Hadi Abou Diab

F&B Dining Outlets: Ala Bali • La Scene • Senso • Zurna • Mamu • Mazij • Meat & Buns • Myst Catering
• Oversee end-to-end financial performance for 8 high-volume F&B outlets and catering operations, producing consolidated and outlet-level P&L insights while maintaining variance control within ±5-8% against budget.
• Lead in-depth YoY and MoM financial trend analysis, detecting cost pressure points (including a 15% beverage cost rise in Q3 2023) and recommending data-driven corrective strategies to management.
• Translate financial results into executive-level reporting by linking operational initiatives, pricing decisions, and menu engineering strategies to a 5% improvement in overall Gross Profit.
• Drive the annual budgeting process across all outlets and catering, ensuring alignment between revenue targets, cost structures, and strategic business objectives.
• Monitor real-time sales performance against budget on a daily and weekly basis, optimizing labor deployment and reducing overtime expenses by 12% during off-peak periods.
• Maintain dynamic rolling 12-month P&L forecasts, enhancing forecasting reliability by 20% compared to static budgeting models through continuous financial recalibration.
• Supported cash flow planning and liquidity monitoring to ensure operational requirements were met while maintaining effective financial control.
• Monitored working capital performance through effective management of inventory levels, supplier payments, and operational spending.
• Supported VAT compliance, Zakat provision schedules, and regulatory reporting requirements in accordance with Saudi financial regulations.
• Coordinated with external auditors and supported financial compliance activities, including the preparation of supporting schedules and regulatory documentation.
• Evaluate sales mix performance (food, beverage, shisha) to refine pricing, promotional strategies, and demand planning, contributing to an 18% revenue uplift from targeted happy hour offerings.
• Collaborate with Executive Chefs on the cost and profitability optimization of 200+ menu items, integrating detailed recipe costing with consumer demand patterns and margin objectives.
• Strengthen procurement and cost governance by negotiating with 75+ suppliers, securing a 12% reduction on key inventory items while implementing automated cost-tracking systems that increase reporting accuracy by 25% and reduce operational waste by 18%.

177-room 5-star hotel (ex-Marriott) with 4 F&B outlets
• Designed and implemented integrated cost control frameworks across F&B, SPA, and Rooms divisions, ensuring
financial readiness and control alignment before hotel launch.
• Performed comprehensive market benchmarking and pricing assessments for 50+ high-rotation inventory items
to support competitive and cost-efficient procurement decisions.
• Partnered with executive and department leaders to define preliminary budget parameters, translating
operational plans into financially structured benchmarks.
• Developed standardized cost monitoring procedures, establishing baseline controls for inventory valuation,
purchasing, and expenditure tracking.
• Evaluated supplier proposals and commercial terms during pre-opening procurement, strengthening cost
efficiency and supply reliability for launch operations.
• Supported the creation of initial pricing and margin structures for F&B and service offerings, aligning cost
assumptions with projected revenue performance.
• Coordinated cross-functional financial inputs between operations, procurement, and finance teams to ensure
consistency, accountability, and financial governance before opening.

Full-scope cost control for a 5-star mountain resort (F&B, SPA, Rooms, Pottery Manufacturing)
• Directed end-to-end cost governance across F&B, SPA, Rooms, and Pottery Manufacturing operations,
establishing structured monitoring mechanisms that strengthened financial discipline and transparency.
• Produced and analyzed recurring cost performance reports (daily, weekly, monthly), synthesizing insights into
actionable recommendations that were presented to the CFO and owner for strategic decision-making.
• Partnered closely with department heads to optimize resource utilization and operational efficiency, contributing
to a 15% reduction in operational waste through targeted process improvements.
• Led procurement cost evaluations and vendor assessments, securing a 12% reduction on key purchases while
maintaining and strategically managing a portfolio of 50+ suppliers.
• Strengthened financial controls by validating invoices against purchase orders and delivery records, overseeing
POS transactions (voids, discounts, comps), and linking recipes/articles in the material control system for precise
costing.
• Conducted regular physical stock counts, lowering inventory discrepancies to below 2%, while analyzing F&B
variances, refining menu costing, and supporting pricing decisions that improved Gross Profit by 7%.

• Monitored daily food cost, beverage cost, and overall cost of sales percentages.
• Tracked cost fluctuations caused by supplier price changes, seasonal availability, and market trends.
• Maintained and updated standard costing for recipes, raw materials, and finished products.
• Performed detailed variance analysis between actual cost vs. standard cost.
• Identified cost leakage areas including wastage, over-portioning, and process inefficiencies.
• Maintained and updated recipe costing sheets for all menu items.
• Supported chefs and management in menu pricing decisions based on cost and target margins.
• Conducted menu profitability and contribution margin analysis.
• Provided recommendations on menu optimization and product mix improvements.
• Monitored stock movement, usage trends, and stock aging.
• Conducted weekly and monthly physical stock counts.

•Strategically manage warehouse in compliance with company’s policies and vision
•Oversee receiving, warehousing, distribution and maintenance operations
•Setup layout and ensure efficient space utilization
•Initiate, coordinate and enforce optimal operational policies and procedures
•Adhere to all warehousing, handling and shipping legislation requirements
•Maintain standards of health and safety, hygiene and security
•Manage stock control and reconcile with data storage system
•Liaise with clients, suppliers and transport companies
•Produce reports and statistics regularly (IN/OUT status report, dead stock report etc)
•Receive feedback and monitor the quality of services provided

•Developing and implementing purchasing strategies.
•Managing daily purchasing activities, supervising staff, and allocating tasks.
•Managing supplier relations and negotiating contracts, prices, timelines, etc.
•Maintaining the supplier database, purchase records, and related documentation.
•Coordinating with inventory control to determine and manage inventory needs.
•Managing the maintenance of office/manufacturing equipment and machinery.
•Ensuring that all procured items meet the required quality standards and specifications.
•Preparing cost estimates and managing budgets.
•Working to improve purchasing systems and processes.
•Training new employees in the purchasing process and how to use the purchasing system.

•Reporting to the Procurement Manager.
•Source, select and negotiate for the best purchase package in terms of quality, price, terms, deliveries and services with suppliers, and sub-contractors assigned.
•Responsible of purchasing of consumable items, sourcing suppliers/vendors.
•Perform liaison duties with the Accounts department on a scheduled basis to exchange information and resolve discrepancies
•Working closely with supply chain personnel to ensure timely arrival of goods from local and overseas customers.
•Tracking for deliveries and preparing materials stock log.
•Preparing price comparison sheets of vendor quotations for consumable items.
•Communicates with vendors to interpret, clarify, and resolve procurement issues.

•Analyze price proposals, financial reports, and other information to determine reasonable prices.
•Negotiate contracts on behalf of their organization.
•Attend meetings, trade shows, and conferences to learn about new industry trends and make contacts with suppliers.
•Meet with staff and vendors to discuss defective or unacceptable goods or services and determine corrective action.
•Evaluate and monitor contracts to be sure that vendors and supplies comply with the terms and conditions of the contract and to determine the need for changes.
•Maintain and review records of items bought, costs, deliveries, product performance, and inventories.
•Work out agreements with suppliers, such as when products will be delivered.
•Evaluate suppliers based on price, quality, and delivery speed.
•Interview vendors and visit suppliers' plants and distribution centers to examine and learn about products, services, and prices.