Experience

Gourmania International

• Hospitality
• 1 - 100 Employee

• Procurement Manager

  • Jul 2018 - Present



The Sultan Center

• Kuwait
• Retail
• 700 & Above Employee

• Procurement Manager

  • Sep 2013 - Jun 2018

  Manages all purchasing activities and establishes strategic purchasing processes and procedures. Maintains relationship with vendors or suppliers and negotiates contracts for major purchases. Evaluates and analyzes purchasing trend and price trend to identify forecasting demand and minimize purchasing costs. Devise and use fruitful sourcing strategies •Discover profitable suppliers and initiate business and organization partnerships •Negotiate with external vendors to secure advantageous terms •Approve the ordering of necessary goods and services •Finalize purchase details of orders and deliveries •Examine and test existing contracts •Track and report key functional metrics to reduce expenses and improve effectiveness •Collaborate with key persons to ensure clarity of the specifications and expectations of the company •Foresee alterations in the comparative negotiating ability of suppliers and clients •Expect unfavorable events through analysis of data and prepare control strategies •Perform risk management for supply contracts and agreements •Control spend and build a culture of long-term saving on procurement costs

• Procurement Manager

  • Sep 2013 - Jun 2018

• Procurement Manager

  • Sep 2013 - Jun 2018



Saleh Abdly Sons Group

• Operations Manager

  • Feb 2010 - Aug 2013

  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards •Preserve excellent levels of internal and external customer service •Design exceptional menus, purchase goods and continuously make necessary improvements •Identify customers needs and respond proactively to all of their concerns •Lead F&B team by attracting, recruiting, training and appraising talented personnel •Establish targets, KPI’s, schedules, policies and procedures •Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork •Comply with all health and safety regulations •Report on management regarding sales results and productivity



Kout Food Group

• Kuwait
• Restaurants
• 700 & Above Employee

• Senior Account Payable

  • Nov 2004 - Jan 2010

  review and verify invoices and check requests •sort, code and match invoices •set invoices up for payment •enter and upload invoices into system •track expenses and process expense reports •prepare and process electronic transfers and payments •prepare and perform check runs •post transactions to journals, ledgers and other records •reconcile accounts payable transactions •prepare analysis of accounts •monitor accounts to ensure payments are up to date •research and resolve invoice discrepancies and issues •maintain vendor files •correspond with vendors and respond to inquiries •produce monthly reports •assist with month end closing •provide supporting documentation for audits

• Restaurant Manager

  • Nov 1997 - Jan 2007

  Profit Control.• Achieve sales &profit target -manage P&L to required budgets.• Maintain &improve QSC standards ensuring profitability, sales growth & other agreed goals.• Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.• Develop projections of controllable itemsPeople Developer• Ensure that all management &staff are trained to the required B.K. standard.• Motivation & development of staff & mgrs. in line with business objectives.• Provide training & development plans for all & ensure they are completed.• Conduct management and staff appraisals• Conduct regular staff & management meetings.• Delegate key tasks to management team to maximize their potential & identify potential in staff members and developaccordingly.Retailer• Implementation of Local Rest. Marketing plan.• Customer relation management• Delivery of products meeting the quality, the service& the cleanliness standards required.• Awareness of competition and the local market situation.• Implementation of health and safety with an adherence to all current legislation.• Ensure the proper level of hygiene, safety & maintenance in the restaurant, safe condition of work, food-handlingprocedures etc…

• Senior Assistant Manager ( Burger King )

  • Jan 1999 - Jan 2000

  1.Responsible for supervising staff members in a shift in the preparation of menu items to ensure compliance with allBurger King Operations and sanitation standards. This will be measured through Q.S.C., O.S.A.2.Supervises staff to maintain a good level of customer service and ensure orders are taken in a prompt, accurate andcourteous manner. Resolves customer complaints as required.3.Responsible for recruiting, hiring and selection of staff members to ensure an adequate level of staffing in the restaurant.This is critical to maintain a productive level of operation.4.Prepares required to include the following: Daily Inventory and Cash Control Record, Petty Cash Vouchers, PurchaseReceipts Ledger, Notice of Disciplinary Action, Safety Inspection Checklist, Bank Deposit Slips, Payroll Transmittals, Postingof Personal Figures and Uniform Inventory Form, along with al the required paperwork.5.Supervise staff in the cleaning of equipment and restaurant facilities to ensure maintenance of sanitation standards and aneat and attractive restaurant environment.6.Takes inventory of stocks at closing to determine ordering date and quality of supplies required to prevent shortages,along with other administrative are required.7.Counts cash on hand on shift change and at closing to determine shortages or overages and prepare bank depositstatements.8.Trains, evaluates and completes works schedules for restaurant staff. Critical training areas include food preparation,3/6food safety, appearance, customer service, suggestive selling techniques and sanitation. Employee evaluation includesperformance appraisal, wage increase, promotions, suspensions, and terminations9.Responsible for the training and development of Assistant Manager10.Able to produce restaurant schedule of product ordering in accordance with prescribed guidelines and assist restaurantmanager during the financial planning process

• Assistant Reataurant Manager

  • Nov 1997 - Dec 1998

  • Manage the crew training program and responsible for restaurant personnel files.• Helps complete monthly restaurant reports.• Assist in training of Service Experts and Manager Trainees.• Responsible for training of Service Supervisors.• Assist the restaurant manager in the control of all P & L line items and helps to budget and control assigned tasks.• Maintain spare parts inventories (if applicable).• Responsible for all equipment.• Manage crew incentives