Group Operations Director
Blueberry Capital Inc
Total des années d'expérience :24 years, 10 Mois
Operations Director for Four Outlets
Reporting to the CEO
Responsible for a staff of 110 in number
Responsible for a team of 4 managers
Setting goals in terms of operation duties and working to attain them
Manning and recruiting of FOH and BOH employees (Foreigners & Local)
Analyzing the market in terms of completion, marketing trends, guest trends
Analyzing the ROI and study labor costs, food costs, fixed costs to ensure profitability margin is met
Analyzing P&L reports and finding solutions to ensure the profitability margin is met.
Setting budgets and ensuring action plan is done and followed in order for budgets to be met.
Preparing all the PO and orders with respect to non-food and food orders.
Preparing the necessary legal documents and licensing.
Ensuring the SOP is fully executed
Ensuring the highest standards of food and beverage service
Keeping control of food and labor costs
Ensuring health and safety and also hygiene procedures and standards are maintained.
Having an in depth knowledge of all menus
Ensuring that all SOP’s are implemented properly
Responsible for recruiting, training and developing restaurant staff
Dealing with and resolving customer complaints
Maximizing all business opportunities to drive sales
Communicating with the kitchen staff to ensure efficient food service
Overseeing client bookings and reservations
Organizing the daily and weekly schedule for the restaurant’s staff
Monitoring the restaurant average check and daily sales.
Providing all the Policy and procedures for the company within the external governmentally procedures Setting up the entire asset’s plan program for the Operation. Setting up all the plans and business requirements for all the departments and the needs of the required standards and operating manuals to be followed. Positioning the outlets within the competition and creating a marketing plans to be efficient and reflected on the financials resources of the company Recruiting and developing the Head of Departments within the communication of the owner (Expats and Local) Setting up all the training requirements to start-up and launch the restaurants within: Finance - HR - F&B --etc Develop and agree annual plan, associated budgets and sales strategies, monitor performance against this, initiating corrective action where necessary to ensure operations are conducted within the agreed financial parameters and targets are achieved. Develop and put in place appropriate policies and procedures to cover key areas of sales activity and ensure effective systems are in place for monitoring compliance to established store and service standards. Identify and develop strategies towards revenue from institutional sales through effective networking, develop and implement appropriate strategies in areas of promotions, special offers, events, etc. thereby achieving planned revenue targets. Analyze the market and the local consumer tastes and preferences and customize the offered eateries to suit local requirements (while staying within international standards). Manage and control all aspects of stock management within the outlet, ensure adherence to procedures thereby minimizing stock accumulation/ loss. Prepare and submit necessary reports on sales and costs budgets and forward the same to the owners as required. Manage the training, development and motivation of staff and ensure that the outlets are staffed with the requisite numbers and caliber of staff to meet its objective and that all staff are encouraged to maximize their capability and contribution Operational reports to be submitted to Owner’s regarding Menu Planning and Food taste, Service, Business needs, Competition Analysis, Market Share, Promotion Calendars, Special Events and Sales Definition, Marketing and Public Relation.
Putting the yearly business strategy of the company, providing a new business opportunities to the company such(schools, hospitals and corporate clients) to manage and caterer their canteen, providing a good communication with venues owners and events organizers, creating and arranging the menus of the sales kit with the assistance of the executive chef, creating the yearly sales kit of the company, assisting in many food exhibition and festivals, providing the monthly and yearly P&L, negotiating the yearly budget and forecast with the president of the company, following the cost of food and beverage of the operation. assuring quality of food and beverage. communicating with all departments such Finance and Purchasing, putting the sales and marketing strategy for every year, checking the competitive analysis on a monthly basis.
Handling the daily operations of the outlets, creating a good relationships with many tour operators to provide clients to the outlets, putting the marketing plan of the company between all Egyptian touristic areas, communicating with the head office of Beirut, handling the company offices between Cairo and Sharm el Cheikh, negotiating the P&L with the departments in the company as well with the head office of Beirut, creating a big events with many famous international singers and DJ, managing over then 150 employees from multiple nationalities such as (Egyptian, Russian, Italian, British, Scandinavian and Lebanese) Assuring the quality control of the mother company's standards and policies.
As of May 2009 i start with the company as operation manager for La Guava resort, the company took the management of the resort for the summer 2009,
I was handling all the Food and Beverage department within the room service and the banquets events, i was handling all the daily operation of all restaurants, controlling all bars and kitchens, discussing the monthly P&L with the resort owner and the operating that i am representing.
As of October 2009 the company gave me the opportunity to be the Operation Manager of a French Brand who called Bound-Paris member of "Georges V" Eatertainment the owner of Buddha Bar worldwide,
i was handling the daily operation, communicating with our head office in Beirut, communicating with the head office of France of all new creativity and activities related to Bound brand, controlling the kitchen and bar quality, negotiating the P&L with the owner and the company's CFO.
Creating a well Client database between all company's outlets, managing 45 employees (French & Lebanese)
Following all international recipes and creations and implementing it in Lebanon according to the instructions of the head office of Paris.
In 2004 The company took a Lebanese Franchise to serve a finest Lebanese fast food in KSA, i was handling the operation of the franchise such as kitchen, service, delivery and marketing of the brand, operating three branches within a central kitchen and over then 140 employees with different nationalities such (Lebanese, Moroccan, Tunisian, Egyptian, Philippino, Indian, Bengladeshi, Sudanese & Saudies), following the standard of the head office in Lebanon, putting the strategy of the brand according the country needs, assuring the quality and the standards in all branches within the delivery system.
In 2007 the company's general manager gave me the opportunity to manage one of its biggest operation in Jeddah which is a 5 star lounge of 350 seats within a luxury design serving international menu created by a french chef as well i had the management of the catering department at the lounge serving the members of the royal family and the A+ clientele of western region of the kingdom.
Floor Manager of the French Gastronomic Restaurant in the hotel from June 2003 till April 2005
Floor Manager for Watergate resort at the same hotel from May 2005 till October 2005.
Working at the all day dining restaurant of the hotel serving Breakfast, Lunch and Dinner.
Working as a captain at the all day dining restaurant of the hotel serving Breakfast, Lunch and Dinner.
Member of the Pre-Opening team.
Working as a Captain at the french restaurant and the Italian restaurant as well at the catering department.
