OPERATION MANAGER & PURCHASING MANAGER at ABO ALI RESTAURANT (2021-05 – Present)
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
- Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations.
- Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality.
- Reviewing financial reports to identify ways to improve profitability.
- Ensuring that all employees are aware of any upcoming events or promotions so they can be promoting through social media channels.
- Reviewing menus with chief to ensure food quality standards are being meet.
- Hiring and training new employees as well and terminating workers who are consistently unperforming properly and obeying the rules of the company.
- Maintaining communication with vendors to ensure that food suppliers are adequate prices are competitive.
- Establishing long term business goals and objectives to improve the over all performance of the restaurant.
- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
- Report in the management regarding sales report and productivity.
- Ensure that all guests' requests and queries are responded to promptly and effectively and an exceptional service is always delivered to guests.
- Monitor/manage the financial performance of the department including costs on a monthly basis.
- Lead F&B team by attracting, recruiting, training, and appraising talented personnel.
- Deal with guest complaints in a friendly and efficient manner, ensuring guest satisfaction at all times.
- Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
- To co-ordinate with all large group meeting/banquet planners their specific group.
- Design exceptional menus, purchase goods and continuously make necessary improvements.
- Follow food and safety regulations and Order food supplies for the kitchen.
- Receive, store, issue, source, and rotate goods.
- Purchase assigned items on a timely basis as required by operations.
- Work closely with requesting department heads to assure timely delivery and product quality.
- Know and use inventory and ordering system to create purchase orders, receive goods and manage inventory.
- Maintain agreed upon standards and practices in all beverage purchasing activities.
- Receive end users product issue requests and fill orders accordingly.
- Understand costs and budgets, and work with the appropriate department head to achieve/maintain budgeted cost percentage.
- Recommend best purchases and alternative new products to users.
- Establish and maintain adequate PAR levels. (Minimum, maximum, reorder point).
- Maintain stock per established PAR levels.
- Take month-end inventory and enter into inventory system.
- Cross-train in all procurement related functions.
- Compliance with safety and OSHA.
- Other duties as assigned by the departmental supervisors.
FOOD AND BEVERAGE MANAGER at TIME GRAND PLAZA HOTEL (2018-09 – 2021-08)
- Ensures all operating standards in the assigned outlet complied with company policies.
- Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and room service to maximize the revenue and profits of the outlet.
- Provides recommendations to the Director of F&B regarding plans and changes based on the current data and customer feedback.
- Ensures that the restaurant, room service and kitchen are prepared for service.
- Monitors and analyzes menus and products of competitive restaurants and room service under supervision of F&B manager/Assistant F&B director/Director of F&B/Executive Chef/Director of Kitchen.
- Assists with inventory check of operating equipment.
- Handles guest complaints and follows up with corrective action.
- Liaises with Engineering for maintenance problems and housekeeping for cleaning.
- Maintains all necessary log-books as implemented in outlet.
- Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
- Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
- Checks and ensures the timely submission of the daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
- Prepares annual operating budget for assigned outlet in conjunction with the director of F&B and F&B Manager.
- Maximizes profitability of the restaurant by increasing turnover and controlling costs.
- Reviews the revenue and expense statement with his outlet staff.
- Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
- Promotes guest satisfaction in the outlet.
- Selects, recruits, train and evaluates employees in his/her assigned he outlet.
- Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
- Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
- Familiarizes with the job description of all position in outlet, to ensure the performances of the staff.
- Coaches and counsel's restaurant staffs effectively.
- Conducts on-the-job training for restaurant staffs on timely basis.
- Conducts daily briefing and de-briefing for a function assigned.
- Communicates openly with the service personnel and keeps them informed of all-important information to assist them in their jobs.
- Identifies and solves problems in service in a professional manner.
RESTAURANT MANAGER at BUCA DI BEPPO ITALIAN RESTAURANT (2016-06 – 2018-08)
- Manage and oversee the entire restaurant operation with 350 sites capacity.
- Controls day-to-day operations by scheduling, ordering, and sales.
- Reviews inventory and daily par stock levels.
- Ensure compliance with food health and safety regulations.
- Deliver superior guest services.
- Plan and develop guest loyalty programs.
- Plan a new menu and update the existing one.
- Plan and develop the overall restaurant marketing strategy.
- Participate in local food events.
- Respond efficiently to customer questions and complaints.
- Organize and supervise shifts.
- Manage, evaluate the staff performance and lead the staff.
- Screening, interviewing, hiring, and training restaurant staff.
- Provide training and guideline for the staff.
- Conducting regular inspections of the restaurant FOH and BOH to determine whether proper standards of hygiene and sanitation are maintained.
- Monitoring inventory and all food supplies.
- Control costs and minimize wastages.
- Nurture a positive working environment.
- Implement innovative strategies to improve productivity and sales.
RESTAURANT MANAGER at O'LEARY'S SPORTS RESTAURANT (2014-06 – 2016-06)
- Recruiting, training and supervising staff.
- Agreeing and managing budgets.
- Planning menus.
- Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
- Promoting and marketing the business.
- Overseeing stock levels.
- Ordering supplies.
- Kitchen setup.
- Check all the food record.
- Cost control.
- Producing staff rotes.
- Handling customer enquiries and complaints.
- Taking reservations.
- Greeting and advising customers.
- Problem solving.
- Preparing and presenting staffing/sales reports.
- Keeping statistical and financial records.
- Assessing and improving profitability.
- Setting targets.
- Handling administration and paperwork.
- Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
- Making improvements to the running of the business and developing the restaurant.
