Operations Director
movenpick
Total years of experience :23 years, 10 Months
The operational side: 1. Identify operational objectives, planning, organization and follow up the implementation of the plans approved by the special operation of the management and operating procedures. 1. ensure the implementation of policies and regulations on Bmair quality and food safety and global communities. 2 .Follow-up assets inventory and prepare the necessary orders and receipt. 3 .Dealing with Notes customers in a professional manner and according to regulations. 4 .ensure the operation of each section inside the branch correctly and according to the approved procedures. 5 .conserving resources and reducing waste rate and the damaged materials. Administrative side: 6 .Participation in the recruitment process by identifying the actual needs of employees in collaboration with the Human Resources Department. 7 .supervise the implementation of the interview process for new employees with high professionalism. 8 .supervise the training of new employees and ensure that they get full training and required to perform their duties professionally. 9 .Adoption of the agenda consistently among the staff by shifts to ensure there is no shortage of state rosy. 10 .administration of labor relations within the branch to ensure there is fairness in dealing with everyone according to company policies. 11 .work to solve any problems facing staff in collaboration with the Human Resources Department. 12 .maintain internal order and dealing with administrative offenses. 13 .stimulating and encouraging employees to perform the work assigned to them in order to achieve results of the highest expectations of Almtaloah. 14. development team through the planting and development of managerial skills of each individual within the scope of his supervision. 15. Identify operational objectives, planning, organization and follow up the implementation of the plans approved by the special operation of the management and operating procedures. 16. Almcharkhvi put the main objectives of the company and participate in their formulation Directly responsible for all operations of the branches and the achievement of the objectives and plans of the company. 17. sub-plans and preparation for operation and production executive programs in order to achieve the main objectives of the company 18. Post Yomtmaat senior management and express Alroavi results and decisions
. Position: RestaurantGeneral Manager.
Company: Food -Life (Johnny Carrion's) DUBAI
Year: 2001 - 2005.
Job Responsibilities
1. Managed daily operations of business with 400, 000AED monthly sales through improved manager staff member's techniques, attention to detail, inventory control, and developing vendor relationships.
2. Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
3. Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
4. Developed rapport with customers and received the People's Choice award for Best Food and Best Service two consecutive years.
5. Understands all warranty information, contacts; responds to contract renewal needs in a timely manner (at least 30 days out); holds vendors accountable to agreements.
6. Constantly challenges staff and managers to improve knowledge through monthly quizzing.
7. Follows up to ensure food safety guidelines are practiced at all times in the restaurant and during all operation hours.
Position:WAREHOUES MANAGER.
Company:ALFA CO.FOR OPERETION SERVICES ( STEAKHOUSE/ PIATTO) Restaurant
Year: 2008- TO -2012 Riyadh, Saudi Arabia
1. Receiving incoming goods to the warehouse with compliance with official documents contained the reunder, making sure it arrived on time required.
2. Enter goods received and stored in the appropriate places inside the warehouse by the storage conditions of temperature and limit the monitor.
3.
4. Report it upon the arrival of the goods from the source of validity date is earlier than the amount previously received, and to take the necessary action within the warehouse, as well as with the source to ensure no repeat.
5. Directing Assistant Secretary warehouse workers to prepare the goods required for disbursement according to the program in advance, making sure personally of the accuracy and validity of the goods prepared by re-counted again.
6. Exchange goods ordered from the warehouse, according to official orders download, and make sure of the accuracy and validity of the load on the car in terms of the number and variety, and took signed drivers and Mnobi Delivery receipt of official documents.
7. Supervise the loading operations and to ensure the safety of goods and secured on cars, and report any problems related to cars specifications may harm the safety of the goods in terms of hygiene, water leakage, and a reef exposed possible.
8. Prepare daily and periodic reports required to management.
9. Review the balance of inventory on the computer on a regular basis and compliance with the actual movement and keeping those reports in special files.
10. Relay amounts received and disbursed on the computer and their conformity with the actual daily basis without any delay for another day.
11. An inventory of all items monthly depot and match them on the computer and to submit a report with a summary of the inventory.
12. Follow what comes out of the load orders for customers on the computer every day, "and create cars for the right time Delivery
13. Coordination and follow-up in cases of sudden breakdowns and / or accidents during movement on the road and immediately intervene to support the protection they can delegate Plug and car insurance alternative for the delivery of cargo and inform interested parties the right time
14. Interest warehouse hygiene and application security and safety conditions.
15. Application procedures Employment, use and fill out forms for each process.
Position: Restaurant General Manager.
Company: Tarfeeh Arabian Entertainment co .LTD (Applebee's)
Year: 2005 - 2008. Jeddah, Saudi Arabia
Job Responsibilities
1. Communication of Operational Standards: Upholds all the Key Values of Operational Excellence. Models appropriate behaviors and acts as a resource for the team.
1. Passion for Service: Ensures that Exceeding Guest Expectations is the highest priority. Manages the guest experience to exceed guest expectations at all times.
1. Planning, Organizing, and Executing: Exhibits strong organization skills to manage short and long term initiatives. Effectively manages multiple priorities and competing demands.
1. Business Planning/Financial Responsibility: Evaluates the restaurant's financial performance and uses results to increase same store sales and profitability. Understands the competitive marketplace and other factors that are likely to impact the business
1. Coaching and Developing People: Fosters a supportive environment in which individuals are motivated to grow and develop. Provides feedback and guidance to maximize individual performance and achieve developmental goals.
1. Managing Relationships: Develops and maintains professional relationships throughout. Encourages others to build connections with all team members.
1. Communicating and Listening: Communicates ideas and expectations in a clear and concise manner. Facilitates open dialog with the team to ensure regular and timely communication.
1. Problem Solving/Decision Making: Solves day-to-day problems and challenges by gathering relevant information and providing practical short and long term solutions. Acts in a thoughtful and decisive manner while responding with an appropriate sense of urgency.
1. Communicates company policies to managers and staff - keeps everyone
Updated with any changes & follow the company rules at all times.
10. Focused on details - demonstrates ownership mentality by upholding the standards inside and outside of the restaurant - uses all maintenance tools to help uphold standards (cleaning/detailing checklists, OER checklist, etc.)
11. Preparation, presentation & updating the theoretical food cost & finalizing the training for all the staff in regards to the operation & job skills, consistently provides training programs for all the levels.
12. Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales forecasting, and growth objectives.
. Position: RestaurantGeneral Manager.
Company: Food -Life (Johnny Carrion's) DUBAI
Year: 2001 - 2005.
Job Responsibilities
1. Managed daily operations of business with 400, 000AED monthly sales through improved manager staff member's techniques, attention to detail, inventory control, and developing vendor relationships.
2. Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
3. Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
4. Developed rapport with customers and received the People's Choice award for Best Food and Best Service two consecutive years.
5. Understands all warranty information, contacts; responds to contract renewal needs in a timely manner (at least 30 days out); holds vendors accountable to agreements.
6. Constantly challenges staff and managers to improve knowledge through monthly quizzing.
7. Follows up to ensure food safety guidelines are practiced at all times in the restaurant and during all operation hours.
Position: Crew chef
Company: ( Macdonald's) Egypt
Year: 1995- 1999
Job Responsibilities
1. Conducting all the training programs & calendars, share the ideas& updates of the training with the management team & the staff.
2. Do the required monthly & daily evaluations for the staff.
3. Ensures that all the staff members well knowledgeable about the standard, food and beverage& service knowledge.
4. Communicating with the training manager regarding all the training programs & set the entire new hires schedule.
5. Always provide feed back to the management team in regards to the staff performance & productivity.
Position: Assistant Manager
Company: Americana (Hardees's) Egypt
Year: 1999- 2001.
Job Responsibilities
1. Develops staff member's knowledge of food & beverage and specs.
2. Observe food & beverage quality & keep the team members go by the standard always.
3. Tests all the dinning room staff members to ensure all rollout information understood & followed.
3. Ensures recipes are current & are utilized during each shift, work together with the kitchen manager to uphold the standard.
3. Motivate all the FOH team to increase the sales through the daily & monthly contests, monitoring for the sales & minimizing the expenses.
3. Knowledgeable of all contracts & vendors pertaining to the restaurant, understand how to obtain estimates& how properly communicate this process.
3. Working together with the G.M on the P&L, set the steps & procedures should be followed to achieve the target sales & budget.