Project Operations Manager
Value Plus Group
Total years of experience :26 years, 0 Months
New Restaurant Project management
From selecting a location, concept design to construction and handing over to Operations Team,
Organising the Timeline, frame all department deadlines and assist in executing the process to accomplish.
Restaurant Operations (Fine dine, Casual dine, QSR, Fast Food units)
Central Kitchen & Outdoor Events, Catering, Buffet.
Data record & analysis
Cost Analysis and Controls.
Annual Maintenance Contracts and general maintenance.
Staff: Recruitment & Training. Leave planning and retention. Recreation, Incentive plans (suggestive selling and sales promotion). Transfer & Promotions.
Kitchen Hygiene, safety, daily/seasonal production planning, Par stock, control over spoilage/wastage.
Create, supervise & maintain SOP, checklist, schedule and keep improvising them.
Weekly visit to each outlet as a mystery shopper (at any time). Inspect the SOP and submit report to unit manager to Directors and work on to correct, rectify and improve operations.
Online promotions & Marketing
Home delivery Operations and Networking
Guest Survey, Loyalty program, Offers and Promotions.
Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff.
Develop strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives.
Ensure the catering operational marketing and sales standards throughout stores in assigned area.
Implement and train store on new merchandising techniques to increase sales.
Recruit, hire, train, and develop all store management positions, along with the director of operations.
Manage the financial performance of the district to achieve or exceed revenue, a cot of goods sold, labor expense, and profit goals.
Manage the incentive plans for inline managers in consultation with managing director.
Communicate regularly with managing director regarding matters of importance, or emergency.
Ensure all equipment, facilities and grounds are well maintained and repaired or replaced as necessary.
Establish security to protect assets and employees, and financial controls for cash, inventory, and other assets.
Enforce compliance with all government regulations, employment laws, food safety standards, and all company policies.
Managed and executed the daily operations; executed daily tasks to standard; customized, communicated, delegated, performed and followed up on tasks.
Drove sales by coaching and counseling all servers to deliver the four core service principles in the restaurant provide timely and friendly service, upsell, maintain product presentation standards and maintain cleanliness.
Delivered positive financial results through the efficient execution of initiatives; used financial reports to identify additional sales, inventory, and sales trends.
Planned and assigned work to optimize payroll budget.
Coached and communicated with the cafe servers about all our products and services, model selling behavior, sharing of product knowledge, and providing recommendations about ways to connect with our customers with the right products.
Selected, interviewed, and recommended the hiring of new servers, bar tenders; oversaw and monitored the new hire orientation and training process, ensuring a smooth acclimation to the store and coffee selling culture in partnership with the store manager.
Ensured that product quality and standards were executed and maintained; managed inventory levels, receiving, waste control.
Assist guest while seating.
Ensure guest are serviced within specified time.
Has a good knowledge of menu and presentation standards.
Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
Able to answer any questions regarding menu and assist with menu selections.
Able to anticipate any unexpected guest need and reacts promptly and tactfully.
Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
Serve food courses and beverages to guests.
Set tables according to type of event and service standards.
Record transaction / orders in Point of Sales systems at the time of order.
Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Check with guests to ensure satisfaction with each food course and beverages.
Responsible for clearing, collecting and returning food and beverage items to proper area.
Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
Present accurate final bill to guest and process payment.
Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
Ensures that hotel brand standards and SOP's are consistently implemented.
Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
Completes the daily responsibilities that are set for each individual shift.
Complete closing duties, including restocking items, turning off lights, etc.
Conducts monthly inventory checks on all operating equipment and supplies.
Take an active role in coaching and developing junior staff.
Any other duties related to food and beverage service assigned by the manager.
Greeting guests and responding to queries.
Changing bed linen and making beds.
Replacing used towels and other bathroom amenities, such as shampoo and soap.
Sweeping and mopping floors.
Vacuuming carpets.
Dusting and polishing furniture.
Emptying trash containers and ashtrays.
Restocking beverages and food items in the mini bar.
Cleaning public areas, such as corridors.
Reporting any technical issues and maintenance needs.
Updating status of guest rooms on assignment sheet.
Returning and restocking cleaning cart at shift end.
Managerial skills, business principles, finance, business analyst, cost and statistics. Accounting Business Studies Economics Income Tax Cost & Analysis Management Marketing