ตำแหน่ง Group Operations Manager

บริษัท Chiabadi Group of Mountain Retreats, Resorts& Spa

ที่อยู่บริษัท India

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Functioning as the strategic business leader of the property's Operations. Areas of responsibility include Front Office, Spa, Housekeeping, Food and Beverage/Culinary, Logistics and Maintenance. Position works with direct reports from department heads to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the property’s operations meet the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the departments and developing positive owner relations. Developing and implementing property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment.
Core Work Activities: Managing Profitability & Revenue goals. Managing the Guest experience. Managing & Conducting HR activities. Leading Operations & Department teams.

ตำแหน่ง Food & Beverages Operations Manager

บริษัท Titanic Hotel and Spa***** (Pre opening team)-Kurdistan

ที่อยู่บริษัท Iraq

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Assisting, and deputizing for, the Food and Beverage Director in the smooth running of the food and beverage dept. Responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns, ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.
Duties and Responsibilities
• Working, and developing relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return
• Working closely with the Director to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team
• Ensuring strict compliance with all relevant Hygiene and Safety legislation and requirements
• Ensuring that the industry standard with regard to safety and hygiene
• Championing a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer
• Constantly review the product range to ensure that all key quality standards are maintained
• Maintaining close, professional, effective links with all depts ensuring that suppliers deliver to stated agreements, best practices are followed and technological advances are sought
• Managing all internal stakeholders: both, other departments within the organization who deliver services to the Food and Beverage team; and support the Central Support
• Participating in the food development panel that sits to drive the food offer across the organization
• Assisting the Director with managing Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation
• Was the department representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Director
• Had to collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy
• Managing the external food hygiene consultant, and the resulting reports
• Required to work with the Security Manager to deliver an effective loss prevention scheme
• Responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits
• Was the department representative for Special Events, working each special event as the departmental duty manager
• This involved all planning associated with each event, right through to delivery
• Was responsible for all trade press subscriptions and ensuring relevant information is passed on to the Restaurant Managers and Assistant Managers
• Liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate
• Was responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality
• Maintaining the F&B Management invoices and journals, manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department
• Managing the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies
• Had to create and be required to operate within efficient labor budgets for each season, tracking labor spending and providing input regarding capital projects and initiatives
• Taking full responsibility for managing and meeting all committed budgets related to the Staff and Restaurant
• Acted as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers
• This included ordering of equipment within financial constraints, invoice querying and establishing a positive relationship with the Finance Department
• Assisted in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support Team to ensure they fit with guidelines and are to the high quality our guests expect
• Consistently reviewing products delivered to ensure KPIs are met and take up any shortcomings with suppliers
• Taking line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager
• Was well conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments
• Provided constant leadership, counseling, advice and feedback to my peers
• Providing an environment of openness and trust, with constant feedback and performance coaching.

ตำแหน่ง Banquet & Conference Manager

บริษัท Highcrest Hotel*****(Pre opening team)-Kurdistan Period- May 201

ที่อยู่บริษัท Iraq

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
- BANQUET MANAGER: Managed the Banquet Department of 92 Rooms Hotel and 50000.00 sq.ft. of Banquet/Conference space. Responsible for monitoring the daily operations of the Banquet Department; managing the staffs and the execution of events from set up to break down; ensuring that all client needs and requests are met; Supervise and evaluate the Banquet Department, oversee staffing and scheduling.
ESSENTIAL FUNCTIONS:
1.Assist the Director of Food and Beverage, Conference Services Manager with Administrative Support.
2. Interview staff for key positions within the area of responsibility to maintain a high level of professionally trained staff.
3. Maintain personnel files in a confidential manner and deal with confidential information in professional manner.
4. Supervise all budgetary functions and maintain records to support Budget objectives.
5. Develop budgetary objectives for departments and communicating those objectives to the Director Food and Beverage
6.Responsible for ninety day forecasting of business activity levels in all departments.
7. Handling of the evaluation process and the discipline of employees.
8. Responsible for the capital plant of the Conference/Banquet area.
9. Maintain accurate client billing systems, to maximize the highest possible revenue for the hotel.
10. Enforce and implement all policies and procedures outlined in the employee handbook.
11. Control expenditures within budgetary guidelines; prepare purchase orders for Director of Food and Beverage.
12. Oversee and review all staffing programs within area of responsibility, to insure maximum guest satisfaction and stay within budgeted guidelines.
MARGINAL FUNCTIONS:
1.Respond to any reasonable task assigned by Director of Food and Beverage.
2. Attend and conduct meetings as required both within the department and within the hotel's organizational structure.
3. Ensure effective solution oriented communication within the department and with other operation departments.
4. Ensure that all front and back of the house are maintained in a neat, clean and orderly fashion. 5. Display and teach good professional guest satisfaction techniques.
6. Provide professional communications with guests and meeting planners and their staff to ensure maximum guest satisfaction and program success.

สถาบัน International Institute of Advanced Studies, School of Hotel& Tourism Management, Calcutta

หลักสูตร 3 Years Diploma course

สถาบัน International Institute of Hotel Management, Calcutta

หลักสูตร 6 Mts. Certificate course