Hossam Abdulaziz

control daily running operations, maintain profits, set and maintain standards, cost control, contracts, vendors, maintenance, staffing, quality control, training, p&l analysis, to ensure guest satisfaction
Restaurant managers and staff developing according to operational standards and.rigonal, agents contracting, auditing, all units standards implementation, QA
Oversees new opening and provides training and information on the business policies and procedures. And responsible for finding and developing new franchisees for the business.
Determining strategic vision for the Organization and total profitability of the division. responsible to ensure that the company meets financial and operating goals, restaurants and catering operations, staff development, marketing and development of business initiatives relevant to brand projects, leading sales performance of assigned division, restaurant operation and financial contribution
Training-Serve safe food program for ilgabbiano staff
To assure the isso implementation
F1 at jeddah cercit, having the company restaurants participate in the event with 2 of our restaurants at formula 1 2021-2022

Monitor and control daily running operations, maintain profits, set and maintain standards, cost control, contracts, vendors, maintenance, staffing, quality control, training, p&l analysis, forecasting, deliver the organization vision through performance to ensure guest satisfaction
oversees new opening and provides training and information on the business policies and procedures. and responsible for finding and developing new franchisees for the business.

determining strategic vision for the Organization and total profitability of the division. responsible to ensure that the company meets financial and operating goals, restaurants and catering operations, staff development, marketing and development of business initiatives relevant to brand projects, leading sales performance of assigned division, restaurant operation and financial contribution.
restaurant managers and staff developing according to operational standards.rigonal, agents contracting, auditing, all units standards implementation, QA .

ALL BRANDS OPERATIONS IN KSA, GCC - responsible for determining strategic vision for the Organization and total profitability of the division. responsible to ensure that the company meets financial and operating goals, restaurants and catering operations, staff development, marketing and development of business initiatives relevant to brand projects, leading sales performance of assigned division, restaurant operation and financial contribution.
restaurant managers and staff developing according to operational standards.rigonal, agents contracting, auditing, all units standards implementation with a 150 person team around gcc, maintain QA .

OPNINNG NEW IRANIN RESTURANT(ZERESHK)
Managing ALL restaurants OPERATION& Training &CONSULTING&MANAGING - maintain Profit .cost control. assuring systems, set and maintain standards. Guest Relations, Suggest of selling, serve safe food Program, guest focus program, difficult guest Program/new opining
CONFERENCES &EXHIBITIONS &Banqueting

MANAGING ALL OPERATION &UP GRAD FROM 48 event up to 120 in 1 year &CONSULTING&MANAGING Events- maintain Profit .cost control. assuring systems, set and maintain standards. Guest Relations, Suggest of selling, serve safe food Program, guest focus program, difficult guest Program-
CONFERENCES&EXHIBITIONS&Banqueting/ESTABLISHING-staff housing cafeteria&staff meal catering to new makkah VERMONT HOTEL &MAKKAH PALAC HOTEL &CLOCK TOWER HOTEL STAFF OVER 4000 PAX in7 locations 3 meals Daly.

F&B SIRVICE &FOOD HANDLING&SAFTY:SANATION -TRAFFIC OPRITION-HANDLING COMPLANS_GUEST FOUCS_(TRINING&APPLYING On OPRITION )

training food server staff, crm, opening team, safety food processing .serving safe food.(ALL F&B CASUAL DINING&PANQUET TECHNICAL OPERATION TRAINING&CONSULTING)

MANAGE DAY TO DAY WORKS, AND ALL OPINING
ACTIVITIES, OPERATIONS_first lounge in egypt(FOUNDER MEMBER)

I start 1994 as cook, trainer cook, food server, trainer food server, and 2004 as captain trainer opening team .
follow up opening activites, guest relations, maintain high quality of food service, cost control . team evaluation . Guest Relations, Suggest of selling, serve safe food Program, guest focus program, difficult guest Program
assuring systems & maintain standards.