Chief Executive Officer (CEO)
Aura Hospitality & Food Services
Total years of experience :27 years, 10 Months
• Set strategic goals and managing operational activities
• Plan and monitor the day-to-day running of business to ensure smooth progress
• Supervise staff from different departments and provide constructive feedback
• Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements
• Manage procurement processes and coordinate material and resources allocation
• Oversee customer support processes and organize them to enhance customer satisfaction
• Review financial information and adjust operational budgets to promote profitability
• Revise and/or formulate policies and promote their implementation
• Manage relationships/agreements with external partners/vendors
• Coordinating with Marketing Team on the PR strategies and social media activities
• Implementation and monitoring of Customer Survey and Loyalty Program within the Group.
• Evaluate overall performance by gathering, analyzing and interpreting data and metrics
• Ensure that the company runs with legality and conformity to established regulations
• Designed, developed and opened the state of the art Central Production Kitchen with over 180 chefs
• Developed and opened 31 brands and 52 outlets
• Developed all Back and Front of House design and concepts
• Wrote, design and developed all Food and Beverage menus
• Trained and developed all chefs, restaurant managers, brand managers, brand chefs
• Created and headed up the Culinary Development Team
• Managed day to day operations, back of house with over 800 chefs
• Developed the procurement department, cold chain department, R&D department, cost control department and social media department.
• Set up the Silent Audits
• Managed the hygiene and quality assurance department.
• Manage day to day operations of culinary department supervising over 500 chefs
• Develop and modify F&B menus and created new recipes for numerous brands
• Recruit and train accordingly to the concept all the chefs.
• Create and develop Central Kitchen production for the group
• Estimate food requirements and food/labor costs
• Arrange for equipment purchases and repairs
• Comply with nutrition and sanitation regulations and safety standards
Was responsible for all aspects of kitchen management, recruitment & development of staff, managed the central kitchen and all restaurant outlets. Also managed banquets, room service, private dining, outdoor catering and all new restaurant concept development and openings.
Gallagher and Associates is full-service Restaurant consultancy that specializes in concept development, training and openings for 5 star hotels and restaurants in New York, Los Angeles, Las Vegas and Orange County, California and South Africa and Middle East.
Main customers: St. Regis Abu Dhabi, Marriot Hotels and Resorts, Benin Africa, Ornina in Abu Dhabi and Barcelona.