Director Operations Manager
Egyptian-Swiss Company for Commercial Markets (Senzo
مجموع سنوات الخبرة :32 years, 1 أشهر
Responsibilities:
Provide technical support and guidance to the General Manager and activities Manager in order to support Them Have responsibility for continual improvement of site standards responsible for ensuring a real sales mentality into the duty management and reception and Housekeeping so that they have the confidence and pride in promoting our services to members. Recruit, develop and manage effective duty managers and receptionist teams to ensure that they have the right capabilities, attitude and enthusiasm to deliver our organizational quality, health improvement and commercial objectives. Drive the commitment and output of the team in promoting and selling other added
Oversee all food and beverage operations for Senzo sporting club Hurghada
Including Blue cafe Restaurant, snack bar Restaurant, and Italian Restaurant, healthy food Restaurant and stiff mass hall and catering events.
Responsibilities for purchasing, physical maintenance, scheduling, finance, and marketing Manages finances such as budget, payroll and purchasing, Develops initiatives to build sales, profitability and guest counts. Responsible for the physical/aesthetic maintenance of the restaurant, cafe and conference spaces Ensures all safety and security systems and procedures are followed to ensure health and safety of Employees and guests, Ensures that the restaurant operates efficiently and effectively within the Club educational, fiscal and operational guidelines, Maintains and implements standards of quality in all food and beverage service operations Oversees correct receipt, storage and handling of food and beverage products to ensure quality and Freshness at all times, Ensures established standards of food safety and sanitation are maintained• Hires, schedules, supervises and coordinates the work of 5 in Door Restaurants, 5 Bars and 3 Out Door Restaurants and Bars Food & Beverage Personnel and Catering and Budget managers.
Title: - Catering Operation Manager & Cost Controller Manager
What will I be doing
As Cost Controller, will be responsible for the effective control of goods and products in and out of the food services. Specifically, a Cost Controller will perform the following tasks to the highest standards.
Catering operations managers are in charge of planning, overseeing and developing the beverage and food of a catering company. They may work for businesses or other organizations interacting with customers, controlling financial aspects of food production and overseeing health regulations.
Promote and foster a safe work environment. Be the leading force creating a safety culture among st catering personnel
Ensure personnel receive all required safety training as well as creating opportunities for all staff members to take additional safety training
Keep costs in line with approved budgetary amounts. Monitor daily and provide weekly overview
Focus on Quality Management to ensure the standards in the contract with the Client are met and look for new ways to improve this area
Be the onsite point of contact between the client and catering company
Maintain a proactive Human Resource function to ensure employee motivation, training, documented progressive discipline and development along with semi-annual performance appraisals of staff that directly report to the position
Maintain an effective open door communication system that crosses departmental lines in order to reach all employees
Develop and follow appropriate policies, procedures and job routines to meet the needs of the site
Conduct regular documented audits and inspections on all departments. Produce documented action plans to address deficiencies and ensure action items are completed in a timely manner
1. Ensure the provision of an efficient and effective catering service within each Area unit, according to the needs of the customers, in order to help maintain budgetary control and provide quality catering services.
2. Recruit and maintain sufficient skilled staff in each kitchen unit to meet the needs of the services required and ensure customer satisfaction. Carry out induction, on-job and internal training ensuring all staff receive required training and skills to achieve high standards of service.
3. Monitor and implement catering programmers, Health and Safety, Food Safety and National Food and Nutrition based standards under the Government legislation in each unit, to promote customer and staff safety and satisfaction and carrying out regular kitchen inspections
4. Implement the company Sickness Absence Monitoring, Staff Development and Appraisal, Recruitment, Equal Opportunities, Grievance Procedure etc. to ensure policies are adhered to and the company standards in these areas are met.
5. Organize special catering functions within company as required, ordering and transporting necessary food and equipment, to ensure that client satisfaction is maximized, enhancing Catering Services reputation in this area and increasing income to the company.
6. Ensure all kitchens are supplied with sufficient light catering equipment and cleaning materials, liaising with the Catering Adviser on kitchen refurbishments, building maintenance and purchase/repair of heavy cooking equipment, in order that working environments are safe and adequately stocked to provide services.
7. Collate and check requisitions for light catering equipment, cleaning materials and other returns including time sheets from Kitchens in order that they are adequately stocked to provide services.
8. Assist the Catering Operations Manager in implementing marketing strategy. Attend marketing and promotional events, parent evenings, open days within schools and other catering venues, to increase take up of the services. Participate in trials and testing of food products, to enhance customer choice and satisfaction.
9. Represent Catering Services in attending seminars, exhibitions and professional organization events connected with the industry, to keep up to date with current legislation, products and industrial catering issues.
Responsibilities:
Organization of operation progress at the site to ensure the execution of the items and conditions of the contract and performing all the administrative works associated with company personnel, identifying the work needs and requirements, controlling the costs, and preparing of all the reports related with the site activity.
Supervising all the company personnel works at the site including administrative supervision of the stores.
Shall maintain all the documents and records related with works such as cards, duties and orders from the stores attendance cards, contracts, tables of fields licenses, reports, etc.. in addition to all the papers and other forms concerned with personnel such as vacation forms and performance evaluation forms and traveling, etc..
Shall daily tag the laborers to manage the presence statement and weekly reports of the manpower to be referred to company administration for the purpose of need evaluation and handling the increase or decrease?
Daily supervision the registration of duties and materials, aimed to control the cost identification the needs and submission of required periodical reports.
Carrying out all the administrative works connected with the company employees at the site, such as issuing medical cards and referring for treatment, managing the vacation forms, and performance evaluation forms, and forms of traveling and issuing warning letters, etc…
Preparation of or signing on all the forms associated with activities, such as orders of obtaining the equipment's or materials, forms of referring the redundant or rejected materials.
Referring all the monthly reports connected with site activities including medical reports written by site doctor about health status, and stores reports written by warehouse man which shows the stores level, and used quantities etc…
Responsibilities:
Prepare management, variance, and financial reports on periodic basis. Manage everyday operations, accounting and financial matters of F&B store.
Supervise employee activities to conform to established standards and policies.
Identify and rectify operational, financial and employee issues.
Coordinate with audit and business teams to ensure compliance with established procedures.
Train and guide staffs in their job duties.
Assist in recruitment, performance review, promotion, release, wages and salary adjustments for employees.
Ensure employees follow operational practices, hygiene rules, and quality standards.
Develop and implement training programs for employees.
Manage F&B store operations to ensure excellent service in economic and profitable manner.
Initiate the development methods for high quality food and drink preparation process.
Train assigned staffs on emergency, health and safety policies.
Respond quickly to customer complaints to ensure high quality customer service and satisfaction.
Plan and supervise the marketing and promotion activities to attract more customers.
Responsibilities:
An F&B manager is in charge of any place that serves food and beverages, from fast food establishments to five-star restaurants. Their duties involve the administrative work of paying people, paying taxes and paying suppliers. In addition, they deal with customer complaints and handle the human resource responsibilities of hiring and firing workers. A major part of a F&B manager's job is the retention of good staff. This is important because of the high turnover associated with the food and beverage industry. While firing people is important, retaining good people is more important as incompetent staff will often leave on
• taking responsibility for the business performance of the restaurant;
• analysing and planning restaurant sales levels and profitability;
• organising marketing activities, such as promotional events and discount schemes;
• preparing reports at the end of the shift/week, including staff control, food control and sales;
• creating and executing plans for department sales, profit and staff development;
• setting budgets and/or agreeing them with senior management;
• Planning and coordinating menus.
• operational management: organizing stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security;
• financial management: planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc.;
• people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotas;
Responsibilities:
Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
Check quality of deliveries of fresh food and baked goods.
Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
Recruit, hire, and oversee training for staff.
Deliver excellent customer service, at all times, ensuring guests’ comfort and safety Deal with all enquires in a professional and courteous manner, in person, on the telephone or via e-mail Assist in keeping the hotel clean and tidy, at all times Deal with customer complaints in a professional manner Keep up to date with current promotions and hotel pricing, to provide information to guests, on request, while maximising bedroom sales opportunities Manage and maintain the administration of all reservations, cancellations and no-shows, in line with company policy Propose and implement effective marketing strategies to maximise room occupancy levels Complete all daily administration tasks as required Ensure that all bedrooms/conference rooms and areas under your responsibility are checked thoroughly at the end of every shift, confirming that they meet our standards Maintain the correct handling of all soiled linen and ensure that every bedroom has the correct bedding and relevant number of towels Report any faults or damage in any of the bedrooms (or hotel facilities) immediately to hotel manager Monitor and oversee maintenance issues relevant to your area and liaise with third-party contractors as required Complete regular checks on portable electrical appliances Be accountable for all relevant product delivery and stock management (mainly, laundry, cleaning materials and bedroom supplies), including setting stock levels, checking, counting, storage, reconciliation and loss investigation Manage and maintain effective and efficient use of all reception equipment and hotel systems, in line with company policy Control and manage all new credit application accounts, sales ledger management and payment administration Provide reports, as required, for hotel management Maintain effective communication, at all times, among the team, hotel manager and night manager
