Food And Beverage Manager
Centro Salama by Rotana
Total des années d'expérience :15 years, 10 Mois
• Achieved 7.55% increase over 2020 budget.
• Reduced food cost to 26.5% against budgeted 29% and maintained it throughout 2020 after it was 35% in 2019
• Controlled expenses and minimized them by 3.9% for the year 2020
• Implemented cross-functional training for the F&B team to optimize task handling and schedules
• Activated an action plan to enhance F&B operations and culinary in terms of menu, service, banquet, catering and
other events (brunch & theme nights)
• Initiated an online menu for the coffee shop with third-party aggregators
Key Roles:
o Briefed GM daily about the flow of operation, revenue progress, and guest-related services
o Managing all F&B outlets (Kitchen, IRD, ADD, Coffee Shop, Pool Bar, Banquet & Catering) and setting F&B vision
and goals in addition to budgeting revenue, expenses, and manning
o Preparing a quarterly promotional calendar paralleled by marketing activities with revenue drive plans
o Analyzing P&L Progress in terms of revenue and cost control along with forecasting business trend
• Enhanced Net Income by 16.39% per year
• Lessened labor cost by 20.73% per year
• Boosted average check by 8.87% versus the previous year
• Negotiated with Landlord to reduce store rent by 31.25% per year for 2 years
• Led the pre-opening project of Byblos Xpress second branch
• Attained QPA certificate from Boecker with a yearly 92.6% average score
Key Roles:
o Outlined COO weekly about monthly goal progress and discussed plans
o Planned and developed marketing strategies in coordination with a specialized agency
o Set yearly budgets for both revenue and manning
o Leading pre-opening projects and creating necessary critical path to monitor progress and related BOQs
Other Leylaty projects:
•Participated in creating Leylaty’s first call center and coached the team while providing support to customers
•Joined the executive committee for the revamp plan of Byblos restaurant 2.0 with the role of preparing a study on new
potential locations and internal design
•Handled the opening of several cafeterias for corporate customers under the new department “Cater & Co.” This included
developing the brand book and designing suitable outlays for the kitchen and service area in coordination with the
contractors along with training employees
•Assigned as a member of the Food Safety & Quality Community for Leylaty Group which required participation in
monthly FS meetings to follow up on standards' implementation along with occasional quality control audits
• Maintained net profit of 25% for 2 years
• Decreased labor cost by 8% and optimized productivity through cross-functional training
• Cut the controllable costs by 17%
• Performed an in-depth analysis on employee turnover rate which reached 23% and showed that the company is incurring
silent costs of around 25% per employee. As a result, I designed an action plan which constituted of salary revisions
and internal promotions to reduce turnover and motivate employees
• Reviewed labor law regulations to link them systematically with employees’ incidents
Key Roles:
o Updated OPM daily on all operational aspects from “valet to valet”
o Oversaw business in 4 outlets and participated in the pre-opening phase of 3 branches
o Arranged catering events in Riyadh & Jeddah
As a manager:
•Handling and overseeing all the day-to-day processes in the shop
•Responsible for scheduling, monitoring attendance, orientation, coaching and appraising team members
•Responsible for all sales/inventory transactions and stock accuracy
•Managing stock levels and replenishment
•Contacting, assisting and following-up on corporate accounts
•Controlling daily cash flow
•Ensuring the quality of customer service is maintained
•Achieving company objectives in target sales
•Monitoring product quality according to the company standards
•Referring to financial reports (P&L, budget…) to minimize and control costs
•Guiding sales team in using upselling techniques to maximize revenue
•Applying marketing strategies
As a trainer:
•Introducing new recruits to all product lines and categories
•Presenting company policies and regulations
•Conducting orientation to the sales process
•Developing individual coaching plans and providing resources and assistance
•Performing role-plays
•Preparing an evaluation report for each trainee
•Supervising and monitoring progress of trainees via assessment tests
Managed 2 branches and participated in the opening of 1 branch along with the coordination of all catering events.