Restaurant Manager
McDonalds
Total years of experience :0 years, 0 Months
Planned and organized Restaurant, and other operational services; analyzed sales figures and devised marketing and revenue management strategies; managed and maintained all year.
•Managed the personnel, financial operations, and the marketing activities of the restaurant.
•Observed and monitored workers' performance to make sure that company rules and procedures are being followed.
•Ensured compliance with licensing laws, health and safety and other statutory regulations.
•Managing a team and conducting staff orientation
•Handling payroll and calculating restaurant build
of 6 Concept 14 location and 30 Outlet in K S A
•Demonstrate and ensure operational excellence through the training, coaching, disciplining, and encouragement of Store Managers, Supervisor, Team Leaders, and Team Members.
•Conduct and attend meetings as required.
•Work with HR Team and/or Director of Operations to develop and implement an effective a Human Resources Recruitment Plan to accommodate growth and management succession in the Area, acting as a direct resource for the hiring process.
•Conduct routine visits to restaurants in his or her area to ensure each Store Manager is maintaining company standards. If any deficiencies are found, work with management and staff to clearly outline the problem areas and assist them in developing a plan of action to correct problems in a timely manner
•Manage the area’s financial accountability through reviewing critical reports, adhering to the budgeted Gross Operating Profit, and evaluating the area’s combined expense plan to ensure overall operations meet HB financial goals.
•Coordinate specific activity to capture opportunities for increasing profitable sales with each Store Manager.
•Implement Standard Food Recipe. S O P. Food Safety Standard. Training System in Brand
•Managing the overall operational budgetary and financial responsibility and activity all outlet department
•Prepare Action Plan for the company and executive plan accordingly.
•Prepare and implement Standard Checklist for all station and Train team member for Equipment Managing System.
•Prepare Daily .weekly. Monthly Report and Submitted to operation Director
Handling 12 dr-café outlets in Riyadh. Managed the personnel, financial operations, and the marketing activities of the restaurant.
•Managing all shops and conducting store manager meeting and daily weekly and monthly sales analysis
•Regularly check in with an outlet on their progress on goals offer coaching or assistance or revise goals as necessary
•Manage the overall operational budgetary and financial responsibilities and activities of the outlet department.
•Plan and allocate resources to effectively staff and accomplish the work and fulfil the mission and the goals of the department efficiently and effectively
•Assign each outlet a development plan to help them improve their performance and support the organization success.
•Communicate regularly with other department managers and other designated contacts within the organization.
•Perform others duty and responsibilities assigned.
Used computers to order food and beverages, or prepare reports. Inspected restaurant for cleanliness and appearance; Coordinated with assistant’s duties and resolve problems; Communicated with other managers to plan large events; analyzed sales figures and set business targets.
•Conferred and cooperated with other department managers to coordinate restaurant activities, such as outdoor catering
•Purchased supplies or services from outside vendors, such as fresh food, item
•Ensured the correct production and distribution of information and promotion materials
•Dealt with customer complaints and comments.
Assisted in delegating authority and assigning responsibility to all employees; ensured staff received proper training for each position, including safety training and standard operating procedures. Supervised work activities for all employees.
•Assisted in developing and implementing a yearly operating budget including setting room rates, occupancy forecasts, revenue projections and department expenses.
•Handled a wide variety of customer needs and concerns.
•Assisted in the food & beverage operations.
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