Roger Harisse - Operations Manager + Consultant, Freelancer

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Work Background

Azadea GroupRetail Operations Lead

Jun. 2019KuwaitRetail Operation Lead Azadea Group, Kuwait • Responsible for the direct supervision of a team of 21 members across eight departments (Procurement, Store services, Stock management, Logistics, Warehousing, Transportation, IT and LP), overseeing 73 physical stores and 3 e-commerce locations. • Responsible for executing, planning strategies and budgeting for the operations department - setting seasonal/annual projections on a country level. • Spearheaded sales strategies that consistently exceeded annual sales budgets for four consecutive years, driving substantial revenue growth in all managed fashion retail stores. • Developed and adjusted comprehensive sales strategies in response to market trends and consumer behaviors, securing a competitive advantage and sustained revenue growth in a dynamic retail environment. • Initiated and implemented cutting-edge marketing and promotional strategies that increased customer traffic and conversion rates, substantially boosting sales performance. • Planning and executing expansion plans (openings/closures), analyzing all the brands stock levels, and implementing the necessary actions accordingly. • Accountable on the company’s P&L. Yearly business plan, presenting optimization strategies across all the functions to maintain expenses and reach set bottom line and come up with innovative ways to increase top line.

Azadea GroupRestaurant Manager

Sep. 2014 - May. 2019KuwaitDelivering superior food and beverage service and maximizing customer satisfaction Responding efficiently and accurately to restaurant customer complaints Coordinate daily Front of the House and Back of the House restaurant operations Regularly review product quality Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Ensure compliance with sanitation and safety regulations Manage restaurant’s good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations