atef taboulleh

Monitor and control project and operational costs to ensure alignment with approved budgets and company financial targets.
Support procurement activities including sourcing and purchasing of goods and materials from international suppliers (Italy, Turkey, etc.).
Maintain accurate records of purchases, costs, and supplier performance for reporting and audit purposes.
Assist in inventory monitoring and reporting activities.

Managed restaurant operations of a multi-branch (2 branches, ~15 staff), acting as the main operational decision-maker.
Reducing food cost by 8% and improving inventory accuracy to 98%.
Controlled food cost, stock movement, and operational expenses.
Coordinated suppliers, ensured product availability and quality control.
Supported profitability through efficient operational management.

• Oversaw daily production operations and coordinated manufacturing activities across
multiple product lines.
• Managed procurement, inventory control, supplier coordination, and material planning to
support production requirements.
• Supervised production processes for a wide range of food products, including traditional
Arabic sweets and specialty items.
• Developed production schedules and monitored product quality, consistency, and
preparation standards.
• Controlled raw material consumption, inventory levels, and operational waste to improve
efficiency.
• Led production teams and coordinated daily operational activities as the primary operational
contact after the business owner.
• Coordinated receiving, storage, and issuance of materials while maintaining inventory
accuracy and stock availability.
• Supported business growth through process improvements, production planning, and
operational organization.

• Managed menu costing, recipe standardization, portion control, and food cost analysis
across all restaurant departments.
• Maintained and updated recipes, item costs, selling prices, and inventory records through
Omega Inventory and Back Office systems.
• Coordinated purchasing requirements and supplier orders to ensure uninterrupted
operations.
• Supervised department heads and monitored compliance with operational standards and
inventory procedures.
• Participated in menu development and costing activities for hospitality projects, including
collaboration on a Dubai restaurant concept project.
• Monitored plate presentation standards, recipe execution, and portion consistency to
support quality and profitability objectives.
• Prepared inventory reports, stock reconciliations, and cost variance analysis.
• Managed cash control procedures and supervised two cashiers, ensuring accurate daily
reconciliations and reporting.
• Processed accounting entries and journal vouchers using Visual Dolphin ERP system.

Led the implementation and setup of Omega Inventory and Back Office systems for a new restaurant operation in Oman.
Configured inventory structures, item master data, recipes, cost centers, stock locations, and operational workflows within the Omega system.
Trained restaurant employees, cashiers, storekeepers, and department supervisors on system usage, inventory procedures, and reporting functions.
Managed menu costing, recipe standardization, food cost analysis, and portion control processes.
Maintained and updated recipes, selling prices, inventory records, and operational data within Omega Back Office.
Coordinated purchasing requirements and supplier orders to support daily operations.
Supervised department heads and monitored compliance with operational standards and inventory procedures.
Prepared inventory reports, stock reconciliations, and cost variance analysis.
Managed cash control procedures and supervised cashier operations, ensuring accurate daily reconciliations.
Processed accounting entries and journal vouchers using Visual Dolphin ERP system.
Collaborated with executive chefs and management teams on menu development, recipe costing, and operational planning for hospitality projects.

Managed inventory operations for multiple kitchen departments including Preparation, Butchery, Hot Kitchen, Cold Kitchen, and Equipment Store.
Supervised 2 store and coordinated stock requirements for a restaurant operation employing over 100 staff members.
Controlled inventory levels for food, beverage, kitchen equipment, and operational supplies supporting daily service for approximately 1, 000 guests.
Conducted periodic inventory counts, stock reconciliations, and variance investigations to ensure inventory accuracy.
Monitored food cost, stock consumption, and wastage levels to support cost control initiatives.
Coordinated receiving, storage, and issuance of materials while maintaining proper stock rotation and storage standards.

Handled daily transactions; maintained accurate cash handling and end-of-day reconciliation.
Supported store operations with basic inventory tracking.