Operations Manager
NAKHEEL HOSPITALITY & LEISURE
Total des années d'expérience :0 years, 0 Mois
increased the portfolio from initially 7 to 19 venues within the first year of joining. I managed all pre-opening processes, including selection and on-boarding of over 200 colleagues, setting up the general SOP’s and HACCP SOP’s, the soft opening and general P&L management.
I helped to deliver AED 60m revenue for the portfolio in 2020.
In the portfolio’s “top 3” venues, during a challenging 2020, I guided the team to deliver a 22% growth in top line revenue and 90% growth in profit.
Online rankings and customer scores were increased for all operational venues.
Successfully implemented a new reservation and payment system resulting in organic database growth of more than 25, 000 customers.
the development of the overall project; a 20, 000 square feet, multi-cuisine concept from New York. From concept scoping and design to project budgeting and revenue forecasting.
•Creating a hiring structure and recruitment strategy for front and back of house colleagues.
•Drive the Project Management team to ensure timely progress is made while remaining within the budget.
•Project size: $6m
•Projected annual turnover: $12m.
•Report to:
operation and financial well being of eight casual and fine dining brands in the UAE; both franchised and homegrown
•Establishing critical paths and operating manuals for new concepts.
•Overall team = 200+, Direct Reports = 8 Restaurant General Managers.
•Created a generic restaurant review template used on bi-weekly basis to assess overall compliance and well being of each venue. Inclusive of product review, staffing levels, sales opportunities and cost control.
•Grown Annual Turnover to $17m. (through expansion and double digit YOY growth).
•Streamlined Operating Costs; COGS down 4% point;
entering Tripadvisor Top 50 within six months.
•Pre-opening and opening of the Lobby Lounge (150 capacity).
•Developed high end takeaway and cake artist concept, resulting in additional revenue stream of nearly 20%.
•Time Out Dubai Runner up award for ‘Best afternoon tea’ in 2014.
•Create dynamic team of 60+ colleagues; through training, reward and team bonding managed a employee engagement score of 90+%.
operations of a 400 capacity all-day-dining restaurant with a French Brasserie themed evening menu.
•Successful launch of theme nights and an award winning Friday Brunch
•Report to
Management of two of its seven gourmand restaurant venues in prime locations
•Recruitment and development of team of 60+.
•Taskforce opening team of three more venues.
•Managed a 22% top line revenue increase in 2010 through actively soliciting with landlord and
Restaurant and Events Manager for prime golf facility in Dubai Sports City (through outsourced catering contracts via hotel).
•Produce and critique monthly P&L for four venues.
•Rolled out a loyalty scheme for residents at the Golf Club.
•Achieved all KPI’s within first year of joining.
courses: a 2-year course dedicated towards general management subjects: - Managing People - Managing Performance - Managing Finance - Quality Assurance - Managing Change - Managing Projects REVIUS LYCEUM - Doorn, The Netherlands VWO – Preparatory Scientific Education (2000)