Regional Operations Manager – Western and Southern Regions
Nesma United Industries Co. Ltd.
مجموع سنوات الخبرة :22 years, 4 أشهر
As an accomplished Regional Operations Manager, I have consistently driven business operations to surpass client expectations and corporate objectives. With a proven track record managing a P&L of SAR 350M, I am adept at ensuring sustained profitability, implementing cost-saving measures, and optimizing business processes for maximum efficiency and productivity.
Key Achievements:
• Spearheaded a 5% cost reduction through detailed operational analysis, optimizing procurement, negotiating favorable contracts, and implementing innovative technologies to boost efficiency and minimize wastage, enhancing overall profitability.
• Successfully increased year-on-year revenue by approximately 10% through strategic initiatives to expand market share.
• Efficiently managed the procurement and stock management of a vast scope, enhancing overall operational efficiency and ensuring optimal resource utilization.
Responsibilities: In my role as the leader overseeing Catering and Soft Services in the region, I strategically manage a diverse portfolio, including housekeeping, laundry, security, and maintenance under the umbrella of soft services.
Leading a dedicated team of 2000 professionals, I drive seamless operations, managing the preparation and delivery of 4 million meals monthly and overseeing housekeeping and laundry services for 60, 000 residents.
My innovative leadership and meticulous attention to detail contribute to client satisfaction, serving esteemed entities like Aramco, NEOM, Aecom, Bechtel, Parsons, and various local/international companies in Saudi Arabia. Committed to optimizing efficiency and maintaining high service standards, I enhance overall operational success.
Scoped, opened and refurbished F&B outlets for Qatar Duty Free, with over 12, 000 sq. metres of F&B space and 40 outlets within Hamad International Airport, as well as external Qatar Airways properties; oversee concept development, advise on back-of-house design and equipment procurement while negotiating agreement terms and contracts.
Demonstrated high-levels of guest focus, coupled with solid financial and commercial awareness while influencing all aspects of restaurant pre-opening, F&B concept development and staff training, conducive to both service excellence and business development. Instilled a passion for delivering extraordinary guest experiences while delivering training in F&B, Front-of- House, Concierge, Customer Service and Butler departments.
Inspired best-in-class teams of 55+ staff to achieve revenue growth while promoting memorable experiences for all guests
within one of London’s most exclusive 5* luxury lifestyle boutique hotels, designed by world-renowned fashion designer,
Chanel.
Key achievements
• Delivered initiatives to drive revenues through improved Rooms performance and customer satisfaction aimed at
maximising client retention in line with departmental budgets.
• Increased housekeeping’s Leading Hotels of the World scores from 60% to 88%; recognised as highest in competitor set
while concurrently increasing Butler Service scores from 33% to 84%.
• Utilised people management skills and passion for excellence while overseeing VIP client stays and organising VIP events.
• Reduced cost per occupied room by 20% having identified and mitigated inefficiencies.
• Increased revenue 20% by upselling in-house offerings via Butler Service.
Managed F&B operations across three award-winning restaurants within one of England’s finest country house hotels spanning 32 luxury rooms and suites; demonstrated a positive response to pressure while managing Meetings and Events departments.
Created and implemented sales strategies to promote F&B outlets while targeting Meetings, Incentives,
Conferencing, and Exhibitions (MICE) business. Oversaw private dining area, 24-hour room service and events and weddings, conferences and corporate meetings)
Key achievements
• Pivotal in Bishopstrow House being named ‘Most Excellent Country House Hotel’ by leading reference guide for luxury
hotels, spas and venues - Conde Nast Johansens.
• Reengineered restaurant concept; led conversion into three concept restaurants resulting in 40% revenue increase and
additional 85 dining covers.
• Reduced beverage deficit 60%, culminating in 54% profit increase by enforcing strict inventory control procedures.
• Project managed seamless refurbishment of all F&B outlets; championed methods to promote and market new outlets.
• Achieved and exceeded revenue targets and effectively reduced the labour cost by 5%.
Managing Europe, Maldives and African regions
Promoted after my Internship