jules طربية

Overseeing 5 Local and 2 Franchise Concept with Multiple outlets and managing over 300 Employees. Identifying new business opportunities and meeting objectives within Qatar.
Monitoring compliance with local health and safety standards and conducting self-audit inspections in each Restaurant.
Assigning and delegating tasks to restaurants Managers according to their various specializations and capability. Implement action plans for achieving sales targets.
Managed all restaurants activities with duties including hiring and supervising.
Reviewing of P&L statements for all outlets, discuss area for improvement.
Budgeting and forecasting revenues and expenses, sales strategies.
Implement new control procedures resulting in increased efficiency.
Consistently delivering outstanding restaurants operations measured by guest satisfactions tools "Mystery Dinner" & "Food Safety audit".
Restaurants operations reports inventory, food cost and payroll cost.
Supervise furnishing, renovation and fit out projects for New / Old restaurants.
Strategically manage store in compliance with company policies and vision.
Oversee receiving, warehousing, distribution and maintenance operations.
Adhere to all store activities, handling and shipping legislation requirements.
Maintain standards of health and safety, hygiene and security.
Manage stock control and reconcile with data storage system.

Area Manager Casual Dining Restaurants.
Ali Bin Ali Group / Wagamama UK, Cioccolaatitaliani Italy, Crepaway Beirut, Mayas Beirut, Nestle toll house US, Ali bin Ali Top Catering.
Overseeing 6 Franchise Concept with Multiple outlets and managing over 250 Employees.
identifying new business opportunities and meeting objectives within the region.
monitoring compliance with local health and safety standards and conducting self-audit inspections in each Restaurant.
assigning and delegating tasks to restaurants Managers according to their various specializations and capability. Implement action plans for achieving sales targets. Managed all restaurants activities with duties including hiring, firing, supervising.
Reviewing of P&L statements for all outlets, discuss area for improvement.
Budgeting and forecasting revenues and expenses, sales strategies and yield management.
successfully increased revenues YOY 20%.
Increased productivity by decreasing employee head counts by 8%.
Implement new control procedures resulting in increase efficiency.
consistently delivering outstanding restaurants operations measured by guest satisfactions tools "Mystery Dinner" & "Food Safety audit".
Restaurants operations reports inventory, food cost and payroll cost.
Supervise furnishing, renovation and fit out projects for New / Old restaurants.
Store manager.
Strategically manage store in compliance with company policies and vision.
Oversee receiving, warehousing, distribution and maintenance operations.
Adhere to all store activities, handling and shipping legislation requirements.
Maintain standards of health and safety, hygiene and security.
Manage stock control and reconcile with data storage system.

Managing and coordinating the operational procedures across 4 regions, Kuwait, Bahrain, Lebanon, Dubai & Abu Dhabi.
Successfully translate Home Brand Positioning into a large expansion across GCC.
Managed to turn positively the brand KPIs from negative bottom line into the best brand profitability growth YOY category and standard in 2012 and 2013, Won 2 Ceremony Alshaya award of excellent.
the company has recognized the brand potential grow and Secured 6 new locations in the region for the expansion and its successful story.
Closely Worked with the project team to design solutions that are easily executed across multiple locations and to create and manage the brands execution in the following methods: Brand Identity, Brand Style Guide, Brand Discovery, Brand Strategy, Brand Positioning, Brand Story and Brand Experience.
Successfully opened in Bahrain amwaj island, Dalma Mall Abu Dhabi, Yas Mall Abu Dhabi, Dubai Mall & Kuwait Arabella & Lebanon Zeituna Bay.
Managed all Brand activities, with duties including hiring key management positions, Consistent and positive guest experiences to sustain profitabilities.
Supervise furnishing, renovation and fit out projects and conduct snag list reports onsite during handover.
(Manage store & Warehouse).
Oversee the store receiving, handling, storing, picking, and packing activities within the store, ensuring quality standards are met at every turn.
Tracking multiple facets of the store at any given time. achieve inventory accuracy, coordinate orders, and track shipping times.
Conducted Customer and market validation as well as feasibility study.
Identifying new business opportunities and meeting objectives within the region.

Established restaurant business plan by surveying restaurants demands through surveying people in the community, identifying and evaluating competitors, preparing financial, marketing, and sales projection, analyses, and estimates reports.
Met with restaurant financial objectives by developing a financing system, preparing strategic and annual forecasts and budgeting.
Analyzing variances, initiating corrective actions, establishing and monitoring financial controls, developing and implementing strategies to increase average meal checks.
Developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying and tracking varying demands.
Controlled purchases and inventory by meeting with account and procurement team.
Negotiated prices and contracts.
Developed preferred supplier lists.
Reviewed and evaluated usage reports.
Analyzed variances.
Maintained operations by strictly following policies and standard operating procedures.
Maintained guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service standards. Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff.
Communicated job expectations, planning, monitoring, appraising, and reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures.
Complying with health and legal regulations.

responsible for training new team member, and disciplining of restaurant staff. Staffing duties include placing advertisements and interviewing prospective workers. Managing employees training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage. covering duties responsibilities during the branch manager absent.

Customer service include taking complaints and greeting customers. physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. ensure the restaurant complies with local health and safety codes. also performed the administrative duties for the facility, such as ordering inventory and supplies, tallying receipts, preparing deposits, and processing employee payroll.