Business Development Manager
M. M. Badkook Restaurants & Catering Co.
مجموع سنوات الخبرة :50 years, 1 أشهر
KEY ACHIEVEMENTS
Various Projects/Companies across the Globe: Created a business plan and feasibility study for the project and supervised the development of the project.
China Town (Jeddah): Successfully completed a turnkey project which included designing of logos, kitchen, menu creation and more.
Fan Fang (Chinese Fast Food): Capitalised this new investment opportunity in Turkey by developing the first outlet at Akmerkez, Istanbul with the name changed to Fan Fang.
BONBON, Tunisia: Supported the design by utilising computer applications and designed logos, layout and floor plan.
Tabung Haji (A Malaysian Hajj Program): Created a complete package program by arranging food and board for Hajis travelling from Malaysia.
Le Fromagerrie: Implemented procurement and import processes for the project dealing exclusively in variety of imported cheese. Created a special menu for the in-house dining for the property.
Mahmood Saeed Oasis Mall (Talk of the Town): Grand turnkey project of five restaurants in a unique shopping mall which provided an opportunity to travel to Sri Lanka, Philippines and India for recruitment.
Kowloon House, Golden Palace Riyadh and Al Jelsi Project: Restructured the process and provided advice on various concepts to yield better results.
Saudi Fisheries Franchise: Consulted the Company on the development of a concept whereby finished products like grilled and fried seafood could be offered at their retail outlets side by side
MM Badkook Restaurants & Catering Co. 1989 - Present
Business Development Management
• Building market position by locating, developing, defining, negotiating and closing high level business deals.
• Identifying trendsetting ideas by conducting research on industry and related events as well as from publications and announcements.
• Discovering and exploring opportunities for all the company's brands and proposing potential business deals by contacting
potential partners.
• Screening potential business deals by analysing current and prevailing market strategies and dealing with the necessary
requirements to accomplish proposed strategic moves and tactics in positioning the company's brands.
• Developing and negotiating proposed strategies and positions by studying integration of new venture within the company's
strategies and mostly operational capabilities.
• Exploring opportunities to add value to job accomplishments as well as participating in educational opportunities such as reading professional publications, maintaining personal networks and participating in professional organisations.
Project Management and Development
• Opened first project Dolphin Riyadh and designed the menu with the chef.
• Allocated and designed the floor plan of the production area with different sub-departments including the hot and cold
kitchen, bakery and pastry shop, butchery, fishmonger and kitchen steward, among others.
• Designed the floor plan and allocated space for different sections of the dining hall with various décor and themes.
• Designed the banquet halls with different interior and sitting styles.
• Created the marketing plan, trained staff, implemented the IT network and created a gala opening plan.
• Provided consultation for outside job which was sponsored by the company.
Quality Control Management
• Successfully contributed to the Chinese restaurant's food quality by hiring 'Indian-Chinese' cooks from Kolkata, India which
massively changed the image of the restaurant.
• Implemented documentation management and sanitation management in line with the principles of HACCP management as well as executed standard garnishing and plate presentation program.
• Prepared costing and pricing strategies and standard recipes as well as wrote operations/cost control/sanitation and hygiene in food safety manuals.
• Implemented control on waste management and a system of storage procurement and issuance management.
• Conducted regular training for the rank and file staff members, supervisors and middle management staff members on the topic 'front of the house etiquettes and manners'.
• Implemented menu engineering process and procedure, documented Standard Operating Procedures (SOPs) and encouraged regular classes held on 'suggestive selling process tactics and strategic recognition'.
Previous experience of over 16 years; commenced career along with education in 1974 and acquired theoretical as well as practical knowledge simultaneously. Progressively handled a variety of responsibilities and projects and achieved career
advancements within the field.
After an Englishman left the most famous Pub in Abu Dhabi. Took charge of the "Tavern" as a Governor maintained regular activities added varieties of entertainment in those days there as no satellite TV we started getting through courier services weekly updated VCR tapes of all European Soccer Games - This singularly shot the The customer following by 500 %
Food & Beverage Manager - Re-innovation of the Revolving Restaurant Concept - complete change of Cuisine - Menu Change Hired a Specialty Master Chef - Trained Service Staff - upgraded Service Style
Asst Food & Beverage Manager - Took Charge of the exclusive Bar which was the most famous waterhole of Mumbai's Bollywood Film Industry - Most memorable experience had developed personal relationship with many famous personalities from Bollywood - Later took charge of " Great Wall" again at the time Mumbai's most famous Chinese Restaurant Restaurant - My greatest achievement at Leela Kempenski was Guest Relationship - I learned a lot about High Caliber Customer Relation
Initially participated in the Hotel's Opening for the GCC summit held in Oman for the period. - After opening second phase of the Gala Opening - Worked at "La Mama" an exceptional Italian Restaurant with a Master Chef from Rome - The Restaurant soon developed a reputation as most authentic Italian Restaurant. Meanwhile opened "Tarbouche" an Arabic Night Club with Arabic style Entertainment - streamlined a disciplined operation, streamlined operation procedures to improve reputation of the Night Club - improved the the balance between the Food Sales and Beverage Sales _ improved Menu Participated in the years two famous Event "Hot Chocolate Concert" and an Indian Poetry completion concert
DEEP IN THE DESERT A MOST UNIQUE EXPERIENCE In charge of the Food & Beverage Operations for the Executive Class and the Rank & File Class with weekly Events as Entertainment at this most remote site some 400 km deep in the Desert away from Abu Dhabi
Initially Coffee Shop Shift In Charge - Room Service In Charge - Worked at "La Belle Epoque' an exclusive Novelle Cuisine Restaurant - Last Stage took charge of Banquets
Head Waiter - Overall in charge of Food & Beverage Department of this modest size Resort Initially worked at "La Bacouse" Night Club later changed to a Pizzeria - My first experience at thinking differently and creating Innovative recipe Pizzas out of the conventional disciple A highly successfully concept it proved out to be - Had my first exposure when the Hotel took an institutional Catering Contract with and Italian Company doing a job in Sharjah of installation of a huge power Supply Plant Handled the contract with a celebrative status becoming a favorite with the Contract staff from Italy providing personalized service- here again I had a brush up with yet more enhanced understanding of Client Relationship - Last stage opened a Pub at the hotel my forte for the success Guest relations
Trainee
Diploma in Hotel Management and Catering Technology Jun 1985 - May 1987 Maharashtra Institute of Technology, India
MBA in Marketing Grade: First Class Jun 1981 - May 1983 Bombay University, India
BSc in Industrial Psychology Jun 1974 - Apr 1976 Bombay University, India
