Elie Chahine

- Managed & Directed 5 Local & International Brands: Fauchon, Wagamama, Nando's, Med Café, Rice Bowl
- Maintained a yearly average Employee cost of 16% over 5 brands.
- Maintained a yearly average of 21% food cost over all brands, with an average variance of 0.5% by implementing strategic purchasing deals and Offers, Advanced ordering and par level system, and focused Sales Incentive for star menu items.
- Maintained a yearly average of 41% Total operating Cost, with a 30% average total net profit.
- Maintained a yearly average of 13% Growth Rate for all brands
- Developed Brands FOH & BOH Policies & Procedures.
- Developed & implemented Departmental trainings for maximum employee production efficiency.
- Set Yearly Sales Projections, and Sales Target per Brand.
- Set yearly Budget & Business Plan per Brand.
- Created JD for all operations positions, Organizational Chart, Salary Scale, & recruiting Plan
- Developed Yearly Sales Expansion Plans, Marketing Plans, and Marketing awareness Plans,
- Developed New beverage & food Menus for Local brands.
- Coordinated with International Franchisors to reach maximum efficiency of branding, & maintain proper relationships with Master Franchisers.

- Managing Kingdom tower outlet daily operations.
- Developing and managing Raffal Tower pre-opening & opening stages.
- Developing and preparation of Jeddah outlet.
- Managing Purchasing Department Riyadh and Jeddah.
- Training and implementing of new Food items in kitchen.
- Training and implementing of new Beverage items.
- Developing and creating Operations FOH and BOH System, Policies and Procedure, Forms and templates for
Franchise KSA Cavalli Caffe
- Developing & Creating Purchasing System, Policies and Procedures, Forms, and templates for Franchise KSA
Cavalli Caffe.
- Maintaining Global Cavalli Standards and implementation of Franchise Manuals.
- Developing and implementation of Cash System, Policies and Procedure, Forms, and templates.
- Developed & trained man power for KSA Outlets, Salary scale for highest efficiency of Employees with lowest costs.
- Developed and created Job descriptions for all blue and white color employees for Operations Franchise Cavalli
Caffe KSA.
- Developed, created, and implemented The following trainings : Sequence of service, etiquette, table conversation,
Telephone etiquette, Host and reservations, Bar and cofffee training. Back area and cleaning training. HACCP,
kitchen menu knowledge, Food handling and temperature, labeling and expiry dates, temperature checks and fridge
maintenance, chocolate handling and storage.
- Developed and implemented Storage and warehouse Policy and procedure and system of work.
- Developed and implemented Menu costing and engineering.
- Oversee Outlet floor structure and machinery distribution snaglist for 2 outlets
- Create and present monthly full report on all operations.
- Create and implement Sales yearly analysis, outlet analysis. Budgeting, and P&L.
- Developed and created Sales Strategic expansion plan for 2015
- Coordinated and implemented marketing strategy.
- Maintained food cost of 18.5% for the first 7 month of opening stages by implementing Purchasing supplier
strategy.
- Created and implemented a sales expansion strategy from 37 Million Investment to 68 Million invesment in Jeddah and Riyadh.

- Implementation of franchise standards & manuals.
- Preservation of Franchise quality and operations standards.
-Development & Implementation of Kitchen Staff training, menu engineering, and Cost Control.
-Development & Implementation of Floor Staff training and Customer
Service.
-Calculate and analyze monthly P&L Reports
-Manage and maintain all Restaurant equipment and Machinery
-Decrease food cost to 19-21% monthly average.
-Manage Daily briefings, check lists and meetings to plan daily operations
-Create and develop marketing plans to maximize market awareness and share.
- Coordinate with Management team to maximize efficiency of turnovers
-Develop and implement upselling sales strategy for floor staff to increase sales per pax.
-Insure safety standards and food quality inside kitchen.
-Create and develop Local Store marketing plans to maximize market awareness and share. - Coordinate with Management team to maximize efficiency of turnovers, and increase sales of Star items
-Develop and implement upselling sales strategy for floor staff to increase sales per pax.
-Insure safety standards and food quality inside kitchen.

-Devise and Implement Marketing Strategy and Yearly Plan.
-Devise SWOT analysis for pre-opening and post-opening.
-Negotiate and develop most efficient Public Relations and Advertising deals with
outsourced companies.
-Negotiate with different Celebrities for increasing Venue popularity
-Develop and aid in recruit hostess and reservations team for better communication
With Guests.
-Implementation of recipes & ingredients
-Preservation of quality and operations standards.
-Development & Implementation of Kitchen Staff training and Cost Control.
-Development & Implementation of Floor Staff training and Customer Service.
-Manage Daily briefings, check lists and meetings to plan daily operations.
-Create and develop marketing plans to maximize market awareness and share.
-Coordinate with reservations and hostess section to maximize efficiency of turnovers.
-Develop and implement sales strategy for floor staff to increase sales per pax.
-Insure safety standards and food quality in kitchen.