Adrian Laurentiu Crisan

Initiating brand positioning, layouts, design, range and pricing based on geographic, demographic and ethnic variables to establish effective strategies, regarding assortment as per location and type of outlet.
Analyzing data mining and usage of Audit reports ( AC Nielsen & MEMRB) and internal reporting system to deliver efficient product displays, catchment area specific consumer offerings bearing in mind consumer habits, disposable income, gender, age group, nationality & consumer type (transit or regular).
Establishing KPI’s & baseline targets for monitoring the performance of Pronto
Management & Allocation of Advertisement & Promotions.
Initiate and develop promotional strategies (clearly establishing break even points) to assess and gain feedback.
Initiating and implementing stand alone stores by conducting due diligence / feasibility studies with regards to the targeted sectors, locations, manpower requirement and return on investments.
Identify new outlets, layouts, design, equipment specification & requirements, snagging, man power allocation, deliveries, merchandising, for all planned stores.
Establishing a clear brand identity for the Brand along with Core & Complimentary offerings to secure clear positioning in the Consumers mind
Planning and developing brand extension to ready to eat meals & hot beverages to improve brand recall and bottom line through improved margins.
Developing a plan to establish equity for the brand, keeping in mind the long term goal of franchising to appropriate partners within and outside the region.
Developing and gathering market intelligence from multiple sources, to aid strategy formulation, decision making & assortment with regards to competition and consumer/market trends and differentiate Pronto from “fresh food en route” to a “destination of choice”
Analyzing, track and control performance through, general reports and P & L account, keeping the management abreast of all financial and operational variables.

Ginza restaurants group is a unique strategic alliance between a team of Food and Beverage experts and an experienced and established private equity firm.
The group holds authentic F&B brands that entered the United Arab Emirates market with its first franchised restaurant in 2012 called Brandi Pizzeria and continued shortly with the opening of Vogue Café, Serafina Restaurant, Miskeh Levant Cuisine, and Real Madrid Café as well developed its first existing branch Brandi Pizzeria.

Outsourcing suppliers - Finding and contracting suppliers for all departments in the restaurant.
Market analyst - Market research with regards to product acquisitions menu price comparisons.
Cost controlling - Outsource three quotations of all products and reduce cost throughout all entities.
Purchaser - Purchasing of all equipment’s and products for new project.
HR - Employing manpower for existing or new restaurants.
Business developer - Identifies trendsetter ideas by researching industry and related events, publications, and announcements; tracking individual contributors and their accomplishments.
Marketing support - Evaluate customer research, market conditions, and competitor data and implement marketing plan alterations as needed.
Operation assists and support - Implementation of new regulations, procedures, and support to all General Managers as well implementing full F&B control Systems.
Ensuring compliance with licensing, hygiene, health and safety legislation/guidelines
Extensive work with high visual standards
Forecast, discuss and implement F&B budget, business plans and strategies discussion
Payroll management, scheduling, reports, and inventory
Assists in the development of ideas and the increased department sales of Food and Beverage to improve productivity
Ability to effectively hire, trains, and manage staff
Over 10 years of F&B management experience
Keeping statistical and financial records
Monitor and analyze activities and trends of competitive restaurants and bars
Implementing improvements to the running of the business and developing the restaurants.
Control departmental expenses and contributes in achieving set budgets
Psychological Management

Vogue Café - Pre-Opening Manager, Operations Assists
Miskeh Levant Cuisine - Pre-Opening Manager, Operations Assists
Brandi Pizzeria (extended branch) - Pre-Opening Manager, Operations Assists

Serafina Restaurant Group was conceived when Vittorio Assaf and Fabio Grenato made a pact while traumatically lost at sea.
The two friends agreed to open a restaurant serving the best Italian food in the world if they survive the ordeal. Today,
Serafina is a very popular spot in New York, with celebrities such as The Kardashians, Bono, Prince & Lady Gaga, It now boasts 10 locations in New York and 5 international locations, Brazil, Tokyo, Moscow, Mumbai and Dubai.

Designing training courses and materials to meet the training needs of the company.
Managing and developing direct reporting staff.
Preparing reports on the training cost, performance etc.
Hire and train training staff as per company guidelines.
Research and develop materials required for training.
Evaluate employee training scores and prepare reports.
Recommending changes to the existing training program to make it more effective.
Stock taking control system implementation.

Since 1780, the old Pizzeria Brandi in Naples is the only icon of genuine napoletan pizza. It was here, in fact, that the pizza
margherita was conceived and so called in honor of Queen Margherita of Italy, who tasted it in June 1889. Eating at Brandi
Pizzeria means you taste a part of the history that has been very successful for the Italian cuisine.

Manage all aspects of food service operations for more than one location within UAE (profit and loss
responsibility)
Resolving contractual and commercial issues and disputes.
Hire, train, motivate, supervise, evaluate, schedule and terminate employees.
Oversee inventory control, ordering, food sanitation and quality control of food products.
Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings and daily briefings.
Developed new menu items that increased sales in 2013 by 1.2 million AED.
Developed marketing programs that significantly increased sales between 2012 and the present.
Reduced Food Waste Costs.
Create rules and regulations manual as well as operating manual for 2 different outlets
Promoted staff members from Cashier to Waiter and Shift Leader, to Assistant Manager, to Restaurant Manager
based on exemplary job performance.
Managing all areas of the operations during scheduled shifts which includes on the spot decision making,
supporting the staff, full interaction with the guest, ensuring that the guest needs are our main focus while enforcing
standards for personal performance.
Lead and live by passion, respect, integrity, determination, and also excellence.
Overview kitchen operations, support and guide towards improving the recipes and workflow.
Implemented overall F&B control system.
Developing positive direct relationships with key business contacts.

Restaurant Manager - mOre Café (December 2007 - May 2012) Dubai, UAE:
The mOre concepts is the brainchild of a Dutch partnership whose combined experiences expand more than 60 years of international exposure within a multi faceted range of different hospitality environments. The concept mirrors the fruition of
this partnerships creativity, passion and awareness for understanding sustainable food trends within an aesthetically balanced and comfortable interior. This gives mOre its appeal and identity.

Promoted: Restaurant Manager
Managed restaurant operations in terms of staffing and scheduling functions
Greeted guests and make arrangements to seat them
Ensured provision of service in terms of order accuracy and time management
Interviewed, hired and trained personnel to work in a restaurant environment
Ensured smooth coordination between the back-end and front-end activities
Managed inventory and stocks and supplies
Managed customer complaints and queries

Promoted: Assistant Restaurant Manager
Supervises up to 45 employees
Interviewed, hired, and trained employees
Addressed complaints and resolved problems
Trained workers
Assigned and coordinated work of employees
Supervised serving of meals
Inspected kitchen and dining areas
Ensured sanitary standards

Supervisor:
Supervise and participate in kitchen and dining area cleaning activities.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete
disciplinary write-ups.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Restaurant Supervisor
• Oversee and supervises daily operations of the restaurant.
• Schedule, assigning, training, reviewing and evaluating assigned restaurant staff.
• Participating with operation management team to originate, plan, develop and implement long and short term goals.
• Monitoring integrity of restaurant operation and the provision of services.
• Delegating and overseeing bartending, kitchen supervision and table service duties.
• Ensure total guest satisfaction is achieved.
• Ensuring the systems in place to maintain the required high standards of professionalism, cleanliness and service delivery are followed at all times.
• Ensuring all company procedures relevant to all procedural areas are adhered to at all times.
• Ensuring any guest issues are addressed immediately and resolved in a manner which exceeds the customer's
expectation

Runner / Waiter - Vesuvius Bar Casino (August 2001 - December 2004) Brasov, Romania:
Vesuvius Casino is the largest casino live in Transylvania. Greet customers with a friendly atmosphere specific to a player's
club, the perfect choice for those who want to enjoy a unique and exciting experience. Enjoy daily Vesuvius experience - a perfect combination of diversity and quality of games made available by a team of professionals.

• Provide a warm welcome for customers.
• Receive food & drink orders & serve customer requests to the standards required.
• Serving dishes to customers at tables.
• Ensure timely delivery of all food & beverage items to customers.
• Understand menu content and keeping up to date with any menu changes.
• Make recommendations from the menu if requested.
• Answer guest queries in a polite and helpful manner.
• Passing food orders through to the kitchen staff promptly.
• Implement full product knowledge of all menu items, hotel facilities and services.
• Check on customer's satisfaction frequently.
• Ensuring the food service area is left clean and tidy once all the guests have left.
• Learned all international standards and applied accurately.