Business Consultant
Freelancer
Total years of experience :24 years, 5 Months
• Analyzing various markets and conducting research and analysis
• Run focus groups and facilitate workshops
• Prepare business proposals and presentations
• Manage projects
• Working with clients to identify their unique investment goals.
• Formulating investment strategies.
• I am suggesting investment products based on business needs.
Led and mentored team members, including 16 direct and 2800 indirect staff members. Oversaw and maintained project management procedures for eight stadiums catering to different levels of services, including players / PMA, referees, youth program, workforce, paid staff and volunteers, third-party contractors, Q22 security, accredited media, broadcasters, and medical / ambulance. Assured provision of the best catering services in all stadiums by providing strategic support in the planning phase.
• Achieved significant improvement in menu offerings, food quality, and displays within all stadiums to serve international customers.
• Ensured successful delivery of 2M+ meals in less than a month for different categories across all stadiums.
• Planned and initiated a complete operation mechanism for 3M food vouchers across third parties official and non-official sites.
• Revamped layout and operation mechanism of staff canteens for seamless flow of operations for security, third parties, volunteers, and FIFA staff.
Managed all food and beverage business functions and various brands, comprising The Village, Royal Tandoor, Tandoor, Bombay Chowpatty, French Olive, and Shawarma Station. Ensured the creation of concepts from scratch with minimum Capex for new locations. Built and sustained strong professional relationships with international F&B brands, suppliers, and vendors. Created, Developed, and executed human resources competency and skill matrix. Planned and conducted monthly and quarterly business review meetings to prepare action plans for business development. Oversaw development and execution of annual business strategy by board directions, whilst assuring effective delivery of the plan. Administered facets related to negotiating new business acquisition agreements for potential international brands. Provided strategic guidance to managers and team members for the consistent accomplishment of business objectives.
• Decreased cost by 4.2% equivalent to $1.25M by identifying gaps and securing new suppliers for groups in different categories.
• Attained a 12% increase in sales by planning and integrating catering services in Royal Tandoor, Tandoor, and Bombay Chowpatty.
• Ensured robust control of quantity, quality, and price for all purchases through efficient monitoring of supply chain procedures.
• Enabled successful management of 10 brands with 38 outlets in collaboration with 640 operational and 25 head office staff.
• Saved $2.4M for the first year by achieving a 25% reduction as an average among brands through negotiating rent fees.
• Successfully cleared outstanding balance of rents fees and staff salaries without any funding within two years, rents fees $2M and staff salaries $1M through payment schedules
• Devised a yearly market plan that facilitated optimizing brand awareness in the market and maximizing sales among all companies by 8% equivalent to $2.2M.
Managing a variety of brands, including Burj Al Hammam, Megu, Isla, Alison Nelson Chocolate Bar, Urban Jazz, and Arabesque. Assured consistent achievement of financial, operational, service-oriented, food safety, and business goals food and beverage business. Provided exceptional support in the expansion and diversification of the business entities. Developed relevant and contemporary suitable F&B concepts by creating value for the board. Delivered best recommendations to owners regarding relevant franchisees and new store locations based on market analysis and opportunities. Executed regular on-site inspections and audits for evaluation and training. Upgraded menu seasonally to stay ahead of market competition.
• Attained 8.4% equivalent to $1.15M profit in the first year after six years of losses by improving the company’s financial performance.
• Fostered productivity by planning and implementing a complete KPI system for operation staff
• Enhanced staff performance by restructuring staff within the first years and driving online hiring campaigns every quarter.
• Developed new concepts from scratch for replacement of existing ones with minimal funding.
Administered all Department functions (Operations, Finance, HR, Marketing, Supply Chain, and IT) associated with nine brands and 64 outlets. Assured restructuring and expansion of the sector. Created and executed a forward-looking strategy to grow locally. Redeveloped sector to accommodate growth, whilst maintaining healthy P&L. Increased profitability of each brand. Revamped supply chain procedures to foster overall efficiency. Created a training system for attracting, selecting, and training of best local talents. Restructured business model around two major’s pillars.
• Enabled successful management of 60+ outlets as well as multiple brands with more than $100M turnover per year.
• Ensured successful acquisition of several franchise brands across Saudi Arabia and GCC.
• Attained financial budget with a yearly turnover of $100M +.
• Recruited hundreds of candidates from different countries, including India, Sir Lanka, the Philippines, Egypt, and Lebanon.
• Spearheaded overall activities related to the development of several franchise brands across the kingdom, whilst opening 64 locations for several brands within three years.
• Managing and leading the franchise project team.
• Managing co-ordination of the partners and working groups engaged in project work.
• Responsible for maintaining the project database and critical path for all projects
• Responsible for driving the successful completion of projects according to set time lines
• Creates and develops project database with critical path assigned to each project, key milestones within each project highlighted and presented to the work team with appropriate lead time.
• Creates project calendar, accurately estimating time and resources required to complete projects, organizing and communicating information to key stakeholders, and assigning resources to each phase.
• Monitor project’s progress throughout its duration, and communicates project status to senior management and staff through reports and presentations. Manages output of the work team based on project time line and competing priorities.
• Prepares weekly output schedules for review by senior Management. Coordinates resources to support essential functions of the team.
• Assists with copy writing within construct of brief and concept ideation. Assists with presentation of materials to senior leadership.
• Conduct quality hiring for pre-opening restaurants.
• Assists in creating and deploying training programs & Calendars for pre-opening restaurants.
• Performs all other job related duties as assigned.
• Business analysis and requirements gathering around custom solutions.
• Builds cross-departmental relationships in an effort to manage project/support objectives, design features,
time-lines, implementation strategy and assignment of resources.
• Independently leads complex departmental and cross-departmental initiatives.
• Create design specifications and do cost estimates for these solutions.
• Prepare Proposals / documenting requirements, solution proposed and associated scope.
• Exercises judgment within generally defined practices and policies in selecting methods and techniques for
obtaining solutions.
• Provides highest level business process and project management expertise and consultation to business
clients in order to meet department and cross-departmental goals.
• Test custom developed solutions, document installation instructions and manage releases to clients.
• Takes personal initiative and is a positive example for others to emulate.
• Works on problems of diverse scope where analysis of data requires evaluation of identifiable factors.
• Plans, organizes and controls operational, system, service, quality and/or productivity projects for an
organization or across multiple organizations.
• Defines project parameters to other units participating in the project. May develop and review project
funding and expense budget.
• Actively learns, demonstrates and fosters the corporate culture in all actions and words.
• Provides consulting expertise and recommendations to managers.
• Develops measurement criteria for operational service quality commitments.
• Develops project plans including estimates of cost and resources required.
• Analyzes market and operational impact of changes in the business.
• Researches and documents organizational reviews, work-flow analysis, management and staff analysis.
• Recommends policy, process and procedural changes.
Selected accomplishments:
• Managed to build 11 outlets Gained management contracts for different food outlets by a percentage of net profit, no cash investment was involved.
• Creation of more than one brand in local market and across the region.
• Assist in developing more than franchise brand name in the local market and across the region.
• Sourced prime locations in Dubai, Kuwait, Abui Dhabi, Riyadh, Cairo, Manama and Lebanon.
Selected accomplishments:
· Increased beverage revenue % 5 by developing & implementing promotion program
· Established seasonal promotion calendar to maintain cost of food by 26% and beverage 18%
· Exceed in LQA (Leading Quality Assurance) by 84%
· Implement flexible scheduling and reduced 5 % of Labor Cost
Job Description
· Manage the short and long term planning and the management of the food & beverage operations in the front and heart of house to achieve customer satisfaction and quality service while meeting / exceeding financial goals.
· Monitor guest feedback in relation to service, products and promotions
· Oversee all the training activities of the Food & Beverage Department in conjunction with the Employee
Development Department
· Review and control the weekly payroll and overtime sheets for all the Food & Beverage outlets and monitor according to the budgets established
· Consult all outlet managers on operating requirements and quality standards
· Be proactive during service peak times maintaining a highly visible profile in outlets
· Review and check all reports, forecasts, budget, marketing plan, festivals and special promotions
• Directed food and beverage promotion and operations for highly visible restaurants seating 180 guests or more generating over 11 % increase annually.
• Overseeing the opening of new restaurants.
• Motivating and supporting restaurant managers with specific issues, such as staffing and business management.
• Implementing the company’s business development strategies within the outlets in the area.
• Acting as a link between head office and restaurant managers.
• Standardizing systems and polices within the outlets to meet the company’s overall style or image.
• Reporting to head office on a regular basis on business developments and challenges in the area.
• Marketing and promotion of the business.
• Participated in training programs and seminars regarding development and leader ship for management level and staff.
• Confer with the project manager to understand the scope of the project.
• Pursue with the project team to ensure that each team member understand their responsibility and accountability.
• Serves as the point person for the project.
• Managing all vendor relationships, human resources, training and development.
• Responsibility for all paper works required in addition prepares bills and invoice as well as budgetary and progress reports.
Selected accomplishments:
• Analyze sales and fine-tuned menus to deliver record profits of %41 against a budgeted %38.
• Increased revenues 9 % by successfully upgrading Gourmet Restaurant.
• Reduced food cost 7 % by establishing contact with the near by port vendors. Under the name of the Philosophy ‘local food - fresh food’.
• Ensured guests receive the service they expect. A sense of value for money paid and positive atmosphere is maintained throughout the Food and Beverage.
• Assist in opening New Stores Across the Region(Kuwait, Qatar, Bahrain, Saudi Arabia & Egypt)
• Achieved %95 guest satisfaction.
• Prepare gap analysis and action plan and highlights on corrective actions.
• Review and analyze sales, compare them, find reasons for increase or decrease and write reports with action plans on how to improve.
• Study a LSM for each unit and elaborates plans with a calendar.
• Review all training records, ensure that all units have the proper training materials and plans an annual training calendar as well following implementation.
• Maintain and improve QSC (Quality Standard Check) in assigned stores.
• Make sure complete commitment of the chefs and managers in approved recipes and that there are no changes are taking place.
• Monitor the P&L of each store and make sure that financials are well managed.
• Control wastages and minimize labor, operating and food costs.
• Set Interviews with all staff levels, screens and recruits with focus on hiring quality of staff.
• Prepare needed budget plan for the required new outlets.
• Perform business plan and feasibility studies for new potential locations based on traffic counts and footfall analysis
• Prepare company policies and procedures (P&P)
• Review and Follow up drawings execution and layouts with the approved architect
• Responsible for day-to-day restaurant operation
• Responsible for maintaining high level of customer service and satisfaction
• Effectively delegate jobs and responsibilities to restaurant staff
• Communicate with management across the company to ensure effective running of the business as well customer satisfaction
• Work with management personnel to set targets and incentives to increase turnover and profitability of restaurant
• Supervise operation of restaurant to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Plan wine and drinks lists suited to the restaurant and its clientele. Monitor the purchasing of supplies and perform frequent checks to ensure consistent high quality of preparation and service.
• Work with management personnel to plan and organize restaurant events
• Organize and oversee regular training of all restaurant staff concerning the menu, customer service, wine and drinks lists
• Deal with customer complaints in keeping with the company’s customer service ethos and methods
• Manage staff disagreements, grievances and situations according to the company’s staff code of conduct, procedures and relevant policies
• Perform other duties as assigned by management