Mohamad Khalaf

•Life Support Services Oversight: Direct comprehensive life support and soft services across the WQ2 site, encompassing catering, large-scale accommodations, laundry, housekeeping, landscaping, and integrated pest control.
•QHSE & HSE Leadership: Drive strict field adherence to quality, health, safety, and environmental protocols; collaborate directly with the client's QHSE department to audit and systematically improve Standard Operating Procedures (SOPs).
•Facility Maintenance Coordination: Monitor and coordinate indoor and outdoor engineering maintenance requests to ensure camp facilities remain high-performing and compliant with industrial operator requirements.
•Financial & Cost Control: Control localized operational expenditures across multiple facility points through meticulous validation of monthly requisitions, asset consumption tracking, and material requisitions (MR) projection.
•Stakeholder & Client Relations: Act as the primary point of contact for international client operators; manage weekly alignment meetings, address service escalations promptly, and process ad-hoc guest requirements.

Managed day-to-day operations across 2 guest houses, 2 restaurants with a production kitchen and 1 NGO partnership; coordinated with Marketing, Finance, Procurement and Warehouse to streamline operations. Led F&B cost control through outlet managers; updated menu pricing based on benchmarking and projected costs to support targeted margins. Managed new project openings including a 50 kW solar system implementation with subcontractor oversight. Oversaw purchases and long-term vendor agreements (RFPs), participated in profit and loss preparation and corrective planning, and coordinated recruitment with HR. Trained staff through one-to-one and group sessions to improve retention.

• Responsible of all banqueting Events from proposal to the event arrangement.
• overlooking the production of food for 40+ locations including schools, Events department, Retail Shops, Corporate Locations & hospitals.
• Managing a team of 156 employees working in the production kitchen and in service locations
• Following up on expenditures and resources used in production, food and non -food.
• Acting as the facility manager of the production unit, follow maintenance requests and repairs.
• Coordinate & Assist Human resources in attaining manpower required.
• Financial management, Warehouse inventory and stock, production cost and charges. Keeping the costs within the acceptable limits an based on the menu items produced.
• Setting department budget & Sales forecast.
• Managing retail outlets such as Abela fresh and cash basis POS.
• Responsible of the outlets profit and loss statement and setting the rectification plan to maintain profitably and transparency.
• Collects customer feedback and act accordingly.
• Follow up on the quality and taste of food on daily basis, and rectificate with the chef where needed.
• Communicates Marketing data.
• Training employees within the location one to one and group meetings / trainings.
• Receive and handle event inquiries.
• Negotiate the pricing of events with the clients.
• Prepare event proposals, follow up confirmations and execute events.
• Overlook and manage the food and beverages cost control through the Managers. Update the menu pricing based on bench marking and projected costs.
• Act as the food safety audit within the production kitchen and do spot checks and stores and kitchen in general “Cleanliness, food storage and prep practices”.
Achievements
• Renovating Dubai Banqueting & Events Department including planning & Implementing Different Setup Designs, New international & Specialized Menus, Sourcing materials, training and development team members and achieving highest guest satisfaction as well the budgeted revenue.
• Leading a Retail Brand Abela Fresh and reaching a sale of 700, 000 AED Yearly maintain profitability above 15%.
• Leading Corporate and Events Accounts generating 11+ million Dirhams Annually.
• Leading a Team of 200+ members including, production, service & store keepers.
• Successfully managing a production unit / Production kitchen including a pastry which produces 4000+ Meals a Day.
• Keeping a reasonable and good labor cost a food cost of the facility below the designated / budgeted margins.

Managed operations for 5 restaurants across Dubai, including Scoozi, Napoletana, La Piazza, and Bob's Easy Diner, with responsibility for budgeting, planning, and operational controls. Led the food safety system and trained operation leaders and chefs through one-to-one coaching. Controlled operational resources and measured outcomes to support consistent service standards and cost containment.

responsible of all aspects of the operation (use record, service standards….).
• planning / budgeting / implementing.
• controlling costs.
• evaluation and correction.
• on job training for existing and new employees.
• follow up the flow of business on daily.
• responsible of the p and l statement.
• quality control.
• hygiene and sanitation.
• food and beverage costs.