Zohra HAMIDAT
Lachine,Canada
Summary
Experienced operations management and continuous improvement specialist, supporting teams in the implementation and optimization of programs and operational processes. With a strong background in food services, catering, and retail industries, I have consistently contributed to enhancing performance, quality, and safety while fostering team development and skills growth. Currently seeking a new mobile challenge, open to assignments in remote camps, isolated environments, offshore platforms, or multicultural contexts, where I can leverage a collaborative leadership style and a results-driven approach to deliver impactful and sustainable outcomes.
Overview
23
23
years of professional experience
Work History
Operations Director
Part du Chef / Groupe Part
12.2023 - Current
- Optimized the operational chain (production, logistics, delivery, traceability) while ensuring strict compliance with food safety standards (MAPAQ and governmental regulations).
- Supervised multidisciplinary teams, including individuals in training as part of social reintegration programs (mental health challenges, psychosocial issues, refugees).
- Contributed to the implementation of a certified training program recognized by provincial and federal governments, supporting sustainable workforce integration.
- Supported organizational restructuring to strengthen profitability, service development, and growth.
- Oversaw relationships with suppliers, external service providers, and subcontractors, including contract management and performance tracking.
Environment, Health & Safety Manager (Seasonal)
Club Med - Bahamas & Turks and Caicos
04.2021 - 06.2023
- Implemented operational procedures and standards in health, safety, and hygiene (HACCP, Green Globe).
- Ensured full regulatory compliance and successful completion of external audits.
- Deployed and monitored sanitary protocols (including COVID-19 measures) across all departments.
- Developed and tracked EHS performance indicators, coordinating corrective actions when necessary.
- Managed emergency situations with calm and efficiency, maintaining a safe environment for both staff and guests.
- Supported daily operations and documentation management using Microsoft Office and GSuite.
Territory Manager
Première Moisson
06.2016 - 09.2019
- Supported business partners in improving operational profitability and regulatory compliance.
- Designed and implemented turnaround strategies, achieving up to 65% market share and generating 85% of the network’s EBITDA.
- Developed and monitored budgets, recommended strategic adjustments, and oversaw expenditures.
- Created and conducted internal audits focused on compliance, quality, and HR best practices.
- Analyzed operational and financial data to produce accurate reports and guide decision-making.
Territory Manager
Mito Sushi
06.2014 - 06.2016
- Supervised 65 grocery store sushi counters (IGA & Metro) across multiple locations.
- Developed and implemented turnaround strategies, resulting in an average sales increase of over 20% for underperforming sites.
- Participated in New Product Development and Francization committees to support product innovation and compliance.
- Conducted internal audits and financial analyses to improve operational performance and ensure regulatory compliance.
- Designed and implemented risk management strategies to minimize potential impacts.
- Led recruitment initiatives and ensured smooth onboarding for new hires.
Food Services Director
Aramark
04.2012 - 06.2014
- Led a major contract renewal and restructuring project for Polytechnique Montréal and Bell Mobility, improving service delivery and operational efficiency.
- Launched an urban agriculture initiative in collaboration with internal and student sustainability groups, aimed at reducing plastic waste and environmental impact.
- Enhanced employee engagement and improved working conditions within a unionized environment.
- Managed the annual budget, optimized costs, and maintained strict financial control.
- Designed and executed operational strategies to improve profitability and streamline service processes.
- Directed innovative projects to strengthen the company’s brand image and market positioning.
- Monitored key performance indicators (KPIs), analyzed operational reports, and developed targeted action plans to enhance client satisfaction.
- Represented the company at professional events and maintained strong relationships with institutional partners.
Corporate Territory Director
Van Houtte (Café-Bistro Division)
06.2010 - 04.2012
- Achieved the highest sales growth award in 2011 through targeted commercial strategies and operational excellence.
- Designed and implemented operational strategies to improve profitability and streamline service performance.
- Participated in the Standards and Compliance Committee, contributing to the development of company-wide quality benchmarks.
- Motivated and coached teams to achieve high levels of collective performance and deliver superior customer experience.
- Managed the annual budget, optimized costs, and ensured strict financial oversight.
Food Services Director
Groupe Allegro
06.2008 - 06.2010
- Managed food service operations for a senior living facility, ensuring high-quality service and compliance with hygiene standards.
- Awarded Best Food Services Director of the group in 2010 for outstanding leadership and operational results.
- Designed and standardized balanced menus to meet nutritional and dietary needs.
- Oversaw the annual budget, optimized costs, and maintained strict expense control.
Restaurant Manager & Head Chef
Le Pain Quotidien
02.2003 - 12.2007
- Developed and revitalized the catering service, increasing revenue and client retention.
- Oversaw all kitchen and front-of-house operations, including purchasing, staffing, and service quality.
- Ensured strict compliance with hygiene and safety regulations, including cleanliness and facility inspections.
- Managed inventory and stock control: monitored product expiry dates, handled supplier orders, and supervised deliveries.
- Directed the day-to-day restaurant operations, ensuring efficient workflows and high-quality customer service.
- Planned and organized special events, including themed evenings and private dining experiences.
Education
Advanced English Language Course
Suncoast Technical College
03.2020
Food Safety and Sanitation Management Certification - undefined
MAPAQ Quebec
CAP - Culinary Arts
Charles de Gaulle School of Hospitality and Culinary Arts
06.1999
CAP - Sales and Customer Relations
Lycée Léonard de Vinci
Skills
- Continuous Improvement
- Performance & Budget Management
- Food Safety (HACCP, MAPAQ)
- Compliance & Auditing
- Health & Safety (HSE)
- Microsoft Office Suite
- Risk & Quality Management
- Performance Monitoring
Languages
French: Native
English: Professional working proficiency
Arabic (Dialect): Professional working proficiency
Spanish: Beginner
Timeline
Operations Director
Part du Chef / Groupe Part
12.2023 - Current
Environment, Health & Safety Manager (Seasonal)
Club Med - Bahamas & Turks and Caicos
04.2021 - 06.2023
Territory Manager
Première Moisson
06.2016 - 09.2019
Territory Manager
Mito Sushi
06.2014 - 06.2016
Food Services Director
Aramark
04.2012 - 06.2014
Corporate Territory Director
Van Houtte (Café-Bistro Division)
06.2010 - 04.2012
Food Services Director
Groupe Allegro
06.2008 - 06.2010
Restaurant Manager & Head Chef
Le Pain Quotidien
02.2003 - 12.2007
Food Safety and Sanitation Management Certification - undefined
MAPAQ Quebec
CAP - Culinary Arts
Charles de Gaulle School of Hospitality and Culinary Arts
CAP - Sales and Customer Relations
Lycée Léonard de Vinci
Advanced English Language Course
Suncoast Technical College