Director of Operation & Development
Al Diyafa Group
Total years of experience :22 years, 8 months
-Managing 6 concepts, Lebanese, international, patisserie, Saudi cuisine, banqueting, Catering)
- instill vision to achieve company goals and surpass production expectation while maintaining quality, safety, and customer service integrity through total quality management.
- Creating and implementing strategic plans, setting administering budgets and developing improved processes to meet short and long term objective.
- Operational restructuring to address business growth, reducing cost and improving service .
- Oversees facility operations to insure requirements are met within company budget
- Analyses cost planning and menu engineering studies to ensure effective cost containment
- Negotiation with union officials and recruiting agencies
- Interview potential employees, evaluate staff performance,
- Establish team spirit environment through positive and proactive leader ship style
- Train management in their daily jobs in reading profit and loss statements, cost analysis, labor costing, standards, to empower management in decision making
- Day to day operation follow up on sales, cost and improvements.
- Planning monthly targets to meet budget expectation
- P&L analysis study and corrective actions in order to increase profit.
- Cost cutting plans to achieve required targets
- Hands on daily operation needs
- Following up and new projects and setting due date with construction companies.
- Reviewing all new project plans (BOQ’s, electro mechanical, design layouts, restaurant set up and equipment purchasing)
- Setting weekly, monthly, quarterly meetings with all mangers to review cost, P&L, and daily operational needs to prevent any dysfunctional cost or off track budgets and setting new plans
- Following up on maintenance reports and setting cost cutting plans that help to reduce depreciation, expenses.
- Cost cutting plans in administrative and operation
- Reduce substantial losses and regenerating profit plans.
- Day to day restaurant visits to ensure all targets and operational needs on track
- Implementing new operational procedures
- seeking ways of adding value to existing work areas
- Following on Iso implementation in all restaurant
- Insure all company policies and procedure are strictly implemented.
- Recruiting and evaluating existing employees to prevent company from payroll increase.
- Handling all new openings and company future plans in expanding with logged in expectation and targets
- Market study and competitors operational engineering.
- Achieving best restaurant reward in KSA for Break time for 2016-2017
- Pre opening plans for new restaurants.
- Following on franchise agreements and franchise visits to insure all requirements are implemented
-Managing 8 concepts in Jeddah and Riyadh (Lebanese, international, Indian, Gourmet, Italian, banqueting, Catering, fast food, casual dinning)
- instill vision to achieve company goals and surpass production expectation while maintaining quality, safety, and customer service integrity through total quality management.
- Creating and implementing strategic plans, setting administering budgets and developing improved processes to meet short and long term objective.
- Operational restructuring to address business growth, reducing cost and improving service .
- Oversees facility operations to insure requirements are met within company budget
- Analyses cost planning and menu engineering studies to ensure effective cost containment
- Negotiation with union officials and recruiting agencies
- Interview potential employees, evaluate staff performance,
- Establish team spirit environment through positive and proactive leader ship style
- Train management in their daily jobs in reading profit and loss statements, cost analysis, labor costing, standards, to empower management in decision making
- Day to day operation follow up on sales, cost and improvements.
- Planning monthly targets to meet budget expectation
- P&L analysis study and corrective actions in order to increase profit.
- Cost cutting plans to achieve required targets
- Hands on daily operation needs
- Following up and new projects and setting due date with construction companies.
- Reviewing all new project plans (BOQ’s, electro mechanical, design layouts, restaurant set up and equipment purchasing)
- Setting weekly, monthly, quarterly meetings with all mangers to review cost, P&L, and daily operational needs to prevent any dysfunctional cost or off track budgets and setting new plans
- Following up on maintenance reports and setting cost cutting plans that help to reduce depreciation, expenses.
- Cost cutting plans in administrative and operation
- Reduce substantial losses and regenerating profit plans.
- Day to day restaurant visits to ensure all targets and operational needs on track
- Implementing new operational procedures
- seeking ways of adding value to existing work areas
- Following on Iso implementation in all restaurant
- Insure all company policies and procedure are strictly implemented.
- Recruiting and evaluating existing employees to prevent company from payroll increase.
- Handling all new openings and company future plans in expanding with logged in expectation and targets
- Market study and competitors operational engineering. .
- Pre opening plans for new restaurants.