Project Manager
Al Deek SAL
Total years of experience :23 years, 8 Months
Define the project scope, objectives, staffing, resources and deliverables:
determine staffing requirements, hire and train new staff
set employee goals and objectives
monitor staff performance and delegate work duties
allocate use of available resources
monitor and assist staff with work progress
evaluate current business processes and systems
plan and implement procedures and systems to maximize operating efficiency
establish and maintain controls
formulate unit policies and practices
co-ordinate financial and budget activities
review performance data (financial, sales and activity reports) to monitor and measure productivity, goal progress and activity levels
Responsible of the brand introduction in the UAE market.
Follow up on site construction, contractors and Fit Out details for 3 outlets.
Responsible for managing the operation of the brand as per the standards and the requirements of the franchise agreement.
Accomplishes brand human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Achieves Brand operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Meets Brand financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Plans menus by consulting with Franchisor; estimates food costs and profits.
Taking responsibility for the business performance of the restaurant.
Assigns responsibilities for Managers and delegate operational and administrative tasks.
Analyzing and planning restaurant sales levels and profitability;
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development;
Setting budgets and agreeing them with senior management;
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Preparation and Opening of a new branch in Hamra Street with direct responsibility on all construction progress, hiring and training employees.
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff throughout their shift and providing them with feedback.
Responding to customer complaints.
Perform administrative activities such as scheduling, budgeting, and payroll.
Communicate with customers, sales reps, and suppliers
Started as assistant manager in January 1999 and then promoted to assistant GM and in January 2003 to General Manager.
Direct hiring assignments, evaluation, and termination of personnel.
Directly responsible for managers overall training and development.
Review financial information such as sales and costs, and monitor budget to ensure efficient operation and that expenditure stay within budget limitations.
Create, maintain, and protect a high-energy, enthusiastic, optimistic, and fun culture; and a work environment committed to the concept’s vision, values, and goals; lead by example in maintaining this culture.
Awarded Chili’s Franchise Training Contact of the Middle East for the Year 2003
