Lyndon John Suarez

Implementing cost optimization initiatives, process improvements and franchise
partner alignment.
Helped reduce COS by 3% via supplier renegotiations, waste reduction programs
and operational standards across the region.
Managed franchise partner performance, audit programs and local market
compliance.
Developed and rolled out Annual Operating Plan (AOP)/ Unit Level Economics
dashboard and KPI frameworks enabling real time operational tracking across
muiltiple markets.
Spearheaded the review and approval process for store drawings and layouts across
the 3 Markets in Middle East ensuring all architectural, mechanical and branding
standards were met prior to roll out .
Coordinated cross-functional teams to enhance the customer journey,
Developed and led high-impact training programs, workshops and seminars for
regional leaderships and franchise partner executives to drive new product launches
& operational readiness across the Markets.
Championed an Operations Excellence programmed across 3 markets.

ensuring daily output and sales targets were consistently met.
Improve COGS and waste rate by implementing inventory control, optimizing
ingredient usage and reducing production spoilage.
Implemented rigorous food safety and hygiene protocols (HACCP /relevant KSA
Standards) ensuring 100% compliance and zero major audit findings.
Led a multi-functional team of pastry chefs, production staff, Front of the house and
support functions; recruited, trained and developed talent to improve operational
efficiency and service quality.
Managed budget, P&L oversight for the shop or region; tracking revenue controlling
labor cost and overheads and achieving profitability targets.
Optimized store lay out, workflow and equipment utilization in the shop / production

Managed a region of 12 restaurants across Queensland, delivering annual revenue
of AUD 45million and improving same store sales by +11% .
Reduced food cost from 31% to 27% within 12 months by renegotiating supplier
contracts, and optimizing buffer service flows .
Improved labour productivity by increasing revenue per labour hour by +14% through
schedule optimization, cross training staff and reducing overtime expenses.
Developed and implemented a guest experience initiative focusing on speed of
service, buffet replenishment and salad bar innovation; net promoter score (NPS)
improved from 68 to 93 in 9 months.

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annual of 1.2 billion and store sales +13%
Impemented cost control strategies reducing food cost from 32% to 28% and labour
Developed a leadership pipeline programme that improved store manager retention