SULEIMAN SAIDI RAMATHANI

Currently leading comprehensive operations for AL-Hijaz Enterprises, driving financial performance, strategic sales, and operational excellence to achieve business objectives.

• Managed budgets and financial plans, overseeing expenditure to maintain fiscal health and achieve sales and profit targets.
• Analyzed sales figures and devised marketing and revenue management strategies, contributing to a 45% increase in overall sales revenue within 12 months.
• Created and implemented an effective procurement and supplier management system, successfully reducing operational expenses by 30% in one year.
• Recruited, trained, and monitored staff, ensuring high performance and compliance with licensing, health, and safety regulations.

Directed comprehensive camp operations for Gulf Catering Co, ensuring adherence to contract specifications, optimizing staff performance, and enhancing resident satisfaction.

• Coordinated all aspects of camp business operations, including developing routines, schedules, and procedures to ensure seamless daily functions.
• Created customer service delivery practices that resulted in a 30% increase in new customer acquisition and an 80% improvement in existing customer satisfaction within 8 months.
• Supervised and evaluated all operations staff, fostering an atmosphere that increased workforce morale and job satisfaction while reducing turnover by 50%.
• Defined and monitored crisis management plans, including emergency procedures, to ensure the safety and well-being of all camp residents and staff.

Led T-Spot Hotel operations, driving business growth, optimizing service delivery, and managing financial performance to exceed targets.

• Successfully re-invented the region's business strategy and revitalized the portfolio from collapse, leading to a growth of over 100% and the successful opening of a new branch.
• Planned and organized accommodation, catering, and other hotel services, promoting and marketing the business to achieve sales and profit targets.
• Managed budgets and financial plans, including controlling expenditure and maintaining statistical records to ensure financial stability.
• Recruited, trained, and monitored staff, and planned work schedules to optimize team performance and customer satisfaction.

Managed daily operations and strategic planning for INNSCOR Kenya Limited, overseeing financial performance, human resources, and system improvements.

• Oversaw overall financial management, planning, systems, and controls, including monthly and quarterly assessments against budget and operational goals.
• Assisted the Executive Director and Board in creating annual company budgets and monitoring cash flow to ensure fiscal health.
• Developed, maintained, and monitored all fundraising and accounting systems, implementing improvements that captured pledges, billings, and receipts efficiently.
• Managed inventory control, logistics, and employee supervision, playing a significant role in long-term planning initiatives geared towards operational excellence.

Directed all aspects of hotel operations for Steers Restaurant, focusing on guest relations, profitability, and revenue generation through strategic sales efforts.

• Managed over 500 skilled and semi-skilled workforce across 6 strategic business units within the entire Steers franchise in Kenya.
• Oversaw all aspects of hotel operations, including guest relations, front desk, housekeeping, maintenance, and team building, ensuring high service standards.
• Directed the annual budgeting and planning process with Executive Directors, developing and managing the annual budget to maintain profitability.
• Undertook business performance management and reporting, developing marketing strategies, and ensuring food quality, safety standards, and workforce engagement best practices.

Supervised food and beverage operations at Safari Park Hotel, ensuring high service standards and efficient departmental performance.

• Monitored daily F&B operations to ensure smooth service delivery and guest satisfaction.
• Managed inventory and stock rotation for food and beverage supplies.
• Trained and mentored junior staff on service protocols and operational procedures.

Held multiple leadership roles at Harvest &Exchange Restaurant, overseeing kitchen operations, staff supervision, and overall restaurant management.

• Managed kitchen operations, ensuring food quality, safety, and efficient service delivery.
• Supervised and trained kitchen and front-of-house staff, enhancing team performance and adherence to standards.
• Contributed to overall restaurant management, including inventory control and operational planning.

Supervised daily operations at Wimpy Fresh Foods, ensuring adherence to quality standards and customer satisfaction.

• Oversaw daily restaurant operations, including staff coordination and customer service.
• Ensured compliance with food quality and safety standards.
• Managed inventory and stock levels to support efficient service delivery.