Catering & F&B Director
Capital Food Co.
Total years of experience :21 years, 7 Months
• Business Diversification & Development: Initiated and cultivated the catering segment from inception, establishing a new avenue of revenue and broadening the companys portfolio.
• Brand Coherence & Standardization: Collaborated closely with the cloud kitchen team to synchronize brand and quality standards across diverse operational divisions.
• Strategic F&B Consultation: Delivered nuanced food and beverage consulting, applying market acumen to aid clients in inaugurating lucrative ventures and enhancing operational workflows.
• Market Insight & Innovation: Conducted exhaustive market studies to uncover novel opportunities and trends in the food and beverage sector, priming the catering division for sustained innovation and advancement.
• Led Pre-Opening & Launch: Spearheaded strategic, logistical, and operational initiatives for the seamless establishment and successful launch of a new restaurant.
• Resolved Operational Challenges: Applied innovative problem-solving to navigate and address challenges during the establishment and operation of the restaurant.
• Strategic Business Planning: Assisted restaurant management in devising realistic budgets and crafting menus aligned with business objectives, facilitating sustainable success.
• Project Analysis: Conducted comprehensive technical and financial studies for freelancing projects, providing insights and recommendations for informed decision-making.
• Strategic Leadership & Operational Mastery: Drove comprehensive operational and financial strategies, including the creation of KPI models and implementation of profitability-enhancing strategies, ensuring a market-leading position through an in-depth understanding of local trading areas and competitor activities.
• Fine-Dining Restaurant Launch & Innovative Advisory: Led the successful inception and management of a Saudi fine-dining restaurant, delivering strategic and innovative counsel on catering concepts, menu developments, operational refinements, and marketing initiatives to the owner to drive market leadership and profitability.
• Quality Assurance & Operational Standardization: Enforced stringent food hygiene and safety protocols, developed and institutionalized SOPs aligned with company standards and policies, and conducted continuous improvement initiatives to uphold operational integrity and market leadership.
• Team Development & Guest Satisfaction Excellence: Cultivated high-performing teams, focusing on delivering unparalleled service and exceeding guest expectations, and implemented ongoing coaching, development, and performance-monitoring strategies to achieve organizational goals and optimal guest delight.
• Sales Enhancement & Financial Management: Spearheaded sales growth initiatives to meet financial targets, prepared precise budgets, forecasts, and financial reports, and provided informed support and recommendations to guests, colleagues, and the owner to sustain business success.
• Customer Engagement & Continuous Improvement: Proactively engaged with customers to gather feedback and implemented positive changes to enhance the dining experience.
• Franchise Management & Staff Development: Ensured timely and accurate royalty payments, maintaining franchise standing, and directed performance evaluations and development targets for staff, fostering a high-performing team.
• Operational Excellence & Service Leadership: Maintained stringent food hygiene and safety standards, served as a role model in service delivery, and developed maintenance and service teams to meet operational requirements and standards.
• Strategic Analysis & Financial Management: Conducted market analysis, managed costing, inventory, and P&L, and developed strategies to increase sales and reduce costs and waste, ensuring financial and operational efficiency.
• Team Leadership & Operational Management: Managed a team of up to 40 staff, ensuring exceptional customer service and quality standards, and conducted regular meetings to discuss performance and address any issues.
• Quality Assurance & Sales Strategy: Verified food quality and quantity, inspected equipment, analysed daily sales figures, and implemented strategies to enhance sales and reduce costs, maintaining operational and quality excellence.
• Training & Communication: Continuously reviewed and updated training materials and conducted communication meetings to ensure the team was well informed and trained.
• Flexible & Efficient Operations: Adapted to varied schedules, including night, weekend, and holiday shifts, and efficiently learned and applied new concepts in fast-paced environments.
• Problem Solving & Relationship Management: Utilized strong analytical and problem-solving skills to develop solutions for challenging situations and maintained courteous and effective working relationships.
Early Career Experiences:
handling a full operations for the Snack.
monitoring the daily sales and orders.
greeting guests and serving them.
Related courses: Hospitality Management Cost control kitchen Arts Sales
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