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A results-driven leader with a track record of transforming struggling businesses, driving profitability, and creating sustainable growth.

1. Strategic Brand Development

Deep understanding of market trends and consumer behavior enables effective brand positioning.

Creation of strategies that drive brand growth and customer loyalty.


2. Product Innovation & Quality Control

Balance between cost efficiency and quality, demonstrated in food
mix optimization.

Ensuring consistency in taste, texture, and customer satisfaction.


3. Business Acumen & Profitability Management

Proven ability to turn non-profitable businesses into profitable ventures through strategic cost control and brand positioning.

Creative approaches to maintaining quality while reducing costs.

Optimization of sourcing and production without compromising standards.


4. Leadership & Teamwork

Recognized for strong leadership, teamwork, and a positive attitude.

Encouraging collaboration across teams to execute brand strategies effectively.


5. Market Expansion & Customer Engagement

Identification of opportunities for growth, such as targeting special deals for specific markets (e.g., Jahra, Jaber).

Development of strong brand identities that resonate with customers.

Proven track record of transforming underperforming outlets into profitable ventures through strategic financial management, operational efficiency, and brand positioning. Expertise in developing and launching innovative menu concepts, executing high-impact marketing tactics, and driving sales through targeted promotions. Skilled in ensuring consistency across all aspects of business operations, from product quality to customer experience.

Strong leadership in managing diverse food service models, including full-service dining concepts, high-efficiency central kitchens, and cutting-edge bakery and pastry operations. A results-driven approach to optimizing processes, enhancing customer engagement, and achieving sustainable growth.

(5 years 4 months)
Kuwait
Managed a million dollar sales restaurants in Kuwait market. Solutions-
focused, versatile management specialist of experience in logistics,
management, P&L lines control, customer relations, and process
improvements. Organized leadership professional with confidential security
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clearance and successful expertise interviewing and retaining top talent,
identifying cost reductions and troubleshooting problems. Team-oriented,
effective communicator seeking to leverage background into a logistics, sales,
or managerial role with a progressive organization.
Key Accomplishments:
Increased operational revenue through quality of food and exceptional service
Managing a team of approximately 110 employees .
Negotiating contracts, ensuring that they balance value and risk.
Establish and implement departmental policies, goals, objectives, and
procedures.
Creating, managing and analyzing performance data and other information.
Ensuring that capacity and capability are continually planned.
Encouraging, identifying and developing best practice strategy.
Ensuring compliance to all Environmental Health & Safety goals & objectives.
Producing Operations manuals which define how the business is to be run.
Prepared financial information to identify expenses and revenue of operation
Analyzed overall operation to find ways to build sales, profitability, guest
counts, and effective cost controls
Motivated employees team with diverse background and skill sets to meet
sales and expectations
Coached store management and hourly team in daily operations using the
proper systems,
Developed a system for GMs to control costs and achieve financial,
operational, and cultural goals
Trained and managed new product rollouts
Developed and mentored team members/managers into leadership positions
Developed and delivered several leadership development courses to all levels
of management

Kuwait
As a Food and Beverage Assistant Operations manager, My responsibilities
are expected to achieve the highest quality standards and service,
accomplishing the following chores:
• Evaluate levels of Guest satisfaction with a focus on continuous
improvement.
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• Be aware of trends and propose ideas to build the variety and quality of food
and beverage within the restaurant.
• Optimize sales and contain costs, identifying any areas for action.
• Set achievable budgets and other short- and long-term functional goals .
• Provide effective leadership to the F&B Teams to ensure targets are met and
exceeded both restaurant and Team Member development goals.
• Develop and endorse the budget, marketing plans and objectives.
• Direct and oversee development of employees.
• Hire, train, empower, coach and counsel, performance and salary reviews.
• Direct the implementation of the payroll, reports, forecasts, inventory and
budget for food and beverage operations.
• Coordinate food and beverage operations with other restaurants departments
to ensure efficient guest service.
• Resolve customer complaints as appropriate to maintain a high level of
customer satisfaction and quality.
• Implement procedures to increase guest & associate satisfaction
• Exercise quality control for both food and beverage
• Maintaining the company and restaurant standards of service and ensure
their implementation.
• Performing daily walk-through to ensure full compliance with Department of
Health regulations & restaurant standards
• Maintain communications with Company employees.
• Multi-unit operations management
• P&L management
• Food, labor, marketing cost controls
• Sales, product, market analysis
• Project planning & development
• Risk management & inventory control
• Site selection & construction
• Facility management
• Vendor sourcing & negotiating
• Customer relations & satisfaction
• Human resources management
• Team building & staff retention

As an Executive / Corp Chef building a reputation for the brand and company
by maintaining a talented and creative kitchen group, offering an innovation


menu, and promising an exceptional culinary experience and handling
a concept based on Modern Middle Eastern food, culinary delights and
experience flavors from all around the Middle East and North Africa ranging
from regional popular favorites to contemporary fusions.
• Managing 67 employees with different positions and nationalities.
• Involved in all phases of culinary operational planning and expenditures,
budgeting, costing and sales reporting as well as menu-planning, staffing,
scheduling, client and customer relationship building.
• Maintain proper inventory levels and handle all cuisine requests.
• Consistently maintain high standards of quality, cost, presentation..
• Hiring, employee training, staff scheduling, associate supervising, as well as
addressing and resolving employee relations' issues.
• Participate in client meetings with the Manager, Food & Beverage to address
questions related to food services issues and to ensure that good client
relationships and satisfactions are maintained.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are
followed in the food preparation process.
Generate every 6 month a novel menu.

Qatar
Millennium hotel it’s a 5 stars hotel significant all over around the world
especially in
Europe and Asia and recently open in Middle East showing different style of
hospitality.
The hotel collects 320 rooms and 4 different outlets
 Ensure quality and presentation of all food served throughout the hotel.
 Ensure effective communication and assistance to all necessary
departments.
 To be fully supportive, ensuring positive team building with all superiors.
 Achievement of minimum wastage and effective food cost
 In charge of cleanliness and hygiene for my working areas.
 Supervise and participate in all aspects of kitchen work.
 Remaining fair and impartial at all times.

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