Managing Director
Hospitality/F&B Consultancy
Total des années d'expérience :17 years, 11 Mois
Responsible for the entire activity of the company
• Lime Green Group is a consultancy firm offering diversified services such as
Marketing, Quality Assurance, Franchise, Design, 3D, Brand creation from A
to Z
Responsible for the entire operation of four brands: Zaroob, Mezza House,
Sofraji, Sababa
• Responsible for the Central Production Unit (10 000 sq. ft., ISO 22 000
certified)
• Delivery process from CPU to all outlets
• Recipes development for the Franchise in KSA
• Responsible for Zaroob Franchise process- administrative and operations
• Responsible for the Head Office
• SAP system implementation
• Restructuring the company organization
• Reducing cost considerably
• Opening of new branches: Mezza House, Zaroob-Jeddah, KSA
• Responsible for the whole management and performance of the company
• Develop and implement strategic plans to increase efficiency and
effectiveness of the brands
• Review financial statements and data. Utilize financial data to improve
profitability
• Prepare and control operational budgets
• Plan effective strategies for the financial well-being of the company
• Improve processes and policies in support of organizational goals.
• Plan the use of human resources. Organize recruitment and placement of
required staff
• Establish organizational structures. Delegate tasks and accountabilities
• Plan and support sales and marketing activities
• Approving all new locations, and preparing detailed opening plans
Responsible for the entire operation of all the brands within the Group
• Business that we manage: Novikov, Toko, VIP Room, Movida
• Responsible for managing Immagina Company (Retail and Development)
• Develop and implement strategic plans to increase efficiency and
effectiveness of the brands
• Review financial statements and data. Utilize financial data to improve
profitability
• Prepare and control operational budgets
• Plan effective strategies for the financial well-being of the company
• Improve processes and policies in support of organizational goals.
• Plan the use of human resources. Organize recruitment and placement of
required staff
• Establish organizational structures. Delegate tasks and accountabilities
• Plan and support sales and marketing activities
Supervising and following up on the restaurant construction site, and lead
the openings for the service procedure
• Designing the layout of the restaurants & central kitchen
• Preparing the menu costing, Creating Use Record
• Training for the Kitchen and service Staff
• Banquet organization and standard implementation
• Upgraded the menu value
• Created Service Standard Manual
• Created brand awareness by following the benchmark and the marketing
business plan
• Implemented effective control of food, beverage and labor costs among all
sub-departments, to avoid the financial crisis
• Business that we manage: 5 star Commodore Hotel, Napolitana (Italian
Restaurant), Bob's (American Dinner), La Piazza (Italian Restaurant), Pastry &
Catering Events
the final year
Responsibilities:
• Reported to General Manager, Responsible for 150 Staff
• Ensure the highest standard possible in regards to implement the menu
standard
• Hygiene and policy and updating the service all time
• Maintain costs and general financial control
• Updated system and implement new methods in order to be in line with
current trend
• Menu training and implementation
• Participated in staff recruitment mainly kitchen
• Draw and follow Kitchen lay out for all outlets
• Purchasing new items and keep updating their quality and taste
• Achievements
• Responsible for the opening of 3 different brands from scratch
• Create Back of the House system, recipes for all the brands, to reach high end
results of food cost and P&L
• Business that we manage: Crepaway Franchisee, Mawardie, Anapurna, Louis
Ensure quality standards in kitchen supplies receiving and rotation
• Food production using Alain Ducasse standard recipes, menus and
appropriate reference material
• Report the kitchen state of operation to the kitchen Chef providing advice for
possible improvement
• Control the daily consumption report, requisitions, and receiving
• Coaching the associate and responsible for their training program
• Responsible for opening and closing procedures.
• Helping in creating dishes and ensure implementing new platting
Responsible for a team of 75 staff
• Ensure the highest of standards in purchasing, planning, preparing and
serving of all items related to food preparation, presentation, and hygiene
• Maintained a close relationship with F&B and cost control
• Responsible for the kitchen staff recruitment and assessment
• Constantly update systems and implement new methods in line with the
current trend
• Achievements: Reduced food cost from 33% to 23% by creating a system to
track and record the menu
Improved outside catering, handling more than 40, 000 guests
in high profile events
Heavily involved with the procedure to get the company
through ISO certificate
Achievements
• Opening of Mezza House on Emaar Boulevard, Dubai
• Opening of Zaroob in Jeddah, KSA
• Opening of Zaroob in Mirdif, Dubai
• Opening of Toko Restaurant, Dubai
• Opening of Sass Café, Dubai
• Opening of Novikov, Dubai
• Participating as a consultant in the opening of Zaroob Marina, Dubai
• Participating in full ERP system customization and implementation
• Development of the Franchise model (fees, SOP, Design manual, Kitchen manual)
• Participating in the Central Production Unit innovation and system implementation
(logistics, equipment, operations)
• Several Brands conception