GENERAL OPERATION Manager
NEQSA CATERING COMPANY & FOOD PRODUCTION
مجموع سنوات الخبرة :21 years, 8 أشهر
Reviewing and meeting feasibility studies cost requirements
Monthly Physical inventory count per location
Monitoring and Managing alarming, hanging and receiving of products
Ensuring highest standards of Stores Cleanliness and Hygiene of Staff
Maintaining and growing customer database per each location
Ensuring proper implementation of receiving process from ware house to location or from location to location
Ensuring continuous delivering of training activities per location
Adjusting proper manpower distribution per location complying to operational business needs
Ensuring Best Customer service conduct and Hygiene Daily checks
Coordination of new store openings with designated departments :
* Lead multi-store teams to meet the targets
* Responsible for all store employee development including performance management, coaching and identifying development
* Accountable for visual merchandising in assigned stores
* Contribute to the development of business initiatives including new stores
* Help the HR Director to conduct interviews to hire qualified staff
* Conduct daily briefings, food and beverage meetings with restaurant manager
* Checking with manager is keeping an updated restaurant policies and procedures files
VISITE ALL BRANCHES TO MAKE Q.S.C. EVALUATION & VISIT REPORT WITH ACTION PLAN REPORTED TO OPERATION MANAGER
RESPONSIBLE TO CHECK & ANALYSIS ALL REPORTS RECEIVED FROM RESTAURANT MANAGERS (TARGETS, Weekly & MONTHLY Business Review, ATTENDANCE, Labor coast Analysis, INVENTORY, DAILY & MONTHLY VARIANCE TRACKING, PRODUCT MIX TRACKING, SALES MIX TRACKING, WASTE, EXPENSES ENRICH, VISIT REPORTS, Training Schedule, MAINTENANCE ISSUE REPORTS)
Construct data accumulation systems for a cost accounting system
Create and review the controls needed for data accumulation and reporting systems
Responsible for calculating costs of food and beverage items
Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
Coordinate physical inventory counts and cycle counts
Review standard and actual costs for inaccuracies
Responsible for surprise spot checks at all F&B outlets.
Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
Reviewing and meeting feasibility studies cost requirements
Monthly Physical inventory count per location
Monitoring and Managing alarming, hanging and receiving of products
Ensuring highest standards of Stores Cleanliness and Hygiene of Staff
Maintaining and growing customer database per each location
Ensuring proper implementation of receiving process from ware house to location or from location to location
Ensuring continuous delivering of training activities per location
Adjusting proper manpower distribution per location complying to operational business needs
Ensuring Best Customer service conduct and Hygiene Daily checks
Coordination of new store openings with designated departments :
* Lead multi-store teams to meet the targets
* Responsible for all store employee development including performance management, coaching and identifying development
* Accountable for visual merchandising in assigned stores
* Contribute to the development of business initiatives including new stores
* Help the HR Director to conduct interviews to hire qualified staff
* Conduct daily briefings, food and beverage meetings with restaurant manager
* Checking with manager is keeping an updated restaurant policies and procedures files
Create and review the controls needed for data accumulation and reporting systems
Responsible for calculating costs of food and beverage items
Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
Coordinate physical inventory counts and cycle counts
Review standard and actual costs for inaccuracies
Responsible for surprise spot checks at all F&B outlets.
Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
VISIT ALL BRANCHES TO MAKE Q.S.C. EVALUATION & VISIT REPORT WITH ACTION PLAN REPORTED TO OPERATION MANAGER
CHECK & REVIEW IT'S DAILY & WEEKLY REPORTS & THE RESTAURANT SITUATION OF FOOD QUALITY, SERVICES, & CLEANING & MAKE VISIT REPORT WITH AN ACTION PLANE AND DISCUSS ALL IN THE WEEKLY MEETING TO ACHIEVE OUR GOALS & TARGET
RESPONSIBLE TO CHECK & ANALYSIS ALL REPORTS RECEIVED FROM AREA MANAGERS (TARGETS, Weekly & MONTHLY Business Review, ATTENDANCE, Labor coast Analysis, INVENTORY, DAILY & MONTHLY VARIANCE TRACKING, PRODUCT MIX TRACKING, SALES MIX TRACKING, WASTE, EXPENSES ENRICH, VISIT REPORTS, Training Schedule, MAINTENANCE ISSUE REPORTS) REPORTED TO OPERATION MANAGER
MANAGE & VISITS 3 BRANCHES (TENTH REGION) TO CHECK & REVIEW IT'S DAILY & WEEKLY REPORTS & THE RESTAURANT SITUATION OF FOOD QUALITY, SERVICES, & CLEANING & MAKE VISIT REPORT WITH AN ACTION PLANE AND DISCUSS ALL IN THE WEEKLY MEETING TO ACHIEVE OUR GOALS & TARGET
THIS ALL REPORTED TO OPERATION MANAGER
RESPONSIBLE TO CHECK & ANALYSIS ALL REPORTS RECEVED FROM RESTAURANT MANAGERS (TARGETS, Weekly & MONTHLY Business Review, ATTENDANCE, Labour costs Analysis, INVENTORY, DAILY & MONTHLY VARIANCE TRACKING, PRODUCT MIX TRACKING, SALES MIX TRACKING, WASTE, EXPENSES ENRICH, VISITE REPORTS, Training Schedule, MAINTENANCE ISSUE REPORTS) REPORTED TO OPERATION MANAGER
• Restaurant Manager From 2011 until present
MR. SUBS & WRAPS (JABRYA BRANCH) MR. BAKER GROUP
I Customer services skills:
• Ability to manage time and priorities workload to ensure efficient delivery of all aspects of Tasks.
• Extensively experienced in Management, Finance, and Logistics & Human Resources.
• An advance user of Microsoft Office with some software.
• Highly organized and efficient excellent communication
• Interact with customers; give them the required information in response to queries about accounts, products and services.
• Participate in Sales, Marketing activities designed to improve customer satisfaction.
By Answer the queries of customers relating to the services or product
• Handle and solve the complaints
I Job Responsipilities Adopted During Work Experience:
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Overseeing the day to day operation of the restaurant including cleaning,
floor plan lay-out, table settings and theme of the restaurant
As a key role within the hospitality sector, restaurant management may be fast-paced, highly demanding and very rewarding
Work with chefs and other personnel to plan menus that are flavorful and popular with customers & plans on a daily basis, for special events or occasions or for groups or parties.
With primary responsibility for all of the following:
1. Oversee and manage all areas o f the restaurant and make final decisions on matters of importance
2. Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
4. Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
5. Responsible for ensuring consistent high quality of food preparation and service
6. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
7. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste
8. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies
9. Ensure customer service in all areas. Respond to complaints taking any and all appropriate actions to turn dissatisfied guests into return guests
10. Ensure that proper security procedures are in place to protect employees,
customers and company assets
11. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a customer or employee is injured
12. Manage shifts which include: daily decision making, scheduling planning while upholding standards, product quality and cleanliness
13. Investigate and resolve complaints concerning food quality and service
14. Provide direction to employees regarding operational and procedural issues
15. Interview hourly employees. Direct hiring, supervision development and, when necessary, termination of employees, and oversee the training of new employees
16. Develop employees by providing ongoing feedback establishing performance expectations and by conducting performance reviews
17. Maintain an accurate and up-to-date plan of restaurant staffing needs Prepare schedules and ensure that the restaurant is staffed for all shifts
18. Provide strong presence in local community and high level of community involvement by restaurant and personnel
Q.S.C EVALEUATION REPORES
WEEKLY BUSINES REVIEWE REPORTES
VISIT REPORTES
• BUSINESS Manager From 2007 to 2011
Flying Twinky Group For Restaurant & Patisserie (Five Stars Restaurants)
• Manager Form 2005 to 2007
Silver Fork Restaurant in Ras Alkhaymh-UAE.
• Ass. Manager Form 2000 to 2005
Reservation & Reception Air Force House in Egypt
•F.O. Manager From 2002 to 2003
Pharone Egypt Hotel
• Receptionist & NightAuditor, Front Office Cashier from 1997 to 1999
Cairo Europe Hotel
• Ass. Manager From1997 to1998
Flying Fish Restaurant (Nile St.)
I Customer services skills:
• Ability to manage time and priorities workload to ensure efficient delivery of all aspects of Tasks.
• Extensively experienced in Management, Finance, and Logistics & Human Resources.
• An advance user of Microsoft Office with some software.
• Highly organized and efficient excellent communication skills, both written and verbal Polite& and professional manner.
• . High level of attention to detail
• Time Management
• Attention to details
• Analytical mind
• Proper organizational behavior
• Interpersonal and communications skills
• Self dependent and ability to work as with a team
• Handle pressure.
I Job Responsipilities Adopted During Work Experience:
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Overseeing the day to day operation of the restaurant including cleaning,
floor plan lay-out, table settings and theme of the restaurant
As a key role within the hospitality sector, restaurant management may be fast-paced, highly demanding and very rewarding
Work with chefs and other personnel to plan menus that are flavorful and popular with customers & plans on a daily basis, for special events or occasions or for groups or parties.
With primary responsibility for all of the following:
1. Oversee and manage all areas o f the restaurant and make final decisions on matters of importance
2. Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
4. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
5. Responsible for ensuring consistent high quality of food preparation and service
6. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
7. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste
8. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies
9. Ensure customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
10. Ensure that proper security procedures are in place to protect employees,
customers and company assets
11. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a customer or employee is injured
12. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
13. Investigate and resolve complaints concerning food quality and service
14. Provide direction to employees regarding operational and procedural issues
15. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees, and oversee the training of new employees
16. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
17. Maintain an accurate and up-to-date plan of restaurant staffing needs Prepare schedules and ensure that the restaurant is staffed for all shifts
18. Provide strong presence in local community and high level of community involvement by restaurant and personnel
• Excellent in COMPUTER skills (Microsoft Office & Internet Browsing) • Certification: faculty of Art history department. • University: Cairo University. • Year of graduation: June1999. • Working RESTURANT OPERATION MANAGER IN KUWAIT
History department cairo university faculty of arts