karim samaha

• Lead daily operations to ensure the smooth functioning of all departments. Direct 6 locations; 2 cloud kitchens, 4 outlets, catering, managing
team members, focusing on production and guest service ensure company profitability
• Own the full budgeting cycle and rolling monthly forecast to guide spend
• Handling purchasing, ordering and receiving brand supplies
• Review daily reports, and labor data to spot gaps and drive decisions
• Identified operational inefficiencies and implemented solutions, reduced Dispatch TAT 9.2 min, Rider Handoff 45 sec, Pickup TAT 0.8 min.
Result: 95.8% OTIF, 98% SLA compliance, late orders -62%, CSAT 4.7/5.
• Monitoring and maintaining operation & overhead costs to maintain maximum revenue for the organization Reduced labor cost to 15%
• Estimating consumption, forecasts requirements, and maintaining inventory Reduced food cost 14 %
• Supporting and working with all Head of Departments in running the company.
• Identify inefficiencies in current processes and develop solutions to improve operational efficiency increased sales 22% over last year
• Assist in planning and monitoring expenses to ensure they align with financial goals. Reduced fixed cost 10 %
• Coordinate with vendors and suppliers to ensure timely delivery of goods and services Reduced food cost 14 %
• Diagnose process bottlenecks and implements fixes to lift operational efficiency
• Provide guidance and support to staff members to ensure they understand their roles andresponsibilities.
• Ensure compliance with company policies, procedures, and regulatory requirements.
• Manage special projects as assigned, ensuring they are completed on time and within budget
• Effective performance management through focus on development, training, problem resolution, maintain up-to-date records on performance
and audits, attendance, grooming, service deficiencies, schedules, labor costs/ payroll, and late/absenteeism.
• Coordinates on a day-to-day basis with outlet managers/in charge for the smooth running of the operation.
• Develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety
standards.
• Ensure the safety, repair, maintenance and sanitation of both front and heart of house restaurant operations per provincial health regulations &
Enclosure standards.
• Ensures that all policies and standards of the other departments, (personnel, accounting, maintenance, etc.) which affect F&B are implemented,
understood, communicated within the department and adhered to by all F&B personnel.
• Analyze data and trends to create strategies for improvement, while being innovative and upholding the standards.
• Run end -to-end performance management training audits, attendance, grooming, payroll accuracy and corrective action
• Ensures that, high standards of professional conduct and ethics are adhered in dealing with colleagues, employees, customers, vendors,
contractors.
• Conduct regular operations team meetings with all the staff daily / weekly to discuss routine operational matters, sales targets, guest feedback
action taken for service recovery, and any staff issues.
• Conduct unannounced walkthrough to check the stores (outlet/ Kitchen) to check the stock in hand (quality, par stock levels, expiry, etc.) with
the Restaurant Managers/in charge
• Dealing with Suppliers / Vendors for quality products involving the Purchasing Head and providing performance assessments of vendors every
quarter.

Scope:FullP&L ownership for multi-unit portfolio spanning brick-and-mortar, cloud kitchens, catering, and delivery.Unified operating
system across concepts.
• Continuous Improvement: Engineered workflows to reduce dispatch TAT to 9.2 min, rider handoffto 45 sec, pickup TAT to 0.9
min — achieving 95.8% OTIF, 98% SLA, -62% late orders, 4.7/5 CSAT.
• Cost Control: Slashed prime cost to 29% — labor 15%, food 14%, fixed cost -10% via par norms, waste control systems, real-time
exception alerts.
• Financial Growth: Boosted revenue +22% through structural menu engineering and tight collaboration with marketing and lead
generation.
• Logistics & Supply Chain: Governed regional supply chain to 97% in-stock on critical SKUs; negotiated vendor SLAs;
eliminated discrepancies by 75%.
• Concept Integration: Led end-to-end new location integration — pre-opening checklists, POS/ERP deployment, staff
onboarding, 100% Kuwait health compliance.

• Oversee daily operations to ensure the smooth functioning of all departments. Direct 3 brands including 8 locations; 4 cloud kitchens, 4 outlets,
catering, managing team members including company delivery fleet, focusing on production and guest service ensure company profitability
• Fully responsible for all aspects of all brands Managing and executing projects, opening of newoutlets.
• Preparing the annual budget and monthly forecast processes.
• Analyzing and monitoring day-to-day operation reports, monthly and yearly financial statements, and labor costs.
• Managing labor and food cost expenses to fit within budgets and/or updated forecasts.
• Identifying short and long-term objectives for improving the operation.
• Monitoring and maintaining operation & overhead costs to maintain maximum revenue for the organization.
• Estimating consumption, forecasts requirements, and maintaining inventory.
• Supporting and working with all Head of Departments in running the company.
• Identify inefficiencies in current processes and develop solutions to improve operational efficiency.
• Assist in planning and monitoring expenses to ensure they align with financial goals.
• Coordinate with vendors and suppliers to ensure timely delivery of goods and services.
• Identify potential risks to operations and implement strategies to mitigate them.
• Analyze operational data to identify trends and make recommendations for improvement
• Provide guidance and support to staff members to ensure they understand their roles andresponsibilities.
• Ensure compliance with company policies, procedures, and regulatory requirements.
• Work as a liaison between different departments to facilitate communication and collaboration.
• Manage special projects as assigned, ensuring they are completed on time and within budget.
• Effective performance management through focus on development, training, problem resolution, maintain up-to-date records on performance
and audits, attendance, grooming, service deficiencies, schedules, labor costs/ payroll, and late/absenteeism.
• Engagement Survey objectives. Foster and maintain high team spirit within the different departments.
• Coordinates on a day-to-day basis with outlet managers the smooth running of the operation.
• Develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety
standards.
• Ensure the safety, repair, maintenance and sanitation of both front and heart of house restaurant operations per provincial health regulations &
Enclosure standards.
• Work a flexible schedule that meets business demands, including evenings/nights, weekends and holidays.
• Analyze data and trends to create strategies for improvement, while being innovative and upholding the standards.
• Supports the chief operating officer in insuring that professional development opportunities are made available to members of the F&B
management group whether in the form of cross training, special courses advancement and promotion.
• Ensures that, high standards of professional conduct and ethics are adhered in dealing with colleagues, employees, customers, vendors,
contractors.
• Conduct regular operations team meetings with all the staff to discuss routine operational matters, sales targets, guest feedback action taken
for service recovery, and any staff issues.
• Randomly inspecting the stores (outlet/ Kitchen) to check the stock in hand (quality, par stock levels, expiry, etc.) with the Restaurant Manager
and Chef.
• Dealing with Suppliers / Vendors for quality products involving the Purchasing Head and providing performance assessments of vendors every
quarter.
• Inspecting all departments for SOP implementation, cleanliness, ambiance, service readiness, staff grooming & hospitalityculture.

Scope:Managed 6specialty Italian franchise coffee conceptwith centralproduction kitchen, temp-controlled warehouse and logistics fleet/
100 members incl. 10managers.
• Market Expansion: Achieved sales and profitability targets via hyper-local marketing workflows and fast
competitor-reaction strategies.
• Quality Assurance: Maintained 100% food safety compliance; orchestrated weekly spot audits and strict HACCP execution
with QA/Hygiene officers
• Talent Development: Built high-performance culture via coaching, performance management and multi-skilling to
maximize retention and internal promotion.

• Responsible for End-to-End companys overall daily Operations Planning and Restaurants and Kitchen Operations.
• Responsible for P&L, developing budgets, sales targets, control costs and purchasing stock.
• Handling the customer services, continuous operations improvement planning in order to exceed the expectations ofcustomers.
• Resolve product or service problems by clarifying the customers complaint; determining the cause of the problem; selecting
and explaining the best solution to solve the problem; expediting correction or adjustment; following up to ensure resolution.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and
procedures; complying with health and legal regulations; maintaining security systems.
• Monitoring the quality of food products to ensure they meet companystandards.
• Developing a budget for food and beverage operations, including labor costs, equipment purchases, and supplies required to
run the department effectively.
• Interviewing, hiring new employees in conjunction with human resources.
• Establishing and enforcing rules regarding employee code of conduct and workplace safety procedures to ensure the safety of
all staffmembers.
• Analyzing customer data to determine preferences and purchasing patterns so that new products can be added to the menu or
existing products can be discontinued if they are not selling well.
• Conducting training sessions on topics such as food preparation, food safety, customer service, and inventory management for
employees who work in operations.
• Responsible for maintaining and helping enforce the agreed brand standards by conducting and managing monthlyaudits
• Assist in the planning and implementation ofnew ideas and menu specifications each season, working closely with Executives
to ensure they fit with guidelines and are up to the high quality our guests expect.
• Work and develop relationships, with external suppliers to ensure the very best quality & prices within the industry.
• Consistently review products delivery to ensure agreed quality and standard are met and take up any shortcomings with
suppliers.
• Lead by example and provide guidance and assistance to the management team, helping them with their duties and
responsibilities through effective planning and execution to achieve company goals to maximize the profits
• Conducting store audits and internal audits to ensure that HACCP parameters are met and followed.
• Establishes restaurant business plan, sales plan to ensure KPIs are achieved on short and long terms through strategic planning
and S.M.A.R.T action plans
• Developing & preparing strategic annual forecasts and budgets; analyze variances; initiating corrective actions to Meets
restaurant financial objectives
• Handling Restaurants deliverys plate forms
• Keep an eye on competitor prices, promotions, new products implementing s.w.a.t analysis.
• Ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financialreturn.
• Oversee the planning and execution of special events to ensure success.
• Ensure relevant information is passed on to the Restaurants Management and staff
• Interact with customers and ensure that their needs are met in a timely and satisfactory manner
• Develop operations manuals and monitor staff in obtaining the highest standards of service, customer care and take
responsibility of training, development and monitoring of performance of all staff
• Ensure all administration procedures are accurately completed
• Provide analysis on stock and sales, highlighting and acting accordingly on any anomalies
• Oversee the inventory and keeping financial records of purchases and sales
• Promote the brand in the local community through word-of-mouth and increase restaurant events and catering

Scope: Multi-outlet premium club, corporate events, and fine-dining operations targeting VIP and high-net-worth clientele.
• Cost & Capital Control: Directed annual forecasting and budgeting; slashed food waste and operating costs by 7% using advanced
par-level tracking and inventory par norms.
• Workflow Optimization: Redesigned kitchen and floor workflows to handle high-volume banqueting and premium events exceeding
500+ guests simultaneously.
• Brand Quality Governance: Achieved avg. 94% on external brand compliance and luxury service audits via strict SOPs aligned
with premium expectations.
• Logistics & Vendor Management: Coordinated supply chain for temp-controlled inventory, reducing warehouse-to-table
discrepancies by 15% across venues.
• Strategic Positioning: Executed quarterly SWOT analyses and optimized 3rd-party delivery platforms, resulting in +11% off
premise digital sales in non-peak seasons.

• Direct the operation to ensure quality food and service standards while delivering legendary guestexperience.
• Analyze profit and loss statement and utilize reports to ensure stores profitability.
• Analyze restaurants sales levels and profitability and create and implement strategic plans to achieve salesgoals
• Monitor expenses and labor, food &beverage costs are according budget limits
• Consistently exceed monthly sales goals by 10% through training FOH staff on upselling techniques and by
creating a featured food and beverage program
• Formulate work schedules on a weekly or monthly basis and outline each staff members work duties
• Engage customers is positive dialogue to ensure return business and take and resolve any complaints fromthem
• Responsible for training and coach over 40 staff members and promoted Supervisors, managers on customer
service skills, food & beverage knowledge, sales, and health & safety standards to ensure getting proper training
and can perform effectively in the operation
• Recognize and Value store team members through celebration and recognition.
• Make certain that all fire, safety and health regulations regarding food preparation and serving is adhered to on a
constant basis
• Ensure that restaurant always net, clean and tidy.
• Checking stock levels and ordering supplies in order to Maintain optimum stock levels to ensure smooth running
of operations to cater customer demands
• Hands on the restaurant operation at all station when needed, interact with all guests through 100% tables visits,
making guest connections to increase regular guest portfolio and ensure their satisfaction
• Ensure that all guests are served by store team in a timely manner and in compliance with quality and customer
service standards & guarantee them memorable dining experience.
• Monitor team members performance in order to motivate them, providing them with feedback & suggest
corrective actions to achieve their objectives and work to their best potential to perform effectively on the job.
• Conduct regular daily, weekly and monthly meetings to address and solve all issue in early stage
• Handling restaurant petty cash & tills according to company policies and procedures.
• Follow up on results from Quality assurance, audit reports, N.S.F, mystery Shopper and take the appropriate action
to address & solve issues.
• Solve conflicts and maintain team spirit among team members.
• Supervise food preparation and cooking activities to ensure compliance with health and hygiene principals of the
restaurant
• Ensure that all sop, recipes, sequence of cooking are followed 100% by the store team without any compromising
and in a timely manner.
• Observe size of food portions and preparation quantities to minimize waste
• Analyze food cost report and utilize reports to ensure stores profitability.
• Ensure personal grooming and uniform of staff is up to hygiene and company standard.
• Ensure that all equipment, chillers are function 100 % and achieving accurate temperature.
• Ensure that all team members are knowledgeable about equipments operating cleaning procedures.
• Hands on the kitchen operation helping at any station
• Check and Adjust par levels weekly according to business volume and country events and occasions.
• Checking all external vendors and ensuring the delivery is accurate. Ensure vendors are following safety standards.
• Ensure the proper product pricing Insures that storing is done properly.

high-volume flagship
• Exceeded Performance: Outperformed monthly sales targets by an average of 10% via structured guest-experience programs and
front-of-house (FOH) upselling initiatives.
• Audit Excellence: Achieved consecutive scores of 95%+ on Texas Roadhouse International brand audits and NSF food safety
inspections, ranking the branch in the top tier of the MENA region.
• Cost Governance: Maintained strict control over labor and food costs within budget via weekly P&L analysis, par-level management,
NSF protocols, and targeted Mystery Shopper action plans.
• High-Volume Execution: Managed peak-hour operations for a flagship unit, consistently maintaining table turnaround times under 45
minutes while scaling standard operating procedures.

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality.
• Appraise staff performance and provide feedback to improve productivity
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Implement policies and protocols that will maintain future restaurant operations
• Organizing marketing activities, such as promotional events and discount schemes with senior management
approval.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for restaurant sales, profitability and staffdevelopment.
• Setting budgets and agreeing them with senior management.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Advising customers on menu when required.
• Organizing and supervising the shifts of kitchen, serving and cleaning staff.
• Ensure that restaurant always net, clean & tidy.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Helping in any area of the restaurant when needed.
• Ensure that all guests are served by store team in a timely manner and in compliance with quality and customer
service standards & guarantee them excellent dining experience.
• Conducting weekly & monthly inventory monitoring the food coast against the budget.
• Ensure personal grooming and uniformof staff is up to hygiene and company standard.
• Contact guests & follow up on previous guest comment cards.
• Handling restaurant petty cash according to company policies and procedures.
• Follow up on Quality assurance, audit reports and actionplans.
• Solve conflicts and maintain team spirit among teammembers.
• Conduct daily briefing as well as monthly meetings.
• Conduct monthly payroll.
• Control & Analyze profit & loss statement to identify points of loss and control it
• Control over time wage according business volume.
• Maintain optimum stock levels to ensure smooth running of operations to cater customer demand
• Created a cross-training program ensuring FOH staff members were able to perform confidently and effectively in
all positions

Scope: Casual dining multi-shift operations, franchise compliance, and workforce scheduling.
• Workforce Optimization: Designed comprehensive cross-training program for FOH staff, maximizing shift coverage, reducing
overtime, and securing service consistency.
• Waste Mitigation: Introduced strict portion-control tracking and daily variance analysis on high-cost protein items, reducing overall
food variance by 1.5% within 6 months.
• Operational Control: Managed multi-unit localized inventory matrices, payroll data, petty cash, and weekly/monthly revenue and
expense reporting.
• Regulatory Compliance: Maintained a 100% passing rate across all Kuwait Municipality and Ministry of Health inspections through
systematic daily QA checklists.

5-star luxury property | Opening team: Mediterranean fine dining, Italian restaurant, Main bar, open beach bar
• Opening Team Launched 4 F&B concepts from pre-opening construction to Forbes Travel Guide & Leading
quality assurance standards. Built service sequences, par stocks, silver standards. Post Opening Recognition
Certificate.
• Joined as Waiter, promoted to Senior Waiter, bartender, Supervisor across banquets, a la carte, beach bar.
Managed sections of 12- 15 staff, Trained 25+ staff on service steps, upselling, banquet sequence, beverage
knowledge. Beach bar achieved highest beverage SPLH in hotel F&B. Bartender of the Quarter | Employee of the
Month.
• Luxury Standards Audited by Forbes/LQA secret shoppers. Enforced zero-defect service: grooming, 30-sec
greeting, wine service, guest name usage, complaint recovery

Scope: Core member of elite pre-opening team launching multiple premium restaurants and luxury dining lounges.
• Operational Readiness & Service Standardization: Built and validated pre-opening checklists, conducted end-to-end simulated
stress tests, enforced Forbes and LQA standards while training multicultural FOH staff.
• High-Volume Pre-Opening: Successfully launched a high-capacity beach bar outlet handling up to 550 seats under premium
luxury hospitality standard operating procedures.
• Systems & Vendor Onboarding: Supervised setup and calibration ofMicros POS, back-of-house inventory software, established
SLAs with premium suppliers, and secured final regulatory health sign-offs with Culinary, Engineering and Procurement