Managing Director / Operation Manager
Profeed Restaurant Concepts Co. Ltd
Total years of experience :16 years, 4 Months
General Mission:
Carry out all duties in accordance with tasks and descriptions with reference to established rules and policies.
Brands:
Mashawi Wrap & Roll (2 Branches) - Mashawi Live Station (6 Stations) - SET EL KEL (2 Branches “Integrated with Mashawi Branches”) - Profeed Catering
Highlights:
Significant exposure to core areas of operations, sales and marketing, finance, human resources & information technology
Operations leadership experience and ability to manage overall operations issues
A Previous Experience in branding, consultancy and opening new outlet in the regional
Long-term strategic planning, management development, project management, and quality improvement skills.
My experience working as a Managing Director in Profeed Restaurant Concepts and involved in Operation, Finance and Marketing since the sister company is MC Group (high end Marketing/Advertising Company) gave me the full managerial experience how to increase profit and client satisfaction.
Launching a healthy option menu/choice such as replacing to brown bread and having their fries backed rather than deep fried and same for the kids meal
Launching a new developed menu which got the clients appreciation & minimizing Wastage from 5.6% to 0.95% by following the par level chart and removing unmovable items from the menu in a smooth way.
Increasing sales by 28% through marketing campaign and promoting our brand through a well known artists such as Mr. DAWOOD HOUSSAIN & Mrs. SOUAD ABDALLAH and having our brands Logo on MBC Channels during Ramadan 2018 & 2019 during their series (ANA ANDI NAS - MOUDI KOTAA MN DAHAB) almost for free..
Registering Mashawi brand & SET ELKEL brand in NOJOOM Program (OOREDOO)
Minimizing food cost from an average of 51% to 39% by changing some critical raw material/items same quality with the existing one & an action plan of reducing it to 35% without effecting food consistency and quality by creating a totally new brand integrated with the existed one. (SET ELKEL brand)
Creating and implementing a whole menu for SET ELKEL Brand with the assist of our executive chef, “SET ELKEL”, a Lebanese Authentic Food based on daily dishes, monthly subscriptions, ready meals in Sulatn Center and catering
Launching a six Live stations for Mashawi Brand (Mashawi Live Station) which can serve mix grilles or/and burgers
Planning to launch two new stations (Mashawi Shawarma Station)
Launching an intercontinental catering/buffet brand (Profeed Catering)
Negotiating an agreement of franchising 10 branches in UAE (5 branches Mashawi wrap & roll & 5 branches SET ELKEL)
Signing an agreement with Francorp to create a franchise manual to our brands
Implementing a new department for full solution F&B consultancy and having done some several projects (Just Saj - JAK’s Bistro - THE BACKLOT GENUINE SAUSAGES
Key Responsibility:
Establish and implement the Strategic business, Financial and operational plans and reports.
Responsible for the overall operations of the company
Establish central support services for the group for HR, Finance, sales and marketing, Legal, purchasing and IT.
Ultimate brand responsibility and P&L management accountability
Increase revenues and reduce costs in order to ensure the highest level of profitability for the group.
Monitor the implementation of approved strategies to drive the performance of the company.
Formulate and implement operations policies & procedures and quality systems.
Prepare annual company budgets and monitor performance against the approved budgets.
Provide guidance, development and training to assigned team/managers and encourage individual development.
Ensure organization is running smoothly and efficiently in accordance to the company business development plans & objectives.
Brands:
Rice to Riches “Franchise from New York” (1 branch in Kuwait & 5 branches in KSA)-Shay w nana Restaurant & Catering (1 branch)-Cake’n Bake (5 branches)
Consultancy for Cook Door (3 branches & Central Kitchen) Slice Doner (5 branches)
Highlights:
Beside my Duty of operation Manager I’ve been the Head of Supply Chain & Cost Controling department
Renovating Shay w Nanaa brand and implementing a totally new funky Menu by our Kuwaiti chef Yasmin
Implementing a Catering department for Shay w Nanaa which serving Saj, Crepe & Shawarma Station in addition to breakfast buffet
Implementing an inventory system in all branches and controlling ware house, production in central kitchen and wastage including Consultancy branches
Minimizing food cost in Rice to Riches from an average of 31.5% to an average of 24% through buying the Main/Critical items directly from main source and signing an agreement of exclusivity in GCC for TAMAKI Rice which make us to save an average of 45% in PreGel Product and 69.25% in rice product
Reducing the consumables expenses from a monthly average of 17% to 8% through producing our own product locally since we use to import it from USA, in addition of saving the cash float rather than buying an FCL & stocking it in the warehouse, paying rent, additional labor, holding a big amount/cash float for long time taking into consideration the CAGR (Compound annual growth rate)
Cooperating with iFranchise group & creating a franchise manual since the Franchisor doesn’t have one
Creating and providing all the necessary information/sheets to the Franchisee in KSA such as Kitchen/store layout, equipment list, manpower planning & production based on budgeted sales
Placing overseas orders and managing shipments from suppliers in several states in USA & china to import goods and packaging material to UAE (JABAL ALI) then exporting to Kuwait and KSA
Dealing with couriers in order to insure our shipments will be on time to avoid running out of stocks
Key Responsibility:
Hires, recruiting, training and supervising the restaurant managers and catering department
Ensures controls are in place to safeguard inventory controls
Manages finances such as budget, payroll and purchasing
Develops initiatives to build sales, profitability and guest counts
Responsible for the physical/aesthetic maintenance of the outlets
Manages F&B forecast, budgets and costs
Orders, shipping, maintains and track all imported items (airfreight, sea freight and GCC route freight)
Develops operational procedures for unit
Maintains and implements standards of quality in all food and beverage service operations
Carries out supervisory responsibility following policies and procedures
Ensures all safety and security systems & procedures are followed to ensure health and safety of employees and guests
Ensures established standards of food safety and sanitation are maintained (HACCP)
Oversees correct receipt, storage and handling of food and beverage products to ensure quality and freshness at all times
Performs other duties as assigned
Brands:
Jeans Grill (Sharq, Water front, Salmiya & Oman) Wok Hay (Green Island)
Café Sultan, Layalina Café, Catering Department, IR (International recipes)
Chichi’s (Mexican Concept)
Highlights:
Implementing FMC software and updating all the necessary data within a month which helped in controlling & reducing food cost
Planning and implementing of Lunch/Dinner cruise and activities such as diving and live BBQ specially for American Army
Changing the whole layout of the buffet in to wooden and replace the old traditional chafing dishes with electrical inductions which saving fuel and maintaining food quality
Implementing my idea of supplying daily food to staff canteen in TSC head office
Developing and implementing a new production line from IR “Suchi” to be supplied to Sultan Retail along with the packed salads and cold Appetizers
Increasing sales by 18% thru developing the daily menu, upgrading the buffet for smooth operation and guest satisfaction & Implementing a simple snacks food menu in Layalina Café with the help of our executive chef
Implementing an events menu package and developed a specific area in Jeans Grill Water Front for parties/events which reflect positive on increasing sales.
Key Responsibility:
Taking responsibility for the business performance of the brands
Analyzing and planning restaurants sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
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/or agreeing them with senior management.
Planning and coordinating menus.
Maintaining high standards of quality control, hygiene, and health and safety (as per HACCP)
Weekly restaurants auditing.
Training and motivating staff/managers
Organizing catering / events in & out of the store.
Responsible of the American Army food supply & catering / events within the camps.
Highlights:
Multiple experience in international cuisines
Managerial Opening team for many brands such as Totally Fish (seafood cuisine), Brasserie de L'etoile (French Cuisine), Gaucho Grill (Steakhouse, Argentinian cuisine), SARAI (mix fusion cuisine), Thai Chai (Thailand, Chinese cuisine), Asha’s (Indian cuisine), PQ, “Al-Forno, Pizza Rustica (Italian cuisine)”
I'm Specialized of setting up all the weddings ceremonies, events and weekly parties
of setting up all the weddings planning, agreements & ceremonies
•Managing reservations for all events and weekly parties
Total semesters = 3 •Total Credit Hours = 60 •Total courses = 10
Total semesters = 6 •Total Credit Hours = 144 •Total courses = 24
Attending an actual training of steak cooking, sources & side dishes production
A course in hospitality management focuses on the application of management principles in the field of Hospitality. It involves not just study but hands-on work in the various operational areas of Hospitality management like Food Production, Food and Beverage Service, Front Office Operation and House Keeping.