Mohamed Muneef

Oversee the entire operational framework of our cafe chain, ensuring seamless integration of supply chain management, central kitchen operations, menu development, and standard operating procedures (SOP) management. This role is pivotal in driving profitability, managing food costs, and ensuring the highest standards of quality and service across all locations, including both company-owned and franchise outlets.

Key Responsibilities:

Operational Management:Directed daily operations across all cafe locations, ensuring compliance with company policies and procedures.
Implemented operational efficiencies to enhance productivity and service quality.

Supply Chain Management:Managed the end-to-end supply chain process, ensuring timely procurement and delivery of quality ingredients and supplies.
Developed and maintained strong relationships with suppliers and vendors.

Central Kitchen Operations:Supervised central kitchen operations to ensure consistent food quality and safety.
Coordinated with the central kitchen team for menu execution and innovation.

Financial Management:Oversaw P&L statements and managed budgets, implementing cost control measures to optimize profitability.
Conducted regular financial analysis and reporting.

Food Cost Management:Monitored and managed food costs to maintain profitability, implementing strategies to reduce waste and improve cost efficiency.

Franchise Management:Supported and oversaw franchise operations to ensure brand consistency.
Provided guidance and support to franchisees on operational matters.

Team Leadership:Led and managed a team of over 120 members, including 10 department heads.
Fostered a positive and productive work environment, conducting performance evaluations and providing professional development opportunities

• Managed a team of over 45 staff members, including cafe managers, baristas, kitchen staff, and front-of-house employees
• Implemented new training programs to improve efficiency and customer service
• Developed a new menu with updated pricing and offerings to attract more customers
• Streamlined ordering and inventory management processes to reduce waste and improve profitability
• Collaborated with the marketing team to promote the café and increase sales
• Overall, my goal is to create a successful and sustainable operation that consistently delivers high-quality products and excellent service to our customers.

• Managed over 25 branches, 3 warehouses, and a training center in 7 regions
• Expanded branches from 10 to 25 under my leadership
• Oversaw a team of over 150 staff, including area managers
• Developed and implemented operational Standard Operating Procedures (SOP) and training programs
• Ensured compliance with company standards and regulations
• Increased efficiency and profitability of operations through strategic planning and effective management.

• Managed the daily operations of multiple departments to maximize efficiency
• Resolved customer issues quickly and professionally while maintaining high customer satisfaction ratings
• Tracked company inventories and ordered new products to replenish equipment levels
• Reviewed customer and staff feedback to improve operational strategies and eliminate obstacles
• Developed comprehensive plans for short-term initiatives as well as long-term goals
• Oversaw and approved the ordering of necessary operational supplies and equipment for grounds, maintenance, and housekeeping
• Reviewed financial statements, sales reports, and other performance data to measure productivity
• Set and implemented strategic goals and initiatives to align company with mission, values, and vision.

• Oversaw the daily operations of a busy bakery, including managing a team of staff, scheduling, inventory management, and customer service
• Achieved profitability resulting in a 15% increase in revenue within the first year
• Conducted regular staff training and performance evaluations to ensure high levels of customer satisfaction and productivity
• Maintained a high standard of food safety and cleanliness in accordance with health regulations.

• Managed daily operations of a popular Chinese restaurant branch, overseeing a team of staff members and ensuring smooth and efficient service
• Conducted regular staff training sessions to enhance performance and maintain high-quality standards
• Maintained inventory levels to control costs and ensured compliance with health and safety regulations.