ALI SALIM DIB – CHRM, CHRP, MBA, SSYG

OPERATIONS MANAGEMENT, BUSINESS DEVELOPMENT

PROFILE SUMMARY

An Accomplished Leader with over 27 years of experience in managing business operations, driving profits with ethics and integrity, exceeding stakeholder returns, propelling change, and business decision-making within the organization.

Demonstrated proficiency in elevating profit margins, enhancing service quality, and maintaining high compliance standards by effectively spearheading hospitality operations and housekeeping operations. A talent for inspiring teams to achieve and exceed their potential in a dynamic and ever-evolving business landscape.

Possesses a cohesive set of competencies in leading business operations to breakthrough operational, revenue success, profitable stakeholder engagements, turning around performance, growing efficiencies, and bolstering growth.

Distinguished career in monitoring and optimizing catering, cleaning, and pest control functions to exceed expectations and industry standards while developing high-performing teams, executing cost-saving strategies, and delivering exceptional customer service.

KEY ACHIEVEMENTS

Established and managed an efficient team for expanding operations.

Pivotally spearheaded the Weekly P&L for cost and profit tracking.

Carried out the semi-annual menu engineering.

Accomplished the set targets consistently.

EMPLOYMENT OUTLINE

May 2022 – Present: National Corporation for Tourism & Hotel Abu Dhabi, UAE

General Manager, Healthcare Sector NCT&H (SSMC Hospital-Abu Dhabi, UAEU University- Al Ain)

Key Deliverables:

Strategic Planning: Create and implement business strategies aligning with short-term and long-term objectives to grow, thrive, and maintain a healthy financial position within the industry.

Operations Management: Ensure smooth day-to-day operations, including managing resources, overseeing catering, and ensuring compliance with health and safety regulations through cleaning and pest control with a focus on meeting business objectives.

Business Development: Tap on new business opportunities to expand the market share, grow revenue, and diversify the business.

New Market Development: Discover and penetrate the potential new export markets, ideate the market-entry tactics, and develop a presence within the export market to grow the business.

P&L Responsibility: Play a stellar role in pinpointing and capitalizing on untapped business opportunities for optimal revenue growth and profits.

Market Analysis: Responsible for overseeing and staying abreast of the competition's moves to assist in strategic planning, decision-making, and pricing.

Healthcare Operations: Lead the healthcare operations to achieve patient satisfaction and quality service while meeting/exceeding financial objectives. Direct a team that delivers top-quality, prompt, accurate, personalized service to all the patients.

Financial Stewardship: Oversee the financial health, including budgeting, financial planning, and ensuring cash flow for driving financial gains and managing financial risks.

Relationship Management: Cultivate and nurture robust client relationships.

Catering Contract: Oversee, renew, and negotiate the catering contract to always ensure high-quality food at lower costs.

Food & Beverage: Provide leadership to the Food & Beverage team, setting high standards. Ensure food and service quality met expectations.

Staff Recruitment: Manage staff recruitment and training as per contract needs.

Financial Stewardship: Achieve financial targets and monitored KPIs with stringent financial control. Prepare and review operational budgets, focusing on revenue and capital costs.

Debt Management: Drive efforts in handling the overall debt within contractual boundaries and met labour management goals.

Labour Operations: Contribute to optimising labour utilization, minimizing premium overtime and leave disruptions.

Health and Safety Management: Entrust with the accountability of leading the health and safety initiatives, aiming for reduced accidents YOY.

Change Management: Drive the adoption of new technologies, systems, or processes to remain competitive in the market.

Team Leadership: Recruit and manage a top-performing team in line with company culture.

Mar 2017 – Apr 2022: ADNHCompass (Abu Dhabi National Hotel) Dubai, UAE as Senior Operation Manager, Healthcare Sector

(Catering, Housekeeping, Pest Control & Laundry)

Key Deliverables:

Managed various catering and support services functions.

Analysed and streamlined operations and procedures.

Conducted routine inspections of housekeeping areas.

Ensured service standards compliance.

Maintained an 86% customer satisfaction rate through bi-annual surveys.

Addressed guest comments and built positive guest relationships.

Controlled departmental costs and expenses through monthly action plans.

Managed stock control, equipment assets, and payroll.

Coordinated hygiene training and legal certifications.

Budgeted and reported on cluster expenses.

Monitored and enhanced food service quality.

Implemented food safety protocols and managed food requisitions.

Maintained proper documentation and records.

Ensured staff had defined roles and responsibilities.

Supplied resources for quality, safety, and environmental management.

Implemented HSEQ policies and procedures.

Monitored and improved HSEQ performance.

Participated in safety issue resolution and incident reporting.

Engaged in HSEQ steering team meetings.

Facilitated employee consultation on HSEQ matters.

Initiated actions for HSEQ performance enhancement.

Oct 2012 – Nov 2016: Al Zahra Private Hospital Dubai, UAE as Catering & Food Service Manager/Executive Chef

Key Deliverables:

Oversaw kitchen operations, inpatient food service, and catering.

Ensured kitchen cleanliness and compliance with health regulations.

Adhered to kitchen regulations and maximized food revenue.

Coordinated operations efficiently.

Supervised and maintained high-quality standards.

Conducted staff interviews, recruitment, and training.

Prepared operations and training manuals.

Planned, organized, and developed food and beverage services.

Set and managed budgets while monitoring quality standards.

Oversaw facility management, event bookings, and resource allocation.

Planned and executed promotions and contributed to business development.

Addressed staffing and client-related issues. Stayed updated on industry trends, menus, consumer preferences, and management advancements.

Demonstrated leadership and managed staff performance.

Built and led an efficient team.

PRIOR WORK HISTORY

Nov 2005 – 2010: Bin Hendi Enterprises, Dubai, UAE (Joe's Café'), (Bella Dona), (Japengo), (Café Havana) as Kitchen Manager

Nov 2010 – 2012: Bin Hendi Enterprises, Dubai, UAE as Restaurant Manager

Maintained a rigorous monitoring and control system for food and beverage inventories, achieving an impressive inventory ratio record of 35%.

Mar – Oct 2005: Dish Dash, Dubai, UAE as Business Start-up Manager

May 2003 – Jan 2005: L'Odeon Restaurant & Cafe', Damascus, Syria, as Head Chef

Jan 2001 – Feb 2003: Friends Restaurant & cafe, Damascus, Syria as Assistant Chef

Jun 1998 – Dec 2000: Mashta L Helu Resort, Tartus, Syria as Executive Sous Chef

Jun 1998 – Dec 2000: Mashta L Helu Resort, Tartus, Syria as Sous Chef

PERSONAL DOSSIER

Date of Birth: 20th Aug 1977 Citizenship: Syrian Languages Known: English, Arabic, and Reading French

CONTACT

ad2kh1@r.postjobfree.com

+971*********

Location: UAE, Dubai, Al Jadaf

CORE COMPETENCIES

Strategic Planning

General Management

F&B Operations

Catering Operations

Contract Administration

Cleaning and Pest Control

Revenue Growth

New Market Development

Budgeting and Cost Control

Client Acquisition and Retention

Operational Efficiency

Sustainability Management

H&S Compliance

Quality Assurance

Technology Implementation

Financial Stewardship

Client Feedback

Client Engagement

Team Management

Influential Leadership

MEMBERSHIPS

A Senior Member of the Syrian Culinary Guild

A Senior Member of Emirates Culinary Guild

ACADEMIC CREDENTIALS

SBS Global Master of Business Administration, MBA undergraduate, Sharjah UAE

Six Sigma (Green belt)

Faculty of Hospitality Management

(Art of Culinary)

Upper Secondary EducationUSE,G-12, High School, Syria

CHRM, CHRP, UAE Labor Law- Dubai

Contract Management- UAE, Dubai

Professional Photographer, at SAE Institute Dubai

Graphic Designer, at SAE Institute Dubai

TECHNICAL PROFICIENCY

Advanced user of Microsoft office

Micros POS system

E-mail and Internet applications

My Inventory

Menu Logistic (Patient Food Service Platform)

COURSES

F & B Operation Management

Purchasing

Menu Engineering

Business Start-Up

Cost Control

ISO 22000 Internal Auditor

Reporting & Documentation

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