Head Of Operations – Hospitality
Head Of Operations – Hospitality
الوصف الوظيفي
Job Summary
Drives Operational Excellence and ensure smooth running of operations for the whole division and implement best practice solutions to achieve operational and sales objectives. Lead the development and implementation of all operational policies, objectives, and initiatives. The Head of Operations create, implement, and drive the successful execution of functional strategies that align with the brand’s vision and objectives. Responsible for the effective hospitality operational management to achieve and exceed revenue and guest satisfaction targets.
Job Responsibilities 1
Principal Accountabilities
Drives business to improve current profitability.
Implements effective operational processes to ensure maximum efficiency.
Directs long-term and short-term strategic planning and budget development to support strategic business goals.
Plans, directs and coordinates the service delivery of all operational departments in order to meet and exceed guest expectations.
Manages the Operations Teams to reach long-term professional objectives.
Job Responsibilities 2
Operations Management
Maintain high level of customer satisfaction and improve service delivery. Continuously investigate and recommend ways to reduce costs, maximize resources and improve quality of service.
Ensure that costs are controlled throughout the operational departments and results are analyzed regularly to highlight problem areas and take appropriate action.
Work collaboratively with all department managers to make sure operations are running smoothly.
Works in conjunction with the General Manager to actively manage key restaurant issues (including cost; customer service; refurbishment).
Ensures timely response to guest feedback in order to achieve positive outcomes and high levels of customer satisfaction.
Oversee the restaurants’ entire operations and maintenance activities.
Coordinates the day to day operations and strategy of the restaurants through regular site visits, effective communication and implementation of policies and procedures.
Ensure that cost controls are effectively executed on a consistent basis, including but not limited to food variance, supplies, and repairs and maintenance. Quickly identify problem areas and ensure that a corrective action plan is implemented to address gaps in performance, resulting in fixing the problem.
Create action plans and strategies across the estate to increase sales, improve efficiency and develop the teams in all outlets.
Ensures operational excellence of the organization related to Front of the House (FOH), FleetManagement, Facility Management and Food Safety.
Responsible for the overall food and beverage development in all restaurants to enhance brand image through continuous brand development and initiatives.
Responsible for the conceptual development of front of the house and back of the house, kitchen production design, F&B concepts and food counters, outlets, menus and touch book for each brands.
Leads the development brand identity to ensure that all employees, channels and external parties are brand compliant with brand standards.
Continue to drive the enhancement of menu engineering and schedule review twice a year that will ensure in providing the highest levels of customer satisfaction in coordination with Head of Concept and BrandDevelopment.
Coordinates the design, selection process and purchase of food and beverage supplies and equipment(OS&E) locally and globally in partnership with Procurement Team, to ensure that kitchen equipment, furniture, cutleries, crockeries, plates and other restaurant items are in line with the branding.
Supporting the GM architecture and interior design teams with F & B operational requirements.
Works with Openings Support team to ensure all F&B related critical path items are accurate and maintained.
Works with Marketing team to produce toolkits and resources, logo development and graphic design, promotional materials including food promotion, in house visuals (menu, posters, interior design.), uniform design, and more.
Directs and ensures the grooming of the house current competencies are align with the brand identity and requirements
Additional Responsibilities 3
Job Knowledge & Skills
Professional client management
In-depth knowledge of the hospitality / leisure / service sector/restaurant industry operations
Business Acumen
Knowledge costing skills, P&L knowledge, financial control procedures and labor controls
Knowledge of policies and procedures and internal controls
Knowledge of Technical Training Programs and Initiatives
Facilities Management
الوصف الوظيفي
المهارات
Job Experience
Total 18 year(s)
On Job 9 year(s)
GCC 5 year(s)
Competencies
Accountability
Budgeting L4
Building and Managing Teams L4
Collaboration
Creates Strategy – Proficient
Develops Future Leaders – Proficient
Drives Performance – Proficient
Leadership
Performance Management System L4
Quality
Resilience
Risk Management L4
Vendor Management L4
Education
Bachelor's Degree in Food and Beverage related course
Master's degree in Business Administration or Hospitality
Apply now »
المهارات
تفاصيل الوظيفة
- منطقة الوظيفة
- قطر
- قطاع الشركة
- الضيافة والسكن
- طبيعة عمل الشركة
- صاحب عمل (القطاع الخاص)
- الدور الوظيفي
- الإدارة
- نوع التوظيف
- دوام كامل
- الراتب الشهري
- غير محدد
- عدد الوظائف الشاغرة
- 1
تفاصيل الوظيفة
المرشح المفضل
- منطقة الإقامة
- دول مجلس التعاون الخليجي
