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Make sure to stay in the Line of the Requirement of the assignment. Im working as an Operation Manager for a Groups of Restaurants in Dubai-Abu Dhabi where we have 87 staffs with Chefs and service staffs.Responsible for inventory analysis, visual merchandising, wholesale, supply chain, cost management, catering, events organization, develops and implements polices and procedure & providing functional, technical or process leadership and actively participate of the marketing plan, recruitment, and developing sale strategies. Leading 3 restaurants with capacity of seating 170 covers & 1 main Production Kitchen of a team of 30 Chefs. Total staffs Head counts are 87 staffs. • Manages all functions of the restaurant/section service to achieve the optimum departmental profit. • Manages all functions of the restaurant/retail operation to achieve the optimum quality level of service. • Controls and analyzes, on an on-going basis, the level of the following: o Sales o Costs o Quality and presentation of food and beverage products o Service standard o Condition and cleanliness of facilities and equipment o Quality of esthetics Display o Guest satisfaction o Marketing • Establishes and maintains effective employee and inter-departmental working relationships. • Conducts such functions as interviewing, hiring, and performance evaluation, coaching, counselling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency. • Develops training material in accordance with TWG TEA guidelines and implements training plans. • Develops and maintains up-dated operations manual for the restaurant/retail section. • Comes up with the Restaurant/Section Chef with popular ideas for the menu and beverage list. • Plans and organizes with the Restaurant/Section Chef successful Food and Beverage activities. • Conducts daily briefings and other meetings as needed to obtain optimal results. • Participates in service as necessary in accordance with the requirements and practices of the restaurant/section. • Handles administrative works and keeps up-dated files on the following restaurant matters: o Finance o Standards o Training o Entertainment o Promotions o Meetings o Miscellaneous • Assists with the General Manager in setting restaurant/section goals and developing strategies, procedures and policies. • Monitors the stocks of all food, beverage, material and equipment and ensures that service requirements are met. • Monitors local competitors and compare their operation through bench marketing. • Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits. • Performs related duties and special projects as assigned