Central Production Manager/Logistic Manager
ROF Group
مجموع سنوات الخبرة :17 years, 4 أشهر
Currently Working At ROF Group Café & Restaurant Company Kuwait As Central Production Unit & Bakery Manager From May 2022 Till Present.
Operating Central Kitchen For CAF Café & Restaurants Currently, Managing Day To day, 6 Brands 55 Outlets Daily Production Supplies, With Logistics For The Outlets, Managing Food Cost Analysis, Cost Analysis For Kitchen Products & Brands Products.
KEY FOCUS AREAS:
• Monthly Food Cost & Product Cost Analysis To Bring The Cost Down For The Brands & Kitchen.
• Monitor daily, monthly and weekly financial performance comparison to previous data.
• Conduct business trends reviews and business strategies in order to increase Margin On The recipe as well as keep food cost in check.
• Innovate and implement a system for kitchen, to assure Food quality at all times.
• Implement and follow up on food safety and hygiene regulations adhering to health regulations.
• Decreased all stock losses and wastages and labor costs since appointment.
• Develop Training & Operation Manual For the Kitchen In Order To maintain & Implement Standard Operating Procedures In The Facility.
• Dealing With Suppliers On Weekly Basis To pack Deals In Order To Reduce Impact On Cost & Increment On The margin.
• Develop Food Safety & Cleanliness Audits For The Brands In Order To Maintain SOP In All Brands.
• Conducting talent review in monthly Basis in store for the Team members & Managers to identifying the talent with in the store Making (Performance improvement or development plans) for them.
• Analytical thinking & future planning and problem solving.
Cascading the same for the Team in store for their future growth & business growth.
Operated the flagship store Applebees in the Kuwait, Additional Tasks are Handling Recipe Updating, FC Analysis For the Brand & Food safety Audits Analysis & Restaurant Operational Book Manual & Updating It As The Business Requirements As Well HD Complains & Concerns Of the Brand, Highlighting Resolving It By assisting Op’s Manager On It.
KEY FOCUS AREAS:
• Setting monthly Targets to the department heads Profit and loss management.
• Monitor daily, monthly and weekly financial performance comparison to previous data.
• Conduct business trends reviews and business strategies in order to increase sales as well as keep food cost in check.
• Make all effort to improve the restaurant financial performance using the budget and last year’s performance figures as a benchmark.
• Restaurant established as a training center, which develops and trains all new staff, besides new management levels for the whole Middle East.
• Innovate and implement a system for kitchen, to assure Food quality at all times.
• Implement and follow up on food safety and hygiene regulations adhering to health regulations.
• Decreased all stock losses and wastages and labor costs since appointment.
• Managing the in store Training program from the company & from international. For the Team members, New Hire (Team members & Management) Ensuring that all get an Appropriate Training in their areas of expertise. To add more value for the Brand & company.
• Conducting talent review in monthly Basis in store for the Team members & Managers to identifying the talent with in the store Making (Performance improvement or development plans) for them.
• Analytical thinking & future planning and problem solving.
Cascading the same for the Team in store for their future growth & business growth.
• Performing other day to day managerial roles as well in store such as
• Table visit for our guest, ensuring that Quality of service & Food is been served to our guests to in hence their Total dine in experience, As well for the Home delivery guest, Preparing the Stores for all internal & external Audits.
• Responsible for the daily ordering for the kitchen needs.
• New staff training schedules & their training
• Insuring staff is following food safety & food quality standards to serve the best quality food to the customers.
• Making training plans for the team members for their growth & developing their skills in terms of food knowledge & management.
• Responsible for weekly & monthly food cost making sure that it’ll goes under given budget by the company.
• Responsible for receiving and ordering daily needs for the restaurant.
• Responsible for introducing new promotions items to the staff.
• Making weekly and monthly inventory in the restaurant.
• Maintain & work under the Monthly Given Food Cost Budget by the Company.
• Managing all areas of operations within the Restaurant including marketing and human resources, while ensuring the Company's standards of quality, service and operations are maintain.
• Managing operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning, while upholding standards, product quality and cleanliness.
• Maintaining an accurate and up to date manpower plan of restaurant staffing needs.
• Preparing schedules and ensuring that the restaurant is staffed for all shifts.
• Staffing, training and developing team members through orientations, ongoing feedback establishment of performance expectations and by conducting performance reviews on a regular basis
• Identifying operational opportunities to build sales and control costs; developing and implementing plans to address opportunities.
• Ensuring proper security procedures are in place to protect employees, guests and Company assets, including security or store room, freezer and office.
• Preparing end of shift reports including Daily & Monthly Labor Control, Food Control, and Sales.
• Supervising 20-30 team members.