Brand (multi unit) Operations Manager
MMC catering
Total years of experience :16 years, 2 Months
SCOPE OF OPERATIONS
Planning brand strategy, monitoring and executing in terms of brand identity and image.
Developing brand culture, vision, mission and best practices to ensure all team are aligned towards brand success.
Involved in restaurant designing and layout planning
Designing, sourcing and approving FF&E’s and SOE’s to align with the brand image.
Financial planning, budgeting, and brand P&L analyzing
Participate actively in improving processes, systems and procedures.
Influencing company’s culture and values
Overseeing and developing third party franchise for Meem Café as a brand.
Successfully assisted in creating a concept- “Dikakeen” which is a high business volume generating outlet one of its kind in Kuwait.
Worked on operational manuals detailing Meem Café as a brand
Completed ISO 22000 implementation including in coordination with a consulting company. Hence Successful in attaining ISO 22000 FSMS certificate for MMC’s Central Kitchen
Assisted in a successful development of an administrative project - "Dar Hamad". A unique high end fine dine Kuwaiti Cuisine restaurant amongst the top 10 restaurants in the GCC.
Had started career in MMC as a Training Manager, creating trainings and developing Lenotre, Saaah, Rice Culture on Tray, Crimson Garden, Meem Café &, Dikakeen to upgrade the level of service standards and employee performance.
Successful in rebranding Meem Café by upgrading standards, quality and concept enhance its reputation, thus promoting sales and envisioning it to be one of the most popular brands in Kuwait as well as the GCC markets.
Responsible for overall functioning of the restaurants / Brands
Developing new SOP’s and monitoring its success and making the necessary changes
Creating strategic plans with regards to marketing and sales to promote the outlets - LSM.
Handling customers’ complaints, queries and feedback, thus providing the apt solution.
Coaching and mentoring unproductive employees. Conduct counseling for all staff whenever necessary, to ensure staff are productive work.
Achievements:
Successfully created a benchmark in barbeque concept, ensuring that quality products are made available at any outdoor location all over the country sites of Kuwait.
Successful in developing Milk to be a concept for outdoor breakfast catering, thus targeting the market needs for breakfast catering in Kuwait.
Performing Manager on Duty (MOD) shifts to monitor performance of the hotel and to attend to different guest problems and queries to ensure customer satisfaction
Responsible for monitoring functioning of the outlets i.e. the specialty restaurant - Harajuku, The Kitsch, the In Room Dining, The Lobby Bar and the Banquets
Developing and putting into practice new SOP with regards to the “O” Group, being a member of the pre-opening team
Leading entire operations team to carry out their tasks, including coaching, supporting, motivating and leading by example.
Ensure proper controls, pro-acting to situation, reacting to problems, responsible and accountable for actions taken.
Business and Hotel Management School (BHMS), Luzern, Switzerland. Subjects covered: Sales & Marketing, Business Ethics, Accounting, Food Service Operations, Strategic Management & Behavior, Nutrition, Concept Development, Menu Designing, Facilities & Design, Research Methodology, Food Service Management etc.
Subjects covered: Advance Food Production Operations, Food and Beverage Operations, Financial Management, Facility Planning, Food and Beverage Management, Strategic Management, Research Methodology etc.
