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    Commis 2 - Dubai, United Arab Emirates - Jumeirah Hotels and Resorts

    Jumeirah Hotels and Resorts
    Jumeirah Hotels and Resorts Dubai, United Arab Emirates

    12 hours ago

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    Description

    Manage overall operations of AWN HORECA Enterprises. Operations Manager is responsible for managing all brands operations and for delivering an excellent guest experience. Operations Manager should be able to forecast, plan and manage all operations, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement. His duties include effective and successful management of team, productivity, quality control and safety measures as established and set for the Operations. Ensure safe and efficient operations. Enhance the operational procedure, systems and principles in the areas of cost management, information flow, operational processes, enhanced management reporting. Carry out management responsibilities in accordance with companys policies and applicable laws.

    Direct Manager:

    HORECA Director

    Direct Subordinates:

    Area/Restaurants Managers, Executive Chefs, Catering and Events Manager & QSHE Manager

    Number of employees in the Operations:

    150+ employees

    Duties and responsibilities:

    Create a comprehensive business plan for the operations that considers the market, local competitors, sales revenue and expenses.

    Prepare an accurate portrayal of the finances of the restaurant, sales target, cost of sales, employees cost, overhead cost and average check goals.

    Develop with marketing team strategies to entice customers, including marketing plans, advertising campaigns, community outreach programs and research.

    Analyze the operations budgets with finance manager to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

    Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

    Ensure an outstanding dining experience by regulating presentation, taste, service and ambiance for all guests; develop ways to cultivate a regular customer pool.

    Manage a team of employees; work to create a cohesive unit of people who effectively communicate; lead hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.

    Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.

    Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.


    Look for new and innovative solutions to problems in the operation; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.

    Lead the operation to achieve new and greater goals in order to stand above the competition within the industry.

    Approve certain milestones of the new branches (design, selection of equipment, hiring plan).

    Regularly review product quality and research new vendors

    Appraise Direct Subordinates and provide feedback to improve productivity

    Manage company good image and suggest ways to improve it

    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 and to increase customer retention

    Train Direct Subordinates on proper operation management as per their roles



    Consult, plan and implement menu selections, marketing and promotions and pricing policies Control and co-ordinate food production and presentation to ensure correctly portioned, garnished and standards of food are available to meet contracted service times and numbers Ensure menus and food quality is of the highest standards across all services including functions and catering events Engage with all clients to promote reputation, partnership, and continuous improvement Direct staff to achieve the highest standards of growth, safety, wellbeing, efficiency and compliance Ensure H&S procedures are implemented in all activities Liaise with the Director, Group and Operations Managers in recruitment, selection, performance-management, and appraisal Champion Modern Apprenticeships and other learning opportunities for upcoming talents Be an Ambassador, a Champion and most importantly a Role Model Maintain compliance with legislative, client and company policies and procedures The successful candidate will be a proven innovator and able to deliver change. Provide excellent customer satisfaction ranging equally
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