Operation Manager

RESPONSIBILITIES:
The incumbent supervises all phases of the operations of the SHAPE Club (including the Events Centre operated by the SHAPE Club), as well as all administrative implications to the Catering Mission of these Activities, and in accordance with prescribed policies and directives. Directly supervises the performance of the staff and overall management, he is also responsible to ensure the proper maintenance and the cleanliness of both Activities.

MAJOR DUTIES:
**Direct the operations and determine all the requirements of the activities for an efficient business in accordance with the prescribed policies and directives. Ensures all phases of the operation are well coordinated. ** Manage and supervise the staff of the activity and instruct objectives and priorities according the requirements of the activity and in line with the MWB's vision and mission. **Ensure all products and services offered are in compliance with the approved pricing policy and that all private and official events and all matters related to the Catering Mission are well coordinated. ** Ensure that the daily customer requirements are treated in a timely manner by the administration staff, and that the SHAPE Club customer service remains at an elevated standard. **When applicable works directly with the SHAPE Public Information Division and SHAPE Protocol in coordinating their periodic event requirements. ** Develop, implement and review menus with the Catering Manager, Kitchen Chief, in close collaboration with the F&B Section Chief. **Schedule and coordinate all club social activities, develops and implements special events, with emphasis on proper timing for increased sales and prevention of conflicts with other club or SHAPE activities, and ensures these activities are properly advertised using all available formats and medias.**
- Maintain historical files of reoccurring events with information on: menus, pricing, set-up, attendance, profitability and oncoming and follow-up of problems concerning these events. - Ensure proper Management Software is used to record the sales and monitor the daily business and that maintenance and updates are properly conducted. - Ensure SCSF Personnel Office and accounting rules, administrative formalities and guidance’s are respected in terms of Directives, Work regulations. - Prepare the annual budgets and Business Plans for the SHAPE Club/Events Centre for submission to F&B Section Chief. - Advise the F&B Section Chief on a regular way basis on matters such as business and strategy developpement, staff specific regulations, health & Safety concerns, history of the different activities, and ensure the continuity of the section's leadership during rotation and leave times of the Section Chief. Responsiblities in absence of the F&B Section Head: - Prepare the business plan of the activity and propose improvements to reduce costs and increase the profitability. - Review budget expenses and monitor revenues to identify risks and issues. - Supervision all activities of the F&B Section to ensure the continuity of the Chain of Command and the efficiency of the section's operation during periods of leave of the Section Chief

ADDITIONAL DUTIES
- Management of contingencies ensuring availability and flexibility. - The incumbent can be required to work on weekends, evening and nights as scheduled by the Food & Beverage Section Chief and in addition to the normal daily work. - The incumbent may be required to temporarily perform a similar range of duties elsewhere within the Organisation without there being any change to the contract.

ADDITIONAL REQUIREMENTS

CHARACTERISTICS
- Strategy and Priorities management. - Polyvalence and flexibility. - Various interactions with others, requiring excellent interpersonal skills. - Organizational capability. - Respect of confidential information. - Respect of the ethics rules.

ESSENTIAL QUALIFICATIONS

Education: - Bachelor degree related to business and / or HORECA sector + 2 years post qualification management experience or Higher Secondary Degree (CESS) with 4 year post related experience.

Professional Experience: - Min 2-years experience in staff management and business operation within the F&B and hospitality environment. - Experience in customer service environment. - Basic knowledge of the National Health and Safety regulation.
- Outlook and MS Office knowledge: Word Processing: Advanced Knowledge - Excel : advanced - PowerPoint: working knowledge - Graphic design software: working knowledge, Web Browsers: working knowledge

**Language**:
French NATO STANAG: 3 Professional EEC: B1/B2

English NATO STANAG: 3 Professional EEC: B1/B2

Type d'emploi : Temps plein, CDD

Rémunération : 3 627,00€ par mois

Avantages:

- Chèques repas
- Indemnité kilométrique
- Indemnité kilométrique vélo

Exigences linguistiques flexibles:

- Néerlandais non requis

Rémunération supplémentaire:

- 13ème mois
- Pécule de vacances

Lieu du poste : En pré