Restaurant Operation Manager
Osool Group of Project Management LLC.
Total years of experience :10 years, 8 Months
Handling Multiple Brands & Multiple Stores: I am leading and manage a team of Restaurant Managers/Supervisors, responsible for all aspects of day-to-day running of restaurants including Sales, Customer Service, quality control, operations, Staf Development, training, efective line-management, and human resources.
• Work with senior stakeholders.
• Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations. Work with the board of directors to determine values and mission, and plan for short and long-term goals.
• Responsible for overall operational, financial and management of staf assigned at the airport outlets. With strong hospitality experience to ensure the reputation of the company is maintained at the highest level.
• Plan the delivery of all services in outlets, including food & beverage, ambience, and service elements. Through regular review of customer preferences, influence the development of outlets and services through active liaison with the other section and departments.
• Constantly seek customer feedback and opportunities to develop high quality service in the outlets.
• Provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation.
• Arrange for timely and detailed briefing sessions for downward communication of product/service changes and for sharing of learning from service recovery actions of the recent past.
• Establishes restaurant business plan by surveying restaurant demand, conferring with people in the community, identifying and evaluating competitors, preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing, establishing relationships, preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, establishing, and monitoring financial controls, developing, and implementing strategies to increase average meal checks.
Key Result Areas: Handling 20+ Café's Ensure that upon the new restaurant opening, the productivity and quality remains at high standards and that costs are acceptable by planning the resources in the optimum manner. Accountable for coaching and training managers with appropriately skills and product knowledge to execute highest standard and growth. Manage and oversee new project, equipment, replacement, test programs and vendor relations. Responsible for all marketing and advertising activities. Supervise quality control and quantities for preparation to minimize wastage, perform frequent checks to ensure consistent high of preparation and services. Estimate the food consumption of each restaurant, place orders with suppliers, and schedule delivery of fresh food and beverages. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards, resolve problems, complete audits, identify trends. Forecast requirements, prepare an annual budget, schedule expenditures, and analyze variances, initiating corrective actions.
Key Result Areas: Streamlining systems with proven capability to enhance operational effectiveness and meet operational goals within the cost, time & quality parameters to achieve higher customer satisfaction Creating a culture of alignment between individual & company's objectives; planning & executing strategy to maximize restaurant revenue and profits Improving business, internal processes and the overall performance through effective strategy and action plans Ensuring continuous interaction with the customers to ensure that their areas of concern can be worked upon for improved service levels Setting up quality standards for various operational areas, ensuring a high-quality customer experience while adhering to the SLAs and work processes to achieve greater customer delight Managing medium to large sized teams with varied cultural, lingual and professional backgrounds Recruiting new staff and imparting appropriate in-house trainings to the team so as to attain service excellence & teamwork; providing operational trainings to the new joiners Consistently recommending & presenting innovative process improvement ideas to provide a world class experience to customers Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews Preparing & completing action plans; implementing production, productivity, quality, and customer-service standards Resolving problems, performing audits, identifying trends, determining system improvements and implementing change Meeting restaurant financial objectives by forecasting requirements; preparing annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Planning menus by consulting with chefs; estimating food costs & profits and adjusting menus Controlling costs by reviewing portion control and quantities of preparation; minimizing waste and ensuring high quality of preparation. Avoiding legal challenges by conforming to the regulations of the alcoholic beverage commission
Key Result Areas: Take responsibility for the business performance of the restaurant Analyses and plan restaurant sales levels and profitability Organize marketing activities, such as promotional events and discount schemes Prepare reports at the end of the shift/week, including staff control, food control and sales Create and execute plans for department sales, profit and staff development Set budgets or agree them with senior management Plan and coordinate menus Coordinate the operation of the restaurant during scheduled shifts Recruit, train, manage and motivate staff Respond to customer queries and complaints Meet and greet customers, organize table reservations and offer advice about menu and wine choices Maintain high standards of quality control, hygiene, and health and safety Check stock levels, order supplies and prepare cash drawers and petty cash.
Key Result Areas: Plan event from start to finish according to requirements, target audience and objectives Ensure event is completed smoothly and step up to resolve any problems that might occur Coordinate details of events such as conferences, weddings, charity events, surprise parties, trade shows, sales meetings, business meetings, employee appreciation events and virtual events Developed innovative event packages that increased overall revenue Planned & worked on budgets, maximized profits, trained & developed existing staff and coordinated for staff schedules Ensured that high standards of customer service were observed at all times; handled customer complaints and queries Devised & implemented marketing and promotional campaigns, prepared reports and other performance analysis documentation
10th