General Manager
ABA International
Total years of experience :20 years, 3 Months
•In charge of 6 International brands- Angelina Paris, Bert’s, Viagio, Café Trottet, Blue Elephant, Tchaba
•Leading overall company operations.
•Establish the performance goals, allocate resources, and assess policies for senior management.
•Design effective and successful sales, pricing, distributions & market strategies.
•Develop, establish, and direct execution of operating policies to support overall company policies and objectives.
•Direct short-term and long-range planning and budget development to support strategic business goals.
•Demonstrate successful execution of business strategies for company products and services.
•Lead the talks, negotiations, discussions and arrangements with the master franchises.
• In charge of 6 International brands, Casper&Gambini's, Bab Idris, Eatalian, Falafel&More, From the Tree, Silver Spoon
• In Charge of the Catering Operation
• working closely with the CFO and directors on determining Business Plans, Budget and monthly P&L
• Taking charge of new markets opening/expansions while liaising with landlords, local authorities, designers and contractors.
• Maximize profits and ensure high quality standards for sales, rotation and loss through coordinating brands activities
• Approve and participate in the development and implementation of brands specific policies and procedures.
• Plan and organize events, promotions, sales and special Marketing activities, while liaising with the Marketing department and the suppliers to execute marketing strategies.
• Ensure exceptional guest care
• Ensure quality of food&beverage production
• Planning and implementation
• Direct with leadership skills
• Working closely with international chefs and creating menus
• In charge of 4 International brands, 11 restaurants (Angelberry, Shwurger, Mono, Pitanga)
• Report directly to the F&B president.
• Responsible for the support of the division based on the projects assigned by the president
• Analyze prices, competition and market segments to develop pricing strategy for the subject brand
in order to achieve set targets and submit brand related reports and data to support findings
• Take charge of new Brand/market opening while liaising with franchisors, Country Manager and
different corporate departments for new outlets validation and designs.
• Assist the CEO in following up and supervising new F&B developments.
• Prepare the complete integrated project plan for the assigned brand first store opening.
• Coordinate the activities among the different parties involved in the development such as the
equipment supplier, the engineer, the contractor, and the Furniture/decoration suppliers.
• Approve the restaurant final layout and finalize the selection of kitchen equipment list.
• Prepare the Brand structure proposal and submit it to Human resources for approval
• Recruit and train management team.
• Ensure the setup of reliable inventory, cost control and loss prevention processes to support F&B
Management’s.
• Manage the menu development process in coordination with the executive Chef and finalize the
pricing.
• Assist in the selection of the product lines and the shelves assignment.
• Propose a complete Marketing campaign with the selected agency.
• Assess local market competition as well as regional food & beverage trends.
• Prepare the complete list of requirement for the new store in coordination with the executive chef.
• Liaise with IT to ensure that F&B operating system (Micros System) is in place, in full working order
and meets the needs of the Business.
Oversee the hospitality operation
In charge of all F&B units-Doner Kebab/Favourite Restaurant/The Italian Coffee House/Amwaj
In charge of all the Catering Operation + 2 central kitchens- Al Ruman Catering
Creating SOP’S and Manuals
Dealing with suppliers
Monitoring sales revenue
Inventory and cost control
Prepare and maintain accurate operating reports
Liaising with local authorities and municipality
One to One Hotels- The Village-UAE
www.onetoonehotels.com
In charge of all aspects of Food and Beverage
Managing 9 outlets
Production of annual budget
Assuring consistent revenue growth
Working closely with the executive chef
Plan, organize sales and marketing activities
Plan, organize, supervise all events and functions
Ensuring conformity with health and safety as well as food safety regulations
Deliver In house trainings
Ensuring guests satisfaction and trustful relationship
Interviewing, hiring and staff evaluation