Job description
The Operations Assistant supports the Operations Manager in the organization, planning, and management of trade shows and events. He/She is responsible for managing temporary staff, ensuring their recruitment, training, and integration. At the same time, he/she oversees the management of points of sale, ensuring team performance and adherence to operational procedures and standards. This position also involves strict management of costs, orders, and supplies according to activity forecasts.
Responsabilities
1. Management:
- Recruit/manage temporary staff according to the operational manager's guidelines and plan resources based on activity forecasts, aiming for control over personnel costs.
- Ensure the integration and training of temporary staff.
- Evaluate the skills of the team and report training needs to the operational manager.
2. Management:
- Monitor cost indicators (FP, MP, FG).
- Ensure loss tracking.
- Adhere to all cash handling procedures.
- Ensure the performance of points of sale by providing a unique customer experience.
- Follow and supervise the merchandising guidelines of the point of sale.
3. Operational / Exploitation:
- Organize the opening, setup (food supplies, equipment, consumables, etc.), and closing of points of sale (permanent & temporary).
- Communicate attendance forecasts, revenue forecasts, and order forecasts to the unit manager.
- Define, place, and validate orders for raw materials and finished products based on forecasted revenue.
- Apply and ensure the application of service standards.
- Adhere to brand guidelines.
- Ensure the cleaning of all facilities related to the activity.
- Guarantee staff training and the monitoring of good hygiene practices in the units (HACCP).
- Ensure proper completion of internal documents (hygiene, HR, finance, etc.).
- Handle customer complaints and escalate information to the operations manager.
- Communicate production forecasts and/or actual orders to the laboratory manager.
- Ensure compliance with technical sheets and product quality.
- Anticipate and communicate needs to the stock manager for product delivery.
- Anticipate food recycling in case of non-use.
Desired Profile:
- Experience in management within the restaurant, hospitality, or event sectors.
- A Bac +4 (Master’s degree) is a plus.
- Strong organizational skills and the ability to manage multiple tasks simultaneously.
- Autonomy, attention to detail, and a proactive approach.
