DIRECTOR OF OPERATIONS
SODEXO
Total des années d'expérience :28 years, 11 Mois
Head end-to-end functions involved in managing client portfolio including 20% E&R (Energy and Resources), 40% IFM (Integrated Facility Management), 30% Schools & University, 10% Healthcare on a total of 70 locations with 1800 employees across the country. Mentor and Lead a team of operation managers and project managers to attain combine objectives. Devise and Implement effective solutions to optimise sustainability and reduce the carbon footprint of the company. Develop and maintain business relationship with all clients through Client for Life method designed by Sodexo. Created communication system to follow up with internal and external stakeholders. Launch the Sodexo group client feedback tools. Measure business performance through leveraging KPIs. Rebuild high performing operation team from client wise to zone wise. Review and analyse locations via contract design management. Establish and propose detailed individual development plans. Optimise working efficiency through creation of unit manager manual. Oversee and deployed unit manager training programme. Deployed incentive scheme system on Unit Manager level.
• Increased staff productivity by 20%.
• Spearheaded P&L management of €32M.
• Attained 10%-point food cost saving in three years.
• Steered and deployed the essential services framework.
• Initiated and introduced MAXIMO AMS tool in FM services.
• Optimised and tripled FM business performance in the past two years.
• Mobilised shell contract in Oman and doubled business volume in six months
• Achieved the title of champion in global Sodexo best practice expedition in 2018
• Enhanced overall experience through working in diverse and multi-cultural environment.
Built and supervised project team consisting chef executive, lean manager, and quality manager to meet set targets. Mentored, directed, and guided team of eight district and project managers. Introduced and leveraged short and long-term strategies. Oversaw and monitored monthly financial results. Collaborated with business partners to discuss on project deliverables. Steered BTP Initiatives in Hungary. Engaged and coordinated with WIS (Workplace Intelligence Services) team to administer different projects. Delivered support in neighbouring countries operations including Sodexo Romania/ Slovakia. Reported to region chairman to share progress detail.
• Attained 90% engagement rate.
• Initiated FM services in Hungary from 2008
• Achieved 82% average customer satisfaction.
• Administered and oversaw portfolio of worth €32M
• Accomplished 40% development in the last three years.
• Devised and executed centralised unit management system.
Streamlined and oversaw optimal efficiency of associated processes and procedures. Engaged and coordinated with support functions to uncover productive and efficient resources. Devised and deployed short and long-term strategies. Coordinated with stakeholders to smoothened workflow.
• Launched better tomorrow plan initiatives,
• Established the Sous Vide technology in mass catering
• Created standard operational manual in food and FM services.
• Oversaw and steered onsite services operations in Romania in 2009.
CORPORATE SEGMENT
* Managing 6 units of the Corporate segment
* Budgeting ( P&L ) of each units
* Created the whole image and marketing strategy of the units
* Built strong relationship with clients
Managing 4 KFC units in Budapest
* Controlled the franchise standards
* Coordinated the work of around 80 people
* Budgeting ( P&L ) of each units
* Created the whole image and marketing strategy
* Consulted regularly with foreign management
Achievements:
* Increased sales through marketing promotions
* Developed cross training between site
Managed a catering complex which consisted of 3 units - pub, restaurant, jazz club, with a
capacity of 280 seats
* Got acquainted with the English franchise system in practice
* Coordinated the work of the 40 people
* Organized parties for 50-400 Pax
* Created the whole image and marketing strategy
* Budgeting
* Consulted regularly with Maltese management
Achievements:
* Regained the reputation of the complex
* Increased the revenue by 60% within 2 years
* Invented and launched “Beer Stock Exchange” in the pub
Managed the hotel’s catering units (restaurant, bar, pastry, garden grill bar), and the 5
conference halls of the hotel with lots of events
Achievements:
* Set up a completely new staff
* Occupation rate of the Hotel increased by 40%
Working for the conference center for events 200-1000 pax
While my training gained experience of all the culinary skills from the entremetier to the
rotisseur stations
College of Economics and Commerce Hungary Course of Economics in Hotel Management and Hospitality Management
