Brands Operations Director
AlHabtoor Hospitality Co. Rawnaqaldur
Total des années d'expérience :26 years, 10 Mois
Handling, operating American’s style fast-food brands in Iraq market as well as below: -
- Food Land (Food Plaza for All Our Brands).
- Super Star (Fried Chickens).
- Map Burgers (American Style Burgers).
- House Pizza Styled American Pizza Brand.
- O" My Buns (American Style Bakeries and Pastries & Specialist Coffee Bar).
- Nara Turkish Style Restaurants.
- Narinj Lebanese Style Restaurants
- Buono Café (Italian Café Style).
- Ice Pack (Specialist Ice Cream Brand).
- Lokma (Turkish Style Traditional Sweets).
- Coconut (Standard Asian Style Café Brand).
Financial - Building departments, budgets to ensure overall and sustainable financial objectives.
Store growth - Ensure aggressive brands awareness and penetration with professional expansions plan.
Marketing - Collaboration with Marketing Team, activation of marketing calendar and LSM to improve Market Share sequences and values.
Operational - Excellence Carry on Operations Excellence Audits and set high standards for Customers Service, Products, Image and Food Safety.
Administrative - Ensure controls and proper utilization of company's Business Intelligence Tools and Tracking tools to properly analysis the business and take appropriate business decisions.
Collaboration - Coordination with all Departments such as Supply Chain, HR, Projects, BD, Finance and IT to achieve Market objectives.
Angelina Paris & Cova Italian & Simit Sarayi &
Santa D Nata & Sultan Lazat & Kounafes ,
- Financial - Building department budgets, and ensure overall and sustainable financial objectives. Store growth to ensure aggressive brand penetration.
- Marketing - In collaboration with the Marketing Team, activation of marketing calendar and LSM to improve Market Share
- Operational Excellence - Carry on Operation Excellence Audits and set high standards for Customer Service, Product, Image and Food Safety
- Administrative - Ensure controls and proper utilization of company's Business Intelligence Tools and Tracking tools to properly analysis the business and take appropriate business decision.
- Collaboration - Coordination with all Departments such as Supply Chain, HR, Projects, BD, Finance and IT to achieve Market objectives .
-maintaining & optimizing the operation with full standards roles to achieve, exceed sales target, Profitability and return on capital, developing Human Resources and maintaining high team morale.
- Reporting to Vice President in development of a Strategic Plan to maximize the Profit opportunity and Penetration for the concept in the casual dining market to achieved company top line by maximum.
- Prepare annual Business Plan that reflects the agreed Strategic Plan.
- Effectively communicate both the Strategic Plan and the annual Business Plan to direct reports and
- Ensure the same is communicated throughout the organization.
- Achieve or exceed budgeted sales per unit through effective marketing initiatives as detailed in the
Marketing Plan and calendar, adherence to agreed operating standards, and improving overall Managers/Employees Performance.
- Ensure through effective communication, that all restaurants have understandable and achievable
Profit margin targets for all restaurant controllable costs.
-Promote a culture of Operations Excellence.
-Ensure new restaurants open in accordance with Strategic & Annual business plan schedules.
-Ensure Manpower Plan adequately satisfies business needs as laid down in Annual Business Plan.
- Plans and performs monthly management directional.
-Conduct a monthly operation excellence review internally and quarterly for the region.
-Ensures that the cleanliness of the restaurant is maintained at all times.
-The safety of our employees and guests are maintained at all times.
-Maintains culture and ensures a safe and healthy work environment for staff and managers.
-Understands and practices safe food handling procedures.
-Liaison with all store vendors and support center contacts.
-Ensure time line of payment.
- Build Unit by unit Operation’s Management team as well.
Handling Two of reputable american international brands in Saudi market Healthy Sub QSR American International Brand & Fast Casual dining Gourmet Burger American International Brand from Scratching A TO Z (52 Branches ), All Training Programs Completed and Certified in Corporate Office - Washington, DC - Pennsylvania Avenue - USA.
- Maintaining operating standards, achieving or exceeding sales targets, optimizing Profitability and return on capital, developing Human Resources and maintaining high team morale.
- Managing the development of a Strategic Plan to maximize the opportunity and penetration for the concept in the casual dining market.
- Set the annual Business Plan that reflects the agreed Strategic Plan.
-Effectively communicate both the Strategic Plan and the annual Business Plan to direct reports and Ensure the same is communicated throughout the organization.
-Achieve or exceed budgeted sales per unit through effective marketing initiatives as detailed in the Marketing Plan and calendar, adherence to agreed operating standards, and improving overall Manager/Employee Performance.
- Ensure through effective communication, that all restaurants have understandable and achievable Profit margin targets for all restaurant controllable costs.
-Promote a culture of Operations Excellence.
-Ensure new restaurants open in accordance with Strategic & Annual Business Plan schedules
-Leveraging all internal resources.
-Ensure Manpower Plan adequately satisfies business needs as laid down in Annual Business Plan.
- Plans and performs monthly management directional.
-Conduct a monthly operation excellence review internally and quarterly for the region.
-Ensures that the cleanliness of the restaurant is maintained at all times.
-The safety of our employees and guests are maintained at all times.
-Maintains culture and ensures a safe and healthy work environment for staff and managers.
-Understands and practices safe food handling procedures.
-Liaison with all store vendors and support center contacts.
-Lives the company values every day.
Ability to turn a loss-making restaurant into a profitable one, Ability in substantially increases profits when taking over a restaurant, Experience in establishing and maintaining effective communication through various administrative techniques, as well as building strong customer relations and a solid client base, correspondence Profit control Achieve sales and profit targets, Maintain and improve quality standards ensuring profitability, sales growth and other agreed goals, Ensure security measures and policies are implemented effectively Staff Training Ensure that all management and staff are trained to the required B.K. standard, Motivation and development of staff and managers in line with business objectives, Provide training and development plans, Conduct management and staff appraisals, Delegate key tasks to management team to maximize their potential and identify potential and develop accordingly, Implementation of local restaurant marketing plan, Customer relation management, Delivery of products meeting the quality, the service and the hygiene standards required, Ensure the proper level of hygiene, safety and maintenance in the restaurant, safe condition of work, food-handling procedures Basic Function, Achieve the necessary staffing and scheduling to accomplish restaurant goals and standards, Analyze cost controls and sales trends by monitoring month end reports and statements, Implement local promotions and marketing plans by monitoring sales projections and budgets versus actual sales. Awareness of competitive actions and growth, Maintains continuity with current media messages and marketing efforts, Works with managers to provide monthly development objectives, Maintain restaurant building and equipment in a condition that ensures customer service and customer image goals are met, Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management, Evaluate the performance of employees.
District manager duties, responsibilities training certified, How to Control the controllable certified, Inventories management procedures training certified, P&L figures analysis training certified, Monthly reports and Action plans training, Conduct daily check lists & monthly store audit templates, L.S.M \{local store marketing\} plans training certified, Improvement and development staff and team members training certified, Cutting cost plans & procedures with the lowest loses training certified, Provide and consistency high profits and low loses by achieve daily, monthly, quarterly and yearly sales targets high bottom, RMT (retail management training)Certified, Area manager high performance skills training certified, Supervisory staff as a roll module training certified, Barista skills training certified, Customer’s legendary service training certified, Ideal store learning coach training certified.
Responsible of guest satisfaction according to brand standards, Responsible of local store marketing (L.S.M) plan, Responsible of increase the sales and decrease the shortages &variances, Develop new promotional activities, Make monthly P&L plan, Follow up implementing HACCP program steps in our stores, Coordinate the operation duties between all departments according to new international standard, Lead a weekly management meeting with all departments directors (account, marketing, human resource, floor, kitchen, purchase, maintenance, security), Develop staff training programs according to our training manuals, Laying the foundation of opening new branches, Sharing in choice suitable and essential locations for new branches, Follow up all purchasers, equipments needs for new branches, Responsible of training & evaluate the trainer’s & opening team, Responsible of outside catering parties plan, Sharing as opening manager for marina & Alexandria & city stars branches.
Member of opening team.
Manage dining area, Double Check opening, during and closing duties, Conducting Opening, closing checklists, Conduct shift meeting, organise brief sheet to coordinate the manpower on the floor according to the station rotations rolls, set up the side duties, Check staff uniforms standard and hygiene, Follow up side duties, Handle the P.O.S (micros system) according to the shift time, Received daily cash out from all servers at the end of the shift, Pushing teamwork spirit and encouragement the staff to make up selling & suggestive selling & high average check, Expand communication, eye contact skills and greeting procedures between the staff on the floor, handle weekly staff schedule, Fill up daily check lists & staff reports.
Member of opening team to Cairo branch.
Supervising the dining area, Double Check opening& during and closing duties, Fill up Opening& closing checklists, Conduct the shift meeting, Organise brief sheet to coordinate the manpower on the floor according to the station rotations rolls, Set up the side duties, Check staff uniforms standard and hygiene, Follow up side duties, Turn on and off the server (micros system) according to the shift time, Received daily cash out from all servers at the end of the shift, Pushing teamwork spirit and encouragement the staff to make up selling& suggestive selling & high average check, Expand communication, eye contact skills and greeting procedures between the staff on the floor, handle the weekly staff schedule, Fill up daily check lists & staff reports.
Member of opening team to Cairo branch.
Supervising the dining area, Double Check opening & during and closing duties, Fill up Opening & closing checklists, Conduct the shift meeting, organise brief sheet to coordinate the manpower on the floor according to the station rotations rolls, set up the side duties, Check staff uniforms standard and hygiene, Follow up side duties, Turn on and off the server (micros system) according to the shift time, Received daily cash out from all servers at the end of the shift, Provide teamwork spirit and encouragement the staff to make up selling & Suggestive selling & High average check, Expand communication, eye contact skills and greeting procedures between the staff on the floor, Make weekly staff schedule, Fill up daily check lists & staff reports.
Member of opening team to Cairo branch.
Check back on the floor logbook, reservation book, Recruit floor chick list forms, Received daily requisition from the store, Daily Check back and opening dining, expo, bar area, Checks back S.O.D (soup of the day) DOD (drink of the day) and suggest it, Take guest orders and follow up, served his orders in the right ticket time, Keep all tables and floor always dry and clean and reset any empty table, Make the daily and monthly inventory, Prepare the international cocktails by international recipes, Third position at the Sharm El Sheikh Bar Man's championship 1998.
Agreculetuer of Bachelors
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