Darwich Hajar

• Managing daily operations for 3 F&B outlets, including fine dining and high-volume services.
• Designed and executed staff development plans, improving service quality and guest satisfaction.
• Led sales-boosting initiatives such as seasonal menus and holiday promotions.
• Handled B2B and B2C opportunity development and catering expansions.
• Conducted cost reviews and streamlined inventory to reduce operational waste.

• Launched a new food concept from ground-up: menu creation, kitchen design, budgeting.
• Built operational SOPs, trained staff, and managed all procurement and equipment setup.
• Reduced purchasing costs by 15% through supplier negotiation and local sourcing.
• Oversaw marketing, social media, and promotional strategies to drive awareness.
• Handled full P&L, inventory, and monthly business reporting.

• Started as a business partner & consultant for a new company in Jeddah to establish a new Food Concept Named Frankoushe
• Concept creation including Study, Forecast, & Budgeting, and Branch Design
• Designed and created the menu, including products recipes & costing.
• Assets & equipment purchasing and distribution
• Cultivated partnerships with local suppliers reducing the cost by 15% while maintaining high quality standards.
• Carefully selected candidates for the operation
• Created Manuals for the operation (including SOPs)
• Operating the day to day business while gathering new b2b & b2c opportunities
• Menu study & engineering
• Following up on market requirements for new products & offers.
• Implementing Marketing plans while supervising Social media pages.
• Responsible for the weekly and monthly inventories and Purchase orders.
• Supervising the maintenance requirements for the shop.
• P&L reports - creating new plans to optimize cost
• Sales reports - creating & implementing new ideas to increase sales.

• Identifying business needs for startup
• Assisted the Supply chain team to source suppliers.
• Collaborated with the marketing team in Brand Awareness and introducing the brand to new markets
• Worked closely with the R&D team in evaluating Menus & new products.
• Worked closely with the IT & product team to enhance the system process.
• Carefully interviewed, selected, trained, and supervised staff & junior managers.
• Managed day to day operation for multi unit teams for big bulk food production (Production - Dispatch - Logistics)
• In charge of production metrics to insure high level of productivity while maintaining quality and safety.
• Created & deployed successful strategies to boost performance, streamline food prep processes, and increase efficiency in different areas.
• Implementing KPIs and SKUs while maintaining company standards.
• Promoted positive atmosphere between teams and went above and beyond to guarantee each customer received exceptional service.
• Enacted Progressive Disciplinary measures for staff managed work zones and oversaw opening and closing duties.
• Daily customers feedback reviews to respond proactively to all concerns and boosting customers satisfaction.
• P&L monthly review to optimize cost while maintaining high standards.
• Supervising logistics team to maintain accuracy and timely deliveries.
• Audited Daily, Weekly, and Monthly orders and inventory, stock counts and costs.
• Monthly planning for growth, Recruiting & Training.
• Defining best rooster plans for the month (employees distribution to save cost & Overtime).
• Protected business & team members by monitoring staff attributes and behaviors inside and outside the company premises.
• Budgeting Plans.
• Cost Controlling.
• Leading expansion team for Jeddah branch.

• Managed multi-unit food production (central kitchen, dispatch, logistics) for large-scale clients.
• Worked closely with R&D to test and roll out new product lines.
• Improved production KPIs, reduced prep time and boosted dispatch efficiency.
• Led recruitment and training of junior managers and line staff.
• Coordinated with IT/product team to digitize and enhance internal systems.

• Managing multi branches coffee shops, serving Coffee Drinks, Sweets, and Snacks
• P&L Reports
• Budgeting Plans
• Cost Controlling
• Evaluating and developed Menus and New Products
• Responsible for all aspects of the operation.
• Developed partnerships with delivery Accounts by creating new delivery offers to increase revenue.
• Creating Promotions and new ideas and trends to boost sales
• Supervising daily & weekly orders to optimize the cost.
• In charge of the Monthly Inventory
• Created training plans for the employees to increase up selling.
• Handling Customers Complaints and solving guest related issues
• Created new suppliers partnerships, reducing cost by 20%
• Defining best rooster plans for the month (employees distribution to prevent overtime).

• Operated multi-branch coffee concept including beverages, sweets, and snacks.
• Managed inventory, cost control, and staff allocation across locations.
• Created delivery offers and campaigns to increase revenue from online platforms.
• Built supplier relationships and reduced costs by 20%.

• Managing daily operation for a fine dining Italian restaurant while ensuring the brand high standards.
• Evaluated and enhanced menus for both indoor services and Catering services.
• Responsible of branch inventories (FOH & BOH)
• Training staff for best fine dining services.
• Creating promotions for events and holidays to increase sales.
• Reviewing P&L Reports to minimize cost and increase profits.
• Managing food supply accounts for corporate companies (Breakfast, lunch, dinner, coffee breaks & Lunch boxes).
• Updating food costs as per market changes.
• Training junior Managers for the company.
• Managing Customer complaints for all branches, solving issues and maintaining guest satisfaction.
• Establishing market studies for new projects opportunities.

• Managed day-to-day operations for a high-end Italian restaurant and catering services.
• Served corporate clients (breakfasts, lunchboxes, coffee breaks, full-service events).
• Led menu engineering, cost updates, and regular training sessions for team members.
• Responsible for FOH & BOH inventory accuracy and reporting.

• I was promoted to Food and Beverage Manager after 2 successful years as Outlets Manager.
• In Charge of the overall operations of 6 outlets.
• Lead a team of 4 junior managers and more than 60 employees.
• Created new menus for Fast food, Juice shop, Liver shop, coffee shop, and fine dining Lebanese cuisine.
• Established operational process and standards for the F&B department.
• Ensured that all company policies & procedures are followed by all units of the F&B department.
• Identified and resolved issues within the F&B department, ensuring smooth service delivery.
• Managed food & beverage orders and inventory, reducing waste by 15%.
• Supervised the weekly scheduling of shifts optimizing the cost of overtime.
• Check and Interview new required staff.
• Worked closely with Finance on P&L reports and budgeting to reduce cost and increase profit.
• Worked closely with the GM on creating franchise agreements for local and international market.

• Oversaw 6 outlets ranging from fine dining to fast food.
• Designed operational systems, menus, and delivery plans.
• Worked closely with finance to review budgets and P&L.
• Recruited and led teams of over 60 employees, including 4 junior managers.

(A part of Rabya Agriculture).
• Managed to open 6 outlets (including a coffee shop, a kids’ center, and a fine dining restaurant)
from A to Z.
• Establishing Kitchens, including central kitchens.
• Outlet Staffing.
• Defining market needs and creating menus.
• Cost controlling.
• Supervising daily operation including the requisitions, inventory control, and purchasing goods.
• Budget analysis.
• Purchasing of Kitchen assets.
• Established a full Delivery plan inside Jeddah area.
• Working in Collaboration with the store management to prevent the loss of goods.
• Working in Collaboration with the Financial Department for monthly revenues and P&L reports.
• Supervising the monthly inventories, including catering assets and furniture.

• Direct live cooking (sandwiches & Fast food)
• Updating Menu Items.
• Making daily requisitions.
• Monthly inventories.
• Creating promotions and events to increase summer sales during the season.