Operations manager
Mohamed N. AL Hajery and Sons co.
Total years of experience :14 years, 1 Months
MN Al Hajery Group (Operations manager- Catering function F&B Division)
● Developed entire outdoor catering & kiosk operations for all F&B brands namely Illy Café, Haagen Dazs, Khaneen (Kuwaiti cuisine) Solia, Sutis (Turkish Cuisine), Danish Bakery.
● Did in depth research and development to incorporate Illy Café menu suitable for off premise operations.
● Liaised with international franchise for Illy café and Haagen Daz’s to develop detailed catering recipes, menus and manuals for kiosk operations.
● Improved customer experience by incorporating queue management, fast serve menus and customer feedback system.
● Created a strong auxiliary revenue stream for the F&B business with an income of 300 thousand KWD.
MN Al Hajery Group (Operations manager- Deliveries function F&B Division)
● Headed delivery Department related to 9 Restaurant Brands with 32 Delivery locations with an annual turnover of 1.1 Million KWD.
● Introduced CRM Systems, Fleet management Systems, & SOPs.
● Mobilized & Managed Central contact center department responsible for the entire F&B division.
● Reduced operating costs on the P&L for all aspects of the delivery operations.
● Trained & mentored team members on all aspects of operations and customer service.
● Worked with the marketing team with new initiatives to boost brand awareness & increase sales.
● Negotiated contract pricing & service level agreements with multiple third party vendors & aggregators.
MN Al Hajery Group (Operations manager - Operations Support)
● Developed and managed budjets and forecasts for revenue and cost centers.
● Identified and assigned tasks to F&B manages and indirect support teams.
● Negotiated complex service contracts with tenants and contractors.
● Devised and deployed F&B department regulations, guidelines and SOPs.
● Identified gaps and training requirements within F&B department and mobilized resources.
● Screened and Interviewed candidate for all positions within the department.
● Performed project work related to refining inventory and procurement process, SOPs, manpower budgets, POS systems, que management, feasibility studies, operational audits and other admirative tasks.
MN Al Hajery Group (Operations manager- Restaurants)
● Established operational excellence within our stores, ensuring robust financial performance and delivering an exceptional brand experience for customers.
● Surpassed financial targets and brand objectives, achieving a noteworthy year-over-year revenue increase of 18%.
● Formulated and executed Standard Operating Procedures (SOPs) and procedures to enhance operational efficiency.
● Assumed complete Profit and Loss (P&L) accountability for the brand, leading to increased profitability and meticulous cost management across all levels.
● Conducted comprehensive and structured training sessions for all team members in alignment with brand guidelines.
● Successfully spearheaded the opening of new branches and restaurants, contributing to the brand's expansion.
MN Al Hajery Group (Food & Beverage officer - Transition, Projects, Procurement & operational support)
● Worked closely with the Director of F&B to review, overhaul & implement MRS system.
● Liaised with all support functions & assisted in opening a new restaurant concepts.
● Introduced new procurement process guidelines in liaison with internal Audit, Corporate governance & compliance department.
● Developed Financial reports for the entire Food and beverage Division, analysed sales data and prepared key point statements for brand managers.
● Assisted in Budget and Forecast Planning.
● Negotiated legal contracts related to new premises, aggregators, service providers & other Vendors.
● Introduced new local & international suppliers as per the project needs.
● Tested & approved products, samples & premises as per specific business requirements.
● Supervised new restaurants & kitchen construction with 3rd party sight engineers.
3i Hospitality Consultants (Executive Manager, Food & Beverage) .
● Managed pre-openings revamping client businesses in Kuwait & Oman.
● Built and maintained strong relationships with clients, understanding their needs, and providing tailored consulting solutions to help them achieve their goals.
● Developed and implemented strategic plans to achieve client companys mission, vision, and business objectives. Conducted market research, assessed industry trends, and identified growth opportunities for the consulting firm.
● Provided leadership and direction to the consulting team, fostering a collaborative and high-performance work culture.
● Oversaw consulting projects from initiation to completion, ensuring they are delivered on time, within budget, and to the clients satisfaction. Allocated resources effectively, managed project timelines, and monitored progress against milestones.
● Lead business development efforts to acquire new clients and expand the companys client base. Identified prospective clients, prepared proposals and pitches, and participated in networking events.
● Managed the financial aspects of the consulting firm, including budgeting, forecasting, and financial reporting. Monitored financial performance, analyze key metrics, and make strategic decisions to optimize profitability and sustainability.
● Identified and mitigated risks associated with consulting projects, ensuring compliance with legal and regulatory requirements. Implemented effective risk management strategies to protect the companys reputation and minimize potential liabilities.
● Planned layouts MEPs of operational areas for the restaurants Central kitchens.
● Recruited & Trained employees for the restaurants & support functions.
Al Wazzan Group, Kuwait (Restaurant Manager)
● Managed high volume Kuwaiti fusion Restaurant with an annual turnover of KWD 920K.
● Trained and developed team members to take new positions within the restaurants division.
● Managed cost by improving efficiency, getting quality products, and minimizing wastage.
● Monitored the financial aspect of business through analysis of financial statements.
● Worked closely with the food division Director to implement business strategies and budget goals.
● Assisted the division director in pre-opening restaurants with international franchisor.
Symphony Style Hotel (Carlson Rezidor, Quorvus Collection) (www.symphonystylehotel.com)
Symphony Style Hotel, Kuwait (Outlet In charge)
● Managed Day to day restaurant operations, staffing, and administration
● Supervised operations related to customer service, product quality, cleanliness, safety and hygiene.
● Conducted training sessions to increase staff confidence and knowledge.
Symphony Style Hotel (Carlson Rezidor, Quorvus Collection) (www.symphonystylehotel.com)
Symphony Style Hotel, Kuwait (Outlet In charge)
● Managed Day to day restaurant operations, staffing, and administration
● Supervised operations related to customer service, product quality, cleanliness, safety and hygiene.
● Conducted training sessions to increase staff confidence and knowledge.
Internship in 5 Star Luxury Hotel in all Funtional areas.
Bachelor's of Science in Hospitality and Hotel Administration is offered by the National Council and the Indira Gandhi National Open University. The Three - Year Programme equips trainees with the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the hospitality sector. The Bachelor of Science programme comprise in-depth laboratory work for students to acquire the required knowledge and skill standards in the operational areas of Food Production, Food and Beverage Service, Front Office Operation and House Keeping. It also imparts substantial managerial inputs in subject such as Sales and Marketing, Financial Management, Human Resource Management, Hotel and Catering Law, Property Management, Entrepreneurship Development and other related subjects.
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