Operations Manager
Kout Food Group - Homiazi
Total des années d'expérience :6 years, 11 Mois
Working at KOUT FOOD GROUP as a brand leader (Operations manager) handling Kababji since 2016 with 13 restaurants in Kuwait along with the opening of the new brand FLEY FLEY.
Below are some of the tasks and projects within my job role and description:
•Establish and implement departmental policies, goals, objectives, and procedures.
•Managing a team of approximately 275 employees.
•Ensuring compliance to all Environmental Health & Safety goals & objectives.
•Producing Operations manuals, which define how the business is to be run.
•Motivated employees team with diverse background and skill sets to meet sales and expectations
• Coached store management and hourly team in daily operations using the proper systems,
•Developed and mentored team members/managers into leadership positions.
•Increased operational revenue through quality of food and exceptional service
• Negotiating contracts, ensuring that they balance value and risk.
•Creating, managing and analyzing performance data and other information.
•Encouraging, identifying and developing best practice strategy.
•Prepared financial information to identify exp
•Strategic yearly plans (Brand direction, vision, mission, super-ordinate goals, and meshwork.
•Yearly Training programs (SOS, Ignite, Online and off line job training)
•Financial plans (Yearly /monthly forecasting, P&L, budgeting, Expenses plans, inventory yearly projections).
•Marketing strategies (Yearly schedule plan, marketing expenses, marketing targets and directions).
•Market intelligent (Exploring the market needs, strategic locations for new stores, market surveys).
•Cost of sales (Recipes, costing sheets, selling price strategy).
• Menu strategy -Menu items, margin growth, theoretical cost, actual cost.
•Work on an individual plans within the four work segments HD, Di, PU and TA.
•Plan and draw the brand delivery grids.
•Aggregator’s menu creation on different platforms.
•Create bundles targeting different groups based on the market demand.
As a Food and Beverage Assistant Operations manager, My responsibilities are expected to achieve the highest quality standards and service, accomplishing the following:
• Evaluate levels of Guest satisfaction with a focus on continuous improvement.
• Be aware of trends and propose ideas to build the variety and quality of food and beverage within the restaurant.
• Develop and endorse the budget, marketing plans and objectives.
• Provide effective leadership to the F&B Teams to ensure targets are met and exceeded both restaurant and Team Member development goals.
• Optimise sales and contain costs, identifying any areas for action.
• Set achievable budgets and other short- and long-term functional goals .
• Human resources management & recruitment levels.
• Team building & staff training's.
• Hire, train, empower, coach and counsel, performance and salary reviews.
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Coordinate food and beverage operations with other restaurants departments to ensure efficient guest service.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Performing daily walk-through to ensure full compliance with Department of Health regulations & restaurant standards.
• Maintain communications with Company employees.
• Implement procedures to increase guest & associate satisfaction..
• Exercise quality control for both food and beverage.
• Maintaining the company and restaurant standards of service and ensure their implementation.
• Multi-unit operations management.
• P&L management.
• Food, labor, marketing cost controls.
• Sales, product, market analysis.
• Project planning & development.
• Risk management & inventory control.
• Site selection & construction.
• Facility management.
• Vendor sourcing & negotiating.
• Customer relations, satisfaction & recovery.
• Direct and oversee development of employees.
Handling the banquet division within the sales department, enhancing the sales and performance of the department by reporting to the Hotel GM.
• Managing the sales team daily operations.
• Aligning with other department for the best business interests.
• Monitoring the competition prices and offers.
• Set up the yearly selling prices related to the market demand.
• Build up and create new offers to support the banquet sales.
• Secure short and long-term renting deals with companies.
• P&L management.
• Control Maintenance cost.
• Work on events layout and details.
• Increase the department sales through solid deals.
• Explore the market demand and needs.
Completed 2nd year