Regional Operations Manager
confidentiality
Total des années d'expérience :26 years, 11 Mois
Running 35 QSR branches among FZ and CORP.
-Establish and build trust relationships with managers and FZ
-Conduct concepts operations and evaluation
-Observe. assess and score concepts via brands standards audits
-coach employees, managers and FZ
-E-Communication
-identify gaps and working on saving potential costs and working on action plans
-Flag keys issues and solve roots problems.
-provide marketing support to FZ in various brands
-Walk the talks and development and retaining great associates and maintaining the pipeline of candidates to fill vacancies ( Aces in their places)
-Business goal and financial targets.
- identify opportunities and work on improving concepts proficiency and profitability.
-Ensure effective food safety programs
Managing assigned Systems,
Training, Food Safety
Inventory Management,
setting goals
Delegating tasks to the teams
following up, and reporting results back to the team and other managers.
Lead and oversee all operational aspects of multiple fast-food chain location
Develop and implement strategic plans to optimize efficiency, productivity, and profitability across all departments.
Manage and mentor department heads to ensure smooth day-to-day operations.
Analyze sales data, market trends, and customer feedback to identify areas for improvement and implement innovative solutions.
Collaborate with senior management to set and achieve operational goals, maintain quality standards, and uphold brand reputation
opening and Running 5 cafes
Efficiently manage all restaurants’ daily operations.
.Achieve sales goals and enhance profitability.
. Develop and improve work policies and procedures to ensure service quality.
. Provide training and supervision to staff to ensure effective performance.
. Ensure implementation of hygiene and health safety standards in the restaurant.
. Analyze data and provide regular reports to assess restaurant performance.
. Manage inventory and control costs to improve operational efficiency.
. Interact with customers to understand their needs and ensure satisfaction.
Plan, organize directs operational activities.
Manage projects as required by the company to assure customer satisfaction and company profitability goals.
•Advises General Manager on all operations issues related to or undertaken on Projects.
•Proposes to the General Manager the organization structure of every project based on the nature, size, and complexity of work to be accomplished.
•Coordinates with Branch Managers in the preparation of activity for their respective projects.
•Direct Branches Managers by allocated assignments, visiting project sites on a regular basis and following up on performance.
•Prepares projects’ yearly budget expenditure requests to be incorporated into the company’s yearly-consolidated budget.
•Coordinates with the Finance Department for the preparation of performed work-to-date invoices to the client...
•Updates General Manager with regular progress reports on projects under execution.
•Interfaces with the Procurement Department for all purchases and sub-contracts related to projects requirements.
•Advises General Manager about locations Investment as opening new Branches in Kuwait as well GCC.
Preparing the MOU.etc...
Main Achievements:
-Increasing the numbers of Branches to 6 in GCC, and proceeding the cycle in opening 2 more for the year 2014.
-Increasing Sales Margin by 9 %
-Reducing Cost with respect to Quality by 1.34 %
-Saving Potential Costs 27, 000.00 KD per Fiscal Year 2012 vs. 2011 (Kuwait)
-Increasing Sales by 50000 SR 2014 KSA
at LA FRANCAISE CATERING CO. / HEIL WA ZAAFARAN Location: Al Kuwait, KSA,
Company Industry: Catering/Food Services/Restaurants
Job Role: Management.
-Manages the factory, Branches.
Managing managers in order to achieve targets and continuously improve the submitted services.
- Manages directly the Sales Team. / Setting budgets, tracking sales forecast.
- Develops, in consultation with relevant sectors’ managers, procedures, strategies and plans all.
- Diagnoses, with sectors’ managers, problems and discrepancies in “actual vs. planned”, the bidding process, quotations/offers, Marketing plans and competition R&D.
- Looking for new opportunities to increase the offered services as well to remain the leaders of Kuwaiti Traditional Sweets Concept.
- Builds to remain a solid pioneer brand and reputation in the local market.
- Participates in developing the overall Company strategy.
- Receives and analyses periodical reports on suppliers, purchasing and inventory.
Achieve company financial targets (sales, money collection, and profits) and accomplish its non-financial objectives (HR, branding, agencies, training, relations)
- Manages, evaluates, motivates, mentors, develops and trains company HR.
-Preparing and working under the Procedures manual.
-Hiring Staff Abroad.
Tracking the Daily Sales vs. Desired and settled Budget of each branch
Traveling Abroad to Dubai / Far East / Europe to check the updates of the Hospitality Globalization
Planning and Setting the Operational manuals of the Departments.
Ensure the continued growth and development of the Branches. By providing Branches Managers with hands-on leadership and direction, helping them to identify appropriate tasks and objectives.
MAIN ACHIEVEMENTS:
-Increasing total gross sales by nearly 15 % upon opening two branches in KSA in 2010-2011.
-Reducing cost by #1.7 % by implementing new procedures.
-Decreasing the wastage to reach nearly less than 2 %
-Craft operations manual for each department.
- Saving 4, 000.00 KD by applying new procedures in the kitchen and increasing production by 1.2 tones year 2011.
Catering/Food Services/Restaurants
Job Role: Management
-Prepare the MOU.
-Market Study. (action, Marketing, competitors, Pricing, Sales)
-Set the Budget as well the Action plan for 5 years,
-Set a Database of All Potential suppliers.
-Responsible for 120 employees
-Hiring Abroad (Srilanka, India, Philippine)
-Traveling Abroad for potential business trade and opening new sales channel I.E. Gulf areas for catering weddings.
MAIN ACHIEVEMENTS:
-Establishing 2500 Sq2 factory as well as 5 branches
-Boosting Sales and exceeded settled budget by 17%
-Decreasing the wastage to reach nearly less than 1.3 %
-Craft operations manual for each department.
• Plan, organize, direct, and coordinate the managers and resources of the branches for the efficient, well-prepared, and profitable service of food and beverages. Examines, analyzes, and evaluates individual branches to ensure adherence to company standards and policies by performing the following duties:
• Notes condition of furniture, linens, and supplies and recommends replacements where necessary.
• Responsible for the business performance of the branches, as well as maintaining high standards of food, service and health and safety.
• Evaluates the adequacy of return of investment on individual branches and alters or initiates procedures to improve service and reduce expenses.
• Examines books of account of the individual establishment.
• Prepares budgets, p/l, tracking's report, summarizing findings and including recommendations for maintenance, repair, changes in operational procedures, and purchase requirements, and submits the report to head office.
MAIN ACHIEVEMENTS:
-Increasing sales by 8 % in 2008.
-Increasing Sales by 4 % in 2009
-Reducing the Food cost by succeeding in bringing complementary commodities up to 10, 000.00 kd.
OPENING TEAM
• Responsible for the business performance of the branch;
Act as a liaison between the Corporate Support Center and regional franchised and licensed properties, positively and professionally representing the brand in interactions with property management, owners and investors.
• Manager and control the FOH and BOH supervisors and ensure that they are accomplishing their jobs.
• Analyzing and planning branch sales levels including Sales forecast, Food & Beverage & Retail Operation cost control, inventory, and profitability;
• Preparing monthly and weekly reports, including staff control, Food & Beverage & Retail cost control and sales;
.Tracking the Slow & Fast Moving Items.
Discuss with the GM the Yearly Marketing Plan and Its Budget and what it its ROI.
Meeting with Suppliers and Review all the Updated Prices every month.
Maintaining the Hygiene & Sanitation Procedures as well as checking the Decoy System in order to reduce any Breakage.
Monitoring the Cost as well the Wastage with the Kitchen Manager were making a spot check on the Portions and making sure that the Staff is following the Manual Procedures.
Monitoring the Staff's training and making exercises in order to check their ability of orders punching as well as up-selling techniques and the encoding and decoding system once they meet the guests.
MAIN ACHIEVEMENTS: achieving and exceeding the retail target by 65, 000.00 kd in 2005
2004 coordinating the entire operation of the branch during scheduled shifts;
Act as a liaison between the Corporate Support Center and regional franchised and licensed properties, positively and professionally representing the brand in interactions with property management, owners and investors.
• Meeting and greeting customers and organizing table reservations, waiting lists.
• Follow up the training and its effectiveness on-field and provide necessary feedback to the HR Manager on staff to organize development plans for individual staff.
. Tracking the slow & fast-moving Items (Food & Beverage) / Retail.
.Monitoring the Check List of BOH / FOH.
.Reviewing the Budget with the General Manager and check the daily sales tracking as well the variances + or -. (Food & Beverage & Retail)
.Checking the Expo in and out as well the ticket timing and noting it down.
Reviewing the Management Log Book.
Maintaining Facility Management issues.
• Implement annual sales, & new Branch Opening forecasts (Kuwait), monitor sales results/trends, each Department level profit and loss statements on a periodic basis, make specific recommendations and assist in improving each branch performance.
• Identify concepts variances and subsequently lead the team in weekly food cost that included analyzing product mixes, inventory, waste and usage to produce an additional reduction in food cost.
Ensure the 100% guest satisfaction through excellent management & staff and expected standards with regular follow up audits.
Ensure Quality standards in presentation safety and Hygiene are upheld.
Ensure all location work within company standard operating procedures.
Work on following up and implementing employee development programs.
Follow-up on sales, costs and inventory management in the location to ensure minimal waste
Support the development, approval, and implementation of new products/menu and procedures in conjunction with market research by actively participating in the roll-out process.
Main Achievements:
Winners of number 1 casual dining restaurants in UAE
Starwood Management Training Program in the following departments: Food & Beverages, Sales & Marketing, Public relations & Advertising, Finance, Guest Services & Human Resources...
Fulfilling the post of Assistant Night Manager and Assistant Chief Steward in Charge.
General Training of the Budgeting / Sales-Tracking / P/L reviewing / Cost Analyzing and how to read its numbers. Sales Improving / Meeting / Events Organizing / Shadow General Manager.
Main Achievement: Reducing the breakage by 0.8 % once applying the Decoy System.
Reducing Chemical use and consumption (with respect to the quality of Hygiene & Sanitation) by 2 % by applying new measurements and Staff training.
As a member of the opening team, I worked In addition to practicing a trainer and manager on duty.
• Resolve complaints concerning food quality and service.
• Support FOH Staff in resolving customer complaints and documents.
. Double-checking the Retail Shipments/timing of delivery.
. Checking the Par Level Stock / Physical and Admin Inventories.
Tracking the Slow- & Fast-Moving Items / Promotion.
Analyzing and monitoring the Daily / Weekly / Monthly Sales via Food & Beverage as well Retail.
Manage and oversee the daily operations of multiple branches
Ensure branch compliance with company policies, procedures, and standards.
Monitor and analyse branch performance, including sales, profitability, and customer satisfaction.
Develop and implement strategies to increase sales and achieve revenue targets.
Train, coach, and motivate branch teams to deliver exceptional customer service and exceed sales goals.
. Conduct regular audits to ensure inventory accuracy, proper cash handling, and adherence to operational guidelines.
7. Collaborate with the marketing team to develop and implement effective promotional campaigns.
8. Identify market trends and competition, and make recommendations for improvement.
9. Prepare and present reports on branch performance, market trends, and sales strategies to senior management.
10. Ensure compliance with health and safety regulations and maintain a safe working
Sales calls
Improving business sales by brand awareness
Deals with suppliers as well banking for promotion programs.
Customer satisfaction
after sales calls.
, Hospitality Management
or equivalent,
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