Mohamad El Sabeh
Regional Operations Manager at Paramount Fine Foods- Claim this Profile
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Topline Score
Bio
Credentials
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ALDP accelerated leadership development.
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Body language and how to read your guest.
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CTC craft training certificate.
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Food and Beverage costing.
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Food handling certification.
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HACCP level 3.
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Handling complaints.
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Interviewing skills.
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MTD Managing training and development.
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Presentation skills.
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SOP training.
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Experience
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Paramount Fine Foods
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Canada
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Restaurants
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100 - 200 Employee
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Regional Operations Manager
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Sep 2017 - Present
• Improved overall operations from 71 % score to 88% score by having and hands-on approach with the leaders in my region.• Increased sales revenue by 12% for a total of 15 branches by enhancing operational flow and leadership. • Lead and participated the opening of 9 new locations across Canada and internationally in Lebanon.• Rolled-out a New Menu Launch in my region within 2 weeks and ensured full compliance.• Managed a budget of 23.5 million annually and increased EBITDA from 5.8% to 9% since I took over my region.• Used data to implement new inventory systems and scheduling methods which were not existing at my debut.• Supported Franchisees in attracting, hiring and retaining top talents in the markets. (We hired 7 GM’s to take over Restaurants).• Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality• Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands• Scheduled weekly routine to align with other departments to remain pro-active to the competition and respond to the demands of guests. • Coordinated constantly with marketing and supply chain to ensure availability of products.
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Paramount Fine Foods
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Canada
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Restaurants
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100 - 200 Employee
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Bussiness Development Manager
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Jun 2016 - Jul 2017
• Directed successful SEO and link-building campaign to increase website's credibility and drive traffic• Contributed to the first store opening in British Columbia • Devised SWOT analysis to create and execute business plan supporting achievement of established quotas• Capitalized on industry and marketplace trends to strategize solutions and enhance business operations• Streamlined operational efficiencies by delivering recommendations for knowledge-base processes and procedures• Directed product development efforts using industry-specific tools to increase sales and overall company productivity• Established relationships with key decision-makers within customer's organization to promote growth and retention• Researched and identified opportunities for account growth, account penetration and market expansion• Represented company and promoted products at conferences and trade association meetings• Devised effective marketing, sales and other promotional initiatives• Collaborated with company departments to develop new strategies to capitalize on emerging customer and market trends• Participated and actively engaged in strategy meetings with other shareholders• Collaborated with peers in other company departments including marketing and sales• Helped incorporate product changes to drive customer engagement and firm profits• Developed and promoted successful company sales and account management personnel into leadership positions to drive company growth
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Restaurant General Manager
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Mar 2014 - Jun 2016
• Improved restaurant controls to increase profitability to 12%• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits. • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.• Coordinated and organized all restaurant inventory.• Motivated staff to perform at peak efficiency and quality.• Maximized quality assurance by completing frequent checks of line.• Recruited top employees for Back of House and Front of House positions.• Ensured accurate records and sufficient supplies by conducting weekly inventories of food, beverages, small ware and other materials.• Set schedules for 45+ staff by planning and designating shifts and hours
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Restaurant General Manager
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Dec 2012 - Nov 2013
• Handled 350,000 USD cash turnover and 10,000 covers per month• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances• Orchestrated positive customer experiences at all stages by overseeing every area of the operations• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank daily• Investigated and integrated enhanced service and team management strategies to boost business profits• Maximized quality assurance by completing frequent checks of line• Purchased food and cultivated strong vendor relationships• Coordinated and organized all restaurant inventory• Helped general management develop prices based on inventory costs and portion sizes• Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 1% food waste reduction• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
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IHG Hotels & Resorts
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United Kingdom
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Hospitality
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700 & Above Employee
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Restaurant Manager in-charge of Eau De Vie
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2000 - Dec 2012
• Lead a team of 36 employees• Established a database of 200 VIP guests• Created the event manuals and prepared offers for all events• Planned and executed all events: Menu, service, pricing, outsourced suppliers based on hotel procedures and protocols• Assisted the Food & Beverage Director in launching of the Eau de Vie’s new menu• Assisted & participated on several projects: Lounge layout, Marketing & branding strategies and implemented a new Wine list tailored to the restaurant• Handled all restaurant aspects: operation flow, payroll, manning, budgeting• Handled all guest complaints and follow up on their experiences• Handled all restaurant aspects; operation flow, payroll, manning, budgeting, strategy setting etc• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business• Supervised all areas of restaurant to keep it clean and well-maintained• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen• Conducted job fairs and interviews to ensure the proper selection of our work force at the restaurant
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Education
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1999 - 2003
American University in the State of Hawaii, Beirut, Lebanon
Bachelor in Business Administration; focus on Hospitality Management, Hospitality Administration/Management
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