Operations Manager
Platinum Cuisine Catering Company
Total years of experience :17 years, 11 Months
• Achieved and surpassed production targets through effective staff management, task allocation and materials coordination.
• Aided senior leadership during executive decision-making process by generating daily reports to recommend corrective actions and improvements.
• Planned daily operational strategies, including delivery routing, team workflows and promotional initiatives.
• Oversaw financial management activities, including budget management, accounting and payroll.
• Managed company operations with responsibility for profit and loss, scheduling, training and inventory control.
• Verified supplier’s adherence to contract specifications, quality of material delivered, and schedules of delivery.
• Strengthened operational efficiencies by developing organizational filing systems for invoices, customer orders and contract records.
Task Assigned
•Successfully opened 2 cafés in Riyadh for the Company.
•Overall operation in charges for the retail and wholesale business for the company.
•Identify opportunities for campaigns, services, and distribution channels that will lead to an increase in sales.
•Using knowledge of the market and competitors, identify and develop the company’s unique selling propositions and differentiators
•Present new products and services and enhance existing relationships
•Prospect for potential new clients and turn this into increased business.
•Cold call as appropriate within your market or geographic area to ensure a robust pipeline of opportunities. * Meet potential clients by growing, maintaining, and leveraging the network.
•Identify potential clients, and the decision makers within the client organization.
•Research and build relationships with new clients.
•Set up meetings between client decision makers and company’s practice leaders/Principals.
•Plan approaches and pitches. * Work with team to develop proposals that speaks to the client’s needs, concerns, and objectives.
•Participate in pricing the solution/service.
•Ensure all team members represent the company in the best light.
•Present business development training and mentoring to business developers and other internal staff.
•Research and develop a thorough understanding of the company’s people and capabilities.
•Understand the company’s goal and purpose so that will be continual to enhance the company’s performance.
Task Assigned
•Single handedly develop sales in the HORECA sector for food / nonfood items in Saudi Arabia.
•Negotiate and close sales contracts with prospective customers.
•Launch and develop a market for food & non-food products in the HORECA segment in Saudi.
•Introduce new and profitable products / categories into the product portfolio.
•Achieve the sales and income budgets, sales planning, and forecasting.
•Assist in supplier development & ordering of forecasted products.
•Credit control and timely collection of payments.
•Every month plan Business trip around the country for developing the business.
•Once a year visit the GULFOOD in Dubai for meeting & developing new customers visiting from Saudi region.
•Coordinate & arrange the visits of the senior managers to the Saudi region.
•Coordinate with the Logistic team in Dubai to ensure the smooth delivery of the orders from Dubai.
•Keep an eye on the local competition present in the market & informing Managers about their activities.
•Maintaining stocks & invoicing customers as per their order.
• Dealing directly with the Executive chef, Sous chef, Pastry chef & Purchasing Manager of all the hotels (Marriott, Park Hyatt, Crowne Plaza, and Westin Jeddah) in Jeddah & Makkah.
• Generated new customers for company in Makkah (Hilton Hotels & Towers, Dar al Ghufran, Fairmont hotel.
• Had 2 days hand on training in chocolate making organized by our supplier from Felchlin Switzerland
• Keeping an eye on the competitor’s activity in the market.
• Looking for new & potential customers in the market.
• Follow up for the orders & complaints.
• Improving product knowledge.
• Forecasting the sales of the upcoming month & giving feedback to the management.
• Periodically focused on “organic growth of a product” within an organization especially for a slow-moving item or new introduced item.
• Organizing daily/weekly programs for the sales personnel.
• Fixing appointment with the hoteliers when a supplier wants to visit them either for P.R. or business visits.
• Responsible for the promotion & advertising of the items.
• Introduce new products to our customers.
• Technical knowhow briefed by the supplier for trouble shooting of the products.
• Special task assigned to develop Makkah region.
• Implementing credit control system.
KEY FUNCTIONAL RESPONSIBILITIES
Tasks Assigned:
•Handling & Managing 10 café coffee day outlets for their daily operations
•Recruiting new employees and development of the existing employees
•Preparing Statistical Data of all the Expenses and Food Wastage of the present month and comparing from the Last month data and putting efforts in reducing expense in the upcoming months.
•Implementation of Promotional Schemes i.e. Display, Sampling, Utilization of promotional POS material. Focus on Brands in Promotion.
•Training & Development of Sales Personnel.
•Weekly Sales Report, Monthly Sales Report with comparison with Last years Sales, Reasons for deviation.
•Monitoring Logistic i.e. Store Management, Deliveries etc.
•Handling Customer Complaints.
•Merchandising/appointment of Display Outlet/Facings etc.
•Reporting / Competitors’ activity.
•Feedback from store managers for things that would be beneficial in short- and long-term achieving sales goal.
Tasks Assigned:
• Responsible for the Profit and Loss of the outlet.
• Achieving predetermined Sales target which was based on Last Year sale “Same Store Sales Growth”.
• Managing and handling all the operations of the outlet.
•Training and development of the staff.
•Co-operating with the 11-support department of the company
•Preparing monthly Sales Reports, Daily Consumption of Stock & Food.
•Ordering Stock & Raw Materials from the Stores
•Food Ordering from Vendors.
•Floor Management.
•Preparing Profit & Loss A/c of the outlet.
•Keeping Tracks & Maintaining all the Major Expenses incurred during a month and put an effort to reduce it in the upcoming month.
•Training staff for Up Selling, Suggestive Selling, Merchandise, Add-ons, and Food Push-up.
•Focusing on APC (Average Per Cover)
•Predetermining, Prediction of Sales, Food, Merchandise, Add-ons, as per the climatic conditions & location.
•Preparing Statistical Data of all the Expenses and Food Wastage of the present month and comparing from the Last month data and putting efforts in reducing expense.
•Physical audits of cafes in the designated area. Physical stock check vs. stock available in the system, Cross check of Cash & Credit Slip,
•Surprise audits of Cafes to check if the staff is following the Food & Beverage Serving standards e.g. Food & Beverage serving at proper temperature with proper accompaniments.
•Following LIFO & FIFO standards while receiving foods from the vendor & storing them properly in the Display cooler & in refrigerator.
•To ensure that Café employees are well knowledge & that they are aware of the proper SOP’s
•During audit I must ensure HACCP methods are strictly followed in the café.
•In a month I did several Surprise audits of cafés in the morning to see what time the café is opened & to see what is the food wastage from the previous day and also to ensure if the food received from the food vendor is received in a proper condition & temperature.
Tasks Assigned:
•Trained exclusively in F&B Service and F&B Production Department
•Working in different F&B outlets of the hotel in Flavors (24hrs café) The Pearl of the Orient Serving Oriental Cuisine (Chinese, Japanese, Thai & Korean) Panorama & Shiva (Banqueting & Conference Facilities)
•Opening the Café FLAVORS.
•Responsible for the Morning “Breakfast-Buffet” Setup.
•Welcoming the Guest as a HOST, giving them preferable seating’s, taking their orders, and serving them.
•Setting up the Café for the Happy Hours in the Evening from 4pm-6pm in the evening.
•Served as a Trainee Captain in Panorama & Shiva our Banquets & Conferencing facilities.
•Briefing was conducted by “ME” with the assistance of Senior Captains at the PEARL OF THE ORIENT as previous day sale & target was to be discussed.
•Worked in various Food Production Department of the hotel
•As assistance worked in Garde Manger (Cold Kitchen) preparing salads and fruit cutting and other platter arrangements of pickles for the Banquets & Functions.
•Worked in Pantry, Bakery and Continental & Indian Cuisines. Responsible for the preparation of all the basic mother sauces.
•Receiving of stores and arranging it as per their criteria & preferences
•Worked in Staff Quantity Kitchen.
in International Hotel Management with Marketing from Les -Roches of Hotel Management