Operational Manager

1- Operational management of the domain (Auberge, Cabane, Bet el Hana, Dortoir, Les Terrasses et la Cantine): - To study the current situation and make a diagnosis. - Have an idea of the services and products provided by the potential competitors. - Propose innovative ideas to the head of the program. - Ensure compliance with all the restoration policies and procedures. - Identify needs and market trends. - Develop a sales strategy and effective promotion. - Regularly check by himself that the customers are satisfied and are receiving the best possible service available. - Be demanding and strict regarding service standards. - Taste the dishes prepared by emitting constructive criticism necessary to improve while being strict enough at the quality of food used. - Supervise while helping and encouraging the chef to maximize productivity.   2- Management of health, safety and cleanliness : - Ensure compliance with health and safety standards at the domain: restaurant, room and their environment (floor, materials, equipment, staff, garden…) - To constantly tour the places to verify the above. - Secure rooms and the furnishings used. - Establish and provide a common uniform for all members of his team that they will wear every day.   3- Inventory and stock management : - Study the needs of his team to ensure the proper functioning of the domain. - Manage orders and purchases of materials and supplies in coordination with the person of the center who’s in charge of procurement. - Check and maintain the equipment and materials in good condition. - Prepare, review and revise the budget of the domain by presenting a monthly report to the Head of the tourism program. - Ensure that the budget is strictly respected.   4- Ensure the administrative management of the team in coordination with the center’s SPOC HR : - Prepare an effective action plan to improve and expand the operation of the domain. - Monitor the attendances / absences and delays. - Train his team to the procedures and rules to follow. - Manage complaints and conflicts between team members. - Transmit the recruitment needs to the HR department. - Divide the tasks and responsibilities of each member of his team by ensuring the respect of the latters. - Be the spokesman of his team members. - Motivate his team for a greater productivity. - Interfere in case of any conflict with a client.   Person to coach: - Volunteers - Trainees In contact with colleagues: - Chef - Head of tourism program - Maasser el chouf’s center manager - Team of the domain In contact with third parties: -Customers Personal Competencies:  - Listening skills - Leadership - Communication skills   - Organizational skills - Professional secrecy - Available - Dynamic - Rigorous - Team work - Patience - Stress management Professional Competencies: - Good trainer of the matter he exercises - Knowledge of standards of good hospitality - Advanced management and development skills as well as good marketing concept