Yassine Shamalti

• Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
• Established, optimized and enforced business policies to maintain consistency and high-quality standards across hospitality operations.
• Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
• Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
• Managed key accounts, including developing sales presentations and promotion initiatives to drive product sales and increase brand awareness.

Multi restaurant's, Doha, Qatar
Dunia Persian restaurant, Roger American diner
•Managed financial and business operations, including payroll, daily deposits and cost controls.
•Supervised daily activities of restaurant and over 100 employees.
•Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
•Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 15% food waste reduction.
•Oversaw food preparation and monitored safety protocols.
•Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
•Investigated and integrated enhanced service and team management strategies to boost business profits.

furniture and equipment to maximize space and floor plan for seamless movement during functions.
•Interpreted instructions to schedule and set up events to client specifications.
•Managed budgeting and invoicing for both large and small-scale events.
•Streamlined event's process, budgets, and procurement strategies, leading to 25% bottom-line improvement.
•Overhauled existing technical systems through execution of system upgrade from Omega to Restaurant Manager and SAP Systems .

ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 15% food waste reduction.
•Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
•Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
•Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
•Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.