• CHIEF EXECUTIVE OFFICER

Flavors & More

Hospitality Management– KSA
 

• GENERAL MANAGER

Al Othaim F&B – KSA

Beiroutia Restaurant-EGYPT

Bakery & More -IRAQ/ERBIL

• BRAND DIRECTOR

Majd Food Part of ALHokair Group-KSA

AL Mathaq Investment (Roberto CavalliCafé)-KSA

IHG Intercontinental Hotel (AlSultan Brahim)-DUBAI
 

• Leadership & Operations: Led brand development and operations, reporting directly to the Owner GCEO, managing an annual turnover & net profit margin.
  
• Legal Compliance: Ensured completion of legal and regulatory documents while monitoring compliance with relevant laws.
  
• Strategic Goals: Defined the company's core values and mission, setting short- and long-term objectives.
  
• Community Engagement: Evaluated the brand's relevance tothe local community, measuring its impact and effectiveness.
  
• Problem Solving: Identified challenges and opportunities,presenting issues to the board for discussion and resolution.
  
• Cost-Effective Programs: Promoted programs delivered cost-effectively while maintaining quality.
  
• Financial Management: Oversaw financial activities,including budgeting and auditing processes.
  
• Fund Development: Ensured an effective fundraising program, either by serving as chief development officer or supervising a
  qualified individual.
  
• Strategic Development: Collaborated with the board to develop and refine overall company strategy.
  
• Organizational Structure: Ensured proper organization and staffing, with authority to hire or terminate as necessary.
  
• Budget Compliance: Ensured all expenditures remained within the approved annual budget.
  
• Project Development: Led project creation and development from inception.
  
• Operational Initiatives: Provided thought leadership for launching new operations and implementing transformative initiatives.
  
• Design Collaboration: Worked with design firms through a three-stage design process: Concept, Development, and Detailed Design.
  
• Construction Coordination: Collaborated with international consultants on construction documents and layouts.
  
• Employee Recruitment: Partnered with HR to recruit and hire high-performing employees 
• Programs Training: Improved safety and sanitation knowledge among staff through targeted training initiatives.
• Workplace Culture: Fostered a collaborative and enjoyable workplace culture aligned with the organization's values.

• Performance Management: Implemented a performance management strategy with KPIs and development planning to enhance employee engagement
  
• Communication: Maintained transparent communication about organizational updates through meetings and discussions.
  
• System Innovation: Designed and implemented systems to achieve departmental goals 
• Operational Monitoring: Established controls and feedback mechanisms to oversee departmental operations.
  
• Team Coordination: Directed a high-performing,cross-functional team of over 2500 members from various nationalities.
  
• Communication Facilitation: Served as the main liaison between franchisees and franchisors, ensuring effective communication andcollaboration.
  
• Brand Strategy: Oversaw brand concept design tailored to KSA market needs, focusing on an engaging brand message while maintainingconsistency to boost market penetration and awareness.
  
• Operational Management: Managed all operational phases from concept design to launch, ensuring seamless execution.
  
• Recipe Development: Created and tested recipes and food preparation techniques to up hold high-quality standards while minimizing costs.Implemented portion control and assisted in competitive menu pricing.
  
• Financial Oversight: Analyzed key data for budget development and management. Forecasted and monitored annual food and laborcosts, taking proactive steps to meet financial objectives.
  
• Brand Growth: Expanded the brand
  
• Central Kitchen Implementation: Established a central kitchen strategy, renegotiating supplier contracts for fixed annual pricingbased on projected consumption across all branches.
  
• Cost Reduction and Quality Control: Achieved significant cost reductions and waste minimization, enhancing consistency in quality andportion control. Maintained break-even during lockdown, covering all expenseswithout losses.
  
• Operational Improvements: Successfully developed comprehensive Operations Manuals to streamline brand processes.
  
• Menu Development: Planned menus for all locations,considering customer demographics, dish popularity, seasonal trends, and coststo enhance customer satisfaction and repeat business.
  
• Inventory Management: Ensuring adequate stock levels and anticipating future needs.
  
• Sanitation Standards: Maintained high sanitation standards adhering to health and safety regulations.
  
• Sales Oversight: Maintaining high service standards and competitive pricing.
  
• Quality Assurance: Ensure compliance with quality standards.
  
• Waste Minimization: Implemented measures to reduce waste and prevent theft, enhancing overall operational efficiency.
  
• Training Programs: Improved safety and sanitation knowledge among staff through targeted training initiatives.