operations manager
dipndip
Total years of experience :20 years, 6 Months
- Ensuring health and safety regulations are met and recorded.
- Hiring, training and supervising all fulltime and part time staff
- Planning menus alongside the chefs
- Coordinate Marketing plan with marketing manager
- Ordering supplies and maintaining inventory
- Handling the financial and administrative records as well as monitoring the budget
- Scheduling shifts and assignments for staff
- Handling customer contracts for large events
- Determine requirements in ingredients and set portions
- Oversee food prep and customer service
- Report on expenses
- Manage stock and place orders as needed
- Ensure compliance with health and safety regulations
Production & Logistics Manager (04/2016 - Present)
(Central Kitchen-Warehouse -Logistics-Maintenance-- Staff Accommodation)
dipndip company - Kuwait
Production of Central Kitchen
- Planning and organizing production schedules
- Assessing project and resource requirements
- Estimating, negotiating and agreeing budgets and timescales with clients and managers
- Determining quality control standards
- Liaise with other managers to formulate objectives and understand requirements
- Estimate costs and prepare budgets
- Organize workflow to meet specifications and deadlines
- Supervise and evaluate performance of production personnel (quality inspectors, workers etc.)
- Determine amount of necessary resources (workforce, raw materials etc.)
- Approve maintenance work, purchasing of equipment etc.
- Ensure output meets quality standards
- Report to upper management
- Overseeing production processes
- Re-negotiating timescales or schedules as necessary
- Organizing the repair and routine maintenance of production equipment
Warehouse & Logistics
- Strategically manage warehouse in compliance with company’s policies and vision
- Oversee receiving, warehousing, distribution and maintenance operations
- Setup layout and ensure efficient space utilization
- Adhere to all warehousing, handling and shipping legislation requirements
- Manage stock control and reconcile with data storage system
- Prepare annual budget
- Recruit, select, orient, coach and motivate employees
- Produce reports and statistics regularly (IN/OUT status report, dead stock report etc)
- Plan, manage and evaluate logistics operations liaising with internal stakeholders, suppliers, logistics providers, transportation companies and customers
- Monitor quality, quantity, delivery times, and transport costs
- Negotiate rates and contracts with transportation and logistics providers
- Recommend optimal transport modes, routes or frequency
- Resolve problems concerning transportation, logistics systems, imports or exports or customer issues
- Review impact of logistics changes, such as routing, shipping modes, product volumes
- Ensure the integrity of inventory accuracy and manage stock movements with the help of direct reports
- Identify and resolve any inventory discrepancies and ensure inventory and system records are correct.
- Keep track of slow moving and obsolete stock
- Manage, coach and develop a high performing team that meets agreed objectives and delivers best practice results, added value and continuous improvements
- Ensure that all functions under supervision operate in accordance with health, safety and environmental policies and procedures to ensure the safety and wellbeing of staff and visitors Financial Budget and Control
- Ensure all completed orders are dispatched on time
- Ensure products are shipped appropriately to ensure quality of goods during transportation
Maintenance
- Develop maintenance procedures and ensure implementation
- Carry out inspections of the facilities to identify and resolve issues
- Plan and oversee all repair and installation activities
- Monitor equipment inventory and place orders when necessary
- Monitor expenses and control the budget for maintenance
- Manage relationships with contractors and service providers
- Keep maintenance logs and report on daily activities
Staff Accommodation
- Develop Accommodation procedures and ensure implementation
- Set accommodation staff distribution strategy
- Prepare annual budget
- Liaise with HR department
- Organize, plan, and prioritize.
- Make decisions and solve problems concerning menus, staff, and budgeting.
- Judge the quality of food, preparation, and job applicants.
- Process and analyze information when scheduling and budgeting.
- Handle food, kitchen equipment, and bookkeeping materials.
- Monitor food preparation and cleaning methods.
- Get information from customers, employees, and inventory records.
- Inspect equipment and food deliveries.
- Monitor and oversee purchases, menus, staff, and payroll.
- Guide, direct, and train staff.
- Perform administrative activities such as scheduling, budgeting, and payroll review.
- Communicate with customers, sales reps, and suppliers.
-Opening the best fine dining restaurant in Kuwait.
-Liaise with the management team to achieve food cost, Budget & Target.
-Managing up to 80 FOH staff.
-Developing and creating Service Standards and Sequence of Service.
-In charge of training and developing the FOH staff.
-In Charge of FOH Weekly Schedule.
-Involved in Developing & Creating the Bar Menu & Recipes.
-In charge of staff briefings and station allocations.
-Responsible for guest satisfaction.
-Maintaining and following the opening and closing procedures.
-Sending financial reports to the top Management at the end of the day
- Renovation for the central kitchen
- Recruiting front of the house and back of the house team
- Sales, Cost, Operation, Customer Service
- Call Center
- Database
- Delivery Center
- Delivery Packaging
- Job descriptions, New Menu, advertising
- Opening Baguette in Down Town
- Creating a new system which helped us to provide the client with the offer within minutes.
- Recruiting and training permanent and casual staff.
- Organizing, leading and motivating the catering team.
- Planning menus in consultation with chefs.
- Ensuring health and safety regulations are strictly observed.
- Budgeting and establishing financial targets and forecasts.
- Monitoring the quality of the product and service provided.
- Interacting with customers if involved with 'front of house' work.
- Liaising with suppliers and clients.
- Negotiating contracts with customers (in contract catering).
- Monitoring quality standards.
- Planning new promotions and initiatives, and contributing to business development.
- Dealing with staffing and client issues.
- In charge of San Pellegrino and Aqua Panna in more than 70 four and five star hotels, in the UAE such as: The Raffles, Shangri-La, Emirates Palace, Jumeirah Group, Grovesnor House, Al Manzil, Qamareddin and the Dhow Palace; also responsible for all independent restaurants and cafes in the UAE such as: the F&B outlets of the Bin Hindi group, Bin Lahej group, Salmontini, La Piazza, Paul…etc.
- Responsible for Sales Target Achievement.
- Responsible for the development of business including: recruiting new accounts, drafting and negotiating the contracts and managing new and existing clients
- Increased the business by 100% within the first year
- Responsible for the sales forecast, the annual marketing budget planning and regularly monitoring expenditures.
- Maintains and monitors records and reports; P&L, staff reports, etc…
- Arranging the purchase and pricing of food and beverages according to budget
- Managing direct sales and profitability of high-image full service restaurant and bar, generating up to 240, 000$ annual sales for the bar and over 2, 500, 000 $ annual sales for the restaurant
- Selecting, training and supervising staff.
- Cultivating long term, stable staff with team-player philosophies
- Maintaining records of stock levels and financial transactions
- Check on customer satisfaction and preferences
- Managing 36 shift associates including waiters, bussers, hosts and bartenders. Training all new employees via formal training program.
- Developing and implementing all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/ job descriptions and incentive programs.
- Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution.
Did not graduate