Head of Operation Managers
Al Thouq Al Rafee Company
Total years of experience :13 years, 10 Months
Accomplishments:
• Instrumental in establishing a truly inspiring, overarching new vision and mission for the company.
• Next-generation Operations leader, steered radical transformation to maintain the company’s market-leading position across the five-star restaurants & casual dining special in chain franchises.
• Key Member of the management team, entrusted to support the implementation of lean business strategy and drive benchmarking, cost-saving and continual improvements.
Responsibilities:
Operations Re-engineering
• Proffering organizational vision, headship and management oversight required to deliver excellent results and achieve all organizational goals - growth in P&L and Restaurants.
• Directing high volume operations, igniting performance and propelling bottom-line growth to unparalleled achievements.
• Establishing annual budgeting plans for enhanced delivery of cost targets (consumables, overhead and man plan). Forecasting resource requirements. Controlling and minimizing costs to achieve agreed annual targets and budgets.
Production Excellence
• Ownership of maximizing throughput, improving quality, service and reducing operating costs. Monitoring and investigating large variances in yield production.
• Ascertaining all operations are aligned with the short, mid and long-term strategies of the company in order to overcome the dense competition in the market.
• Supporting strategic action plan and its implementation; including health & safety, productivity, loss/risk prevention, continuous improvement, innovation, quality, waste and 5S
Processes Optimization
• Initiating the continuous improvement journey and refurbishing existing processes through training, goal setting, and hands-on coaching resulting in lower costs.
• Assisting the Exec. Sous Chef with creative suggestions & ideas. Translating prototype creation guidelines to actual production and also recipe formulation for mass production.
Promoting Culture of Ownership, Meritocracy and Collaboration
• Establishing new food production standards and SOP (standard operating procedures).
• Empowering teams to advance change/improve processes and take appropriate actions to remove barriers and build employee engagement and commitment.
Accomplishments:
• Brought onboard to revitalize unproductive operations. Provided thought leadership to develop & implement new strategic plans for F&B.
Responsibilities:
• Streamlined daily front and back of the house restaurant operations to ensure delivery of superior service leading to maximizing customer satisfaction scores.
• Steered futuristic operations to achieve maximum profitability/ performance in areas of customer service, employees, sales/ marketing and health and safety.
• Championed OPEX management, utilized a proactive approach and built strategic annual budgets, monitored budget reports and controls all expenditures within budget limits.
• Expounded operational performance of the team through close monitoring, effective coaching, training & role modeling.
Accomplishments:
• Successfully directed restaurant operations, registered consistent profitability through effective marketing, judicious financial planning & maintaining high customer service values.
• Took over Mangaf branch in April 2014 with statistics of -16% in revenue budget and a net loss of 14% to achieve profitable growth and close 97% from revenue budget and cover the loss and 6% in net profit.
• When I took over reins of the Salmiya branch in 2013 it had recorded minus 18% from revenue budget. Employed business intelligence excellence to register 98% from budget and 3% above in net profit in December 2013.
• Bestowed with ‘Guest Service Manager of the Year’ certificate, 2013 by National Arabic Company for Restaurant Mgmt.
• Awarded ‘Guest Service Manager of the Year’ Certificate for 2013 by Ruby Tuesday.
• Turned-around Sharq branch loss of 33% in June 2012 to close break-even in December 2012.
• Attained explosive sales growth in 2011 as well as highest profit growth in 2011 and 2010 at TGIF Al Juffair, City Center
• Hand-selected for opening and establishing operations of another branch of TGI Friday at City Centre, Bahrain. Accredited with certificate of appreciation from the management for successfully handling this challenging task, 2008.
Responsibilities:
• Established vision, short and long-term strategy, innovative plans and strategic direction that efficaciously repositioned the restaurant for success.
• Led the financial management, budgeting and planning processes, systems and controls. Endeavored optimizing commercial returns in the long-term.
• Worked closely with the Executive Director for fiscal planning, facilitated achievement of top-line growth, profitability, and strong financial operating structure.
Accomplishments:
• Directed organization's day-to-day operations, identified, targeted and focused resources whilst enhancing sales, business/ strategy development and service delivery.
• Nurtured a culture of continuous improvement with clear routines, KPI reviews and process improvements.
• Steered planning initiatives towards the accomplishment of organizational goals & vision pertaining to the overall execution of the business functions.
Previous Professional Experiences:
• July 2004 - January 2008: Senior Chef De Partie, Crowne Plaza Hotel, Kuwait
• January 2004 - June 2004: Chef De Partie, Palm Beach Resort, Kuwait
• June 2003 - November 2003: Kitchen Chef, Johny Carino
• April 2000 - March 2002: Demmi Chef, Mina Palace Hotel
• September 1998 - January 2000: Cook, Italian Saipne Petroleum Company
Diploma In Establishment and Management of Five Star Restaurants
Certified Financial Manager, International Management College, IMAC
Bachelor of Business Administration, Major Operation Management
