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Operations Manager

Tawoos Industrial Services

10 - 13 years Oman - Oman

MBA/PG Diploma in Business Mgmt, Any Graduation. Any Arabic National, Any European National, Indian, Filipino


, Posted on June 12, 2018 1 Opening

Job Description

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Health care & Education sector catering services background with minimum of 5-years’ and overall experience 10-12 Years. Preference for candidate with UAE experience, with valid driving license including all benefits, car &fuel allowance .

JOB OBJECTIVE:

The Operations Manager is primarily responsible for the operations of a successful department. Manage various multi-service operations in such a manner that customer satisfaction, good company image, high staff morale and budgeted profit margins are achieved, in line with strategic and operating plans, procedures and forecasts, ensuring continual growth.

DUTIES AND RESPONSIBILITIES:

1.Standards

1.1 Plan, direct, supervise and control operations to ensure:
1.1.1 Manage all day to day operations within the budgeted guidelines and to the highest standards.
1.1.2 Preserve excellent menus, purchase goods and continuously make necessary improvements.
1.1.3 Plan, manage and maintain high level of employees’ morale.
1.1.4 Training of personnel.
1.1.5 Control products costs and operate within the set targets.
1.2 Identify customer’s need and respond proactively to all their concerns.
1.3 Establish targets, KPI’s, schedules, policies and procedures.
1.4 Completes required daily financial tools and reports.
1.5 Monitor food and nonfood stock level to ensure overall targets achieved.
1.6 Keep the senior management informed about major operational issues and developments. Take necessary decisions with authority as and when necessary to ensure smooth running of the operations.
1.7 Visit operations regularly to ensure that operational controls and procedures are in place. Suggest improvements and instruct actions.
1.8 Hold periodical meetings with key personnel on or off the locations to review operational requirements, achievements and improvements.
1.9 Monitor location staffing level closely. Prepare vacation, succession and replacement plan for key personnel in consultation with HRD Manager. Submit quarterly staff needs forecast to HRD.
1.10 Receive staff training needs from locations and initiate training process in coordination with HRD. Monitor and supervise on-the-job training process on location as per training guidelines and procedures.
1.11 Ensure that document related to staff movements and payroll such as monthly time sheet is received from locations with proper supporting on time for payroll processing. Control these documents for accuracy.
1.12 Consult and seek approval from senior manager for any non-contractual request from client involving extra cost.
1.13 Constantly accumulate and preserve all operational data in electronic form in a logical and systematic manner for instant retrieval and use as a management tool.
1.14 Assist the Business Development Manager in getting business leads from the field. Provide necessary information and assistance during the processing of tenders.
1.15 Liaise with the Purchasing Manager on issues related to deliveries of goods to locations. Discuss current and forecasted market trends and challenges affecting our business and plan actions accordingly.
1.16 Liaise with HR Department for all issues related to staff such as staff needs and planning, recruitment, training, career development, pay and benefits, staff appraisal, award schemes, increment and promotions, staff movements, medical problems, labour disputes, warnings, vacation, resignation/termination, exit formalities and HR related issues.
1.17 Liaise with Finance Manager for all issues related to the control of stocks and inventories, payroll, budget, feedback on operational results, etc.
1.18 Ensure regular inventories of company’s assets and client supplied equipment are taken and proper records are maintained.
1.19 Ensure that all financial targets are being achieved. Review and analyze monthly results, highlight problem areas are taking appropriate actions to rectify poor performance.
1.20 Liaise with Finance to ensure that all revenues are captured and reported accurately.
1.21 Analyze and evaluates department profit and loss statements and make recommendations as to alternative course of actions.
1.22 Executes and audits inventory and cost control systems and processes.
1.23 Tracks employee cash variances, and ensures wage deductions are made, in accordance with policies and procedures.
1.24 Works with Senior Operations Manager to direct the purchasing agent in relation to the purchase of products for operations. Ensure all products are ordered and delivered on time.
1.25 Respond immediately to customer complaints to ensure that corrective actions are taken to provide 100% customer satisfaction.
1.26 Set performance expectations to subordinates and provide effective coaching and operational support.
1.27 Ensure that all staff and supervisors are given fair performance evaluation.
1.28 Attends and complete trainings assigned by the Senior Operation Manager.

2. PEOPLE

2.1 Develop and maintain good working relationship with client through regular contacts. Meet client’s representatives during location visits to develop cordial working relations and understanding.
2.2 Handle every complaint/suggestion from clients with positive attitude, sincerity and promptness. Inform and consult superiors for major issues before responding. Keep clients informed about actions through regular feedback.
2.3 Meet and greet each and every staff member on site during location visits.
2.4 Conduct regular meetings with staff to share mutual concerns, work practices, improvement plans and to communicate company’s policies, standards, objectives and other helpful information.
2.5 Provide effective leadership through professional man-management and encouragement of subordinates.
2.6 Provide coaching and training to the subordinates and submit copy of coaching and training to HRD for records.
2.7 Conduct quarterly evaluation of staff using company’s approved evaluation format. Ensure fairness in staff evaluation. Send copy of evaluation/appraisal to HRD for records.

3. QHSE

3.1 Ensure all location activities are carried out in compliance with the quality, health, safety and environment management system.
3.2 Ensure that all accidents, fire, loss, theft and damages on locations are reported to superiors immediately and proper procedures are followed.
3.3 Adhere to the QHSE rules and regulations of client.
3.4 Comply with all health and safety regulations.
3.5 Maintain certificate on completion of Training in Health Code Standards; teach, train and enforce practical application of all health Code requirements and by all employees to ensure the responsibilities to Public Health and Safety are meet.


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

5.SUMMARY OF KNOWLEDGE, SKILLS AND COMPETENCIES REQUIRED:

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily.

5.1 Skills and Competencies:

 Strong communication and interpersonal skills.
 Tact and diplomacy.
 Teamwork skills.
 The ability to lead and motivate staff.
 Administrative ability and IT literacy
 Numeracy and financial skills in order to manage a budget.
 An Appreciation of customer expectations and commercial demands.
 Ability to work under pressure.
 A well-organized approach to work.
 Flexibility and the ability to solve problems in a pressurized environment
 Experience in improving service delivery.
 Drive and determination to improve standards and profitability.

5.2 Technical/Functional Skills:

 Bachelor’s Degree in Culinary Arts, HRM, Hospitality Management, Food Science and technology or equivalent experience with minimum 5 years’ experience in Health care, Education, corporate catering and/or fine dining.
 Have working knowledge of all aspects of Operations Experience and/or knowledge of kitchen operations.
 Ability to be present at work assigned schedule including, nights, weekends, holidays and extended hours when required.
 Working knowledge of office equipment with strong skills.
 Required to possess a valid Food Handlers Permit, HACCP certificate.
 Financial, budgeting and stock-taking skills, knowledge of food, food hygiene (including HACCP) and food preparation.

Keywords

Operations Manager Customer Service Operations Management Operations Culinary Arts corporate catering HACCP

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Tawoos Industrial Services

Contract Service businesses provide facilities management, facilities establishment, contract catering, property operations and other maintenance services to large scale projects, with rapid deployment capabilities in emergencies, including for harsh, remote or beleaguered environments. The business es serve diverse clients within the Oil & Gas, Energy Services, Healthcare, Education, Military, Commerce & Industry, Ports & Marine sectors.
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