Summary
Overview
Work History
Education
Skills
Additional Information
Languages
Timeline
Generic
Marco Di Chiara

Marco Di Chiara

Sydney,Australia

Summary

Dedicated and goal-oriented Operation Manager with a strong commitment to meeting team performance objectives and achieving set targets. With over 11 years of extensive leadership experience in Production and Operations, I am well-versed in providing comprehensive training, setting team goals, and developing innovative strategies. My skill set includes superb oral and written communication, excellent time management, and effective leadership abilities. As an Operation Manager, I have successfully supervised, trained, and motivated over 20/30 team members. I am adept at redesigning processes for efficiency gains, analysing sales trends and service reports, and mentoring and guiding employees in performing their duties. Additionally, I hold certification in FSS and am dedicated to delivering exceptional, responsive service in all interactions with customers and employees. I am a strong leader and problem-solver committed to streamlining operations to reduce costs and promote organisational efficiency. My independent decision-making skills and sound judgment positively impact company success. With a history of successfully coordinating and monitoring operations across various departments, I am a resourceful Manager dedicated to maintaining the quality of services and products through a hardworking mentality.

Overview

8
8
years of professional experience

Work History

Operation Manager

Cater Care Group
09.2023 - Current
  • I have improved operational efficiency by streamlining processes and implementing cost-saving measures.
  • Reduced turnemails around time for project completion through effective resource allocation and team management.
  • Enhanced customer/client satisfaction by establishing clear communication channels and addressing concerns promptly.
  • Developed strong relationships with vendors, improving pricing and service quality.
  • Developed robust contingency plans to ensure business continuity during unforeseen disruptions.
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Established positive and effective communication among unit staff and organisation leadership, reducing miscommunications and missed deadlines.
  • Identified and resolved unauthorised, unsafe, or ineffective practices.
  • Finance, Admin, Payrolls paperwork.
  • Managing sites at the same time.
  • Handled problematic customers and clients to assist lower-level employees maintained excellent customer service, and trained new employees on proper protocols and customer service standards.
  • Implemented process improvement to shape organisational culture, optimise procedures for higher efficiency and help company evolve and grow.
  • Implemented quality control systems that boosted overall product consistency and reliability.
  • Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.

IKEA FOOD TEAM LEADER/MANAGER

IKEA
03.2022 - 09.2023
  • Identify discrepancies between forecasted and actual orders and work with the necessaries parties to have the issues resolved
  • Leading, Developing and coaching all the CWs to ensure the given enough support, training and providing an excellent customer service
  • Ensuring daily operations tasks and actions in IKEA FOOD quality and food Safety are implanted and being consistent
  • Consistent following up with Facilities Management regarding maintenance and service of the equipment's
  • Ordering: Consistent and ensuring the PAR level are up to the standards
  • Contacting Supplier's, strong solving skills problems in case if items are out of stock
  • Pay the Invoice thru the system Darwin and Coda when you receive a delivery
  • Administration: Rostering and Budgeting with the Forecast has been given from the reporting Manager.

PRODUCTION MANAGER

FARM FRESH FOODS
11.2019 - 03.2022
  • Hands on management & supervision of all kitchen staff including rostering, training, leadership, and mentoring
  • Maintaining all kitchen HSE records as well as ensuring required Health and Safety procedures are followed
  • Menu & recipe development, costing & inventory management
  • Budget management with regards to both labor and food cost
  • Maintain a positive work environment, encouraging teamwork across all cost canters
  • Making sure all the SKU are matching with the current recipes and nutrition facts and trying to avoid any non-conforming issues.

SOUS CHEF

THE FRESH COLLECTIVE PTY LTD.
02.2017 - 11.2019
  • Complying with all the food and Safety HACCP regulations
  • Oversee operations, and ensure that work is done safely, on time and within budget and to the right quality standards.- Team Leader
  • Communication with all the stakeholders within the business
  • Ordering - Contacting suppliers and get the best price and sending back if a product comes damaged
  • Stock takes procedures
  • Training new team and improvements
  • Rosters and staff cost.

SOUS CHEF

FOX&CROFT AND GINGER
06.2016 - 11.2016
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Ability to identify and resolving all the issues involving safety, standards or products and staff
  • Order supplies to stock inventory appropriately.

Education

DIPLOMA - Restaurant and Management

Professional Institute of The State "G. De Carolis"
Spoleto, PG Italy
12.2014

Skills

    • Microsoft Office
    • Leadership
    • Good time management
    • Business Development
    • Teamwork
      • Budgeting & Forecasting
      • Rostering
      • Budget Control
      • Inventory Management
      • Order Management

Additional Information

As a proficient and certified manager, I bring with me a wealth of expertise and high standards in operational management, along with adaptable skills. My role encompasses the oversight of stocks and supplies for a comprehensive range of 1000+ Stock Keeping Units (SKUs). This involves supervising the order entry, administrative, and shipping processes, ensuring alignment between order tracking sheets and purchase order numbers, and managing invoicing. I am vigilant in monitoring inventories to maintain optimal PAR Levels and emergency stock to mitigate potential disruptions in the supply chain.

Furthermore, I am responsible for executing monthly accruals and upholding monthly compliance in the complete ordering and budgeting process. Proactive engagement serves as a linchpin in establishing a robust connection between employer and employee, enabling timely identification and mitigation of potential issues before they escalate. Moreover, I am committed to identifying concealed hazards through attentive listening to employees, conducting thorough accident investigations, conducting regular walkthroughs, and employing visual hazard communication. I meticulously oversee all Hazard Analysis and Critical Control Points (HACCP) related logs to ensure meticulous record-keeping and implement requisite process modifications to safeguard product safety.

In addition, I diligently manage all pertinent paperwork essential for ensuring the efficient operation of production, including production records, pre-inspection checks, cleaning check sheets, and time sheets. My focus remains unwavering on meeting production efficiency targets, facilitating punctual customer deliveries, and ensuring judicious stock control and replenishment.

Languages

Italian
Native or Bilingual
English
Native or Bilingual
Spanish
Limited Working

Timeline

Operation Manager

Cater Care Group
09.2023 - Current

IKEA FOOD TEAM LEADER/MANAGER

IKEA
03.2022 - 09.2023

PRODUCTION MANAGER

FARM FRESH FOODS
11.2019 - 03.2022

SOUS CHEF

THE FRESH COLLECTIVE PTY LTD.
02.2017 - 11.2019

SOUS CHEF

FOX&CROFT AND GINGER
06.2016 - 11.2016

DIPLOMA - Restaurant and Management

Professional Institute of The State "G. De Carolis"
Marco Di Chiara