Jiddah, Makkah, Saudi Arabia
A self-starter, capable of motivating others and possesses a willingness to embrace change to make forge process improvements. Has the ability to demonstrate proactivity to changes in business and plan necessary strategies to implement those changes through excellent communications and presentations. An assertive and self-motivated driven professional manager, with extensive experience in managing individual and multi-site contract catering and global retail operations, in both the UK and areas of international conflict. Highly organised and pro active with an ability to manage and motivate large teams to perform consistently at the highest level, delivering business KPIs with a focus on producing exceptional customer service within tight timescales in demanding environments A talented chef with an ability to create seasonally inspired menus and prepare food to the highest standard to exceed the expectations of diners Commercially aware with a proven track record of identifying business development opportunities, cost saving initiatives and ideas, whilst driving profit without sacrificing quality
I’ve always believed that great operations are built on two things: clarity and people. At Unique Company Limited, I’m fortunate to work with teams who bring both to life every day. My role as COO is about more than managing processes, it’s about creating an environment where talented individuals can do their best work, solve meaningful problems, and feel proud of the impact they make. I’m driven by the challenge of turning complexity into simplicity. Whether it’s refining workflows, strengthening cross‑department collaboration, or building systems that scale, I enjoy the work that happens behind the scenes to keep a company moving forward. I’m at my best when I’m helping others succeed, removing obstacles, connecting ideas, and making sure our strategy translates into real, measurable progress. What motivates me most is seeing Unique Company Limited grow in a way that stays true to who we are: committed, innovative, and people‑focused. Every day brings new opportunities to improve, to learn, and to build something stronger than the day before, and that’s the kind of work I love showing up for.
Responsible for overseeing all aspects of the operation, including: 1. Strategic Planning & Business Development Develop and implement business strategies to grow the catering operation. Identify new business opportunities and establish relationships with clients. Conduct market research to stay competitive and expand services. 2. Operations Management Oversee daily catering operations, including food production and service. Ensure smooth coordination between kitchen staff, service teams, and logistics. Develop and enforce standard operating procedures (SOPs). 3. Financial Management Prepare and manage budgets, controlling costs to maximize profitability. Monitor revenue, expenses, and overall financial performance. Negotiate contracts with suppliers and vendors to optimize costs. 4. Sales & Client Relations Build and maintain relationships with clients, ensuring customer satisfaction. Oversee contract negotiations and ensure service agreements are met. Work closely with the sales team to secure new catering contracts. 5. Staff Management & HR Recruit, train, and manage catering staff, including chefs, servers, and logistics teams. Ensure staff adhere to company policies and maintain high performance. Develop staff schedules and oversee labor cost management. 6. Food Safety & Quality Control Ensure compliance with food safety regulations and hygiene standards. Monitor food preparation and service quality to maintain consistency. Implement quality control measures to improve service standards. 7. Logistics & Event Execution Plan and coordinate catering for events, ensuring seamless execution. Oversee transportation, setup, and breakdown of catering operations. Address any operational issues promptly to ensure client satisfaction. 8. Compliance & Risk Management Ensure the business complies with health, safety, and industry regulations. Manage risks related to food handling, labor laws, and workplace safety.
To ensure that all bids are accurate and value for money based in line with the customers Statement of Work. • Attend site visits for prospective clients, engaging with customers on the ground and assessing feasibility of tendering for new business. • Conduct searches for innovative ideas that would bring value to the Company’s existing business with a view to capturing cost savings. • Contribute to the business development strategy of Support Services providing guidance, input and direction about future growth opportunities for the BU and Company. • Provide analytical support when assessing the feasibility of pursuing new business; providing an active contribution in the bid/no bid determination of the opportunities. • Coordinate with all key stake holders in Dubai and Operations in the delivery of new contracts to ensure that there is a focus on the business requirements within operations and to ensure understanding of contract/client expectations • Ensure from start-up that operations are in compliance with relevant customer specific directives and all company/client quality and health and safety policies, procedures and regulations are in place through close working team relationships between QA/HSE and Direct/Indirect reporting Managers. • Coordinate with the Bid/Proposals Team where utilisation of operational skills, knowledge and understanding of the working business can help to ensure accurate information is shared to enable the business to present accurate proposals to prospective clients • Develop business opportunities within our current contracts and also with outside partners where we can show the value that Supreme can offer in support of their contracts • Upon contract award and in order to mobilise review all costs, schedules, purchase planning, transport and labour planning with relevant key stake holders.
•Primary Role – to implement and develop the Recipe Manager (RM) application globally across all sites. •Secondary Role – to support the contract bid team, by creating menus in accordance with given “request for proposals” with full costing including average kg consumption to allow for transportation costs. •Continuous review of global recipes on Head Office server and amend where required. •Develop & maintain an up to date training package for both installation and use. •Responsible for the implementation of RM into all Catering Dining Facility locations providing full training and support. •Liaise with the application support team ensuring that RM is maintained with all of the relevant updates. •Conduct periodic spot checks of recipes within RM to ensure accuracy of ingredients and quality of final dish. •Ensure all updates in regards to nutritional standards are recorded and are standardized across catering facilities. •Support Unit Managers in sites that are over spent and advise ways of reducing expenditure to bring the business back into budget
•Managing the catering unit, motivating a team of 200+ catering staff •Organising work schedules and rotas for all staff to mirror customer demand whilst working within strict wage budgets •Recruiting new staff, training and developing on systems, procedures and expected standard of performance, implementing performance management procedures if appropriate •Ensuring high standards of food quality from purchasing, meal preparation and service •Sourcing suppliers, negotiating terms and procuring supplies within strict cash flow parameters •Liaising with cooks and kitchen staff, identifying problems and implementing corrective measures where necessary standards have not been achieved •Maintaining exceptional standards to comply with food hygiene regulations •Constantly looking at ways of working to identify and implement business improvements processes •Designing marketing strategies, organising new initiatives and planning promotions to drive sales and develop new income streams •Planning and costing all menus to generate appropriate gross profit •Providing advice and guidance on the introduction of new products, meals and services •Working within strict health and safety procedures to provide a safe environment for colleagues and customers, identifying and investigating non compliances •Maintaining security of the catering and dining area, identifying and reporting maintenance requirements •Meeting client and senior managers to discuss financial forecasts, set budgets and provide detailed reports on current financial performance against agreed budgets
•Efficient daily operation of 5 service areas within the store. •Managing a team of 120 staff •Planning rotas and approving holidays to ensure staffing requirements were achieved •Recruitment selection, training and development of staff, working towards NVQ qualifications. •Development of supervisors and team leaders for succession planning. •Motivation of team and annual appraisal of performance. •Compliance with both internal and external food audits, HASAW regulations, licensing regulations, and various internal audits that ensured a global standard. •Ensuring that all customers received a high standard of service, supported with in-house training. •Provide daily & weekly financial reports to Store Manager, UK Managers highlighting areas of potential. •Work with marketing team to ensure there was a “Special Offer” always available using media such as website, loyalty cards, flyers, in-store communication. •Refresh and redesign of dining & shopping areas incorporating an efficient customer flow. •Manage effective cost control measures ensuring all sales targets are met, by controlling production, service, wastage and overhead costs.