Senior FMCG-Food-Bakery-Biscuit industry Executive / MENA region
Last Updated: 16th September 2020 (over 2 years ago)
I have built up extensive experience managing high-Standards operations efficiently and mentoring/inspiring strong frontline teams exceeding stakeholder’s expectations.
I have demonstrated a strong ability helping food ventures initiate change, lead development strategies, implement global manufacturing initiatives in alignment with the corporate vision to escalate levels of profitability and sustainability.
I am always enthused to instilling excellence mindset, building cohesive teams, mentoring junior High-potentials associates and adding expert value to ambitious organizations that has bold long-term plans for the future.
Food technology Engineer
— Mar 1986
Developing summary reporting system for top management to track manufacturing KPIs including overhead cost, daily production volumes, shutdown rate, inventory level, finished product weight monitoring and quality complaints.
Hiring and training bakery staff including department heads
Implementing oplant SOP and SQMS quality system
General Manager Manufacturing - Bakery Division
— Jul 2019
*Defining and achieving financial targets: cost reduction, inventory, capital investments…
*Recruiting, retaining and developing bakery division staff.
*Ensuring high customer focus and quality.
*Implementing plant SOPs, KPIs and succession plan.
*Providing coaching and leadership to the division team members.
*Supporting the implementation of Global and domestic Manufacturing initiatives.
*Building corporate team spirit and Excellence mindset.
-Achievements (so far)::
*Increasing overall product manufacturing yield from 83% compliance to 94% current.
*Implementing a 2-years comprehensive training program for floor staff and managers.
*Reducing Overall Direct manufacturing cost by 4 %.
*Establishing procedures for maintaining High standards of Manufacturing Operations.
*Initiating and coordinating major projects as layout changes, major repairs.
*Developing for the first time department’s budgets for Operations.
*Implemented regular basis communication reporting within the division.
Bakery Factory Head
— Oct 2016
•Ensured that all production, maintenance and quality control operations were running smoothly before officially launching the production phase.
*Planned, organized, directed and evaluated all plant resources and directed all plant departments to achieve maximum sustainable plant productivity. Waste: 2%; OEE: 92%; Downtime: 4%; Rate of return from market: 1.2%
Factory General Manager
— Feb 2011
*Increased gross profits 8% and reduced cost of goods 25% from previous year by identifying and engaging employees to use common, best practices methodologies.
*Led efforts to expand manufacturing capabilities by overseeing expansion of the facility adding 35% manufacturing space.
*Improved customer satisfaction by 18% meeting service delivery requirements.
*Drove the Performance of the Manufacturing Team to deliver on the plant goals.
*Developed Policies & Procedures for all aspects of Manufacturing Operations.
*Negotiate suppliers pricing-not only- to drive cost efficiencies and cost reduction.
*Worked closely with Sales & Marketing departments to develop sales realizations by 7%.
*Ensured projects milestones are achieved and projects are progressed within budget
Mnufacturing Director - Bakery/Biscuit/Cake Division
— Dec 2009
*Freed senior executive time significantly by acting as first point of contact, resolving plants problems, filtering and prioritizing issues.
*Established a thorough manufacturing diagnosis and suggested a comprehensive plants upgrading program (1000 K$US) including new equipment investment, recruitment, floor staff training and ISO 22000 certification project.
*Mentored and counselled 10 direct reports to effectively manage new responsibilities.
*Organized weekly and monthly regular team meetings to track KPIs improvemnent.
*Arranged and organized 02 group excursions and 02 motivational events.
Bakery Plant Manager
— May 2008
*Directed all capital projects including repairs, major changes and new construction.
*Trained bakery staff on all aspects of McDonald’s buns processing including scratch
baking; GMP, AIBI standards, Haccp accreditation, cost control, management styles…
*Utilized strong communications, planning, organizational, analytical, problem solving
and people skills to reduce manufacturing cost by 49% cost within 5 years.
*Achieved an elevated customer Satisfaction through high quality product and accurate delivery schedules.
*Assessed Suppliers for compliance with quality standards and Hygiene practices.
*Achieved higher Integration between customer and manufacturing facility.
*Ensured compliance with HACCP, quality SSOP’s, and adherence to GMP standards.
*First McDonald’s Bakery supplier outside US & Europe to get Haccp Accreditation.
*Received on 2006 group recognition and rewards for Haccp Best trained bakery team.
*Got ‘’SUPERIOR’’ ratings on biannual AIB unannounced Food safety audits.
*Established in-site training facility used also to train DC and McDonald’s staff.
*Personally coached, trained and mentored direct report and Led a team committed to high standards through an efficient production process
*Achieved ‘’Zero’’ Occupational work-related injury/accident for 55 consecutive months.
*Devised motivational procedures and supervised their execution.
*Improved management labor relation and cultivated an extraordinary level of staff loyalty, achieving 10+ year tenure among 75% of employees over a 12-year period.
*Coordinated, scheduled and implemented security audits for the group.
*Conducted Security training and refreshing courses (AIB, McDonald’s, and OSHA).
*Developed policies and training programs for improvement of safety performance.
*Ensured best practices safety policies and procedures are fully implemented.
*Interfaced with regulatory and third party agencies.
Senior Production Manager
— Sep 1995
*Initiated changes in operations to ensure achievement of 1.5% waste targets.
*Scheduled different employee work hours and designated work to maximize output.
*Ensured a neat and clean work area at all times. 85% compliance
*Established weekly quality-Food Safety facility self-inspection audits.