Operations Manager
Al Majdouie Food manufacturing
مجموع سنوات الخبرة :20 years, 11 أشهر
To plan, organize, manage, control, and coordinate the work activities and resources necessary for all production operations of food products within MAF factories, including the adoption of adequate production planning and control concepts, inspection processes / procedures in order to ensure production processes and the products are in accordance with cost, quality (HACCP requirements)
• Work on Capacity enhancement.
• Machinery selection
• Maintenance communication to cover all production areas
• Prepare and hire the staff, for the different production areas
• Decide the work flow and the utilization plan for each area
• Work with the Quality team to upgrade and continuously improve the standards of the production
• Liaise with logistic and wholesales for any new customer or current.
• Work with the Production development, for any new product or Process enhancement
prepare the annual business plan including capex and budget.
braking down the annual targets into initiatives and milestone
building the KPI's as per the initiatives and track it over the year . and modify where needed.
Aryaf bakeries is well know bakery and sweet provider in the eastern area of the KSA
responsible of all manufacturing.
and Maintenance. as well as quality department
multi production sites
develop with higher management. strategy's and business plans
developing KPI's to achieve the strategy.
follow up with sales and retail shops. the daily customers. and new potential customers.
making the budgets for the manufacturing.
it has central factory that Supply 11 branches through out the Kingdom.
it also provide HORECA sector, with various products ( sweets and bread items).
its over 70 Million SAR per year Business with state of the art Production lines .
Responsible of the daily operation
prepare Production plans based on Forecasts, and Machines availability
focus on enhancing Productivity and machine utilization
work with Maintenance Department to fulfill Preventive plans
work with Marketing for new ideas and new Products.
work with higher management to achieve the monthly and yearly KPI's related to the Company strategy .
work on cost reduction plans .
focus on enhancing Productivity, of both the machine and the staff.
Reengineering the processes for better utilization as well cost efficient Operation.
seeking updates for machines and follow up the market trends in Production
Responsible of te daily operation as well as planning for the coming month, 6 months, next year, and the expansion
improve Productivity and autmation of Processess
control the raw material consumption, and find the proper material to be used, with the proper prices
control the working hours and over time, as per the requirements.
follow up with customers and logistics for the timing of deliveries.
set the KpI's for the production Supervisors, and follow up the acheievments.
Responsible of day to day operations, including the Security, Maintenance, House keeping, Laundry, Uniforms, Polcies and making sure everyone adhere to it,
responsible for daily Operations Of Flights Catering, and follow up the customers, and put appropraite menus according to customers needs. and making sure its being applied.
responsible for the Catering Highloaders and to have proper fleet to serv our customers.
respond directly to General manger . and plan for future schemes.
and prospcted clients.
Prepare costing for Menus .
prepare monthly Production and Sales reports .
Prepare the employees schedules according daily Job needs .
I was in charge of looking after customers interest, and launching of new projects ( by putting the proper mobilization plans, and following it on the ground) .
also the logistics and management of the company vehicles fleet, and the optimum use of it with the least expenses .
follow up the daily production and assuring to have the product at the right time with the right specifications for the right cutomer.
putting the employees sechedule according to the volume of work for the next 24 hours and weekly.
making routine visits for our customers to take thier notes and follow it .
working side by side with the Operation Manager fulfilling daily requirements, and following up our customer services provided by our Company
Follow up staff and the work size compliance .
Managing and following up Catering provided for Royal Flights and other special Flights following up the new procedures and informations,
Following up training of new employees, and old employees as well.
following up conformity of our product to the standards
Provides consistent supervision to catering staff to ensure standards for safety, sanitation, quality, presentation and maintenance of customer satisfaction at all times.
• To assist in planning, developing, and also coordinate and direct all service-level agreements and determine optimum strategies to meet high-level customer expectations, servicing standards and total customer satisfaction.
• Managing the planning and allocation of work to team members by ensuring the Company’s quality standards.
• Works closely with the In-flight Services and Guest Services team.
• Communicating operational issues to Managers and the Guest/Customer service team.
• Conducts audits to ensure procedures are followed and suggests modifications on current procedures for improved efficiency.
• Manages food and supply ordering, storage, and inventory control.
• To maintain and provide updated reports on various operational issues as and when instructed by the department.
• Ensure quality and quantity of Food and product upliftment for a flight
• Ensures the Catering Plan for each flight
supervising the operation of Air planes loading and off loading, with catering items, and number of meals, type of meals, special meals, time of loading or off loading and to which Air Craft . also coordinating with production departments, and deciding production required for the whole day . beside managerial tasks
managing meals preparation and, type of meals according patients health status . also giving consaltation regarding diet issues for In patient as well as Out Patient .
also responsible for meals pouring and tray setting and distibution
Follow up Patients about diet informations, likes and dislikes, and the abilty to accept or refuse the diet offered
4 YEARS FULL TIME STUDENT AT THE UNIVERSITY OF JORADN , FINISHED WITH A GPA 2.55