abedalrhman moen

• Handling Areas and Area Managers in different Cities.
• Managed multi-branch operations across the assigned region, ensuring consistent
brand standards, product quality, and customer experience.
• Achieved full sales target performance through revenue optimization strategies,
peak-hour management, and promotional execution.
• Controlled food and beverage cost within approved benchmarks while reducing
waste through effective inventory planning and stock rotation.
• Supervised branch managers and front-line teams, ensuring high service standards
and operational efficiency.
• Monitored branch-level P&L statements and implemented corrective action plans to
improve profitability and gross margins.
• Ensured compliance with food safety, hygiene, and quality control standards
across all locations.
• Optimized staffing schedules to balance labor cost and service speed during high
traffic hours.
• Led performance reviews and continuous team development to maintain
operational excellence.

• Oversaw daily restaurant operations and revenue growth initiatives.
• Improved branch profitability through cost control measures.
• Optimized labor scheduling and reduced operational inefficiencies.
• Enhanced customer satisfaction and service consistency.

• Supervised multiple fine-dining brands and managed budgeting, procurement,
and supplier negotiations.

• Developed purchasing procedures and negotiated supplier contracts to achieve
cost savings.

• Managed full restaurant P&L responsibility and achieved operational KPIs.

RICC operates hundreds of McDonalds across Saudi Arabia. Staffs are trained to be highly competitive in the field of their work.
Restaurant managers are positioned as one of the front liners and expected to showcase their knowledge and skills on different aspects in the field of operation.
The restaurant manager main responsibilities are related to income generation, cost control, people management, service and quality. There are goals aimed to be achieved in a stipulated time frame.
Direct Superior: Operation Consultant and Operation Manager

• Supervised daily Food & Beverage operations, ensuring high service
standards and guest satisfaction.
• Led and trained service teams to maintain brand standards and luxury
hospitality experience.
• Coordinated between kitchen, service staff, and management to ensure
smooth operational flow.
• Monitored inventory levels and supported cost control procedures to reduce
waste.
• Assisted in scheduling, workforce planning, and performance evaluation of
team members.
• Ensured compliance with hygiene, food safety, and service excellence
standards.
• Handled guest feedback and resolved service-related issues professionally.