Restaurant Operation Manager

AED 12,000

Additional Info

First NameMOHAMED ALIYAR
Last NameMohamathu AMEEN
Phone No+917585071085
EducationMaster Degree
Field of StudyMaster of Business Administration (MBA)
College or UniversityCardiff Metropolitan University
Time Period2012
Job TitleRestaurant Operation Manger

Work Experience

PROFESSIONAL SUMMARY

Operations manager with experience of successfully coordinating the activities of various departments concerned with the responsible for all aspects of creating a brand, menu development, site selection, day-to-day running of restaurants including Sales, Customer Service, quality control, operations, Staff Development, training, provide effective line-management and human resources. Comfortable working with people of all levels and having an excellent commercial approach to solving problems and developing business processes. Having proven people management skills, with the ability to manage performance and motivate staff on an individual and team level and professional behaviour with guests to help build repeat business and store profitability. Driven to raise the any type of dining and all aspects of guest relations. Strong career progression in casual & fast casual dining, and highly dedicated to career growth.

Now looking for a new and challenging managerial or consultancy position, one which will make best use of my existing skills and experience and also further my personal and professional development.

SKILLS
• Concept development, Project Planning & Development
• Restaurant Site Selection, Construction & Layout Designing
• Menu Development (Heathy Food, Seafood, Continental, Asian, Portuguese, Italian)
• Macro Nutritional Knowledge & Body Composition Analysis Test
• Meal Plan Consultation
• Interior Designing and Conceptualisation
• Marketing & PR Support & Coordination
• Financial Feasibility & Market Study
• Brand Identity development
• Multi-unit Operation Management
• P&L Management, Food, Labour, Marketing Cost control
• Sales, Product, Market Analysis
• Risk Management & Inventory Control
• Vendor Sourcing & Negotiating
• Human Resources Management, Customer Relation & Satisfaction, Team Building and Staff retention
• Great customer service, Communication, Presentation, and Creative Skills
• Leadership, Teamwork, Management Skills
• Operational, Logistics, and Stock Management Skills
• Coordinating, Critical thinking, and Decision making, Adaptability and Achieving Goals
• Hands-on experience in a similar restaurant or hospitality environment
• Strong work ethic, Positive attitude, enthusiastic personality and winning smile
• Experience managing GP and labour costs and Working knowledge of HACCP, OH&S and food safety procedures.
• Computer Skills (Windows, MS-Office, VB, Oracle, C++, Java, Opera System, DBMS)

WORK HISTORY

SEP 2016 - MAR2020 || OPENING RESTAURANT OPERATION MANAGER | Healthy And Yummy Zone HAYZ | JUMEIRAH LAKE TOWER, BUSINESS BAY, DUBAI

Reporting to the Managing Director, this role is vital in the overall management of two restaurants. I am instrumental in creating policies & procedures, service standards, meeting local regulations, recruiting, training, marketing & PR, financial management, HR Management & general management. Working closely with the Head Chef & the two restaurant Supervisors, I ensure that the restaurants are viable, busy, meeting regulations & serving the correct menus.

Duties and responsibilities include the following:
• Establishes restaurant business plan by surveying restaurant demand
• Meets restaurant financial objectives.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Meal Plan Consultation: conduct the body composition assessment and advise client on what meal plan to take in order to lead a healthy lifestyle or achieve a specific health-related goal.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Coordinating all of the pre-opening activities on restaurant and coordinate with the construction team, the construction timeline and act as a liaison between restaurant personnel, construction contractors and Director.
• Assisting overseeing and managing all on site activities at restaurant properties, including scope development, identifying and managing designers, as well as consultants, and contractors.
• Project management including research of equipment, materials, supplies and methods, sourcing and negotiating qualified Supplier or contractors' bids, reviewing contracts, and quality control during all stages of the project.
• Develop long and short range plans for the operation of the campus. Ensure the plans, once approved, are properly executed. Ensure operational standards are communicated, trained, and maintained
• Assist and coordinate timely budget and forecasts regarding, but not limited to business levels, financial requirements, personnel needs and organization plans needed to support the resort operations
• Received recognition from city of DMCC for contributions to the community.
• HR Manager Responsibilities Include: Developing and implementing HR strategies and initiatives aligned with the overall business strategy.
• PRO Key Results/ Accountabilities: Responsible to administer the following towards Employee and Dependents liaising with local UAE govt ministries, Obtain new employment visas / work permits for all expatriate employees.
• The Restaurant Marketing is responsible for: Building relationships and emotional connections within our community.
o Work with fitness center to initiate partnerships with PTA’s, boosters, individual groups and teams to include trainers, on-site fundraising, team spirit events, reading programs, etc
o Work with other local community organizations to establish and build our catering business
o Attend meetings and work with the DMCC to grow our business within the community and provide support to other local businesses and organizations
o Work with Social Media PRO to plan, organize and execute advertising for in-store events and promotions
o Manage logistics of catering orders including delivery drivers, estimating time to prepare orders and planning for inventory and staffing, delivering catering orders and managing catering customers
o Coaching the behaviors of all team leaders and team members who work on events

JAN 2015 – JUL 2016 || Opening Restaurant Operation Manager | The Manhattan FISH MARKET Restaurant | DOHA, QATAR

Responsibilities:
• Working with Franchiser and Franchisee (Director) for the Site selection, Contactor selection and local authority approval planning and managing the franchise business of company and responsible for overall operation and for offering continuous support to franchisee, to ensure the overall success of the franchisor as well as the franchisee.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Working with franchisor to build franchisee marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Established marketing strategies that would create greater value and promote demand
• Prepared financial information to identify expenses and revenue of operation
• Analyzed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls
• Motivated employee team with diverse background and skill sets to meet sales and expectations and achieved highest employee retention rate in the region.
• Reduced labour costs while maintaining excellent service and profit levels.
• Received recognition from city of DOHA for contributions to the community.
• Deliver superior service and maximize customer satisfaction & Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Control operational costs and identify measures to cut waste & Create detailed reports on weekly, monthly and annual revenues and expenses
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Carefully interviewed, selected, trained and supervised staff (35-40).
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Interacted positively with customers while promoting restaurant facilities and services.
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits & Strategically developed effective marketing plans to increase sales and profits while managing costs.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Actively participated in ongoing customer service programs to build sales and rapport in the community.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Prepared for and executed new menu implementations.
• Maintained a safe working and guest environment to reduce the risk of injury and accidents.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Skilfully interacted with external vendors to obtain the best quality in pricing and product.
• Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
• Promoted the business through participation in and sponsorship of community events.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.

OCT 2011 – AUG 2014 || Assistant Manager and Supervisor | Nando's Chickenland Ltd, Staines | LONODN,UK

• Carefully interviewed, selected, trained and supervised staff.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
• Correctly calculated inventory and ordered appropriate supplies.
• Strategically developed effective marketing plans to increase sales and profits while managing costs.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Actively participated in ongoing customer service programs to build sales and rapport in the community.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Led and directed team members on effective methods, operations and procedures.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Maintained a safe working and guest environment to reduce the risk of injury and accidents.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Skilfully interacted with external vendors to obtain the best quality in pricing and product.
• Conducted timely performance evaluations for all front of house staff.
• Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
• Promoted the business through participation in and sponsorship of community events.
• Quickly identified problem situations and skilfully resolved incidents to the satisfaction of involved parties.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Achieved highest employee retention rate in the region.
• Reduced labour costs by up to 15percent while maintaining excellent service and profit levels.
• Received recognition from city of ASHFORD REGION for contributions to the community.

OCTOBER-FEBRUARY 2012 Host, Waite, Room Attendant, Cloak Room Assistant, Core Team Assistant | St. Pancras & Renaissance Hotel | LONDON, UK

NOVEMBER 2012-JANUARY 2013 Customer Service Assistant | Shell Gas, Egham, UK

JULY 2010-SEPTEMBER 2011 Supervisor and Production Manager | N4 GARMENT, FINSBURY PARK, LONODN, UK

SEPTEMBER 2009-JULY 2010 Teacher | STR/Majeedpura Muslim Maha Vid, Sri Lanka Government School, AMPARA, SRILANKA

OCTOBER 2004-MARCH 2005 Maths Teacher | UNICEF, AMPARA, SRILANKA

EDUCATION
2012 MBA: Master of Business Administration, Cardiff Metropolitan University, Cardiff, UK

2011 PGD: Advance Professional Diploma in Management Studies, London School of Science & Technology (LSST), London, UK.

2004/2009 BSC: Bachelor of Biological Science: Computer Science, Chemistry, & Zoology, Eastern University of Sri Lanka

ACCOMPLISHMENTS
• Create Healthy concept restaurant and became the best healthy restaurant in the area is located and opened a second outlet within a year.
• Increased sales while reducing food costs, leading to a net profit in the last 6 months.
• Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
• Reduced employee turnover by creating and implementing a no-cost incentive program.
• Partnered with Franchisee Owner and corporate representatives to plan and execute kitchen renovation, introducing new, modern equipment that increased efficiency.
• Spearheaded branding of restaurant image to effect on current Qatar seafood industry; introduced new seafood restaurant theme, triggering high sales and day by day increase in sales and excellent reviews (Zomato within Two month took top Slot in Super Seafood Industry with 4.3 rate and all of Doha number one for until now).
• Initiated aggressive customer service training program that resulted in secret shop scores of 90% or higher.
• Collaborated with culinary team to create attractive and appetizing signature presentations as central component of menu and theme, substantially increasing repeat business.
• Maintain the relationships with local vendors, securing timely delivery of top-quality inventory while maintaining food costs by 20%.
• Spearheaded implementation of inventory management software, saving in food costs by reducing total stock on hand while eliminating key supply shortages.
• An energetic and polished professional with 8 years’ experience managing a fast-paced, high volume restaurant.
• Proven ability to efficiently coordinate work activities to meet multiple, challenging demands
• Superior organizational and follow up skills with keen attention to detail
• History of hiring, developing and motivating first-rate staff
• Outstanding team leadership and customer service skills
• Proven track record of integrity and accountability at managerial level

SOLID WORK KNOWLEDGE OF
• Restaurant management procedures and techniques
• Budgeting practices and principles
• The expense and revenue monitoring and management
• State and local regulations and standards affecting the food and beverage industry
• Computer software to manage data and maintain complete business records (POS)

CERTIFICATIONS
• First Aid at Work
• Medical receptionist
• Art of living
• Counseling
• Person In Charge Level 3

LANGUAGES
• Tamil - Native
• English - Fluent
• Arabic, Hindi and Sinhalam - Beginner

Dear Employer,

I bring 8+ years of restaurant operations management experience in a different part of the countries (UK, Middle East, & Asia)with a strong emphasis on creating a new brand, organization, team development, and revenue management.

Currently working as a Restaurant Operation Manager managing two outlets. I successfully opened a new healthy concept restaurant HAYZ-Healthy And Yummy Zone (www.hayzuae.com) and established within the tough competition in JLT, Dubai and became a successful, also Best Healthy restaurant in the town and the winners of the Best Healthy Restaurant, 2018 & 2019 JLT Dining Award and previously opened the first outlet of franchise Seafood restaurant The Manhattan Fish Market (http://www.manhattanfishmarket.com/qatar/qatar-our-people-culture.html) outlet in Doha, Qatar.

I am fully responsible for the entire company activities and also involve site selection, planning and executing the work within the time frame, including which contractor negotiations, approval the process of government authorities, bulk ordering of ingredients import and supplies, menu creating and costing, inventory management, stock rotation, and FOH and BOH logistics and negotiated new vendor contracts to reduce food costs and surpassed our revenue goals target every year, I have a strong understanding for how to create a new brand and to become successful and employees stay motivated. Throughout my career, I have exhibited the utmost level of professionalism, and have led each new restaurant with good humor and a determination to succeed.

My best skills include:
1. Pre-opening Operations Management: Oversaw operations for newly established Healthy And Yummy Zone HAYZ restaurant Dubai, UAE and opened first multi-national cuisine The Manhattan Fish Market franchise restaurant in Doha, Qatar.
2. Staffing, Training, and Development: Hire right people, Managed scheduling and staff supervision for teams of up to 50 employees and created a system of, peer review for promotion recommendations.
3. Exceptional Service: Maintained top-notch level of service to each and every customer through feedback reviews and consistent employee performance training sessions.
4. Meal Plan Consultation: conduct the body composition assessment and advise client on what meal plan to take in order to lead a healthy lifestyle or achieve a specific health-related goal.

In summary, you will find me a dedicated and passionate professional, with in-depth knowledge but more importantly, a passion for work which I believe provides a solid platform to make a significant contribution towards your Organization plans. Through my various roles, I have gathered practical experience in building, managing and motivating teams as well as leading and promoting change, internally and with third-party

I would be delighted to hear from you. I am looking forward to discussing opportunities ahead.

Sincerely,
Mohamed Aliyar Mohamathu Ameen
Direct Mob: 0585071085

Listing ID: 9665e5f5df2bb5c2

March 4, 2020 7:51 am

4874 days

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