General Manager
Ministry of Food
مجموع سنوات الخبرة :26 years, 8 أشهر
Joined the company in June 2014 as Deputy General Manager, Promoted in January 2015 to General Manager in charge of 4 brands (Classic Burger Joint, Tomatomatic Pizza, Food truck, Café Diem).
Developed a new management system as well as organizational chart and reporting system.
Manage and implement changes in HR department and software. Develop a full grading system for the company.
Conduct a SWOT analysis for the entire companies and develop a full business plan based on findings.
Develop a call center which result in increasing the business call from 3K to 15 K calls per month.
Increase the number of CBJ branches from 13 in 2014 to 30 fixed branches in 2017 local & overseas, plus 14 branches Seasonal.
Increase the number of Tomatomatic Pizza branches from 1 in 2014 to 6 Branches in 2017 local & overseas.
Support in Planning & Organizing the CBJ franchisees convention in UAE and participate as public speaker, presenting the customer experience strategy of the company.
Holding a position as UAE Group Operations Director where I did establish:
• Catering Company & Central Kitchen ( Operating since February 2013)
• Shawarmanji Fast Food Lebanese Concept (Projected to open 20 Outlets. 3 already opened.
• Y by Yabani Japanese concept (Projected to open 3 outlets. 1 already open November 2013)
I report directly to the CEO. I was the first employee hired in the company in UAE based on two years contract to establish the company as I have a proven experience in UAE. Managers reporting to me Purchasing, Executive Chef, Area manager, Quality Control & Training, HR, Total number of employees at this stage 100 team members
Currently I am working as a consultant for the company.
Perform a general assessment on their outlets with regards to the following
Outlets’ locations, Operations & Concept
Performed a price comparison of competitors for menu categories
Help in Developing Operations Manual, HR manual, employee handbook, Job Descriptions, Position manual etc.
Run menu engineering and develop a new menu to uplifting the operation.
Restoring plan to boost sales and improve the quality of services.
Personally Involved in Recruiting and training the production and customer service team.
Set financial strategy and presented monthly reports and analysis to the owners.
Develop a Delivery department.
Managed costs cutting by standardizing processes and products to improve efficiency.
Writing policies & procedure for the company,
Implementing the HR system in the company, updating all staff Files, putting the rules & regulations for the employees.
Preparing the Payroll, recruiting and organizing recruitment, allocating the number of employees to each restaurant according to the budget. Coaching & Counseling.
Plan, Prepare, Deliver & Evaluate the training. Make and update procedures.
Open a new Successful branch in June 2011 in verdun seating capacity 300 Persons.
Functioned as a task force member of opening the restaurant and setting the plans for the kitchen, bar.
Responsibilities include but are not limited to, the selection, hiring, training and development of team members & Prepared employee manual, oversight of departmental administration, and implementation of effective control of inventory and labor costs.
Handled daily operations involving outside catering, conferences & Seminars, Wedding Parties.
Functioned as a task force member of opening the first restaurant La Piazza Mall of the Emirates and setting the plans for the kitchen, bar, for future restaurants, for the central kitchen & main store.
Prepared employee manual, Job descriptions, training programs, service Cycle & the HR Manual.
Demonstrated excellence in opening 4 reputable top brand restaurants in 3 years like Piazza, Scoozi, Napoletana & Bob’s easy diner.
Successfully achieved and maintained 25% annual growth over 3 years period
Efficiently managed 21 Lounges & outlets with a total team of 345 staff between Arrival, Terminal II, Concourse and Cargo Village.
Played a key role in managing departmental quality related work procedures & setting up a quality management system to meet the ISO International Standards.
Member of the Company Leadership Council.
Actively participated in The 25th Internal audit and audited 3 departments, Finance, Maintenance and Equipments Maintenance Store.
Nominated to be fully in charge of the new franchise segment for the new terminals.
Involved in the pre-opening and opening of the hotels including 12 outlets, (Lebanese, Italien, Chinese, japanese, French & Room service).
Well versed with all company System from Micros to Fidelio as well as FBM Program. Participate in preparation of budget for F&B department.
Efficiently achieved F&B department needs by ensuring guest satisfaction & high quality of service at all times by planning ahead. Implementing (both on the job and off the job)
Attended Skills for Skills 1 course and pass the course with an awarded certificate
Awarded a Recognition letter from the Hotel Generale Manager for Exceeding the set target sales for banquets and events.
Efficiently participated in the ‘Service is Selling’ program and was nominated the Best Server in Selling
Received guest satisfaction & and a Letter of Recognition through a survey which was conducted by the Hotel
invited for a breakfast with the General Manager of the Hotel!
transferred to the Hilton City at the Five Stars Dining Restaurant ‘San Francisco Grill’.
Participate in opening 3 projects
• White Tower Hotel 4* - Jal El Dib as Sous-Chef In charge and successfully managed the entire food Production System and day to day duties including Consistent proper food handling, sanitation, training and weekly production plans.
• Holiday Tower Hotel 4* - Dbayeh as Head Waiter and functioned as an in charge of Room Service, Reception, Lobby Bar and Restaurant
• Zinc Pub - Sodecco as Sous-Chef In charge.
Le Fleuron Restaurant as ‘Chef de partie’ and handled all aspects of any function including monthly stock takes, purchasing and scheduling.
Restaurant & Catering Management GPA 85/100
3 years study in Hotel & restaurant management with a B Grade. BA Degree.
3 years study as BT in Food Production with grade A. Received an honor since my results were the second of a total of 300 Student in government final exams.