Mohamad Khalaf

• Overlooking 3 locations in WQ2 Accommodation CPF and Pilot Camp.
• Maintaining the integrity of ISO 22, 000 among various locations, in terms of food safety and flow of work.
• Coordinate with soft services teams to ensure the 3 camps facilities are well maintained, clean, compliance with staffing requirements.
• Ensuring the application and tracking of QHSE procedures, supervising these and improving them regularly.
• Participate in the preparation of various menus ad coffee station and supplies to meet clients expectations.
• Managing the cost of various locations through the monthly requisitions and location expenditures.
• Assist the storekeeping in the projection of monthly MR and Consumption.
• Prepare month miscellaneous expenditures with the client for food and nonfood items. Coordinating quotations and negotiating prices.
• Ensure all team and facility complying with food safety and Health and Safety standards.
• Ensure services are running smoothly in various locations, Catering, Housekeeping, Laundry, Accommodation, indoor and outdoor cleaning, Road cleaning, Pest Control and Landscaping.
• Attend and represent the team during the weekly soft service meeting.
• Quickly be able to respond to any possible complaints.
• Conduct frequent inspection in the designated areas to check for adherence to standards, sanitation/litter issues, equipment problems and safety issues.
• Coordinate with QHSE department any amendments to SOPs
• Maintain a solid partnership relation with the operator.
• Participate the preparation of work orders
• Participate in investigation reports or leading them in case of an event in the camps.
• Participate and lead trainings and TBTs.
• Act as a food safety team member.
• Act as a Health and Safety team member.

• Managing day to day operations
• Overlooking 2 guests houses, 2 restaurants with production kitchen and 1 NGO
• Coordinating with support departments to push forward the operations, marketing, Finance, Cost control, procurement and warehouse.
• 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.
• Overlook the manning of each outlet and coordinate with HR the recruitment process.
• Overlook directly the facility management, maintenance and repairs.
• Set financial budgets of each outlet and follow up with outlet manager to achieve the set targets.
• Overlooking purchases and long term agreements with vendors “RFPs and agreements”.
• Participate in the preparation of profit and loss statement for all locations and plan rectification short and long term plans
• Manage and implement new project openings of locations or / projects such as implementing a 50Kw solar system with sub-contractor.
• Audit consumption of materials food and non-food.
• Play the role of food safety advisor.
• Train and retain existing employees, in the form of one to one or group meetings.

• 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.

responsible of all operational aspects through dubai operations leading 5 well known restaurants in dubai market scoozi, napoletana, lapiazza and bobs easy diner.
• budgeting and planning.
• organizing activities.
• leading the food safety system.
• leading the implementation.
• maintaining and controlling the overall operational system.
• observation for all operational aspects for support.
• controlling company resources related to the operation.
• measuring end results.
• training operation leaders to reinforce the operation.
• one to one lesson with the potential and current managers and chefs.
through the position the work environment involved in all operational aspects starting from the human resources.

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.