General Manager- Opeartions
Saadeddin Pastry
Total des années d'expérience :26 years, 4 Mois
Managing 5 manufacturing sites and full P/L responsibility.
- Al Youm Bakery
- COZMO bakery
• Design, build and reconstruct the factory, effectively and efficiently and according to the lean and six sigma, quality, and safety requirements.
• Return on investment and delivering profitability in line with the strategy and business plans.
• Growing the brand portfolio by developing new products and set a plan for export markets.
• Manage all commercial and operational aspects of the portfolio, as well as drive and implement strategic growth.
• Work in partnership with the property acquisition manager and oversee the design and project management teams to ensure that any new stores are opened in accordance to set targets.
• Full Budgets, Profit & Loss accounts and KPI analyses for the entire business.
• Initiate and manage sales & marketing initiatives to maximize revenues through effective brand development, new product development and promotion of the product range and individual brand identity.
• Liaise with government departments & local authorities to ensure that the business meets local laws and guidelines.
• Manage third party relationships (e.g. Principals, Product Manufacturers and Supply Chain) to ensure that the business adheres to statutory and legislative requirements.
Managerial Contribution:
* Engaged by Senior Managers to identify and unify best practices of organization different sites and to conjoin employee from different cultures to ensure seamless integration of operations. Hold full P&L and revenue growth accountability for SAR120 million division servicing all international QSR & RETAIL customers.
* Develop and incorporate pricing, sales and sales channel creation, product development, customer service, cost reduction, and technology strategies.
* Facilitate delivery of end-to-end customer experience, including inbound/ outbound customer service, receivable/ collections, and plants operations by more than 500 employees (two locations, eight plants, 10 production lines).
* Device and implement business outsourcing methodologies to provide enhanced service at low costs.
Selected Achievements:
* Renovation and development of two manufacturing sites in Riyadh and Jeddah (Eight Factories)- full projects during three years.
* Saved SAR 2 Million by incorporate continuous process improvement and utilization.
* Generated SAR 4 Million by increasing changing pricing strategies.
* Reducing the wastage of products & time by 25 times to reach 3% maximum.
* Implementing Daily KPIs for all production lines, containing the core parameters: Capacity utilization, Process Reliability (Efficiency), Material Loss, Down Times, Specifying the Ideal Rate of Machines, Manpower Utilization and Productivity, Order Fulfillments, Responsiveness, in addition to daily BOS report.
Technical Contribution:
* Professional experience in formulating recipes for Tortilla (different varieties Fresh & Frozen), MacDonald’s Buns, YUM! Bakery Products (KFC, PIZZA HUT, TACO BELL), Toast Bread production and Confectionary Products.
* Experience on installing different production lines like Lawrance for Tortilla, AMF & Mecatherm for bun and bread lines, FRITSCH lines for puff pastry products.
* Participating with the Product Supply Director in setting short and long term functional strategies for achieving the company’s wide objectives.
* Participating in setting the department budget through identifying expected expenses
* Managing all Plant’s activities such as daily production, production planning and maintenance, in order to enhance production efficiency
* Developing plans for efficient use of materials, machines, and employees to minimize the costs and optimize for processes efficiency
* Overseeing the production issues regarding production progress, on time delivery basis, and maintain the required quantities of products related to orders
* Reviewing production costs and product quality, and modifying production and inventory control programs to maintain and enhance profitable operation of plant
* Identifying opportunities for improvement; directing the implementation of change to improve the results and meet the customers requirement and product specifications, in addition to understanding all aspects of most international QUALITY & SAFETY systems (ISO2200, ISO9001, HACCP, SQMS, BK, YUM-FSA, YUM-QSA, BRC, etc.) and product quality requirements
* Monitoring the implementation of maintenance activities and their adherence to Plants needs in the region.
* Reviewing the production progress reports and resolving operations' problems to ensure minimum costs and prevent operational delays
* Overseeing Supply Chain activities including inbound and outbound movement of materials and products and inventory management
* Setting and cascading the Key Performance Indicators (KPIs): Manufacturing lead time, Average production cost per batch/order/lot, Planned versus actual throughputs, Downtime, Waste or scrap as a percent of total materials used, Number of rejects per/product.
* Effective contribution in programming all IT modules for JD EDWARDS Software: Manufacturing, Supply Chain, Maintenance, Procurement, Human Resources, etc.
Contributions & Achievements
* Establish and Implement KPI's for entire operation (PR, CU, MU, ...)
* Preparing annual budget, business plan and monthly monitoring and correction plan for products behaviors.
* Developing new recipes for all food production sections (hot dishes, bakery, Arabic oven, salad & sandwiches, juices, confectionary, etc.) taking inconsideration all related factors (raw material, cost, nutritional value, palatability, sensory attributes and presentation).
* Planning and developing new menus for all kinds of activities.
* Responsible for the following aspects of the supply chain: sourcing, purchasing, transport, warehousing and distribution.
* Involved in identifying and implementing initiatives to reduce the overall supply chain cost base.
* Monitoring data management to keep accurate product, contract, pricing and invoicing information.
* Working closely with suppliers and customers to improve operations and reduce cost.
* Ensuring the personal safety and safe working environment of staff.
* Perform warehouse operations i.e. movement functions: receiving, transfer and put away, order picking/selection, accumulation/sortation, cross-docking and delivery planning.
* Managing inventory system: marketing channels, customer, demand pattern, supplier replenishment pattern and inventory levels,
* Strictly following picking (FIFO, FEFO.. ) and put-away rules (Received quantities, storing conditions, quality of product, allocation); .
* Design and execution of building new food factories i.e. civil works, architecture works, electrical and mechanical, equipment and utensils, and manpower, within specified budget.
* Strong account and financial background, ability to analyze the financial lists.
* Monitoring the quality, quantity, cost and efficiency of the movement and storage of raw materials and final goods;
* Coordinating and controlling the order cycle and associated information systems;
* Allocating and managing staff resources according to changing needs.
Contribution & Achievments
* Verified and validated safety hazards guidelines for all imported foods in Jordan based on the internationally recognized Risk Hazard System.
* Established standard operating procedures based on ISO9002 and implemented procedures in relevant settings and organizations.
* A core member in developing statistically valid sampling plans for the inspection, monitoring, auditing, regulatory, and risk assessment functions of the Agency.
* Represented the Jordanian delegation to the twenty-sixth session of Codex Alimentarius Commission at the FAO headquarters in Rome, Italy.
Responsibilities:
* Collected samples of products for bacteriological and chemical laboratory analysis and distributed relevant information to ensure organizational information hegemony.
* Produced in-depth statistical analyses of large multidimensional data sets to assist the Authority in maintaining effective, science-based, statistically defensible activities and decisions.
* Prepared reports on each establishment visited, including findings and recommendations for action; informed individuals concerned of specific regulations affecting establishments.
Contribution & Achievements
* Developed a wide range of flour mixes: High Gluten Flour, All Purpose Flour, Soft Flour, Wafer Flour, Pastry Flour, Sponge Cake Premixes and Multigrain or Multi-cereals flour.
* Developed new formula for snacks foods and Pasta.
Responsibilities
* Guided the development of food standards, safety and sanitary regulations, and waste management. Studied methods to improve quality of foods, such as flavor, color, texture, nutritional value, and convenience.
* Monitored and oversaw different factors that affect the rheology process of dough including but not limited to enzymes, emulsifiers, and storage conditions.
* Audited analytical laboratory equipment and operational procedures for testing different physiochemical and microbiological parameters.
* Coordinated with and assisted the marketing department in advertising, events, promotions, visual merchandising, labeling to ensure brand visibility and clear brand communication.
* Liaised and co-operated with technical and food inspection and hygiene department to develop key performance indicators. Proactively assisted in evaluating food service employee practices for adherence to hygiene and sanitation.
* Motivated and trained laboratory and other employees and created training programs related to food products quality, safety, and personal hygiene.
* Took a lead role in guiding and implementing food safety systems and hazard control protocols in accordance with HACCP and GMP.
* Kept close tabs on market dynamics. Collated information and formulated strategies to optimize performance parameters and business outputs.
Responsibilities
* Designed, installed, monitored and developed all systems affecting the manufacturing cycle of ketchup, jam, mayonnaise, concentrated juices, artificial vinegar, pulses canning and processed cheese.
* Attended production meetings, forecasted production requirements, and reviewed results of the meeting with managers to discuss methods of improving the productivity of existing systems.
* Tested, monitored and evaluated new mechanical equipment. Overseeing the installation, repair and re-assembly of equipment. Recommended appropriate balance of machine and manpower to minimize costs and increase incremental profits.
* Formulated policies, procedures and standards related to the management of the operational resources. Calculated existing production costs and innovated new strategies to lower fixed and variable production costs.
* Established and implemented a quality culture within the manufacturing environment, conducted safety tests and removed potential hazards, and investigated environmental hazards.
Rating: Excellent
Nutrition and Food Science