Walid Elshamsi

General manager Operations - Hospitality, Food & Beverage, Facilities managementFull Time

• Job Details:• Manage the standards and procedures of the hospitality, food & beverage and facilities Managment services through effective planning, organization, and decision-making in compliance with all applicable guidelines. • Conduct regular quality inspections to ensure compliance with quality standards and preventative maintenance goals • Ensure Branches are maintained in compliance with standards • Maintain Pioneer Vision Group Standard Operating Procedures (SOPs) and audit standards related the hospitality and catering services. • Access, utilize and analyze reports provided by ancillary departments. • Create and maintain a positive brand image.  Achieve targeted financial objectives. • Manage the profit and loss statement at all Branches. • Monitor Targets and competition for pricing opportunities • Projects revenue • Identify, manage and drive sales opportunities to increase revenue. • Preparation of yearly budget for all division. • Monitor the achievement of budgeted. • Monitor the forecast purchase of new equipment, utensils, furniture’s, fixture, fittings.... etc. • Monitor purchase orders related to the service requirements ... etc.

Operations Manager - Hospitality, Food & Beverage and Facilities managementFull Time

• Job Details:• Planning, organizing and developing hospitality, F&B and facilities Managment. services whilst meeting customer expectations, financial targets as well as food and hygiene standards. • Leading financial oversight including budgeting, growth modeling and related functions. Auditing standards of catering services, maintenance and infrastructure to ensure conformity to requisite grading standards. • Positively impacting operational outcomes through effective liaison between managers and staff and implementing best practices across the organization. • Formulating strategic plans for achieving set targets. Ascertaining problem areas with focus on productivity, profit, business development and personnel growth. • Monitoring the implementation of health/safety guidelines as per HACCP standards and maintaining quality of the food/services provided in catering facility. • Directing/ and monitoring the daily activities of the catering staff, handling all aspects of their training to maintain high standards for safety, sanitation, quality, presentation and maintenance at all times. • Keeping abreast of current trends and developments in the catering industry including menus, consumer tastes and management issues and implementing appropriate strategy to ascertain profitability of business operations.