نبيل ABDUL SATTAR

Plan, organize direct 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.
•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 in the company’s yearly-consolidated budget.
•Updates General Manager with regular progress reports on projects under execution.
•Interfaces with 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..
Setting Annual Business Plan and achieving it.
Improving the Lazurd Brand positionning in the GCC as well Establishing it.
Recruiting oversees staff.
Accomplishing & Analyzing Competitors market studies.
Setting the products as well its pricing strategy.
Tracking & Analyzing the Sales.
Monitoring the margins as well Taking care about the costs as well the profits.
Decreasing the wastage (factory as well branches ).
Issuing and applying the Operations manual by departments / The Know How ?
Quality Assurance ISO & HACCP.
Introducing business development initiatives in the organization with track record of consistent target achievements.
Increase Sales Revenue, Client retention and business profitability.
Direct the growth of the company & working by implementing strategic plans with systems that curtailed costs, improve business productivity and increase staff morale.
leadership to market knowledge, provide inputs and initiate new business opportunities.(4 locations in Kuwait / 1 in Dubai / 1 in K.S.A.
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 47, 000.00 KD per Fiscal Year 2012 vs. 2011 (Kuwait)
-Saving Potential Costs 92, 000.00 Dhs per Fiscal Year 2013 vs. 2012 (Dubai)
- Winning First Prize at Dubai Festival 2013 of Prince Al Nahyan (MEA Hygiene & Sanitation Quality Knights).

-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 setted Budget of each branch
Tavelling 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 ACHEIVEMENTS:
-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 4000 kd by applying new procedures in kitchen and increasing the production by 1.2 tones year 2011

For Both Concepts :
• 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 furnitures, 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 adequacy of return of investment on individual branches and alters or initiates procedures to improve service and reduce expenses.
• Examines books of account of individual establishment.
• Prepares budgets, p/l, trackings report, summarizing findings and including recommendations for maintenance, repair, changes in operational procedures, and purchase requirements, and submits 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 complimentary commodities up to 10, 000.00 kd.

• Responsible for the business performance of the branch; 400 SEATS CAPACITY
• 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.
Mainting the Hygiene & Sanitation Procedures as well checing the Decoy System in order to Reduce any Breakage.
Monitoring the Cost as well the Wastage with the Kitchen Manager where making spot check on the Portions and making sure that the Staff are folling the Manual Procedures.
Monitoring the Staff's training and making exercises in order to check their ability of orders punching as well upselling techniques and the encoding and decoding sytem once they meet the guests.
MAIN ACHIEVEMENTS: achieving and exceeding the retail target by 65, 000.00 kd in 2005

Coordinating the entire operation of the branch during scheduled shifts;
• 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 Managment Log Book .
Maintaining the Facilty 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 insure 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.

Starwood Management training Program in the following departments: Food & Beverages, Sales & Marketing, Public relations & Advertising, Finance, Guest Services & Human Resources. .
Fullfilling the post of Assitant Night Manager and Assistant Chief steward in Charge.
A General Training of the Budgeting / Sales Tracking / P/L reviewing / Cost Analyzing and how to readits numbers. Sales Improving / Meeting / Events Organizing / Shadow General Manager ..

Main Achievement: Reducing the breakage by 0.8 % once applying the Decoy System.

Reducing the Chemical use and consumption (with respect to the quality of Hygiene & Sanitation) by 2 % by applying new measurements and Staff training.

Trainer/ MOD
• Maintaining high standards of quality control, hygiene, and health and safety;
• Ensure that all equipments and furniture in BOH & FOH are kept in excellent condition

8/1997 - 10/1997 Hard Rock Cafe Bahrain
Trainer
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 document.
. 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.