Business Development Executive
Neat Hospitality
Total des années d'expérience :19 years, 10 Mois
• Design Standard Operations manuals and Franchise Manual
• Design and Implement ISO & HACCP Systems
• Quality Auditor
• Handel F&B projects
• Preparing feasibility studies and Market plans.
• Oversee service quality, operational efficiency, guest satisfaction, standards compliance.
• Responsible for providing the highest level of quality, health and safety and hygiene for the hotel and its premises; ensures that the hotel operates within specified legal requirements and Preferred Hotels Group standard.
• Identify operational performance, productivity and efficiency gaps and implement measures to correct those deficiencies
• Committee head member in drawing, reviewing and issuing SOPs and Manuals.
•Design and implement Food Safety Management System and Quality Management System. Clients such as:
Kuwait Aviation Services Co. (KASCO)
Fresh Fruite Company
Al Wazzan group of Companies.Market leader in providing quality agriculture and consumer manufacturing and distribution.
Abhar Catering Co.
Kitchen of Pertochemicals Indurstries Co. (PIC) Kuwait
•Formulate, Implement and govern quality practices (Governance).
•Instructor in ISO 22000:2005 system and ISO 9001:2008 awareness.
•Instructor in Personal Hygiene Program and HACCP.
•Conducting audits and provides consultation in all matter related to F&B Quality, Operation and Management.
•Conducting feasibility studies and Market plans.
Clients such as:
The International Hospital (KASCO)
The VIP Kuwait airport Launge (KASCO).
Garawi Sweets (KASCO).
•Provide support and clear direction to the hospital's entire support services team, Encompassing housekeeping, laundry, security, valet parking and the kitchen. and ensuring their smooth functioning.
•Manage and improve the operational aspects and the deals with subcontractors whenever necessary.
•Maintain interface with personnel Dept. to co-ordinate the operational activities to ensure adequate staffing and facilities.
•Coordination of purchasing, maintenance and renovation activities for the serving areas.
•Oversee the staff to ensure maintenance of infection control precaution.
•Monitors quality of food being served to patients and advocating quality control measures, keeping in mind the dietary requirments of patients.
•Ensure a safe enviroment of care to all staff, patients and Visitors.
• Responsible for all production departments in the kitchen as training and supervision, product quality and conformity with the specifications agreed.
• Managing and Monitoring the daily activities and operations of the Catering Dept.
• Oversee the whole production steps: Receiving, Preparing, cooking, arranging on a plate before dispatching to patients.
• Manage purchasing, receiving, storage, retrieval of inventory/equipment and dealing with suppliers.
• Ensure that appropriate sanitation, safety practices are being adhered to by staff.
• Interviews and recommends appropriate new staff in conjunction with personnel department director.
• Analyzing and planning the unit's sales levels and profitability.
• Managing and involved in matters of planning for production quantities, the development of new products and discuss the obstacles, if any, work to find solutions
• Dealing with Patients complaints and ensure their satisfaction.
• Oversee the day to day operations of a restaurant and working in the planning, directing and coordinating of restaurant operations
• Responsible for a diversity of duties that include financial record keeping and hiring, handling and firing employees.
• Play an active role in marketing the restaurant and devising promotional programs
• Responsible of managing inventory and keeping financial records of purchases and sales and Analyze
• Handling P&L report in monthly base, Costing and budgeting.
• Develop staff skills in service, implementing rules and standards.
• Develop, prepare, and prices menus to satisfy customers' desires and promotes cash sales and restaurant service
• Managing the Operation of the Showroom, Catering, delivering and supplying to deliver an excellent Guest and loyal experience.
• Manage team members to ensure high motivation, provision of high quality service
• Drive the team to meet and exceed agreed revenue targets
• Achieve the annual budget and be accountable for maintaining and operating within financial targets
• Manage customer feedback effectively to ensure continuous service and quality improvement
• Instill brand values and standards to maintain quality on a daily basis
• Recruit, manage, train and develop the team
• Taking responsibility for the business performance of the unit/outlet.
• Handled business administrative functions of store i.e. daily and monthly sales report to direct manager/ review and analyze sales report
• Formulated short/long term revenue/expense goals for the store, ensuring they are met through appropriate purchasing of inventory and expenses.
• Organizing marketing activities, such as promotional events and discount schemes.
• Provide Customers quality of service, Product, satisfaction and requests
• Conducting training that will motivate and enhance the performance of the staff in order to quality of service and product.
• Taking effective part in the opening of new brands at Kuwait and Dubai