Operations Manager

دوام كامل في a Laimoon Verified Company في Saudi Arabia

نُشرت يوم December 9, 2024

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Job Title: Operations Manager (ACC000096)Description:Operations Managers oversee operational activities at every level of an organization. Their duties include hiring and training employees and managing quality assurance programs. An Operations Manager also strategizes process improvements to ensure everyone completes their tasks on schedule.SPECIFIC JOB DUTIESFinancial:Responsible to prepare, in conjunction with the Operations Manager, an annual operating budget that will form part of the Business Plan.Ensure that the Division's Operational Budget is strictly adhered to and that all costs are strictly controlled.Preparation and distribution of the monthly Catering & Support Services forecast identifying covers and sales by meal period.Monitor all costs and recommend measures to control them.Ensure that each outlet/project is individually profitable.Operational:Assist in managing the day-to-day operation of the Catering and inform the Operations Manager of any decisions taken which did not require his action and any other relevant information.Control and analyze, on an ongoing basis, the levels of the following: SalesPayroll & Food CostsQuality AssuranceService Standard and Presentation of ProductsHygiene & Sanitation Condition of facilities and equipmentMenu Engineering & CostingGuest SatisfactionStaff TrainingMaintain complete knowledge of and comply with all divisional policies and procedures, ensuring that Catering and Support Services staff are informed as well.Responsible for setting the standards of all Food & Beverage and Equipment.Ensure that all operating standards comply with company policies and procedures.Coordinate daily with Catering staff to review the status of new events, schedules, priority assignments, and all information pertinent to the operation.Organize and delegate operational action plans and follow up on the status.Review reports, log books, and sales; resolve discrepancies if any. Track revenue against budget.Ensure that Catering staff are familiar with the service standards.Check that functions are properly staffed to provide the required standard of service. Ensure that staff are well groomed; resolve any deficiencies with the project supervisor and/or the chef on duty.Ensure the Head Cook/Chef Supervisor plans special requests for clients and special event menus.Ensure cleaning and sanitizing of all food service areas, crockery and cutlery wares, bain-marie, trolleys, shelves, refrigerators, and hot cabinets, plus sweeping and mopping of all floors in the restaurant area.Monitor guest reactions and confer with service staff to ensure guest satisfaction.Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.Review weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the shift to meet business demands.Ensure Guest Questionnaires are distributed regularly and complaints/deficiencies are corrected immediately for guests' entire satisfaction.Employees Handling:Conduct functions such as interviewing, performance evaluation, coaching, counseling, and recommending disciplinary actions to ensure appropriate staff productivity and efficiency.Establish and maintain effective employee and inter-departmental working relationships.Foster and promote a cooperative working climate, maximizing productivity and employee morale.Ensure that all procedures are followed. Correct any deficiencies with respective personnel.Staff Development:Develop training plans for all employees, training material, and implement training plans.Conduct a formal training program on the required job with criteria expected and division orientation with new hires. Conduct ongoing training with existing staff.Successful completion of the training/certification process.Coordinate attendance to training and development classes for managers.Plan and implement effective skills training programs in conjunction with the Operations Manager.Assist in building an efficient team of employees by taking an active interest in their welfare, safety, and development.Ensure that all employees have a complete understanding of and adhere to the company "Employees Rules and Regulations" and operational policy relating to fire, hygiene, health, and safety, etc.Administration:Develop and update operations manuals of CSSD.Ensure that Catering & Support Services offices are kept organized and clean. Provide feedback to Catering & Support Services staff on their performance. Handle disciplinary problems and counsel employees according to company standards.General Duties:Carry out any other reasonable duties and responsibilities as assigned.Respond to changes in the Division function as dictated by the company.Responsible for the Control of Environmental Documents: Control all documents required by the ESOM Environmental Management System and the International Standard ISO 14001 - 2004 Standard including all records.Support the ESOM appointed Management representative who, irrespective of other duties, has defined roles, responsibility, and authority for the overall EMS.Attend regular Management review meetings and communicate with the Management Representative on the performance of the Environmental Management System for review, including recommendations for improvement if required.Ensure that all records are legible, identifiable, and traceable.Primary Location:ACC- A110031-CATERING AND FM - REDSEA GLOBAL- SHURA ISLAND, Tabuk, Tabuk

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