Management Consultant & Business Developer
smantah
Total years of experience :36 years, 10 Months
Since I joined Smantah Holding Group In June 2009 Till now I already occupied three task positions in the beginning as administrative consultant, then as a general manager of one of Our projects in Al Jouf Region ( Flip Flap Fun ) which is a recreation center & Food Court as well now I, m occupying the position of manager director of research & business development department .
• My main duties are :-
• To plan for the Group Future vision in business,
polices & procedures also to develop the
existing one as well.
• Following all aspects of polices implemented in
group divisions & improving work plans.
• Sharing in creating new polices both managerial
& operational which fit to business requirements • Analyze, supervise, trouble shoot all business
problems then recommend solution & forward
to deputy CEO & cc to CEO as well.
• Carry out polices, Procedures planned &
formulated by Group CEO.
• Provide new ideas for training programs as
well to develop staff performance .
• Sharing HR In putting Job descriptions,
specifications, main & side duties for all group
ordinates, subordinates & managerial level
positions
• Sharing in making feasibility studies for new
group projects.
• Helping in Qualifying group companies for both
ISO & HACCP by putting systems & quality
procedures.
1- As Sky Center G.M :-
- Managing the entire business unit and achieving
the business and profitability budget.
- Responsible for the overall coordination of the
Center’s various departments.
- Responsible for creating, planning,
implementing, and integrating the strategic
direction of the Center. This includes
responsibility for all components and
departments of the business.
- Plan and carryout the appropriate
steps/measures to ensure achievement and
maximization of business targets- volume,
revenue and profit.
- Oversee Center, s operations to insure
production efficiency, quality, service, and cost-
effective management of resources.
- Direct the team in identifying and developing
new market segments, creating/tapping new
opportunities and developing relationships with
Key customers.
- Create a healthy organizational climate and
culture, lead and manage the team so that
overall performance is maximized.
2- As Training &Development G.M :-
- Develop, implement, and monitor Group
training programs .
- Supervise technical training for staff.
- Conduct orientation sessions.
- Create brochures and training materials.
- Develop multimedia visual aids and
presentations.
- Create testing and evaluation processes.
- Prepare and implement training budget.
- Evaluate needs of Group and plan training
programs accordingly.
- Conduct performance evaluations.
- Provide companies with classroom training,
demonstrations, on-the-job training, meetings,
conferences, and workshops.
- Manage staff of classroom facilitators.
- Provide performance feedback.
- Coordinate, manage and monitor the workings
of various departments in the organization.
- Review financial statements and data.
- Utilize financial data to improve profitability.
- Prepare and control operational budgets.
- Control inventory.
- Plan effective strategies for the financial well
being of the company.
- Best Practices - Improve processes and policies
in support of organizational goals.
- Formulate and implement departmental and
organizational policies and procedures to
maximize output.
- Monitor adherence to rules, regulations and
procedures.
- Plan the use of human resources.
- Organize recruitment and placement of required
staff. Establish organizational structures.
- Delegate tasks and account abilities. Establish
work schedules. Supervise staff.
- Monitor and evaluate performance. Coordinate
and monitor the work of various departments
involved in production, warehousing, pricing and
distribution of goods. Monitor performance and
implement improvements.
- Ensure quality of products. Manage quality and
quantity of employee productivity. Manage
maintenance of equipment and machinery.
Provide technical support where necessary.
- Monitor, manage and improve the efficiency of
support services such as IT, HR, Accounts and
Finance.
- Facilitate coordination and communication
between support functions.
- Manage customer support.
- Plan and support sales and marketing activities.
- Liaison with top management.
- Assist in the development of strategic plans for
operational activity.
- Implement and manage operational plans.
- Managing the entire business unit and achieving
the business and profitability budget.
- As General Manager responsible for the overall
coordination of the company’s various
departments.
- Responsible for creating, planning,
implementing, and integrating the strategic
direction of the organization.
- Responsibility for all components and
departments of the business.
- Plan and carryout the appropriate
steps/measures to ensure achievement and
maximization of business targets- volume,
revenue and profit.
- Oversee company operations to insure
production efficiency, quality, service, and cost-
effective management of resources.
- Direct the team in identifying and developing
new market segments, creating/tapping new
opportunities and developing relationships with
Key customers.
- Direct the formulation and implementation of
sales and marketing (commercial) plan
overseeing that all commercial plans and
objectives are aligned with agency strategies and
objectives
- Continuously communicate company objectives
and targets to the team and ensure those of the
senior managers are aligned.
- Create a healthy work climate and culture, lead
and manage the team so that overall
performance is maximized
- Involved in all pertinent matters and managing effective operation of F&B Restaurants and Banquet functions.
- Oversee the management of restaurants and outlets
- Oversee the management of catering operations
- Oversee the management of banquet operations
- Manage staff within the hotel’s organization structure and human resource and hotel policies
- Communicate regularly with food and beverage staff and conduct effective staff briefings
- Establish systems which monitor the achievement of departmental goals
- Ensure compliance with business operations and
hospitality laws
- Work with sales to manage the development of
new products and services. Develop quality
management systems
- With Purchasing Manager, develop and monitor
the implementation of purchasing procedures .
Manage the delivery of high quality service to
guests
- Access and use Food and Beverage computer
programs
- Assist in planning the yearly F&B revenue target.
1- As Cost Controlor :-
- Handles stock and inventory of foods and beverages in hotels, casinos, restaurants, and catering agencies.
- To ensure the quality of items delivered by vendors and compare it with invoices to match quantity and pricing.
- Maintain stock and inventory of food items and ensure that no over-purchasing is done and no wastages.
- Analyze and prepare reports on the daily consumption of food stock and compare them with profit.
- Responsible for ordering, purchasing and distributing food and beverage products.
- Conducting physical inventories, menu costing, financial reporting and delivery of goods to respective outlets.
- Designing food and beverage control systems and procedures.
- Planning, organizing, coordinating and controlling stock and inventory of food and beverage items.
- Supervising activities of loading and off-loading of orders.
- Inspecting quality of received goods and matching invoices with purchase orders.
- Checking expiry date of all packed, bottled and tinned items and ensuring they are destroyed or consumed before the due date.
- Coordinating with the managing director in conducting periodic market surveys and obtaining best quality/price for all food items.
2- As Asst F&Bev Manager
- Involved in all pertinent matters and managing effective operation of F&B Restaurants and Banquet functions.
- Oversee the management of restaurants and outlets
- Oversee the management of catering operations
- Oversee the management of banquet operations
- Manage staff within the hotel’s organization structure and human resource and hotel policies
- Communicate regularly with food and beverage staff and conduct effective staff briefings
- Establish systems which monitor the achievement of departmental goals
- Ensure compliance with business operations and
hospitality laws
- Work with sales to manage the development of
new products and services. Develop quality
management systems
- With Purchasing Manager, develop and monitor
the implementation of purchasing procedures .
Manage the delivery of high quality service to
guests
- Access and use Food and Beverage computer
programs
- Assist in planning the yearly F&B revenue target.
1- As Asst F&Bev Manager :-
- Involved in all pertinent matters and managing effective operation of F&B Restaurants and Banquet functions.
- Oversee the management of restaurants and outlets
- Oversee the management of catering operations
- Oversee the management of banquet operations
- Manage staff within the hotel’s organization structure and human resource and hotel policies
- Communicate regularly with food and beverage staff and conduct effective staff briefings
- Establish systems which monitor the achievement of departmental goals
- Ensure compliance with business operations and hospitality laws
- Work with sales to manage the development of new products and services. Develop quality management systems
- With Purchasing Manager, develop and monitor the implementation of purchasing procedures . Manage the delivery of high quality service to guests
- Access and use Food and Beverage computer programs
- Assist in planning the yearly F&B revenue target.
2- As Cost Control Manager :-
- Handles stock and inventory of foods and beverages in hotels, casinos, restaurants, and catering agencies. To ensure the quality of items delivered by vendors and compare it with invoices to match quantity and pricing.
- Maintain stock and inventory of food items and ensure that no over-purchasing is done and no wastages. Analyze and prepare reports on the daily consumption of food stock and compare them with profit.
- Responsible for ordering, purchasing and distributing food and beverage products.Conducting physical inventories, menu costing, financial reporting and delivery of goods to respective outlets.Designing food and beverage control systems and procedures.Planning, organizing, coordinating and controlling stock and inventory of food and beverage items.Supervising activities of loading and off-loading of orders.Inspecting quality of received goods and matching invoices with purchase orders.
- Checking expiry date of all packed, bottled and tinned items and ensuring they are destroyed or consumed before the due date.Coordinating with the managing director in conducting periodic market surveys and obtaining best quality/price for all food items.
3- As Asst Cost Control Manager :-
- Maintain supplies and inventory of food and beverage items
- Compile and calculate costs of food purchased
and sold
- Calculate profit and loss on fast and slow
running food products of restaurant.
- Handle accounts payable, balancing checkbook
of accounts receivable as well as making
deposits.Ensure all the received food and
beverage items met standards and
specifications set by the management
- Prepare monthly and weekly food cost and
consumption report
Accredited management Consultant
• Correspondence Studies from the Educational Institute of the American Hotel and Motel Asssociation for the following courses: ♣ Food Production Principles, 1987 ♣ Human Relations, 1987
• Bachelor's Degree in Hotel Management. • Faculty of Tourism and Hotels Management, Helwan University 1985
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