Charity General Manager
Wassef Souad Al Sawaf Charity/Tabkhit Ezzo
Total des années d'expérience :5 years, 10 Mois
Management: As the General Director of the NGO and part of the Senior Leadership team, I oversee the whole
team of the organization. I have been leading and supervising all departments, Issued SoPs, created trackers,
designed budgets, managed spending plans, enhanced communication, developed tools, restructured
departments, and enhanced reporting and fundraising strategically. My job responsibilities include but are not
limited to:
Human Resources:
▪ Led the HR and Admin department as a key member of the Senior leadership Team directly overseeing
HR, Finance, Supply Chain, IT, Administration and kitchen staff.
▪ Developed, reviewed, and implemented comprehensive policies, procedures, and guidelines aligned
with best practices and international standards, ensuring compliance with local labor laws and
safeguarding policies.
▪ Supported the establishment of the HR department and recruited and mentored a high-performing HR
team, providing guidance and capacity-building to enhance HR services across the organization.
▪ Led performance management initiatives, including designing, and implementing a performance
management system with clear objectives, ongoing feedback, and unbiased evaluations for staff
members.
▪ Coordinated with other departments to develop and implement effective recruitment, retention, and
succession planning strategies to ensure the organization's staffing needs were met in a timely and fair
manner.
▪ Oversaw emergency HR procedures and provided support during sudden onset crises, including
ensuring staff wellbeing and psychosocial support initiatives were in place.
▪ Worked closely with the Owner of the organization to provide leadership and oversight in implementing
safeguarding policies, ensuring appropriate resourcing and effective collaboration with relevant
departments.
▪ Led the Administration department, promoting efficiency, responsiveness, and accountability in
administrative processes and compliance with local laws and contractual obligations.
Supply Chain and Procurement:
▪ Managed complex procurement by issuing Framework Agreements and enhancing cross-departmental
procurement plans.
▪ Created efficient storage and delivery/distribution processes, covering multiple program facilities in
remote and challenging areas.
▪ Implemented effective fleet systems based on pooling, rotation, and fleet capacity modules to optimize
transportation logistics.
▪ Shaped and controlled spending plans for support teams, aligning with organizational goals and
stakeholder requirements.
▪ Provided strategic guidance, training, and coaching to empower field staff to take on procurement and
logistics responsibilities, ensuring supplier identification and improved delivery processes.
Finance:
▪ Led and supervised Finance teams, enhancing spending plans, master budgets, and financial reports.
▪ Issued policies and manuals and Standard Operating Procedures (SOPs).
▪ Streamlined the Purchase Requests signature process, reducing signature timelines, and improved
interdepartmental and cross-departmental communications.
Coordination - Collaboration:
▪ Strongly enhanced the inter-departmental and cross-departmental communication and coordination
between support functions and Kitchen staff.
▪ Actively enhanced the coordination between staff jointly creating and tracking procurement and
implementation plans, involving teams in fundraising, jointly deciding, identifying alternatives and all
related matters.
Representation/Coordination:
▪ Represented the organization and ensured networking on area level, liaised regularly with relevant
external stakeholders, including authorities, donors, Forums, Coordination working groups and other
actors - among others through coordination mechanisms.
Incident/Compliance:
▪ Contributed to tackling sensitive cases in regard to fraud, safeguarding, corruption and all related
matters.
▪ Coordinating daily restaurant management operations
▪ Delivering superior food and beverage service and maximizing customer satisfaction.
▪ Regularly review product quality and research new vendors.
▪ Recruit, train new and current employees on proper customer service practices and find ways to
increase the quality of customer service.
▪ Appraise staff performance and provide feedback to improve productivity in coordination with the
restaurant manager.
▪ Ensuring all operations are carried out in an appropriate, cost-effective way.
▪ Control operational costs and identify measures to cut waste.
▪ Improving operational management systems, processes, and best practices.
▪ Formulate strategic and operational objectives.
▪ Manage budgets and forecasts and examine financial data and use it to improve profitability.
▪ Perform Quality controls and monitor production KPIs.
▪ Create detailed reports on weekly and monthly revenues and expenses.
▪ Promote the brand in the local community through word-of-mouth and restaurant events.
▪ Recommend ways to reach a broader audience (e.g. discounts and social media ads)
▪ Implement policies and protocols that will maintain future restaurant operations.
Delivered exceptional customer service while managing cost control, budgeting, and quality assurance.
▪Formulated strategic plans, analyzed profit and loss reports, and executed plans to achieve desired results.
▪Oversaw inventory management, purchasing, zoning, marketing, and advertisement strategies.
▪Managed delivery operations, ensuring efficient packaging and risk management.
▪Led maintenance activities, ensuring a safe and hygienic environment for both staff and customers.