COUNTRY MANAGER - EGYPT
LEBANESE AIR TRANSPORT
مجموع سنوات الخبرة :21 years, 7 أشهر
OVERVIEW
I am currently serving as the Country Manager at Lebanese Air Transport - Egypt. In this role, I am responsible for overseeing all operations and activities of the company. Our facilities include three lounges located at the International Cairo Airport with an annual revenue of up to 50 million dollars. Additionally, we have a growth plan in place to expand our operations by opening more lounges in other airports across Egypt.
RESPONSIBILITIES
• Accountable for overseeing all operational functions of terminals and airport lounges in Egypt.
• Execute company plans and strategies, including budgeting, forecasting, and resource allocation.
• Efficiently manage all aspects of our rapidly expanding operations in the country.
• Prepare the country's annual budget and produce expenditure reports for shareholders.
• Ensure that all health and safety paperwork strictly comply with business policies and legal standards.
• Foster a culture that actively encourages and recognizes continuous improvement. -
• Frequently conduct meetings with airlines to review progress and activities.
• Proactively identify opportunities for co-marketing and public relations leverage.
ACHIEVEMENTS
• Launching three new lounges within Cairo Airport
• Create a new strategy within our service standard to achieve the monthly NPS target.
• Improve and enhance the airline's relationship with our organization.
• Develop the existing lounge service standards and F&B quality.
• Draw plans with the executive committee to extend the whole of Egypt's airports.
• Enhance the airline relationship for better communications and guest satisfaction
Overview
As the Director of Operations for ITC Holding Group, I was responsible for managing 15 TRIANON Bakery Cafés, 7 Segafredo Zanetti Cafés as master franchise in Egypt, and 8 sub-franchises. With the capacity of two area managers, that generated an annual revenue of 76 million Egyptian Pounds.
RESPONSIBILITIES
• Manage day-to-day operations of a team of 400 members
• Develop operational standards, policies, and procedures - Collaborate with support functions to create a group operation manual
• Plan, delegate, and supervise the responsibilities of managers to ensure smooth operations
• Monitor the company's cost, budget, and (COGs) and conduct monthly P&L meetings
• Assist the team in achieving quarterly and yearly budgets
• Conduct competition analyses and menu engineering to stay up-to-date
• Work with Segafredo master franchise to maintain brand culture and operational standards.
ACHIEVEMENTS
• Established the ITC Group Academy, which provides training and development opportunities for new team members across all brands.
• Successfully boosted the total group annual sales by up to 9%.
• Developed and implemented the Brand Operations Manual and (SOPs) to ensure consistency and efficiency across all brands.
• develop and refine the Trianon menu, as well as the café concept approach.
• Completed the merger of ITC Group and Segafredo, Opened 8 Segafredo cafes in Egypt within 2 years.
• Provided full support to sub-franchises to successfully open their branches.
• Supported SSP Group in opening Segafredo cafes within all airports in Egypt.
• Maintained quality by providing Segafredo master trainers to all sub-franchises.
• Launched MARASSI's at EMAAR UPTOWN in Cairo, Egypt as the main caterer.
OVERVIEW
I managed the food and beverage division at MAJED AL FUTTAIM-Egypt, managing 5 Malls, leading 5 brands, online delivery, and expanding our cloud kitchen. The department had an annual turnover of 140 million.
RESPONSIBILITIES
• My daily responsibilities involve overseeing the operations of MELT, Ski Egypt, VOX, and Magic Planet, and aligning them with MAF's regional business strategy.
• Analyze and make decisions concerning the annual operating plan, annual budget, and KPIs for each brand.
• Develop strategic plans for each brand to achieve the overall local EBITDA target,
• Work with all business units to meet monthly and annual COG targets.
• Collaborate with the regional department to lead and create a strategic development plan, and manage all global product deals to maintain the MAF Quality Standard
• Broaden our platform by leading and building the market's e-commerce and aggregators
• working closely with the Regional Service Excellence (NPS) department to maintain MAF culture and exceed guest experience
ACHIEVEMENTS
• Increase sales by up to 10% and significantly improve the quality of food and beverages offered.
• Enhance the GOLD VIP Cinema service with the new system platform to exceed our guests' satisfaction.
• Create and launch Magic Planet's first food and beverage project totality tailored to suit our guest's needs.
• Develop a new hut concept on Ski Egypt's warm side and reorganize the F&B concept in the cold side (snow)
• Reorganize the VOX Cinema Kitchen and create a central kitchen to serve all aggregators and achieve the delivery target time
• Finalize and manage all e-commerce and online delivery deals, and the new cloud kitchen concept to extend our brand in all of Egypt.
OVERVIEW
I managed the Cortigiano Group, which operated eight restaurants and generated $80 million in revenue. The company plans to open six new branches with a completely revamped concept, as well as renovate its main factory to maintain its standards.
RESPONSIBILITIES
• Collaborate with shareholders to prioritize key strategic objectives and organize business goals.
• Develop an analytical framework to forecast business performance and tackle key problems.
• Build and manage operating budgets, P&Ls, and KPIs effectively.
• Produce reports that offer actionable insights into the business's performance
• Maintain KPIs and business dashboards to facilitate accountability and enable performance.
• Monitor and track the performance against budgets, schedules, milestones, and targets.
• Analyze and monitor the profitability of brands to maximize sales and profit contribution.
• Plan, supervise, and execute the facelift and expansion plan for brands.
• Ensure an effective inventory management system for all business units within the group guidelines.
• Schedule monthly, quarterly, and annual business reviews with the board of directors
• Stay up to date with competitor movements and market performance.
ACHIEVEMENTS
• Increased the salary scale by up to 25% to stay competitive in the market.
• Our efforts resulted in a 9% increase in the company's total profit margin.
• Successfully converted the negative EBITDA into a positive EBITDA of 900, 000.
• Overseeing the revamp of the new Cortigiano concept.
• Enhance the overall quality of the food and beverage offerings and improve the service quality.
• launched the culinary department and established Cortigiano manufacturing.
• Implemented a HACCP audit, and mystery shopper, and achieved the ISO 22000 certification.
OVERVIEW
I manage the Divine Worx group, which comprises 18 restaurants located across Egypt. These restaurants generate a total revenue of $95 million annually. Additionally, we have a catering division that serves eight reputable clients including Starbucks, Carrefour, EDC, Lycée France, and Siemens, contributing a substantial $22 million in yearly revenue. Our group has four area managers and one catering manager who oversees the day-to-day operations.
RESPONSIBILITIES
• Formulating and administering company policies across all departments
• Developing and implementing long-range goals and objectives to meet business and profitability growth.
• Executing the company's business strategies to achieve the goals of the shareholders.
• Delegating to all departments, providing guidance and motivation to drive maximum performance.
• Analyzing budget, cost, and financial performance to determine progress, stated goals, and objectives.
• Providing strategic advice to the board to view the market and the company's future.
• Analyzing challenging situations and providing solutions to ensure company growth.
• Reviewing operations, key projects, processes, and performance reports analysis.
ACHIEVEMENTS
• Increased the company's overall annual sales by up to 15% and saved up to 3.5% on the (COGS)
• Completed a contract with Starbucks for 52 stores, resulting in savings of 2.5 million EGY.
• Developed a new Burger Joint concept and an expansion plan, adding four new stores annually.
• Reorganized the company's manufacturing to accommodate 18 branches, 60 Starbucks stores, and 9 different accounts for B2B and corporate clients.
• Established a factory firm and obtained ISO 22000 certification.
• Launched a catering for All Lycée François-Egypt. Enhanced and launched (F&B) facilities for Kairo (DEU).
• Redesigned and launched the main food court for Siemens's head office.
• Created an F&B facility for Egyptian Drilling Company (EDC). -
• Created bakery, sandwich, and salad selections at all Carrefour Express-Egypt
OVERVIEW
Au Bon Pain in Chicago, USA
I went to Au Bon Pain in Chicago, USA to complete training and finalize the franchise agreement for MENA. During my visit, I Finalized the parameters of the franchise agreement for the Middle East region and completed full station training, which included all stations, the management program, and ABP SOPs. I visited all of Chicago's Au Bon Pain Bakery shops and the head office and received full training on the operating system and operation manual format.
MENA RESPONSIBILITIES
• Cooperate with the organization's EGA to ensure that all processes remain legal.
• Implement key success criteria to achieve business plans and goals.
• Responsible for the development and progress of overall standards and services.
• Ensure that all operations are carried out suitably and cost-effectively.
• Collaborate with the project department to ensure a smooth opening timeline.
• Establish and maintain excellent public and employee relations.
• Improve operational management systems, processes, and best practices with the 3rd parties
• Conduct a market study of all competitors to our brands. And the market needs
• Develop strategic and operational objectives, and budgets, and improve profitability.
• Ensure quality control and monitor production KPIs.
ACHIEVEMENTS
• Successfully opened six franchise locations of Au Bon Pain in Dubai and Kuwait in the first year as per the MENA franchise agreement.
• Signed agreements with Sonbola in Egypt and Beardz in the Gulf to provide our franchise with all our frozen core products.
• Provided the head office in Egypt with all the necessary legal documents for the franchises.
• Created an opening kit for all standard operating systems and standard operating procedures for all countries within the MENA region.
• Finalized the Four prime locations with the business development team in Egypt to introduce our brands strongly to the market.
• Finalized a deal with sub-franchise Abou el Sid, and enhanced the operating standards for the Dubai launch.
Au Bon MENA Opening
• Avenue Kuwait
• Marina Walk Dubai
• Old Town Dubai
• Dubai Mall
• DIFC Dubai / DFC Dubai
• Burj Khalifa Mall
• Health Care City Dubai
RESPONSIBILITIES
Organize all the pre-opening plans with the F&B director
Established a full training program for the GRAND HYATT DUBAI Banquet team
Plans and organizes the work of a diversified food and beverage service team.
Executed all functions successfully, maximum profitability & guest satisfaction
Monitor the overall quality and give direction to sustain GRAND HYATT DUBAI Standard
Communication with the catering sales department to ensure smooth operation and guest satisfaction
Creates and prepares menus that adhere to sound dietary standards.
promotes a sales budget as well as catering/banquet services.
Lead and solve all guests’ concerns as needed and give immediate solutions
evaluates staff performance and responds to employee complaints
• The hospitality industry • Managing people • The front office • Cost control Management • Restaurant banquet service • Food preparations • Purchasing • Budget • Food service sanitation • Menu planning
• The hospitality industry • Managing people • The front office • Cost control Management • Restaurant banquet service • Food preparations • Purchasing • Budget • Food service sanitation • Menu planning