الوصف الوظيفي
Role Objective:
The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef.
Know-How (for all levels)
The Operations Manager is a senior manager reporting to the General Manager.
All restaurant managers report to the Operations Manager who coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures – often written and developed by the Operations Manager him / herself.
The Operations Manager will spend 70% on the field within the store and 30% back office.
The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives.
The position coordinates all managers and monitors sales, standards, and service and food quality in all outlets, effecting positive change and increasing profit within all outlets.
Always Punctual and able to manage self to attend work to the assigned schedule
Does not deviate from assigned tasks without prior communication to line manager
Able to project a professional image always to guests
Follows uniform and appearance standards as prescribed by SIG operations
Follows strict standards of personal hygiene as per SIG operations standards, smells fresh and is well groomed.
Minimizes absences and communicates correctly if any absence is necessary
Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
Leads by example setting the highest possible standards and leading from the front.
Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and operational standards.
Ensures all health & hygiene paperwork is correct, checklists are REAL and relate to the tasks accomplished.
Performs monthly audits on all outlets and ensures the standards are being met and BOH teams and Restaurant managers are progressing with improvements for audit to audit.
Conduct structured brand operations regular individual meeting, issuing the minute to the General Manager and holds regular weekly meetings with the operations to define brand strategy and improve business
Correctly completes all HR administration related to oneself in a timely and professional manner
Maintains confidentiality with company procedures and policies and does not disclose information to parties outside if without line managers permission
Lead the time with high energy and motivation, and continuously fosters innovation within the portfolio.
General
Reviews sales daily and reacts to the business needs to maximize sales potential
Develops and implements training initiatives to further the brands whilst progressing the career of individuals at all levels.
To Manage suppliers to ensure they give us the best price and the best quality available in the market
Never to compromise on product quality
Maintains a posture of “Brand Ambassador” and always relates positive information to guests, partners and visitors, related to the company.
Adheres to all company policies, standards and procedures
Actively manages the inventory system within the restaurants – ensuring all recipes are correct and followed
Manages portion controls by coaching & developing chefs to produce correct dish sizes.
Monitors Inventory Variances
Continuously review the operations policies and procedures and submit amendment for approval.
المهارات
Accountability
PEOPLE
Able to manage and develop large teams of managers, chefs and support staff to a high standard
Able to relate to people in a pleasant and cooperative manner
Works as part of a team supporting and assisting team members where possible
Contributes to the team by performing to a high standard in all tasks
Reviews, praises and motivates managers and head chefs to achieve more through a – “Lead by example attitude”
Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
Terminates poor performing employees in consultation with HR and build a high performing team
Defines department recruitment needs and assists in the recruitment of key positions with HR
Communicates effectively, honestly and with integrity to all HDC employees
Develops individuals to their potential with training coaching and assessments
Conducts manager – business reviews to ensure all elements of the business are being controlled and managed effectively – these reviews are documented and readily available to the Operations Manager and above
Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
Communicates effectively with general manager making recommendations and business proposals without being prompted.
Maintains a high level of personal hygiene – according to prescribed standards from HDC operations
Ensures all BOH employees wash hands frequently to minimize cross contamination risks and food quality
Adheres to all policies and procedures as prescribed by HDC operations and promotes 100% compliance
Accountability
Ensures all BOH employees wash hands frequently to minimize cross contamination risks and food quality
Adheres to all policies and procedures as prescribed by HDC operations and promotes 100% compliance
Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.
Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
Trains chefs to monitor food quality and ensure all food is free from foreign bodies and presentation is perfect.
Teaches Chefs to adopt a work ethic of “Clean as you go” and checks cleaning tasks to the correct high standard when visiting outlets.
To understand that we are a “Guest” led business and even though direct contact with guests is rare to ensure that every effort is made with guests to enhance their experience.
To understand that the chef team is “Internal customers” and that an excellent level of service to them should always be given .
To speak directly to guests on a regular basis and determine if the experience exceeds the guest expectations
To continuously review the sequence of service to ensure highest level of service
Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
Works to achieve highest possible standards according to the HACCP system – implements HACCP system in conjunction with the brand manager
Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
Ensures all products are in date and that accurate labeling is used to identify expirations. Teaches Chefs the importance of quality monitoring and daily line checks in accordance with HDC policies.
Can identify quality issues with produce and correct by coaching the teams BOH.
Can give expert answers to questions related to each dish on the menu and how they are prepared.
Strives to constantly improve the quality of production and the skills of the chefs producing the dishes.
Can develop, cost, source produce, create and teach a new menu concept from zero to launch.
Has an excellent palate which can identify quality issues in produce and dishes – is always tasting and judging dishes before presenting them to the pass. Teaches chefs how to recognize issues with food and produce.
Educational Qualifications
Bachelor Degree in Business, Hospitality or relevant field.
Experience
Minimum of 7 years relevant experience in managerial role within hospitality industry
Technical Competencies
Strong F&B;technical, analytical & financial skills;
Strong interpersonal, business communication and computer skills (Advanced Excel, Word & PowerPoint).
Well-travelled and exposed to the latest F&B;tends and concepts;
Knowledge of computers enough to fulfill management functions.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security
تفاصيل الوظيفة
منطقة الوظيفة قطر
قطاع الشركة إنتاج الأغذية والمشروبات; الضيافة والسكن; المطاعم وخدمات الطعام
طبيعة عمل الشركة صاحب عمل (القطاع الخاص)
الدور الوظيفي الإدارة
نوع التوظيف دوام كامل
الراتب الشهري غير محدد
عدد الوظائف الشاغرة غير محدد
المرشح المفضل
المستوى المهني إدارة
عدد سنوات الخبرة الحد الأدنى: 7
الشهادة بكالوريوس/ دبلوم عالي
https://www.bayt.com/ar/qatar/jobs/operations-manager-4256584/
نسخة للطباعة 
ابلغ عن اعلان مخالف