Operations & Catering Manager
HOLO CATERING COMPANY
Total des années d'expérience :19 years, 10 Mois
Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends
Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions
Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping
menu engineering, choosing for packaging, cost and waste control, maintenance, launching cloud restaurant,
Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations
• Ensure hotel premises are clean, tidy, and ambient enough to receive and tend guests
• Monitor the coordination between the different parts of a hotel to ensure smooth and efficient operations
• Conduct assessments to review customer satisfaction and service recovery process
• Oversee the hiring, orienting, and training of hotel staff to ensure maximum revenue for management
• Establish communication channels to interact with customers in order to obtain their feedback and assist with the resolution of problems
• Organize training programs to enhance the job skills and performance of hotel personnel
• Put the 4ps strategies for sales
• Determine the routes & distribution channels in the country & follow up
• Collaborate with QA & QC departments
• Communicate with the CC U
• Make the cost control & benchmarked prices
• Take orders from the existing and potential customers
• Request sections for production & communicate with the HOD
• Logistics & shipping for products
• Labeling and checking products
• Recruiting & training for sales team
Management & supervision
I am working now as restaurant manager for Nostra casa resto-cafe that is related to Ali Bakar & sons chains is extended name of Baytna restaurant
In my last 8 years, I've been a part of the team that contributed of supplying and operation of the Hotel's Institute, in addition I had a critical role in the selection of interior design & decoration for the hotel and Horticulture, furthermore, I contributed to put the standards contents of the guestrooms by the choosing and arrangement of the furniture, fixtures, fittings, beds, Mattresses, soft furnishings, accessories and placement of guest supplies. .
My key of achievements concentrate on effective communication between me as trainer and my trainees in how to convey my cognition and knowledge to them by the following keys :
1.ability of training & orientation staff, trainees, employees .
2.guiding theoretical & Practical applications .
3.testing & following actions .
4.giving trainees self-confidence on what their acquires as achievements and know ledges.
5 define that good service is related to personality and ability .
6.refining trainees with novelty and creativity for future career possibilities .
What I achieved as trainer :
1.G.S.A vocational learning theoretical and practical courses (3, 6, 12 months) for Saudis
a. recommended by human resources’ development fund
b.Aramco company
c. Sabic ………….and many companies in Saudi Arabia
2. I trained 5 graduates’ categories for Hospitality diploma in front desk & public relations courses ( beginner to professional levels)
3. housekeeping on the floor-training for Janitors in Saudi oger LTD
What I contributed in Marketing :
1.Annual Sales & Sales Promoting to25 Bakeries stores
2.Logistics services& inspections of:
Preparation
Processing
Packaging
Labor handling Food
Management
Shipping
marketing &sales
For Convenience Food, sweet and Diversities of breads
3.putting sales Marketing plans and targets for all Horeca sectors in the company
4.Bargaining &Sales Campaigns
5.supplying the governmental stations & bases
(AS THE MINISTER OF INTERIOR AND MILITARY AVIATION)
6. Packaging food and processing
7. Events handling and management
8. B2C : By adding values to Costumer service.
9. B2B by: 1. Sourcing materials to production processes for other Companies
2. Operational servicing for other Companies
3. Selling the final products to retailer
Al Shallal Theme Park is an entertainment Village located in Jeddah -Shore
Al shalal is a multi-entertainment center for kids, young and adult people, containing the excited Amazon Wood, roller coaster, balling family hall, restaurants and other entertainment features such as 3D auditorium, Theaters, Educational facilities.
As an entertainment place in Jeddah it has the biggest Revenues comparable to other themes in Saudi kingdom due to the huge number of visitors attracting through the year.
An addition, Al-shallal theme park has a number of multi-national Restaurants as Saudi, Lebanese, Italian, Chinese, and 2 lounges for events & Banquets :
VIP lounges & kids zone lounges .
My Job Description as a Duties & Events manager is:
1. responsible for every aspect of the day-to-day running of a theme park.
2. managing the customer experience, strategic planning and development, monitoring health and safety.
3.overseeing the park's finances and handling staff appraisals.
4. implementing strategies to constantly improve customer satisfaction and park development.
5.planning and implementing strategies to achieve constant improvements in employees and visitors satisfaction.
My implementations in the all restaurants:
1.planning menus, ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
2.promoting and marketing the business
3.overseeing stock levels, ordering supplies
4.handling customer inquiries and complaints
5.taking reservations, greeting and advising customers
problem solving
6.preparing and presenting staffing/sales reports
7.liaising with customers, employees, suppliers
8.making improvements to the running of the business and developing the restaurants.
1. Working Directly with the Public by serving customers in restaurants and stores, and receiving clients or guests.
2.Getting Information - Observing, receiving.
3.Selling, Influencing or Convincing customers to buy merchandise/goods or to change their minds or actions.
4.Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone or in written form, e-mail, or in person.
5. Developing constructive and cooperative working relationships with others, and maintaining them over time.
6.Judging the Qualities of Services, or staff
7.Resolving Conflicts and Negotiating with Others - Handling complaints.
8.Training and Teaching waiters
9.Interacting With Computers -software (PMS program), by set up functions, enter data, or process information.
10.Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
11.Developing and Building Teams
12.Coordinating the Work and Activities .
13.Making Decisions and Solving Problems.
14.Updating and Using Relevant Knowledges.
15.Communicating with Persons Outside Organization in person, by telephone or e-mail.
16.Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Cooking diversities of Italian foods and Pastry, Making all kinds of food nip up with Delicious and tasteful sauce
for gourmets that come from several countries from Europe, Africa, East Asia that come to spend a weekend or vacation in splendor nature of Lebanon ceders
My achievements as Chef:
1.Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables,
desserts, or other foods.
2.Plan and price menu items, orders supplies, and keep records and accounts.
3.Supervises and participate in cooking and baking and the preparation of foods.
4.Writes weekly schedules according to business .
5.costing menu programs to price food cost
6.checking of all purchased supplies for quality and account for each delivered item.
7.Food Safety & Food Inspection.
My Achievements in Italian Cuisine are the following:
- All Kinds of Italian Soup Zuppa ( Inglese, Di Pesce, Di verdure, Di Cipolle)
- All Kinds of Sauce ( Carbonara, Pesto, Raguَ, salsa Verde with Tomatillos & peppers)
- Beef Carpaccio
- ALL Kinds of Spaghettiale (Bucatini, Vongole in Bianco, Puttanesaca, Cacio e pepe, Aglio e olio)