MAGDY ABOUZAID

Experienced Operations Manager with over twenty years of experience in McDonald's Kuwait. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits. Outstanding performer in operational improvement and customer service. Proven success in leadership, operational excellence and organizational development with keen understanding of elements of customer service and hospitality business. Recognized for inspiring management team members to excel and encouraging creative work environments. Enthusiastic and eager to contribute to team success through hard work, give attention to detail and excellent organizational skills. Clear understanding of importance of training for business. Motivated to learn, grow and excel. Proven skills in collecting, reviewing and modeling financial data in order to prepare complex reports used in budget development. Knowledgeable about revenue and expenses, requirements and profit and loss statements and restaurants systems controls. Bilingual and well-trained individual with exceptional background spent in restaurants, service and hospitality field. Engaging professional disciplined to handle demanding environments.

• Established and administered annual budget with effective controls to support sustainability of business objectives.
• Managed, trained and motivated Operations Consultants and Head Managers to continuously improve knowledge and abilities in field.
• Monitored employees' day-to-day activities and made plans to rectify issues resulting in performance discrepancies.
• Promoted positive customer experience through day-to-day supervision and management daily restaurant operations of restaurants teams and leadership.
• Supported top-level decision-making and strategy planning, forging productive relationships with top leaders and serving as key advocate for various personnel and business issues.
• Upheld great standards of leadership for employees, consistently leading by example for best-in-class work and on floor as well.
• Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
• Implemented Hospitality program and used effective people skills to promote memorable, consistent and positive guest experiences.
• Developed and implemented high-quality work environment as measured through employee satisfaction ratings.
• Improved brand awareness by monitoring all marketing campaigns and business development.
• Implemented innovative programs, including incentive programs to increase employee loyalty and reduce turnover.
• Led business planning, developed strategy and established plans to achieve business plans targets.
• Studied latest trends to add new merchandise to improve sales revenues.
• Reduced operational risks while organizing sales and product mix data to forecast performance trends.
• Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls, QSC and maximize business operational efficiency.
• Created, managed and executed business plan and communicated company vision and objectives to motivate teams.
• Improved productivity while reducing staffing and operational costs during crisis management.
• Observed each restaurant manager's individual strengths and initiated mentoring program to improve areas of weakness.
• Coordinated leadership workshops to educate team members on best practices to optimize productivity (ROIP) Restaurant Operations Improvement Process.
• Trained, coached and mentored staff to support smooth adoption of new procedures and products.
• Increased profits by assessing effectiveness of proper handling, implementation and control of all restaurant management systems.
• Implemented business strategies by executing different sales building techniques to increasing sales, guest counts and effectively targeting new customers.
• Set, enforced and optimized internal policies to maintain efficiency and responsiveness reaction to business demands.
• Chaired weekly meetings with restaurants leadership to identify opportunities for improvement, establish milestones and tailor plans and actions to individual restaurants.
• Verify scheduled employees for different business day parts shifts, taking into account customer traffic and employee's strengths and productivity.
• Implement product launching successfully and growth by developing initial product roadmap and roll out-to-market strategy.
• Supported regulatory compliance by overseeing all audits to verify all protocols adherence.
• Discovered areas of improvement by generating weekly operational and sales reports.
• Assessed financial statements and reports to evaluate restaurants performance, develop targeted improvements and implement changes resulting in improving profitability.
• Maintained cleanliness and organization of workspace, working closely with employees to systemize tasks.
• Worked directly with restaurant management, and marketing department to brainstorm, discuss strategy and mitigate sales and guest count drop issues.
• Supervised creation of exciting merchandise displays to catch attention of restaurant customers.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Opening Achar Chefna KSA Riyadh Branch April 2023.
• Achieved the projected Profit plans in all the areas handled based on the P & L statements.
• APMEA Peak Winner" of Max the Peak Hour Guest Count August 2011.
• ROIP Project Lead (Global Restaurant Operations Improvement Process) of Kuwait Market. Conducted ROIP workshop and trained all market leadership and operations team on the process.
• Restaurants Capacity Project Lead of Kuwait Market.
• Training Other Markets in MEA Region for their Breakfast Opening 2008 and 2009.
• Opening of Mc Café (2005).
• Opening McDonald's Kuwait Breakfast (1998).