Achraf M. Email & Phone Number

Jeddah, Arabie Saoudite

As a Senior Project Manager at SELA.COMPANY Restaurants and Kitchens, I managed high-profile projects such as Boulevard City, Via Riyadh, World Defense Expo, City Walk, and Jeddah Yacht Club during the vibrant Saudi seasons. My role focused on financial management, profit forecasting, and timely project delivery, requiring precision, dedication, and effective stakeholder communication.Key Responsibilities:Project Oversight:Managed end-to-end project lifecycles for major hospitality and entertainment events.Coordinated efforts across multiple teams for cohesive execution.Financial Management:Handled budgets, expenditures, and resource allocation meticulously.Conducted profit forecasting to ensure financial viability.Timely Delivery:Developed detailed project schedules to ensure on-time delivery.Implemented best practices to streamline workflows and enhance efficiency.Quality Assurance:Maintained high-quality standards across all projects.Conducted regular quality checks and audits.Stakeholder Communication:Fostered effective communication with clients, vendors, and team members.Managed stakeholder expectations and provided regular progress updates.Challenges and Solutions:Meeting Deadlines:Utilized robust tools and methodologies to track progress and manage timelines.Prioritized tasks and resources to ensure timely completion.Maintaining Quality:Established stringent quality control processes and adhered to industry standards.Engaged in continuous improvement practices.Effective Communication:Developed clear communication channels and protocols.Conducted regular meetings to keep all parties informed.

Riyad, Arabie Saoudite

Overview:As a Senior Project Manager at Wajati Restaurants and Kitchens in Saudi Arabia, my responsibilities included overseeing a wide range of hospitality projects, optimizing costs, ensuring compliance with food safety standards, and driving the development of new restaurant brands. My role required meticulous planning, cost management, and effective stakeholder communication to deliver high-quality projects on time and within budget.Key Responsibilities:Overseeing Hospitality Projects: - Managed projects from inception to completion, ensuring they met quality, cost, and time objectives.Cost Optimization: - Conducted thorough cost analysis and implemented strategies to optimize project expenditures without compromising quality.Materials Analysis: - Evaluated and analyzed materials for construction and operational purposes, ensuring they met project specifications and standards.Price Suggestion: - Recommended selling prices for products and services based on comprehensive market analysis and cost evaluations.Equipment Selection: - Chose appropriate equipment for various projects, balancing performance, cost, and durability.Brand Creation: - Spearheaded the creation and development of new restaurant brands, from concept to market launch.Food Safety Compliance: - Ensured all projects adhered to stringent food safety regulations and standards, maintaining high-quality and safe environments.Break-even Analysis: - Calculated break-even points for new ventures to guide financial planning and investment decisions.Franchise Facilitation: - Played a key role in the facilitation of franchise transactions, including contract negotiations and compliance checks.Quality, Accuracy, and Timely Delivery:- Maintained a strong focus on delivering projects with high quality and accuracy, adhering to timelines, and exceeding client expectations.

Arabie Saoudite

Overview:As a Senior Project Manager at Sharp Development for Restaurants and Hotels in Saudi Arabia, I supervised three critical projects, ensuring that all standards for restaurant and kitchen facilities were meticulously met. My role was multifaceted, with a strong emphasis on cost management, equipment selection, brand creation, and food safety. Additionally, I implemented Hazard Analysis and Critical Control Points (HACCP) to ensure food safety and calculated break-even points to assess profitability.Key Responsibilities: Project Supervision: - Oversaw three major projects from inception to completion, ensuring adherence to industry standards and project specifications.- Coordinated with cross-functional teams to align project goals and deliverables. Cost Management: - Conducted detailed cost analysis to manage budgets effectively and ensure financial efficiency.- Implemented cost-saving measures without compromising on quality and safety standards. Equipment Selection: - Evaluated and selected the best equipment for restaurant and kitchen facilities based on performance, cost, and durability.- Ensured that all equipment met operational requirements and industry standards. Brand Creation: - Led the development and market launch of new restaurant brands, from concept to implementation. Food Safety Compliance: - Implemented HACCP to ensure stringent food safety and hygiene standards.- Maintained high-quality and safe environments across all projects. Break-even Analysis: - Calculated break-even points to guide financial planning and assess the profitability of new ventures. Quality, Accuracy, and Timely Delivery: - Ensured high-quality project delivery, accuracy, and adherence to timelines, consistently exceeding client expectations.

Alriyadh Ksa

Overview:As a Franchise Manager, I led strategies that resulted in a 70% increase in franchise locations. My role involved conducting market analyses, identifying opportunities, and providing strategic recommendations for expansion. I implemented operational procedures, ensured compliance with regulations, monitored industry trends, and developed training programs for staff.Key Responsibilities: Strategic Expansion: - Led strategies to expand franchise locations by 70%.- Conducted comprehensive market analyses to identify growth opportunities. Market Analysis: - Analyzed market trends and competitive landscapes to inform expansion strategies.- Identified key areas for franchise development and provided strategic recommendations. Operational Management: - Implemented and optimized operational procedures to enhance efficiency.- Ensured all franchises complied with relevant regulations and standards. Industry Monitoring: - Monitored industry trends to stay ahead of market changes and adapt strategies accordingly.- Provided insights to senior management based on industry developments. Training and Development: - Developed and delivered training programs to enhance staff skills and knowledge.- Ensured consistent application of best practices across all franchise locations.### Skills and Expertise: Market Analysis: - Expertise in analyzing market conditions and identifying growth opportunities. Operations Management: - Skilled in implementing efficient operational procedures and ensuring regulatory compliance. Team Leadership: - Strong leadership abilities, with a focus on training and developing staff to achieve organizational goals.

Al-Riyadh Governorate, Saudi Arabia

Overview:My experience in menu planning and management encompasses a comprehensive approach to designing, executing, and optimizing culinary operations. This includes understanding key principles of menu design, ensuring efficient procurement and inventory management, staying abreast of global culinary trends, and maintaining strict financial oversight. Additionally, I have hands-on experience overseeing food production and presentation, leading culinary teams, implementing quality control measures, and innovating menu offerings. This background prepares me for advanced roles in the food service industry, where I can leverage my skills to deliver exceptional culinary experiences and drive operational efficiency.Key Areas of Study:1. Menu Design Principles: - Incorporating nutritional balance and customer preferences into menu planning.2. Food Procurement and Inventory Management: - Methods for efficient procurement, inventory management, and minimizing waste.3. Culinary Trends: - Researching global culinary trends and integrating diverse cuisines into menus.4. Financial Management: - Budgeting, cost analysis, and financial management specific to food services.Practical Experience:1. Food Procurement and Production: - Overseeing procurement, production, and presentation to ensure quality and guest satisfaction.2. Team Leadership: - Leading culinary teams, fostering collaboration, and optimizing productivity.3. Quality Control: - Implementing quality control measures and ensuring compliance with food safety regulations.4. Menu Innovation: - Collaborating with chefs to innovate menu offerings and utilizing management systems for menu accuracy.

Arabie Saoudite

Key Areas of Study: 1. Franchise Sales Process: - Learn the fundamentals of franchise sales, including prospecting, lead generation, and qualifying leads. - Understand legal and regulatory aspects of franchising and contract negotiation.2. Brand Management and Ambassadorship: - Study brand positioning, marketing strategies, and becoming a brand ambassador. - Learn to effectively communicate brand values and benefits to prospective franchisees.3. Market Analysis and Territory Development: - Conduct market research to identify opportunities and assess market potential. - Develop strategies for building brand awareness and expanding market presence in targeted territories.4. Sales Objectives and Performance Metrics: - Gain skills in setting and achieving sales objectives on a monthly and yearly basis. - Learn to track progress, analyze sales data, and prepare reports for senior management. Practical Experience for Franchise Development Practical Experience: 1. Sales and Prospecting: - Gain hands-on experience in initiating contact with potential franchisees and managing the sales process. - Develop skills in relationship building, negotiation, and closing deals.2. Brand Ambassadorship: - Actively promote and represent multiple brands to prospective franchisees and stakeholders. - Participate in events, trade shows, and networking opportunities to increase brand visibility.3. Collaboration and Strategic Initiatives: - Work closely with senior management on strategic initiatives to achieve franchise development goals. - Contribute to the development of sales strategies, marketing campaigns, and promotional activities.4. Tools and Support Provision: - Provide franchisees with necessary tools, resources, and training to support their success. - Ensure franchisees have access to marketing materials, operational guidelines, and ongoing support.

Arabie Saoudite

- Planned and Directed Food Preparation : Supervised the preparation and presentation of food, ensuring adherence to recipes, quality standards, and timelines.- Menu Development : Innovated and adjusted menus based on seasonal availability, customer preferences, and cost considerations.- Cost Management : Forecasted and planned food orders, estimated food and labor costs to ensure optimal inventory levels and cost efficiency.- Staff Supervision : Provided guidance, instruction, and motivation to kitchen personnel, ensuring smooth operations and adherence to protocols.- Equipment Management : Coordinated the procurement and maintenance of kitchen equipment, ensuring functionality and safety.- Recruitment and Training : Participated in hiring processes, onboarded new employees, and oversaw their training and development.- Problem Resolution : Addressed issues promptly and professionally, ensuring customer satisfaction and operational efficiency.- Quality Control : Ensured all dishes leaving the kitchen met presentation standards and quality expectations.- Administrative Duties : Managed schedules, budgets, inventory records, and other administrative tasks essential to kitchen operations.- Compliance and Safety : Maintained a clean and sanitary kitchen environment while adhering to health and safety regulations.- Payroll Management : Tracked hours worked, managed payroll processes, and ensured compliance with labor laws.- Professional Approach : Fostered a positive work environment, encouraged teamwork, and upheld excellent customer service standards.Key Skills:- Culinary Techniques- Menu Planning and Development- Cost and Inventory Management- Leadership and Team Development- Health and Safety Compliance- Problem Solving- Communication and Interpersonal Skills- Attention to Detail

Émirats Arabes Unis

Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessaryEnsure staff is up to date with information related to drinks, specials, wines,beers etc.Initiates and develops new recipe concepts incorporating department culinary principles and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience to support the campus community.Works with a menu management computerized system to create accurate recipes and menus that maintain department standards.Responsible for creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advanceAbility to develop, nurture, and foster client relationships.Maintain proper inventory controls and order suppliesAbility to restructure menu concepts to reflect market shifts and maintain food cost.Set departmental targets and objectives, work schedules and budgetsEnsure sequence of service standards are metStrict adherence to all applicable food and beverage standardsDevelop menus with other members of food and beverage teamOngoing communication with staff through regular departmental meetings Ensure staff is up to date with information related to drinks, specials, wines,beers etc.Audit for efficient operation of bar and cost controlsMonitor liquor sales and product mixEducate and maintain proper controls with bartendersAbide by all state, local and municipal laws and regulations pertaining to liquor and food safetyMaintain proper inventory controls and order suppliesReceive, check and document all food and beverage deliveriesPerform accurate cash-out procedure at shift endEvaluate market trends and ideas for liquor specials and presentationEnsure all phases of loss prevention are coordinated and monitored

Pakistan

Work closely with sales teams and General Managers at assigned CAFE MARTINEZRecruit, interview and hire food and beverage staff associates for assigned CAFE MARTINEZTrain and support all food and beverage associates and ensure performance in accordance with established shawarma king brand/Colwen standardsOversees all aspects of planning and managing menus for dual residential colleges that reflect market shifts while meeting budget targets including food costs. Responsible for food purchasing, production, inventory, and presentation, while providing continual positive leadership to motivate and engage the team.Must maintain quality control on all menu items ensuring the highest level of guest satisfaction.Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up and coming food and beverage trends.Ability to create globally-inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions.

Émirats Arabes Unis

Oversees all aspects of planning and managing menus for dual residential colleges that reflect market shifts while meeting budget targets including food costs. Responsible for food purchasing, production, inventory, and presentation, while providing continual positive leadership to motivate and engage the team.Must maintain quality control on all menu items ensuring the highest level of guest satisfaction.Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up and coming food and beverage trends.Ability to create globally-inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions.Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessaryEnsure staff is up to date with information related to drinks, specials, wines,beers etc.Initiates and develops new recipe concepts incorporating department culinary principles and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience to support the campus community.Works with a menu management computerized system to create accurate recipes and menus that maintain department standards.Responsible for the creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advanceAbility to develop, nurture, and foster client relationships.Maintain proper inventory controls and order suppliesAbility to restructure menu concepts to reflect market shifts and maintain food cost.

Maroc

Party pastry Chef Manager and lead a team (10people).Perform a la carte desserts and implementation.Preparing and serving 400 to 1200 desserts per day at the restaurant.Ensure permanence in full compliance with hygiene and practices of the team, as well as proper maintenance of facilities and materials.Perform inventories.Perform desserts a la carte and set up a buffet.Monitor compliance revenue.

Maroc

Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.Preparing ingredients and handling baking and other kitchen equipment.Creating pastries, baked goods, and confections, by following a set recipe.Developing new recipes for seasonal menus.Decorating pastries and desserts to ensure beautiful and tasteful presentation.Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.Monitoring the stock of baking ingredients.Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.Ensuring their section of the kitchen adheres to safety and health regulations.Supervising and training staff members, when needed.

Responsible for the production of sweets and biscuits, purchase of rawFirst and management of stocksOrder ManagementResponsible for the operations of mixing machines, ovens and packaging Quality control of the product range.Perform as manager and lead a team (50 people).Implement & monitor all Health & Safety and hygiene practices and procedures.Perform desserts a la carte and set up a buffet.Interviewing/Appraisal training.Develop software for costing, stock, menu revision/design.Ensure permanence in full compliance with hygiene and practices of the team, as well as proper maintenance of facilities and materials.

Professional License For Tourism And Hotel, Hospitality Administration/Management

BAC + 5European Diploma of Higher Education in Tourism and Hospitality The DEESTH is a European diploma, awarded by the FEDE (European.

Technicien Boulangerie Pâtisseries, Tourisme & Hôtellerie., Excellent

Activities and Societies: Développement local This program aims to train people who can prepare pasta and make pastries, desserts.