Head Of F&B Department
Confidential
مجموع سنوات الخبرة :24 years, 5 أشهر
Heading the food & beverage business including 2 key strategic international brands and a local developed chain.
Managing a team of 300+ staff including
2 operations managers.
Leading the development and implementation of the business plan in alignment with the Board and driving effective and efficient delivery of this plan.
Working closely with the Group HR to develop comprehensive policies to recruit, train, reward and develop employees.
Negotiating new business acquisition agreements for potential international brands.
Monitoring supply chain procedures to ensure proper quantity, quality and price for all purchases.
Setting and applying marketing initiatives for the F&B brands.
Coaching and motivating managers and support team to achieve the business objectives.
Ensuring that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Lead the development and execution of the company’s strategy.
Responsible for the effective and efficient day to day management and deployment of the company’s physical, financial, product, trademark, marketing, distribution and human ressources and asset to achieve the primary objectives.
Contributed to the planning and achievement of future growh and development of the company.
Maintained systems appropiriate to the full and timely reporting and review of all business activities of the company.
Developed and execute targeted marketing plans and tactics in order to drive revenue growth.
Set an effective pricing strategy. Identifying the solutions to clients needs.
Developed a marketing strategy and tactics that will indentify new business opportunities with current and new clients.
Developed and manage relationships with senior level professionals with FMCG companies and retailers that will open the doors to new business opportunities.
Identified new product opportunities with current clients working with research and development and plant operations that will maximize current manufacturing capacity.
Shared accountability for financial results as a member of the senior leadership team.
Maintained at all times the highest standards of quality and timely service, business reliability and professional ethics.
Managed effective relationships with employees at all levels within the company
I was responsible for start-up and development of the following brands (Ruby Tuesday, Dlush, Cereal Bowls, Dlounge, Ash and Café Florian).
Covered all business functions for the company including operations, financial management, training, setting business and budgets succession plans, management reviews.
Developed business to include new segments launches.
Outlined strategy for new territories.
Controlled the overall budget for the company operations.
Developed two regional concepts.
Evaluated local and foreign suppliers for food items, equipments, packing materials and furniture.
Lead the timely roll out of new concepts to targeted areas.
Lead and managed “Ruby Tuesday” brand across six terretories in the Middle East and the Gulf region.
Managed all financial functions and meet board apraoved budget.
Overseed all aspects of the brand operations. Improved morale by recoginizing staff, cross training, established goals and monitored performance.
Assigned accountability to managers in order to ensure adherence to standards and policies.
Challenged to improve productivity and reduce costs through improved uses of operational skills.
Directed the brand development functions.
Advised management through monthly reports indicating any variation, or budget overrun.
Implemented Policies and Procedures that assure high service standards.
Provided directions, support and communication to all managers to ensure complete guest satisfaction and attention to details.
Delegated responsibilities to direct reports and tracks their progress.
Evaluated performance of managers and take corrective measures through training, mentoring and coaching to ensure the success of both the Management Team and the Operations.
Evaluated all guest feedback in order to ensure that all appropriate customer feedback is applied to the continual development and updating of all service standards and operating procedures.
Encouraged managers to effect changes in service sequence, service delivery and service standards to maximize positive service levels.
Analyzed competitor pricing and formulated pricing strategies, product mix discounts and special combination values.
Developed system and procedures for new brands “Dlush” (Beverage joint) & “Chester’s” (Fried chicken) for the Middle East and the Gulf regions.
Prepared and executed the opening plan for new outlets in Kuwait, UAE and Iraq.
Set business plans including multiyear budget.
Studied and analyzed the territory mapping to identify prime locations for the concepts.
Formulated training programs which enhanced and developed team members.
Created and implemented innovative sales strategies to ensure sales increases and brand visibility.
Formulated and revised procedures, menus, policies, practices and reporting formats.
Assisted the marketing department in preparing the launching campaign, the new marketing and the opening plan.
Ensured correct prioritization of workloads and assigned appropriate resources to facilitate the most cost effective.
Had a factual assessment of each of the operators, assisted them to identify and work on action plans that will maximize all available opportunities.
Trained and mentored managers and supervisors in efficient operating procedures to facilitate a smooth transition from opening to daily management.
Surveyed target markets and executed promotions, advertising, sales incentive programs, publicity, financial forecasts, pricing, product mix and new product rollouts.
Executed innovative corporate policies and procedures.
Proven track record of increasing revenues, streamlined workflow and created a team environment to increase productivity.
Opened new branches that meet international standards.
Ensured properly prepared business plan to target sales.
Ensured organizational efficiency, people accountabilities, operator routine, worked with each restaurant manager in the full operational controls of Quality, service and Cleanliness.
Composed and edited telemarketing scripts for each trade area based on goals and objectives.
Provided training programs for management team and staff.
Participated in planning the call center’s ergonomics to accommodate a growth in personnel.
Developed and established an incentive program based on individual sales per hour, which improved the working environment and increased performance.
Set and implemented a new system for the delivery project including trade area analysis, hiring, fleet management and marketing plans.
Managed and supervised 8 outlets.
Participated in budgeting process
Ensured operations execution meets Company standards and customers expecations.
Provided direction to the restaurant manager for locale restaurant marketing at the restaurant level.
Motivated managers and team members through recognition of their performance
Effectively communicated with support services departments to acheive maximum support to the restaurants.
Evaluated restaurant managers performance and develop action plans to improve performance.
Completed the bachelor degree ( 4 years program ) - 120 credits
Completion of the associate degree ( 2 years program - 60 credits ).
High school