos phere and culture w here guest satisfaction is the primary goal of all retail sales staff.
• Develop marketing and merchandising through ordering material; utilize tools to target and draw in potential and repeat guests.
• Anticipate changing factors in the local market that affect business, such as office building openings or direct competition, in order to build sales and maintain profit margins
• Set up and achieve key KPI’s for productivity, retail revenues, wastage management and capacity utilization for the food production center.
• Responsibilities for ensuring standards are met consistently with the brand image for presentation, packaging, storage and labeling. Ensure efficient stock management.
• Ensure maintenance all production equipment and a back-up plan to eliminate downtime
• Work closely with grocery managers on new product launches to ensure standards of quality and productivity are met and ensure
Product information is given to sales managers. Work closely with the Head of Retail Operations on supply chain issues, product and volume requirements and pricing,
• Continually review sales prices and product costing through negotiations with respect to raw materials striving to reduce cost/complexity yet aiming to increase and improve profitability. At all times you’ll be constantly looking for new ways to meet and exceed our sales targets. Prepare financial reviews and utilize this data to plan effective strategies for the financial well being of the company
• Uphold H e a l t h & S a f e t y, H A C C P, C O S H H, QA a n d food - handling policies set out by the company and ensure all staff are kept up to date with appropriate c o u r s e s /training. Maintain risk assessments and train staff accordingly, ensuring that all individuals have every opportunity to learn, develop and progress within the company,
. Develop a business plan and sales strategy for the all branches that ensures attainment of company sales goals and profitability.
• Initiate and coordinate development of action plans to penetrate new branches
• Provide welcoming service by greeting and assisting guests, and responding to guest inquiries and complaints
• Create an atmosphere and culture where guest satisfaction is the primary goal of all retail sales staff.
• Develop marketing and merchandising through ordering material; utilize tools to target and draw in potential and repeat guests.
• Anticipate changing factors in the local market that affect business, such as office building openings or direct competition, in order to build sales and maintain profit margins
• Set up and achieve key KPI’s for productivity, retail revenues, wastage management and capacity utilization for the food production center.
• Responsibilities for ensuring standards are met consistently with the brand image for presentation, packaging, storage and labeling. Ensure efficient stock management.
• Ensure maintenance all production equipment and a back-up plan to eliminate downtime
• Work closely with grocery managers on new product launches to ensure standards of quality and productivity are met and ensure product information is given to sales managers. Work closely with the Head of Retail Operations on supply chain issues, product and volume requirements and pricing,
• Continually review sales prices and product costing through negotiations with respect to raw materials striving to reduce cost/complexity yet aiming to increase and improve profitability. At all times you’ll be constantly looking for new ways to meet and exceed our sales targets. Prepare financial reviews and utilize this data to plan effective strategies for the financial wellbeing of the company
• Uphold Health & Safety, HACCP, COSHH, QA and food-handling policies set out by the company and ensure all staff are kept up to date with appropriate courses/training. Maintain risk assessments and train staff accordingly, ensuring that all individuals have every opportunity to learn, develop and progress within the company,
Managing contact catering operations on the client’s premises.
Working closely with the executive chef, and involved in menu re-
Engineering and delivering new concepts and menu selections including
Special diet menus.
Preparing and managing budgets and financial aspects of the contract
Focusing on profitability,
Budget control and revenue performance of the contract. Ensuring
Compliance to statutory and international HSE&Q standards including
HACCP food safety and carrying out audits and investigations.
Manage of stock, inventory, purchasing and procurement activities to
ensure overall compliance with the clients’ contractual SLAs and KPIs.
Ensuring manpower and resourcing is at maximum whilst maintaining
Excellent employee relations and general employee welfare.
Managing in the team and developing and reporting to management
Following HACCP food safety in a hospital contract catering environment.
Preparing budgets and P&L and reporting management
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Hotel Management and Catering Technology
