Brands & Operations Director Food & Beverages
Cenomi Retail
Total des années d'expérience :18 years, 11 Mois
Cinnabon and Seattle’s Best Coffee
I had the fantastic opportunity to develop and put into action a robust brand strategy that perfectly matched our company's objectives and core values to manage and lead the operations of 182 Stores. It was a rewarding experience leading the creation and upkeep of a strong, consistent brand identity.
I was responsible for planning, executing, and overseeing marketing campaigns that not only increased brand awareness but also actively engaged our customers and contributed to revenue growth.
To make the best decisions, I always kept myself updated on industry trends, changes in consumer behavior, and what our competition was up to. This allowed me to make data-driven choices that paid off.
In terms of budgeting, I effectively managed our branding and marketing expenses, ensuring that resources were allocated optimally to maximize our brand's impact.
I also took the initiative to identify and pursue strategic partnerships and collaborations that boosted our brand's visibility and reputation.
Throughout my tenure, I consistently monitored and reported on key performance indicators (KPIs) relevant to our branding, marketing and operations endeavours.
Some of my key contributions are:
• Awarded 2 Trophies: Franchisee of the year and Developer of the year for 2023
• Spearheaded collaboration with international franchisors, suppliers, and a workforce of 700+ employees, fostering a symbiotic relationship that optimized operations and bolstered organizational growth.
• Delivered a remarkable 38% growth, outperforming an 8% like-for-like (LFL) baseline.
• Successfully elevated the delivery channel, boosting sales contribution from 12% to an impressive 38%.
• Streamlined labor costs, reducing them from 32% to 22% while maintaining high quality and productivity standards.
• Significantly enhanced overall net profitability, elevating it from 11% to a strong 17% relative to sales.
• Spearheaded new market opening in Uzbekistan.
I played a key role in launching a company in Riyadh, where we created a fresh food concept in the market. We began by registering our brand name and logo, setting the stage for our brand's recognition. I also took the lead in designing and overseeing the architectural aspects, making sure our space was both inviting and efficient.
When it came to the kitchen, I personally handpicked and sourced essential tools and equipment, organizing the central kitchen layout with precision. Building a culture of excellence was important to us, and it led to consistently delivering outstanding results.
I developed and put in place systems and procedures that not only improved cost efficiency but also enhanced guest satisfaction significantly. Monitoring monthly profit and loss statements, I was proactive in taking corrective actions when needed.
Strict adherence to operational standards was a must to ensure the seamless execution of equipment and processes. I also oversaw accounting transactions and VAT application, optimizing our compliance with regulations.
Some of my key contributions are:
• Introduced innovative cuisine and menu designs in coordination with executive chef.
• Launched a successful Quick-Service Restaurant (QSR) named Coco Reesh, specializing in a unique chicken concept.
• Updated standard operating procedures (SOPs), staying at the forefront of industry best practices.
• Exhibited meticulous attention to branding and menu creation, ensuring an exceptional dining experience.
• Nailed down food cost and menu pricing, maximizing profitability without compromising quality.
• Executed flawless operational processes, optimizing efficiency and guest satisfaction.
Working as Operations Manager, I lead the way in bringing the iconic Magnolia Bakery New York to Riyadh, KSA. It was an exciting journey, and I'm proud to say that we reached a major milestone in the brand's expansion.
One of my key roles was to create and establish consistent recipes for Magnolia Bakery's mouthwatering food and beverages. This ensured that no matter which branch you visited, you'd always experience the same high-quality, delicious treats.
In addition, I took charge of managing our food costs and pricing strategies. By optimizing profitability and offering competitive pricing, we attracted a loyal customer base who loved what we had to offer.
Some of my key contributions are:
• Led the finalization of the savory menu, meticulously analysing food costs and pricing to deliver a delectable yet cost-efficient menu that drove sales and profitability for Magnolia Bakery New York.
• Established strong partnerships with local suppliers, ensuring a reliable and cost-effective supply chain, ultimately contributing to cost savings and operational efficiency.
Responsible to supervise the day to day operations of all the branches in Lebanon. I coordinate with the head of operations in the planning, directing and coordinating of the branches' operations. Also, I oversee five multi-stores managers (MSM), twenty five branch managers. I deal with customers and employees and I am responsible for a diversity of duties that include financial record keeping, hiring, and retaining employees.
Responsible for the operations management and overall profitability of nine stores and two seasonal outlets. I work on the succession planning of all staff within my area and create an important link in the management communication chain, by liaising with stores’ managers as well as with key departments at the head office. I directly lead a team of 11 managers and indirectly a team of 70 team members.
Responsible for the business performance of the branch, as well as maintaining high standards of food, service, health and safety.
Responsible for the business performance of a shift in an branch, as well as maintaining high standards of food, service, health and safety.
Responsible for maintaining high standards of customer service, as well as for suggestive selling and up selling.