عامر التل

Provided strategic and operaional consuling to F&B companies and startups.
• Conducted operational assessments for F&B companies, identifying improvement areas.
• Developed complete SOP frameworks and workflow systems.
• Designed cloud kitchen layouts and operational models for startups and existing brands.
• Improved cost control by restructuring supplier terms and adjusting portioning standards.
• Supported owners with strategic planning, menu engineering, and launch readiness.

Multi-unit F&B and production operation with 150+ staff.
• Implemented operational reforms achieving 7% waste reduction and 15% cost savings.
• Led daily operations, budgeting, forecasting, and full P&L accountability.
• Developed cross-functional promotional strategies that increased sales by 50%+.
• Elevated customer satisfaction through structured service standards and response systems.
• Improved departmental coordination and updated managerial workflows.

Retail, e-commerce, and B2B product distribuion.
• Launched and managed a full online retail store with end-to-end operations.
• Negotiated vendor contracts, reducing sourcing cost without compromising quality.
• Improved budgeting accuracy and controlled logistics expenses, increasing profitability.
• Introduced new brands and product categories into HORECA and retail sectors.

Managed 4 concepts across 8 outlets (JOD 4.2M annual revenue).
• Built complete SOP frameworks and operational systems from the ground up.
• Achieved 5-8% annual cost reductions through budgeting and forecasting improvements.
• Led 120+ team members across outlets, central operations, and support functions.
• Directed new brand development, including collaborations with UK-based designers.
• Improved multi-unit performance through structured KPIs and labor optimization.
• Led the franchising of Majnoon Qahwa and Café Hanin to Kuwait, acting as partner and
franchise liaison responsible for fitout setup, operational setup, training, brand standards, and
performance oversight.

• Improved workflow and guest satisfaction through operational policy redesign.
• Led the expansion of a restaurant concept into multiple locations (franchise-ready).
• Managed full P&L, marketing, HR, and operational controls.