Dubai, United Arab Emirates
A visionary and transformational operations executive, with a proven track record of delivering exceptional results across a career spanning more than 12 years. Has worked within high-profile, high-impact leadership positions for leading F&B, luxury and retail companies throughout the Middle Eastern markets. Specialist expertise within developing and executing “end to end” supply chain strategies, leading operational strategy, budgeting & cost controlling, leading sizeable teams through the training, development process and writing, implementing, and maintaining operational procedures. A passionate change agent and team leader with a flair for cultivating a high-performance culture and creating a purpose-focused, positive, and empowering work environment to allow team members to grow, develop, and contribute their best work. Has worked with senior stakeholders to effectively align and deliver organizational objectives while driving the company strategy and vision. An exceptional communicator and presenter, a operations innovator who thrives on developing highly efficient cross-functional teams that deliver outstanding results.
Operations: • Responsible for the business performance of assigned F&B brands, working closely with management to achieve revenue targets. • Implementing strategies to meet financial objectives by forecasting requirements, preparing annual budgets, scheduling expenditures, analysing variances, and initiating corrective actions. • Controlling costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation. • Working closely with the product development team regarding sourcing, menu launches etc. • Working closely with key stakeholders regarding overall operational and business strategy. • Managing and assuming overall responsibility for the success of the brands by directing operational aspects and ensuring employees keep restaurants to the highest possible standards and ensuring that all policies, procedures, and controls are followed to boost restaurant’s overall profitability. • Planning menus by consulting with chefs, estimating food costs and profits, and adjusting menus. • Improving process flow to drive productivity for both the front and back of house operations. • Managing food direction, ensuring that it is consistent with the branding of the F&B brands. • Maintaining standard of food & beverage quality. • Providing inputs on business optimization to drive efficiency and profitability. • Managing and mentoring the F&B team in ensuring daily operational success for each outlet. • Working closely with all stakeholders to ensure delivery-on-time fulfilment • Managing and upholding serviceability and hygiene integrity of kitchen infrastructure & equipment. • Managing staff related matters, including staff integration, coaching/mentoring and performance management. • Spearheading high end event launches partnering with luxury lifestyle companies and brands.
• Developing short term and long term financial and operational plans for the restaurant which support the overall objectives of the company. • Directing and managing the outlet according to company SOPs and regulatory requirements • Supervising ordering, rotation and storage off all inventory and managing waste, adhering to food cost and budget targets. • Ensuring that food preparation, plate presentation and production time is in accordance with brand standards. • Ensure that all food hygiene regulations are adhered to as per UAE stipulation. • Ensuring a seamless link between kitchen and front of house team. • Conducting weekly kitchen checks to ensure all procedures and policies are being followed consistently. • Responsible for hiring and training of new back of house staff. • Motivating and driving the team to ensure efficient service. • Mentoring and supervise service staff on food handling, service conduct and compliance to standards. • Monitoring sales and provide monthly sales reports with recommendations for business reviews with management. • Handling customers’ complaints and operational issues. • Preparing the annual budget & maintaining product and service quality standards. • Implementing and maintaining effective two-way communication systems which reach all employees. • Developing new programs which result in an increased level of customer satisfaction and operational excellence.
• Ensuring that daily operations are completed according to brand standards. • Driving and motivating the sales team to meet and exceed monthly and quarterly targets. • Conducting weekly in store training sessions on customer service, product knowledge, loss prevention and selling techniques. • Meeting customer service standards as per head office expectations. • Ensuring that deadlines set by head office are met for example: transferring off stock and launching of new products. • Assisting visual merchandising team to ensure that stock is displayed in accordance with brand standards and seasonal concepts. • Complying with strict loss prevention procedures to ensure minimal loss. • Recognizing and developing talents. • Complying with quarterly quality and safety assurance audits.
• Motivating and leading a team of 68 employees. • Overseeing daily operational procedures of the restaurant & off-site catering services. • Conducting all stock control (Purchasing, monthly stock count etc.). • Ensuring all Health and Safety regulations are met and policies and procedures set up. • Ensuring that correct recipes and food preparation is being followed. • Hiring and training new joiners and developing staff. • Meeting monthly and quarterly targets. • Handling financial and administrative responsibilities. • Assisting head office with opening of new stores. • Minimizing wastage and keeping food cost at acceptable level.