operations manager
Mhab
Total years of experience :21 years, 5 Months
- Managing the entire operation for 4 current units fast food Brand and preparing for opening 4 more units before the end of the year with huge turn over
- Preparing the yearly budget for the entire business compared for last year business
- Working on new strategy for marketing activity for the company for 2019 - 2020 which support business on several levels and enhance brand awareness
- Working on improving delivery segments for every location buy opening more location and increasing radius zones
- Working on new SOP module for the brand to take the business into the second level
- Working on new training program to support staff knowledge and service in term of operation
- Working on new strategy to launch new inventory business which can provide the right numbers
- Started to hire new staff and managers on board who have experience with a good level of education
- Working closely with Supply chain to have accurate orders in the business and to reduce wastage
- Decreasing petty cash and overtime in the last 2 periods by 40% and working more to reduce it completely
- Working more on corporate deals with a company to increase sales in the market
- Working closely with HR to revise the manpower head count and put new headcount for the business to stop all additional expenses
- Working closely with head office to recruit the pending positions which they need to support the business
- Working closely with HR and finance to put new strategy for the business and new policy and procedure
- Managing the entire operation for Café and Retail Segment in Jeddah 3 café and 4 Boutique
- Working on new strategy for marketing activity which will be implemented in 2018 to improve business and create brand awareness
- Prepared financial information to identify expenses and revenue of operation
- Analyzed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls
- Responsible for end of the month inventory which include stock movement and cogs analysis which need to be explained for Management
- Maintained restaurant standards and speed of service to consistently produce high-quality products
- Working on LSM for all the region including sales initiative in order to improve entire business
- Dealing with supply chain for entire business between Riyadh and Jeddah
- Responsible to follow up the near to expiry item which need to be utilized in order to avoid any write off
- Responsible for the entire P&L of Jeddah specially the analysis which need to be done end of the month which include area of Improvement
- Work to increase delivery performance in Jeddah and enhance the sales performance
- Responsible for the entire corporate segment in Entire Jeddah and Makkah and outside hotels
- Developing menu items for the café, balancing where items must be at once driving guest loyalty and profitable
- Working on Synergy’s breadth of menu and recipe development service which include the following: Menu research and development, Recipe documentation (Prep Recipes and plate assembly recipes) (Menu Engineering / optimization) (Menu cost pricing).
- Full in Charge of Planning, Organizing, and Supervising & Controlling all the Café Bateel in Kuwait daily operations
- Support the quality improvement process, which will ensure positive financial results.
- Present a High level of hospitality and ensure that the guest will spend a pleasant and new experience while staying in the café
- Make sure that food and beverage are prepared and served according to SOP
Monitor the daily revenues and expenses compared to the budgets
- Review, Control & Approve all Daily Paper Duties, Weekly schedules, Wastage Form
- Implement-Follow safety and hygiene.
- Supervise good hygiene, grooming, energy and enthusiasm.
- Meet the managers on a weekly basis to check with their productivity and discuss the entire operation of the week and revising the inventory movement
- Set the annual leave program in co-ordination with the H.R. department.
- In-Charge of the monthly inventory counting and unexplained variances
- Go through the monthly P&L & KFR with the Operations Manager.
- In charge of the catering department and involved in launching the catering menu of Kuwait including set up
- Managing the operation for 2 Units in Dubai Airport Terminal 3 Concourse A and Terminal 1 Arrival
- Responsible for the entire P&L in both units and analysis to be provided for top Management
- Aim to increase and beat sales by 20% VS Budget and Aim to beat the entire year VS previous year by 13%
- Aim to contribute a total profit in 2014 by 13% which was tough as a business in general but performance have been showed by the entire team
- Responsible to deal with all airport authority and relations in term of operation for the entire business this include all airport passes and airport documents which need to be finalized
- Dealing with entire inventory and COGS analysis for both units and improvement in 2014 for top management concerning the food cost that has been improved and shown in all figures
- Aim to score the highest grade and achieve food safety audits in ALSHAYA by 99.8% by managing the entire operation during NSF safety
- Aim to achieve the internal audit high risk for the company by highlighting a grade of 84% which was the good start for the year 2015
- Aim to open on time the new LPQ airport in terminal 1 arrival without any delay occurred and it was successful opening
- Increased AVPC and SPH by every staff which support to increase our revenue in term of operation
- Shoppie was scored 100% on several occasion which help the performance of the café in both unit
Responsible for assigned shift, assisting in overall management.
- Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily.
- Assist in overall supervision of the department.
- Check staff punctuality.
- Communicate with guests and receive feedback.
- Observe, teach, and correct staff’s service.
- Examine food preparation.
- Examine beverage presentation.
- Handle any guest complaint.
- Monitor timing of guest experience.
- Managing the floor operation of sheikh Zayed outlet early 2009 and still.
- Managed the Take Away and Delivery Outlet, located AUH Salam street
- Mall of the Emirates and Dubai mall, and reported directly to the Area manager
- Managed the Restaurant Floor consisting of Dine In area, Take Away and Delivery sections located
in Sheikh Zayed Road in 2008.
- Managing the restaurant’s kitchen operation and food quality.
- Responsible for training new staff and coaching members.
- Managing a team of 40 members (front of the house, back of the house and delivery staff)
- Increasing staff productivity and responsible for scheduling
- Managed the Restaurant events and activities.
EDUCATION