Hanazlah alnour Alnour

Restaurant Operations Manager

• Job Details:Maintain constant communication with management, staff, and vendors to ensure proper operations of the organization. Develop, implement, and maintain quality assurance protocols. Grow the efficiency of existing processes and procedures to enhance and sustain the organization’s internal capacity. Actively pursue strategic and operational objectives. Ensure operational activities remain on time and within a defined budget. Track staffing requirements, hiring new employees as needed. Oversee accounts payable and accounts receivable departments. Lead, motivate, and support a large team within a time-sensitive and demanding environment, including career development plans for all direct reports and problem resolution. Manage data collection for updating operations metrics to achieve productivity targets, reduce cost per unit, eliminate errors, and deliver excellent customer service. Partner with cross-functional teams to improve proprietary tools and systems. Work closely with legal and safety departments to ensure that activities remain compliant. Oversee materials and inventory. Conduct budget reviews and report cost plans to upper management. Ensure all operations are carried on in an appropriate, cost-effective way. Improve operational management systems, processes and best practices. Purchase materials, plan inventory and oversee warehouse efficiency. Help the organization’s processes remain legally compliant. Formulate strategic and operational objectives. Examine financial data and use them to improve profitability. Manage budgets and forecasts. Perform quality controls and monitor production KPIs. Recruit, train and supervise staff. Find ways to increase quality of customer service. Manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the operations department. Serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with company's policies and applicable laws. Interviewing, selection, and hiring; training new and existing employees; planning, assigning, and directing work; authoring and discussing with employee's performance appraisals; addressing employee performance and corrective action plans; employee motivation and rewards. Organizing the budget of the company in collaboration with the director.

Area Head

• Job Details:Responsible for applying the rules, regulations and policies followed with regard to the employment department. Follow up the training of labor and the dates of the training and analyze the results of the training and the return on them. Responsible for the availability of all materials necessary for operational operations in quantities commensurate with the size and nature of the work of each department, and monitoring and executing the consumer and its damaged according to the system followed. Responsible for the availability of sanitary, professional and standard conditions for workers as well as materials, tools, equipment and places of service for customers after studying and submitting them from the food development officer and branch managers. Responsible for following up and completing any material malfunctions and following up and following up on periodic maintenance models. Prepare the required reports weekly, monthly, and annually to help other departments quickly make the appropriate decision. Responsible for solving any customer-specific problems if they are not solved by the branch management. Responsible for monitoring costs, food quality, customer satisfaction, service speed and working to increase profitability. Monitor local competitors and their operations and make comparisons and present them to direct management. Make sure that total quality systems are applied in all operations. Responsible for the application of health and safety requirements (civil defense), as well as property and other insurance and file follow-up systems to save documents in branches.

Restaurant Manager

• Job Details:Coordinate the work inside the restaurant in the outside and inside of the restaurant on a daily basis. Supervising the provision of distinctive service and increasing customer satisfaction dealing accurately with customer complaints and providing appropriate solutions. Regular review of production quality and improvement of sales volume. Supervising employees' appointments and scheduling breaks and vacations. Evaluate the performance of employees and provide feedback to improve productivity. Follow up the needs of tools and products for operations and report orders periodically. Supervising the application of health and safety rules and preventive procedures. Improve the mental image of customers and make suggestions to develop services and gain customer loyalty. Assisting in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. Regularly reviewing and evaluating the degree of customer acceptance and banquet service. Recommending to management new operating and marketing policies to maintain a competitive edge of the market segment of the local environments. Developing, implementing and monitor schedules for the operation of all front of the house operations, in the restaurant to achieve a profitable result. Participating with the chef, sales managers, and catering managers in the merchandising of restaurant and banquet services designed to attract a predetermined customer market. Assisting in the implementation of effective control of food, beverage and labor costs among all sub-departments. Developing (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. Evaluating the performance and encouraged the improvement of the personnel in the food and beverage department. Administering a training and development program within the department that provided well-trained employees at all levels. Assigning wait staff and stations, seated customers, cashiered, ran the food, and took take-out orders. Demonstrating and reinforcing leadership behaviors and basic people minimums necessary to gain commitment from crew and leadership. Enforcing, and educating crew on all appropriate personnel policies, labor laws, security and safety procedures. Developing and training shift managers completes performance appraisals based on goals and objectives for employees. Maintaining critical standards for raw and finished product quality, service speed, cleanliness, executing plans to improve guests’ experiences and increase their loyalty. Overseeing local store marketing plans to maximize sales potential within the community. Ensuring all security procedures are executed (cash deposits, staggered method of open/close, etc.) controls assigned p & l line items, food components, labor, waste, and cash. Providing quality customer service to internal as well as external customers. Encouraging and motivating staff to maintain high levels of morale and performance. Overseeing of restaurant operations, ordering of supplies for the initial start-up of the business.