ابراهيم البهنساوي

regional operstion manager for b laban and konafa w basbossa
for cairo units

 Evaluate brand restaurant, using the automated CER tool,
consistently, accurately, and within specified time.
 Provide appropriate, detail coaching and recognition to team
member and manager to build HWWT culture.
 Performing follow up visit to ensure that the action plan
completed and maintained especially for underperforming
score units.
 Help and improve the RGM ability to run great restaurant.
 Maintain strong knowledge of business (new product,
process, and standards) have passion for excellence.
 Collaborate with management staff to quickly resolve issues
in Breakdown situation, provide additional follow up and
support as needed.
 Use EARS method to troubleshoot operation issues, assist
the management team for correcting issues by coaching,
build knowledge and provide them by accurate processing
charts.
 Promote the customer mania throughout system.
 Provide ongoing support to region team to improvement in
operation (training, restaurant visit, CER presentation and
team individual coaching).
 Ensure that unit team follows the food safety, health and
sanitation standards.

Operation manager for luxury chain of chocolrte and coffee restaurants

Head operation manager for healthy food restaurants

 Review the daily, weekly reports from area managers and
discuss the action plans with them to ensure work correctly.
 Coaching and support area & multi units managers to
achieve the company targets
 Performing the production plan, sales forecasting items and
sales targets for every quarter.
 Coaching the units managers to meet or exceed set
standards for food quality and restaurant cleanliness
(CHAMPS)•
 Ensure the continued growth and development of the
restaurant by providing area managers and branches
managers with hands on leadership and direction, helping
them to identify appropriate tasks and objectives.
 Performing auditing, food safety follow up and product
quality processing standards during unit visit.
 Weekly meeting with area managers to implement the
operation objectives, update maintenance reports, weekly
sales performance.
 Monthly meeting with units manager to review the units
results and motivate them and share them their ideas to
improve business
 Monitor sales results, trends and each branch level profit
and loss statements on a periodic basis, make specific
recommendations, and assist in improving each branch
performance (unit action plan).
 Follow-up on sales, costs and inventory management in the
location to insure minimal waste (increasing restaurant
profitability by increase sales and reduce cost).
 Responsible for ensuring that all customer service
initiatives are in place, dealing with issues quickly and
courteously.
 Ensure Quality standards in presentation safety and
Hygiene are upheld.
 Ensure all location work within company standard
operating procedures.
 Work on following up and implementing employee
development programs.
 Support the development, approval, and implementation of
new products/menu and procedures in conjunction with
market research by actively participating in the roll out
process

عملت في الشركه مدير منطقه كنت مسؤل عن تشغيل مطاعم جده ومكه والطائف
والحمد لله كانت علاقاتي ممتازه مع كل أفراد العمل بالشركه وساعدت في تكوين فريق عمل جيد من جميع الجنسيات وتحقيق أرباح مرضيه للشركه والعمل على تطوير وتنميه العاملين ومديري المطاعم ومتابعه المبيعات والتشغيل والصيانه وعمل اجتماعات دوريه لمديري المناطق ومتابعه شكوى العملاء وحلها

عملت مدير تشغيل منطقه ومراقب صحه اغذيه
في الرياض والمنطقه الغرببه

 Handling 8 units in Riyadh plus 2 units In Al-Kharj
 Responsible to ensure restaurant managers meet or exceed
set standards for food quality and restaurant cleanliness
(CHAMPS)•
 Ensure the continued growth and development of the
restaurant by providing Branch Managers with hands on
leadership and direction, helping them to identify
appropriate tasks and objectives.
 Performing auditing, food safety follow up and product
quality processing standards during unit visit.
 Weekly meeting with unit managers to implement the
operation objectives, update maintenance reports, weekly
sales performance.
 Monitor sales results, trends and each branch level profit
and loss statements on a periodic basis, make specific
recommendations, and assist in improving each branch
performance (unit action plan).
 Follow-up on sales, costs and inventory management in the
location to insure minimal waste (increasing restaurant
profitability by increase sales and reduce cost).
 Ensuring that store managers and their staff keep stores to
the highest possible standards.
 Responsible for ensuring that all customer service
initiatives are in place, dealing with issues quickly and
courteously.
 Train, motivate, encourage, and provide constructive
guidance to store managers and the team related to all
areas of effective operations.
 Ensure the 100% guest satisfaction through excellent
management of staff and standards with regular follow up
audits.