Operations Manager
Al -Yamama Trading & contracting Company
Total des années d'expérience :16 years, 4 Mois
▪ Handled the full mobilization for the catering & life support facility in The RedSea Development company project in Yanbu area for 16000+ man-days for catering & life support.
▪ Managed the day-to-day Operations in several projects across KSA, including logistics, food Production & storage units in AL ULA, Dammam, AL Madinah where we provided full Facility management services including high end banqueting services to several clients such as Habitats hotels AL Ula, Banyan Tree AL Ula, Sixth Sense Umluj & several other clients.
▪ Ensured to provide the best services of catering operations and designated services to the client.
▪ Managed the operations area successfully while adhering to the agreed-upon budget and ensuring adherence to KPIs and all business policies and procedures of Finance, HR, Administration, and Operations
▪ Negotiate competitive contracts with suppliers and utilize local suppliers to the greatest extent feasible to cut costs and maintain a supplier base to satisfy contractual obligations and avoid shortages.
▪ Lead the operation team of 370 professionals by attracting, recruiting, training, and appraising talented personnel and maintaining high levels of staff performance.
▪ Coordinate with the business development department, to continuously update area market intelligence reports as needed, covering competitor activity, and identifying potential business opportunities.
▪ Review, monitor & regulate purchase requisition (PR), call-off contracts for catering supplies, equipment, utensils, as well as restaurant furniture procurements.
▪ Developed tenders and contract procedures, as well as the yearly budget exercise, and monitoring all costs and expenses linked to the section.
▪ Ensure that all work is performed following QP policy and procedures, as well as assuring compliance with quality management system (QMS), ISO 9001, ISO 22000, and HSE standards requirements Management of staff and staffing schedules, inventory, menu development and layout.
▪ Daily scheduling of all employees in different work locations
Key Achievements:
● Oversee and manage the hosting of high-end banquets to provide customers with excellent experience. (special Events, weddings, VIP events, corporate functions, ects….)
● Plan the venue layout according to the number of guests and the type of event, menu requirements.
● Determine the number of table waiters and servers required.
● Supervise layout plan for the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.
● Growing and expanding the Catering business from existing client’s base & attracting new potential clients.
● Coordinate with Logistical planning for many different styles and sizes of events
● Create and prepare accurate catering proposals for potential customers, ensuring that the catering offer matches the profile of the event in terms of product selection and budget.
● Provided weekly and monthly sales activity reports.
● created and implemented a catering sales plan addressing revenue, customers, and markets.
● Worked closely with the Production department and outside vendors to ensure events were executed to the guest's highest expectations.
● Enforce correct procedures for menu preparation and area cleanliness.
● recruit, train and supervise staff for 150 + guest service.
● Coordinate with the business development department, to continuously update area market intelligence reports as needed, covering competitor activity, and identifying potential business opportunities.
● Created accountability for company policies and regulatory requirements.
● Responsible for scheduling, training, and managing all staff Event set up, execution, clean up and follow up of corporate meetings, social events.
● Direct client interaction Event planning from beginning to end.
● Managed budget and set the operational cost for each event Collaborated with employees on.
● Managed the operations area successfully while adhering to the agreed-upon budget and ensuring adherence to KPIs and all business policies and procedures of Finance, HR, Administration, and Operations.
● Insured that all operations, food production, FM services, supplies deliveries went un-interrupted and met all client’s requirements during the covid 19 pandemic lockdown.
● Managed the day-to-day Operations in several projects across Iraq, including logistics, food Production food & nonfood materials purchase & storage units.
● Managed & executed several catering & life support contracts to provide full Facility management services including high end banqueting services to several clients (Oilserve, ENI, Iraqi Drilling company, Weatherford)
● Negotiated competitive contracts with suppliers and utilized local suppliers to the greatest extent feasible to cut costs and maintain a supplier base to satisfy contractual obligations and avoid shortages.
● Managed the logistics and storage of food supplies, as well as ensuring the efficient delivery of catering operations and designated services to the client following the agreement.
● Reviewed, monitored, and approved All purchase requisition (PR) and call-off contracts for catering equipment and utensils.
● Developed commercial & technical tenders and contract procedures, as well as the yearly budget exercise, and monitored all costs and expenses linked to the section.
● Ensured that all work is performed following QAQC and SOP procedures, as well as assuring compliance with quality management system (QMS), ISO 9001, ISO 22000, and HSE standards requirements Management of staff and staffing schedules, inventory, menu development and layout,
● Responsible for maintaining POS database, QuickBooks, accounts payables and receivables.
Prepared operations procedures and training manuals.
● Dally scheduling of all employees (170 staff members) in different work locations
● Client meetings to include all aspects of business development.
• Recruited to plan and direct the opening of four high-volume concept institutions.
• Managed all pre-opening activities like vendor relations, purchasing, equipment, operations, staf recruitment and training. Handled all menu development and costing.
• Held full P&L and operating responsibility for 4 locations with 3200+ clients: designed budgeting, expense control and month-end reporting.
• Responsibilities of developing the Catering operations within the budget and to ensure the levels of service and quality of food meet the high standard expected by the clients.
• Responsible for ensuring all relevant paperwork is filled in correctly. This includes preparation of accounts for invoicing to clients.
• Key Achievements:
• Successfully managed 4 site openings in 12 months on-time and within budget.
• Improved management/labor relations and reduced employee turnover.
WORKED AS AN Executive Chef in Sanaa, Yemen FROM 03/2009 till 01/2011
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