Operations Manager
Damac
مجموع سنوات الخبرة :23 years, 6 أشهر
2007 - Date CATERING SERVICES, OMAN
OPERATIONS MANAGER
Key Achievements
• Successfully manages all operational and applicable financial procedures; entrenching company objectives and ensuring profitability.
Career Summary continued
• Impressively reduced operating costs.
Responsibilities
• Meticulously monitors and maintains an exemplary level of food, service and hygiene standards.
• Integrally interfaces with clients and ensures client objectives and company principles; marry.
• Strategically plans, designs and implements systemic changes and subsequent action plans.
• Targets overall priorities in order to increase business opportunities within each assigned location
• Collates important data and compiles cost and operational reports for management
• Supervises all administrative in addition to health and safety processes to guarantee procedural compliance.
• Liaises with employees, departments and subsequently management to facilitate the progress of projects; adhering to budgetary constraints, maximising profitability and meeting client objectives.
• Correlates the operating budgets, per job with the client’s expectation and the chef’s parameters.
• Scrutinises daily, weekly and monthly performance targets and provides remedial action if needed.
• Satisfies all purchasing in addition to company audit procedures.
• Fulfils human resources (HR) functions regarding grievances, induction, fostering a positive working environment, critical record keeping of training, resolution of complex personnel issues in addition to satisfying termination procedures.
• Motivates, develops and facilitates employees through direct and indirect training.
• Nominates and recommends salary and wage increases in addition to possible promotion posts.
2003 - 2007 CATERING SERVICES, OMAN.
CAMP SUPERVISOR & PROJECTS MANAGER
Key Achievements
• Successfully managed multiple sites; of varying catering contracts and needs.
• Efficiently directed the company’s food and beverage service as well as the central kitchen (2500 pax production capacity), providing serving for the outdoor parties - in the full Muscat area.
• Enforced protocols regarding maintaining the highest of food hygiene standards, food safety procedures, and an overall safe working environment.
Responsibilities
• Directed cost controls; whilst keeping impeccable financial and administrative records.
• Presented financial forecasts and set budgets to senior managers.
• Stringently monitored the quality protocols from point of purchase to meal preparation and service.
• Communicated with supervisors, cooks and kitchen staff, on a daily basis, to ensure mutual success.
• Devised and entrenched sales possibilities in addition to developing new income streams.
• Consulted with clients to efficiently plan and advise menus for specific locations and events.
• Monitored stock levels and procured resources when necessary.
• Effectively investigates and addressed all non-compliance pertaining to health and safety guidelines.
• Followed strict health and safety procedures referring to HACCP-ISO 22000, CP & CCP.
• Fulfilled recruitment procedures and subsequent training and induction.
• Efficiently resolved and allayed customer complaints and/or concerns.
• Enforced vital security and maintenance protocols for the catering and dining area.
2000 - 2003 KENTUCKY FRIED CHICKEN, EGYPT
FIRST ASSISTANT MANAGER & TRAINING COORDINATOR
Career Summary continued
1998 - 1999
COMFORT IN ROMA, EGYPT
FRONT OFFICE DEPARTMENT
1997 - 1998 SONESTA, AMBASSADOR HOTELS, EGYPT
FRONT OFFICE DEPARTMENT