وسام خويص

COO

Plans and organizes daily activities related to production and operations.

Measures productivity by analyzing.
Like performance data, financial data, and activity reports.

Coordinates with other support departments such as human resources, finance, and logistics to ensure successful production operations

1- Strategic Planning and Execution:

I excel in devising and executing strategic plans that drive business growth and deliver on long-term goals.

2- Client Relationship Management:

My expertise lies in nurturing client relationships to elevate satisfaction levels and ensure repeat business opportunities.

3- Sales and Revenue Generation:

I have a successful track record of exceeding sales targets and boosting revenue through innovative sales strategies and approaches.

4- Team Leadership and Development:

I am experienced in leading and empowering teams to excel in performance and achieve organizational objectives.

5- Market Research and Analysis:

I am adept at conducting in-depth market research, analyzing trends, and identifying growth opportunities to steer business expansion effectively.

1- Strategic Sales Leadership:

A- Strategic Sales Planning: Spearheaded strategic sales planning initiatives to identify key market opportunities and develop tailored sales strategies.

B- Sales Team Management: Led a high-performing sales team, providing coaching and mentorship to achieve sales targets.

2- Client Relationship Management:

A- Client Acquisition and Retention: Established and nurtured relationships with key clients, resulting in a significant increase in client base and retention rates.

B- Client Feedback Integration: Implemented a robust feedback system to gather client insights.

3- Catering Operations Optimization:

A- Operational Efficiency: Implemented process improvements and streamlined operations to enhance efficiency and reduce costs while maintaining service quality.

B- Quality Control: Implemented rigorous quality control measures to uphold the highest standards in food preparation, presentation, and service.

4- Revenue Growth & Budget Management:

A- Revenue Growth Strategies: Developed and executed revenue growth strategies that resulted in a significant increase in sales revenue year over year.

B- Budget Oversight: Managed million-SAR budgets, effectively allocating resources to maximize profitability while controlling costs.

5- Market Analysis & Trend Forecasting:

A- Market Analysis: Conducted thorough market analysis to identify emerging trends and capitalize on market opportunities.

6- Trend Forecasting:

Anticipated market trends and consumer preferences, adapting sales and marketing strategies accordingly.

1- Continually reviewed wholesale distribution, pricing and sales initiative policies against strategic benchmarks.

2- Managed large Numbers key accounts for ONE years, achieving results.

3- Actioned strategies to maximize our order sell-through rate, leading to target.

4- Developed omni-channel marketing strategy in collaboration with Sales team, leading to target.

5- Instilled culture of sales development within Food-Services team.

6- Monitored sales team performance and provided effective training to help reach sales targets.

7- Managed regional sales staff of 30 members.

8- Won 10 new contracts by employing key bid writing skills.

1- Managing all aspects of business operations.

2- Handling 3 Concepts with 14 branches.
( 5 Branches American - 4 branches Oriental & 5 Branches Big Unique Supermarkets ).

3- Able to achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing productivity, quality, and customer-service standards, resolving problems, completing audits, identifying trends, determining system improvements.

4- Meet restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, initiating corrective actions.

5- Have the ability to plan menus by consulting with Executive chef, estimates food costs and profits, adjusts menus.

6- Able to control costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.

1- As Restaurant General Manager speaks with customers about any concerns or problems, while also creating work schedules.

2- Coordinating daily restaurant management operations.

3- Delivering superior food and beverage service and maximizing customer satisfaction.

4- Responding efficiently and accurately to restaurant customer complaints.

5- Regularly review product quality and research new vendors.

6- Appraise staff performance and provide feedback to improve productivity.

7- Championed 100% guest satisfaction by providing excellent dining experience.

8- Trained workers in every position, including food preparation, money handling and cleaning roles & to follow Policy.

9- Ensuring that capacity and capability are continually planned.

1- Regularly updated computer systems with new pricing and daily food specials.

2- Developed and implemented strategies to enhance team performance improve processes and increase efficiency.

3- Performed restaurant walk-through to gauge timeliness and excellent service quality.

4- Conducted daily pre-shift and weekly departmental meetings to maximize organizational efficiency.

5- Estimated supply requirements based on historical needs and projected business levels.

6- Trained Front of House (FOH) staff on restaurant policies and procedures & workers in every position, including food preparation, money handling and cleaning roles.

7- Guest service techniques and communication skills to ensure positive experience.

8- Conducted daily pre-shift and weekly departmental meetings to maximize organizational efficiency.

9- Guaranteed compliance with food safety procedures and quality control guidelines.

10- Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality.

11- Help promote a company culture that encourages top performance and high morale.

12- Oversee budgeting, reporting, planning, and auditing.

1- Handling both Restaurants Italian and Japanese Restaurants.

2- Coordinated tracer activities, & Conducted client assessments.

3- Screened and trained new employees.

4- Organize and supervise shifts.

5- Met schedule using excellent planning and coordination skills.

6- Identified issues, analyzed information and provided solutions to problems.

8- Handled 80 employees of inbound calls per day.

1- Handling A TO Z staff and Restaurants.

2- Coordinated tracer activities.

3- Conducted client assessments.

4- Lead, guide and mentor a multi-national team of approx. 320 employees.

5- Managed a team of in a busy work environment.

6- Assigned the tasks of analyzing sales figures as well as forecasting sales volumes to boost up the profits.

1- Assigning team members appropriate.

2- Banquet functions.

3- Observing guests and fulfilling additional requests.

4- Food service.

5- Managed the hotel banquet department.

6- Enforcing hygiene regulations.

7- Resolve customer complaints regarding food service.

8- Stocked and maintained cleanliness of stations.

9- Maintained excellent client relationships.

10- Training new staff members.