Fully incharge of Operations and Production, HR, maintenance and company activities.

Fully Incharge of the company activities in the northern region.We have 06 Locations for PDO and 02 Motels.Arround 700 employees are working for the entire area.06 Managers reports the day to day operations to me.Fully incharge to comply with PDO Contract as per the integrated management system for all locations.

I am in-charge of 18 locations in Ruwais Area. Responsible to implement all scope of work in a way that won’t affect the cost and make sure that cost margins are respected. Some of the locations are full facility management and others are catering or other services.Fully responsible of providing all reports to head office in timely manners and as requested. Also I have to maintain a great customer relationship and attend all meetings related to the entire Area.I have to make sure that, control measures are taken and the system is in place and monitored.Also, should comply with Abu Dhabi Food Authority rules and regulations.Our valuable clients are: Technimont & SAMSUNG Joint Venture, Fertil, GASCO, Petrofac, Borouge, Arabian Construction Company etc…

The scope of work is to accommodate Royal Commission contractors employees. Services provided: -Catering: Each nationality has its own menu & diner. - Maintenance for the entire camp premises.- Housekeeping for the residents rooms.- Security for the whole camp.- Commissary, barber shop and recreations- Each department manager reports directly the day-to-day operation to me. - Daily control is implemented.The above services are provided for more than 7000 residents.January 2005 / January 2008Camp Bucca – IRAQPosition: Project Manager The project is divided into two departments, with more than 150 employees The catering and maintenance supervisors report the day to day operation directly to me. Implement KBR S.O.P. (Standard Operating Procedures) Implement programs based on Microsoft Excel in order to expedite the store keeper control with the aim of getting an easy process and accurate inventory. Insure that Assured safe catering, Food hygiene & safety procedures are followed with no hesitations. Conduct trainings (Assured safe catering, Food & personal Hygiene, Safety, Food Handling & Fire fighting) Etc… Maintain the customers’ satisfaction by understanding their needs and implement it professionally and make sure that the cost is tallied to the budget.June 2004 / December 2004Shaybah Aramco Camp Position: Camp ManagerI was responsible for the entire camp Departments, and each Department supervisor report the day to day operation directly to me. Catering: Feeding for 250 Man-days. Maintenance. Entertainment. House Keeping Gardening Total Number of employees: 174 (Saudis, Indians, Syrians & Filipinos) I insured that the company procedures, SOP (Standard Operating Procedures) & SOW (Scope Of Work) are implemented, in addition to the daily briefings and monthly trainings etc…

 I Handled food & Beverages production & Service. I was responsible for more than 208 employees.  I had high standards for customer service and satisfaction.  I insured that a high standard of projects organization is maintained by implementing ISO 9001 and 2000. I created and implemented internal programs based on Microsoft Excel such as: (MIS: Management information System), Menu Engineering and the standardized recipes etc…).  I prepared and implemented plans for mobilizing new projects by preparing Menus, food costing, heavy duty & light equipments. I implemented Dubai Municipality rules. I prepared new budgets related to my projects on annual basis. I.M.F. is one of the biggest occasions held in U.A.E. Honestly, It was a very big success for INTERACT. Our production was for more than 25000 Person in addition to more than 6,000 parcels per day. Senior Catering Supervisor - 2001In-charge of the Technical Studies Institute - Abu Dhabi I monitored & trained more than 30 staff/employees with different posts, such as: Storekeeper, Chef, cashier, Juice maker, Sandwich Maker, ass. Cook, cleaner & Driver).  I prepared weekly menus & organized with the Kitchen chef for a premium quality of food in order to maintain the customers satisfaction. I prepared: Duty Roster, Time Sheet and Menu Engineering.  I prepared all standardized recipes in order to maintain a truthful report as (Menu Engineering) I used to Close the daily cash machines, then prepare the BRV’s (Bank receipt Voucher) Insure that, all documentations are as per ISO 9002. I suggested & implemented new ideas for increasing sales.

The Regency Palace is one of the largest Food & Beverage operations in Lebanon with a Chinese, Lebanese, French Restaurant and banqueting business of over 5000 covers per month. In addition to this, the hotel has hosted many VIP functions including some for the president of Lebanon.  I implemented the instructions given by the “Sous Chef” about Menus, a la carte, parties, weddings & room reservations. I insured that all the “Mis-En-Place” is ready for a la carte for the European Menu.  I insured that the hygiene is maintained to prevent food poisoning and food born illness.

 In-charge of the Cold Kitchen and sauce maker such as: Demi-Glace French way, New Burg and véloute Etc… I insured that the hygiene is maintained to prevent food poisoning and food born illness. Cold section preparation and prepare the a la carte K.O.T. (Kitchen order transfer)

Ehden Country Club, contain more than 300 rooms and a large kitchen supplying for more than 1,000 pax per night for Arabic, continental and Italian food in addition to the weddings receptions.