31292

OPERATION MANAGER la GOOD FOOD SERVICE

OPERATION MANAGER at GOOD FOOD SERVICE

  • România, București
  • România, București
  • Romania, București
  • Romania, București
Deblocheaza date contact
Traduceri ale CV-ului
80%
  • Ultima actualizare: 10.05.2012
  • Numar referinta: 31292

Experienta

  • ianuarie 2011 - decembrie 2011

    OPERATION MANAGER, GOOD FOOD SERVICE

    • București, România
    • Full time
    • Domeniu - Servicii: Restaurante

    • supravegherea şi gestionarea tuturor ariilor si a problemelor de restaurant, bucatarie si a altor spatii anexe, coroborata cu capacitatea de a lua decizii finale chiar in chestiuni de importanţă majora; 
    • aderarea la standardele companiei şi la nivelele de servicii pentru a creşte vânzările şi pentru a minimiza costurile, inclusiv in ceea ce priveste produsele alimentare, băuturile, aprovizionarea, precum si utilitatea şi costurile forţei de muncă; 
    • asigurarea că toate problemele financiare (facturi, rapoarte specifice) sunt completate corect, la timp şi în conformitate cu politicile şi procedurile Companiei; 
    • responsabil cu aplicarea practicilor sanitare in manipularea si depozitarea produselor alimentare, curăţenia generală şi întreţinerea spaţiilor anexe: bucatarie si depozite, a spatiilor destinate clientului. Asigurarea cu respectarea standardelor operaţionale, a politicilor companiei, a legilor şi ordonanţelor in baza carora functioneaza profilul companiei; 
    • responsabil pentru asigurarea calităţii constant înalte de preparare a produselor alimentare şi a serviciilor; 
    • responsabil cu menţinerea imaginii restaurantului la un nivel profesional, inclusiv curăţenia in restaurant, in ceea priveste uniformele adecvate ale personalului, precum şi a standardelor de aspect general; 
    • estimarea costurilor alimentare şi a băuturilor, necesitatea in a lucra cu personalul de birou al firmei pentru eficientizare, dar şi in momentele in care este necesara achizitia de bunuri. 
    • estimare necesităţilor alimentare, supravegherea comenzilor şi a programului de livrare de produse alimentare proaspete şi a altor provizii 
    • responsabil in a asigura servicii pentru clienţi in toate privintele, responsabil in a răspunde reclamaţiilor clientilor; 
    • capacitatea de sesizare catre conducere in toate aspectele pentru a asigura un mediu de lucru sigur şi atat personalului angajat , cat si clienţilor, pentru a reduce riscul de vătămări şi accidente; responsabil cu evidenta orelor de prevenire a accidentelor si a fiselor care atesta acest lucru in colaborarea cu societatea abilitata angajata de companie in acest scop; 
    • gestionarea programului de lucru a personalului care include luarea deciziilor de zi cu zi, programarea, planificarea din timp, astfel incat respectarea standardelor, calitatea produsului şi acurăţeniei sa nu sufere; 
    • investigarea şi soluţionarea plângerile privind calitatea produselor alimentare şi de servicii, daca acestea exista; 
    • responsabil in a oferi o directie angajaţilor cu privire la problemele operaţionale şi procedurale ale companiei; 
    • responsabil cu angajare de personal, cu interviurile, precum si cu incetarea activitatii personalului din subordine atunci cand situatia o impune;
    • responsabil de conduita personalului, de formarea profesională a angajaţilor noi;
    • responsabil cu intreaga logistica a evenimentelor, prezentare de oferte, stabilire oferta finala in conformitate cu bugetul si dorintele clientului.
    • feed-back clienti.
    

  • ianuarie 2009 - decembrie 2010

    BANQUETING MANAGER, DELLASPIGA TERRANITA

    • București, România
    • Full time
    • Domeniu - Servicii: Restaurante

    • menţinerea legăturii cu clienţii pentru ca anumite cerinţe ale lor sa duca la realizarea completa a evenimentului
    • producerea de propuneri detaliate pentru evenimente
    • gestionarea bugetului;
    • coordonarea managementului, locul de desfăşurare, catering, contractori şi echipamente de închiriere;
    • coordonarea cerinţelor de personal 
    • procesarea evenimentului si evaluarea lui dupa producere
    

  • martie 2006 - decembrie 2008

    F&B MANAGER; EVENT MANAGER, DoubleTree by Hilton Bucharest Unirii Square

    • București, România
    • Full time
    • Domeniu - Servicii: Turism

    responsabilităţi F&B: 
    - supravegherea şi gestionarea tuturor ariilor si a problemelor de restaurant, bucatarie si a altor spatii anexe; 
    - monitorizarea curateniei de zi cu zi şi a practicilor de lucru in ceea ce priveste serviciile curente catre clienti;
    - responsabil cu monitorizarea si sesizarea oricaror vicii procedurale in ceea ce priveste serviciul de Room Service; 
    - participarea in mod util la reclamatiile clientilor; 
    - prezentarea rapoartelor şi cerinţele administratiei hotelului in timp util 
    - organizarea de intalniri periodice cu personalul; 
    - pe deplin conştient de tendinţele din industrie şi resp onsabil in a face sugestii de imbunătăţire a funcţionării de catering; 
    - responsabil in a se asigura că in locurile ramase vacante sunt angajati cei mai competenti
    b) responsabilităţi Banqueting: 
    - menţinerea legăturii cu clienţii astfel incat sa se asigure realizarea cat mai precisa a evenimentului dorit de clienti; 
    - propuneri detaliate pentru producerea de evenimente (de exemplu; termene, locuri, furnizori, obligaţii legale, de personal şi bugete); 
    - realizarea acorduluicu clientii in gestionarea unui buget; 
    - asigurarea şi rezervarea locului optim, a locatiei celei mai potrivite pentru desfasurarea evenimentului; 
    - responsabil cu informarea personalului din subordine, dar si a tuturor celor implicati pentru buna desfasurare a evenimentelor, respectiv comunicarea cu toate celelalte departamente ale hotelului;
    - asigurarea legăturii cu colegii de marketing şi PR pentru promovarea evenimentului; 
    - evaluare post-eveniment şi analiza datelor
    
    

  • ianuarie 2005 - martie 2006

    RESTAURANT MANAGER; BANQUETING MANAGER, MARIE CELESTE RESTAURANT&CLUB

    • București, România
    • Full time
    • Domeniu - Servicii: Restaurante

    - implicarea in conducerea intregii activitati (supravegherea activitatii dpdv organizational, costuri, servicii, personal, implicare in ridicarea standardului restaurantului)
    - identificarea potentialilor clienti in vederea desfasurarii de evenimente si alocarea optima a spatiului destinat evenimentelor;
    - identificarea nevoilor clientului; 
    - solutii in desfasurarea evenimentelor in functie de bugetul clientului;
    - mentinerea legaturii permanente cu clientii dupa oraganizarea evenimentelor
    

  • martie 2000 - noiembrie 2004

    FINANCIAL MANAGER, JEAMLAND ROMANIA

    • București, România
    • Full time
    • Domeniu - Finante: Management

    - contabilitate integrala, cu exceptia intocmirii salariilor;(accent deosebit pe partea financiara);
    - raportari saptamanale catre firma "mama";
    - raportari contabile catre firma "mama", in paralel cu evidenta contabila romana;
    - evidenta stocurilor de marfa; importuri definitive sau antrepozit, raportari si evidenta stocurilor pentru vama;
    - gestionarea "petty cash'-ului;
    - activitati administrative, orice tinea de buna desfasurare a activitatii companiei....
    

  • februarie 1994 - ianuarie 2000

    ASSISTANT TO GENERAL MANAGER, SONY CENTER

    • București, România
    • Full time
    • Domeniu - Muncitori Tehnicieni: Muncitori

    - printre alte activitati, primordiala a fost descarcarea si evidenta gestiunii pentru cele 3 magazine ale societatii la acea data (cca 2800 repere);
    - descarcarea gestiunilor tuturor dealerilor, precum si evidenta stocurilor;
    - verificarea si evidenta platilor catre furnizori si a incasarilor de la dealeri;
    - alte activitati financiare si administrative;
    - inventare;
    - oferte catre clienti sau potentiali clienti;
    - comenzile externe/importul de marfa-receptia-depozitarea si liste de preturi;
    - pregatirea personalului
    

Educatie

  • 2012 - Prezent

    Postdoctorat, INSTITUTUL EUROCOR

    • Dej, România
  • 2007 - 2010

    Diploma de facultate, UNIVERSITATEA ROMANO AMERICANA

    • București, România
  • 2005 - 2005

    Postdoctorat, INSTITUTUL PENTRU TURISM, HOTELURI SI RESTAURANTE

    • București, România

Aptitudini

Permis de conducere
  • B

Limbi straine

Engleza
Avansat
Franceza
Incepator
Germana
Incepator
Romana
Nativ
80%
  • Last update: 10.05.2012
  • Reference number: 31292

Experience

  • January 2011 - December 2011

    OPERATION MANAGER, GOOD FOOD SERVICE

    • București, Romania
    • Full time
    • Work domain - Services: Restaurants

    To oversee and manage all areas of the restaurant and make final decisions on matters of importance;•to adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs;•responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures;•enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances;•responsible for ensuring consistent high quality of food preparation and service;•to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards;• to estimate food and beverage costs, work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste • to estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies• to ensure customer service in all areas, to respond to complaints, taking any and all appropriate• to ensure a safe working and guest environment to reduce the risk of injury and accidents; completes accident reports promptly in the event a customer or employee is injured;• manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness;• to investigate and resolve complaints concerning food quality and service; • to provide direction to employees regarding operational and procedural issues;• to interview hourly employees, direct hiring, supervision, development and, when necessary, termination of employees;• to conduct orientation, explain and oversee the training of new employees; • to maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts

  • January 2009 - December 2010

    BANQUETING MANAGER, DELLASPIGA TERRANITA

    • București, Romania
    • Full time
    • Work domain - Services: Restaurants

    • liaising with clients to as certain their precise event requirements; • producing detailed proposals for events • agreeing to and managing a budget; • coordinating venue management, caterers, stand designers, contractors and equipment hire; • coordinating staffing requirements • coordinating suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly; • post-event evaluation

  • March 2006 - December 2008

    F&B MANAGER; EVENT MANAGER, DoubleTree by Hilton Bucharest Unirii Square

    • București, Romania
    • Full time
    • Work domain - Services: Tourism

    a) F&B responsibilities: • Supervise all food and beverage outlets, storage and provision areas.• Conduct training and refresher classes for all F&B personnel in the correct procedures• Monitor daily hygiene and work practices in both service and production. • To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.• To ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.• To ensure that room service orders are executed promptly and that they comply with the required standards.• To ensure that room service staff is correctly and smartly dressed and serve their customers in a professional and friendly manner. • To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.• To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.• To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.• To ensure that company and statutory hygiene standards are maintained in all areas.• To attend timeously to customer complaints.• To take the necessary steps in the event of theft, burglary or fire.• To ensure that reports and administration requirements are timeously submitted.• To ensure that the Back of the House Department operates effectively and efficiently.• To hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is affected.• To ensure that fair discipline is effected.• To be fully conversant with all statutory requirements regarding a food and beverage operation, all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised. • To ensure that regular stock takes are conducted. • To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.• To ensure that an effective table reservation system is in operation.• To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.• To hold regular staff meetings. • To be fully aware of trends in the industry and make suggestions for improvement of the catering operation. • To attend meetings as required.• To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.• To ensure that the most suitably qualified person is appointed in the event of a vacancy b) Banqueting responsibilities: • liaising with clients to as certain their precise event requirements;• producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets);• agreeing to and managing a budget; • securing and booking a suitable venue or location;• ensuring insurance, legal, health and safety obligations are adhered to;• coordinating venue management, caterers, stand designers, contractors and equipment hire;• organizing facilities for car parking, traffic control, security, first aid, hospitality and the media;• identifying and securing speakers or special guests;• planning room layouts and the entertainment programme, scheduling workshops and demonstrations;• coordinating staffing requirements and staff briefings;• selling sponsorship/stand/exhibition space to potential exhibitors/partners;• preparing delegate packs and papers;• liaising with marketing and PR colleagues to promote the event;• liaising with clients and designers to create a brand for the event and organizing the production of tickets, posters, catalogues and sales brochures;• coordinating suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly;• overseeing the dismantling and removal of the event and clearing the venue efficiently;• post-event evaluation (including data entry and analysis

  • January 2005 - March 2006

    RESTAURANT MANAGER; BANQUETING MANAGER, MARIE CELESTE RESTAURANT&CLUB

    • București, Romania
    • Full time
    • Work domain - Services: Restaurants

    Managing the activity of the restaurant;
    Dealing the primary bookkeeping,
    Monitoring the stocks, inventory and dealing the relationship with the suppliers and clients
    For the first time, the owner asked from me to be responsible in inventorying the fixed assets in the restaurant
    Hire and monitor all restaurant staff
    Ensure the standards of the restaurant
    Recording the expenses of the entire restaurant
    Dealing other financial matters
    Stock and prices control
    Communication with guests;
    Prospecting the market;
    Contact potential clients; setting meetings and presenting the Restaurant's offer;
    signing the event contracts between the Co. and clients;
    Coordinating the team during the event;
    Follow up with the client; feedback from the client at the end of the event… many other responsibilities
    

  • March 2000 - November 2004

    FINANCIAL MANAGER, JEAMLAND ROMANIA

    • București, Romania
    • Full time
    • Work domain - Finance: Management

    Integral bookkeeping, that including receiving the orders from the distributors, centralizing and registering them, updating the database; registering the invoices for the imported or intern products and planning payments;
    Fixed assets inventory
    Monitoring the stocks (more than 1000 different Pcs)
    Ensuring the transportation between the factories, in/out of the country (logistic duties)
    All administrative duties less salaries and personnel documents
    Weekly/monthly reports to the partner in England
    Preparing various reports upon request
    

  • February 1994 - January 2000

    ASSISTANT TO GM, SONY CENTER

    • București, Romania
    • Full time
    • Work domain - Technicians: Workers

    PRIMARY bookkeeping, orders,
    updating the database; invoices, imports,
    Fixed assets inventory
    Monitoring the stocks (more than 1000 different Pcs)
    Ensuring the transportation between the factories, in/out of the country (logistic duties)
    All administrative duties,
    Preparing various reports upon request

Education

  • 2012 - Present

    Postdoctorate, EUROCOR Institute

    • Dej, Romania
  • 2007 - 2010

    Bachelor's degree, Romanian-American University

    • București, Romania
  • 2005 - 2005

    Postdoctorate, Tourism Consulting Group

    • București, Romania

Skills

Driving license
  • B

Foreign languages

English
Advanced
French
Beginner
German
Beginner
Romanian
Native