Restaurant Operations Manager

Mena Gate

Restaurant Operations Manager

DUTIES & RESPONSIBILITIES

•                 Worked closely with the executive chef/ Chef, creating new concepts and menus 

•                 Responsible for preparing and maintaining budget and forecasted food & beverage cost of sale, other expense, wage & benefit costs

•                 Created SOP’s & SOC’s for F&B department

•                 Created and executed training plan for F&B Department

•                 Managing all F&B and day-to-day operations within budget and to the highest     standards

•                 Supervising crew, supervisors & managers 

•                 Organizing, leading, and motivating the team

•                 Planning staff shifts schedule and rotation

•                 Ensuring health and safety regulations are strictly observed

•                 Budgeting and establishing financial targets and calculations

•                 Monitoring the quality of the product and service provided

•                 Keeping financial and administrative records

•                 Maintaining stock levels and ordering new supplies as required

•                 Coordinating with suppliers and clients

•                 Maximizing sales and meeting profit and financial expectations 

•                 Participation and input towards F&B Marketing activities.

•                 Monitoring quality standards

•                 Dealing with staffing and client issues

•                 Ensure that all reporting & control procedures in the operations, guests service,  

quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.

•                 Report on management regarding sales results and productivity

•                 Ensure understanding of security procedures in the entire store under his / her supervision

•                 To manage the quality and hygiene of the food cycle from preparation through to delivery

•                 Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe

•                 Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions

•                 Attend to and take all necessary action, legal or otherwise, in the event of incidents or   

accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action

Qualification / Education Level:

•        Hold bachelor’s degree for the related field, catering, hospitality management or business management studies

•        Turkish and English language 

Special Skills, if any:

•             Problem Solving and Decision-Making Skills. 

•             Background experience in multi-unit’s operations

•             Energetic, creative, Committed, Self-Dependent, Team Player

•             Financial and Analytical Skills 

•             Leadership Skills 

•             Good Planning and Organizing Skills  

•             Good command of MS Office applications 

•             Ability to work under stress 

•             Ability to work in multitask environment

•             Excellent communication and interpersonal skills

May be appropriate:

·      Maintain excellent client relationships and communicate with the day-to-day client at every opportunity 

·      Ensure that all written communication represents a professional image to guests s, clients, and staff

·      Action guests compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary

·      Control all costs such as labor, expenses, cash purchases as agreed with your line manager 

·      Recruit, manage, train, motivate and appraise staff to promote good employee relations and operate within Company procedures

·      Maintain training records for all staff, ensuring that individual needs are recognized and met either through on or off job training

·      Responsible for staff training and development

·      Ensure that all employees project a positive, approachable, friendly, and professional image

·      Hold monthly team briefing meetings 

·      Assure completion of requisitions were deemed necessary

·      Completion of monthly inventory

·      Could be assigned for extra assignments by his immediate manager

·      AUTHORITIES (if any)

·      Act as per the instruction of the General Manager & CEO

·      At least 10 years’ experience (Managerial positions)

  Training:

·      HACCP, ERP system