Sultan Hatoum

• Managed end-to-end workflow from order intake, prepress, printing, finishing, to final dispatch.
• Developed and implemented production schedules to optimize machine utilization and meet tight deadlines.
• Supervised and trained production staff, machine operators, and quality control teams.
• Ensured adherence to quality standards, reducing print errors, wastage, and rework.
• Monitored inventory levels of paper, ink, and consumables; coordinated with procurement to maintain optimal
stock.
• Implemented cost-control measures, improving operational efficiency and reducing production expenses.
• Coordinated with sales and client service teams to align production capabilities with customer requirements.
• Maintained and enforced health & safety regulations within the production facility.
• Oversaw maintenance and servicing of printing machinery to minimize downtime.

• Led the design, execution, and continuous improvement of the companys Quality Management and Food Safety
systems in alignment with HACCP principles and ISO 22000 standards.
• Established rigorous internal audit procedures to ensure full compliance with regulatory requirements and
international food safety benchmarks.
• Analyzed customer complaints, quality deviations, and product irregularities to identify root causes and
implemented structured corrective and preventive action plans (CAPA).
• Supervised sanitation protocols, environmental monitoring activities, and pest management programs to
maintain optimal hygiene standards across production facilities.
• Evaluated and validated product labeling, ingredient declarations, and packaging information to ensure regulatory
accuracy and consumer transparency.
• Oversaw product specification development, conducted shelf-life validation studies, and ensured documentation
accuracy for all finished goods.
• Collaborated cross-functionally with production, procurement, and R&D teams to strengthen quality controls
throughout the supply chain process.
• Prepared detailed quality performance reports, monitored key quality indicators, and presented improvement
strategies to senior management.

• Directed full operational performance across the business, driving revenue growth while maintaining strict control
over financial targets and profitability margins.
• Developed and periodically revised menu offerings based on market trends, cost analysis, and customer
preferences to maximize sales and optimize food cost ratios.
• Managed, coached, and evaluated multidisciplinary teams, fostering accountability, performance excellence, and
a high-service culture.
• Controlled operating expenses through detailed cost monitoring, supplier negotiations, and waste reduction
strategies to enhance overall efficiency.
• Ensured full compliance with municipal licensing requirements, food safety regulations, and occupational health
standards in accordance with Saudi legislation.
• Generated comprehensive operational and sales performance reports, analyzing key metrics to support data
driven decision-making by senior leadership.
• Resolved operational challenges proactively by identifying root causes, implementing corrective actions, and
maintaining service continuity during high-demand periods.

• Follow up budget achievement
• Creating and update the menu
• Leading and managing a team
• Follow up and manage the cost
• Follow up budget achievement
• Ensuring compliance with licensing, hygiene, and health safety legislation
• Problem solving

• Creating Menu
• Setting up serving station
• Catering service for more than 2000 man-days daily
• Handling special request from clients
• Recruiting training and supervising staff
• Follow up budget achievement
• Leading and managing a team
• Follow up on customer complaints and solve them
• Evaluate and improve profitability

• Directed large-scale catering operations within a high-capacity residential camp environment, delivering daily
meal services to a fluctuating population of 500 to over 3, 000 residents.
• Led project mobilization phases, including site setup, workforce deployment, resource allocation, and operational
launch in strict alignment with contractual and client specifications.
• Supervised full-cycle food service execution, coordinating menu scheduling, bulk production planning, quality
control, and timely distribution of dine-in and packaged meals.
• Enforced rigorous food safety, hygiene, and HSE protocols to ensure compliance with HACCP guidelines and
Aramcos operational standards.
• Maintained continuous communication with client representatives, camp administration, and supply chain
partners to sustain service excellence and contractual KPIs.
• Designed and implemented structured operational procedures, workforce training initiatives, and performance
monitoring systems to enhance efficiency, consistency, and team accountability.

• Establishing and maintaining policies and protocol
• Preparing and presenting staffing/sales reports
• Following up cost control
• Ensuring compliance with licensing, hygiene, and health safety legislation
• Promoting and marketing the business
• Recruiting, training, and supervising staff
• Leading and managing a team
• Preparing and following P & L
• Following up budget achievement

• Held full financial accountability for multi-unit operations, overseeing budgeting, expense forecasting, food and
labor cost optimization, and overall profitability performance.
• Built and developed high-performing multicultural teams through strategic recruitment, structured training
programs, workforce planning, and continuous performance evaluation.
• Supervised daily operational activities across multiple food and beverage outlets, ensuring service efficiency,
quality consistency, and adherence to brand standards.
• Maintained strict regulatory compliance by enforcing food safety protocols, HACCP procedures, hygiene
standards, and municipal licensing requirements.
• Partnered with procurement and key suppliers to streamline purchasing processes, manage inventory turnover
effectively, and minimize waste and stock variances.

• Planning Menus
• Recruiting, training and supervising staff
• Agreeing and managing budgets
• Promoting and marketing the business
• Ensuring compliance with licensing, hygiene, and health safety legislation
• Ordering Supplies
• Problem solving
• Preparing and presenting staffing/sales reports
• Assessing and improving profitability

• Training Floor staff
• Improving sales by implementing the up-selling strategies
• Ensuring Customer satisfaction
• Monitoring stock levels
• Inspect guest areas for cleanliness
• Perform Opening and closing procedures

• Ensuring and providing flawless, upscale, professional, and high-class guest
service experiences
• Analysing customer feedback and providing strategic direction to
continuouslyimprove overall rating
• Responding to guests needs and anticipating their unstated ones