Group Operations Manager
Bahrain Agricature Foods Storage & Safety
Total years of experience :22 years, 9 months
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Highlights:
• Exceeded revenues and doubled the net profit, right in the first year of job as well as lowered the food cost by 4%.
• Provided overall strategic planning, direction and control to units and a team of 350 employees spread across 20 restaurants, warehouse & central kitchen within an assigned geographic region, in order to achieve both operational and financial goals.
Key Responsibilities:
• Overseeing the day to day activities of two quick service restaurant franchises; Popeye’s Louisiana Kitchen (USA) & Vanellis (Canada) and directly supervising all corresponding personnel, managing profitability, employee and customer relations.
• Maneuvering the existing business forward by identifying new, profitable opportunities and converting them into commercial contracts. Scrutinizing external emerging developments, and evangelizing new technologies, standards and methodologies that will have a positive impact on the company's bottom-line and quality of service.
• Ensuring all activities and job duties are performed according to established company and departmental policies, procedures and goals.
• Seeking ways in which to reduce departmental operating costs without affecting the quality of product or service.
• Creating plans to support execution of regional and company initiatives to achieve both operational excellence and business results; follow up consistently to ensure accountability to plans.
• Reporting directly to the Board of Directors, preparing and executing annual Profit Plan with direct input from management team.
• Championing efficiency ideas, cost reduction measures and assists with the implementation of changes as they pertain to areas of responsibility and total company. Identifies problems and proposes solutions to other members of senior management.
• Performing management functions of staff selection, compensation, development, discipline, performance reviews and/or terminations.
• Cultivating an active network of relationships inside and outside the organization, developing short and long-range plans to meet goals; integrating planning efforts across work units.
• Applying broad knowledge and seasoned experience when addressing complex issues, defines strategic issues clearly; takes all critical information into account when making decisions; makes timely, tough decisions.
Highlights:
• Played a pivotal role in Romano’s Macaroni Grill Brand Launch & operations management for 3 corporate restaurants across
Kuwait & Bahrain.
Key Responsibilities:
• Drove business and ensured sustained growth, through enhanced brand visibility, developed and implemented franchising strategies and new market entry programs to assist in growing Jawad Business.
• Oversaw all aspects of restaurant business including guest relations, front desk, housekeeping, maintenance, finances, team building and staff development to ensure high service standards and maintaining/ exceeding guest expectations.
• Created budgets to allocate resources to different departments, approved spending, set standards for quality of service, including quality of staff, food, amenities, decor and event planning.
• Directed front desk staff, handled guest complaints/ issues/ requests, resolved billing related issues. Conducted regular meetings with Front Office members/ senior management to address current initiatives, projects and long-term goals.
• Handled weekly inventory and vendor relations to ensure timely and cost-effective purchase of food/ beverages.
• Effectively led and motivated employees by implementing in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. Managed recruitment and training in line with company policies and ethics.
• Ensured guest data and management reporting is processed efficiently/ accurately, accounting transactions and cash handling procedures are in compliance, while maintaining proper security standards.
• Provided ideas/ suggestions for new products, services, technology and processes to ensure company competitive position in anticipation of changing customer needs within the dynamic hospitality environment.
• Developed/ implemented sales/ marketing initiatives, coordinated promotions to increase clientele and drive sales/ profits.
• Organized work activities in compliance with provisions of licensing laws, health/ safety and other statutory regulations.
Highlights:
• Deputed by BAS CEO to handle a prestigious Lounge - the award winning Dilmun Lounge, ranked 2nd in the world to British Airways Lounge at New York Airport with capital invested BD1, 300, 000.
• Spearheaded the main project team for over a year to manage the catering and services requirements for the Priority Pass Lounge of the year (2005) Africa & Middle East.
• Selected by Bahrain Airport Services General Manager of Operations as the key contact point between Gulf Air and BAS for the food, beverages and cleaning services at Gulf Air First & Business Class Lounge, catering to 25, 000+ passengers of GF Lounge on a monthly basis.
• Identified new business opportunities and proposed a re-pricing strategy that contributed generously to the department revenue being the highest ever in the history of Bahrain Airport Services (2005).
• Served as a member of the Airport Terminal Catering organizational restructure task-force 2004/2005 in addition to Food & Beverages operation at Cathay Pacific First & Business Class Lounge.
• Provided strategic inputs in refurbishing the only fine dinning restaurant and contemporary Bar located at the airport terminal forth floor - Sky Restaurant and Sky Bar as well as the refurbishment and transformation of departure gate 17 Coffee Bar.
Key Responsibilities:
• Planned, organized and developed the food and beverage services of organizations and businesses, while meeting customer expectations, food and hygiene standards and financial targets.
• Offered innovative, forward-thinking hospitality services, best-in-class products, services and amenities to ensure that every guest feels cared for, valued and respected.
• Responsible for selling and servicing events, spearheaded a team to work with operators to tailor-make airport offer and adapt to strict airport rules on health and safety.
• Met all relevant performances standards including quality of work, productivity, technical knowledge, communication, teamwork, leadership, project management skills and standards of conduct.
• Handled long- and short-term forecasting and the day-to-day sales operations of the catering department, ensuring quality, cost satisfaction and profitability.
• Developed and implemented special packages and created new menus within corporate guidelines while keeping abreast of the competition's products, strengths and weaknesses to continually improve revenues and profit margins while maintaining quality.
• Monitored resources procured to confirm appropriate quantity, freshness and quality control; inspected the storage rooms, freezers and food fridges to focus efforts towards strict conformance with health and safety regulations.
• Prioritized high levels of hygiene in all catering locations, kitchens and restaurants, to support stable running of day-to-day Airport catering operations, and optimization of service and performance delivery.
• Participated in meetings with department heads to drive consistent improvement in policies/procedures based on market trends and competitor activity to fortify brand goodwill.
Highlights:
• Played a significant role in organizing the Bryan Adams Concert at Gulf Hotel with over 5000 guests attending the event.
Key Responsibilities:
• Surpassed catering revenues by managing banquet staff, organizing and executing banquet events, setting-up functions to client specifications, creating banquet checks for payment, etc,
• Managed all food and beverage aspects and delivered hands on leadership shaping the operation to improved levels of service, presentation, staff management for event planning, co-ordination of outdoor catering, implementation of operational and quality assurance procedures.
• Provided advice and counsel and recommends changes and improvements to program and event planning and operations to better meet organizational needs and objectives and ensure most efficient use of resources.
• Determined appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups or event plans.
• Maintained a strong client relationship and ensured that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees.
• Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
• Supported daily support and provided guidance to fellow banquet personnel as well as monitored job performance to ensure a successful meeting/banquet experience by guests.
Other Relevant Experiences:
• 1998 - 1999: Management Trainee (Food & Beverage), London Regents Park Hilton (United Kingdom)
• 1996 - 1997: Front Office Receptionist / Cashier, The Regency Intercontinental Hotel (Bahrain)
Academic Accolades: • Scholarship awarded by the Specific Council for Training in Hotel and Catering (Bahrain).
Other Trainings & Certifications: • Mar 2009: ServSafe Certification, Food Protection Manager Certification Examination - American National Standards Institute (ANSI) – Conference for Food Protection (CFP). • Sep 2007: Brand and Operations Management – Romano’s Macaroni Grill - Brinker International, Denver Colorado, USA. • Dec 2005: Food Poisoning and Food Borne Illness Food Safety Course by Stephen Vaughan – Managing Director All Food Hygiene (UK). Certificate awarded by Chartered Institute of Environmental Health • Sept 2005 Food Safety Management and Excellence (HACCP & ISO 22000) - Workshop by Mohamed Buheji Managing Director of Itqan Management Consultancy • Sept 2005: Empowering People for Maximum Achievement - Executives Development Course by Speaker Brian Tracy. • Dec 2004: Creative Thinking - A three day workshop by Paul Hobbs.