Maroun Haber

• Lead the operations and franchise functions across Wooden Bakery, ensuring consistent execution of brand standards, service quality,
food safety, customer experience, and operational excellence across all branches and concepts.
• Oversee branch performance, KPI tracking, sales growth initiatives, cost control, productivity, profitability improvement plans, and
corrective actions for underperforming stores.
• Manage franchise operations by supporting franchisees, ensuring compliance with franchise agreements, maintaining strong
communication, and aligning all markets with Wooden Bakery standards, policies, and procedures.
• Drive strategic projects including new branch openings, store repositioning, dine-in service activation, delivery programs, gathering boxes,
grocery item delisting, planogram updates, and new concept development.
• Coordinate cross-functionally with production, R&D, procurement, marketing, accounting, HR, IT, and supply chain to ensure smooth
launches, accurate item costing, system readiness, and operational feasibility.
• Develop procedures, operating standards, training requirements, and launch plans to support consistent execution and scalable growth.
• Support expansion planning, franchise readiness, local store marketing activities, customer experience enhancements, and team
development initiatives.

• Developed and updated the brand expansion plan.
• Identified potential investors and assessed the viability of business franchising.
• Ensured franchisee compliance with franchise agreements, obligations, and policies.
• Maintained efficient and constructive communication with franchisees.
• Monitored property development and construction flow closely.
• Prepared and owned yearly budgets and yearly business plan development.
• Followed up on marketing, branding strategy, social media, and implementation.
• Demonstrated and reinforced leadership behaviors and team commitment.
• Set processes and procedures for the franchise function and ensured implementation.

• Managed different F&B business brands including bakery, markets, fine dining restaurants, and pastries.
• Set and tracked KPIs across departments and led business development and growth initiatives.
• Expanded brands through multi-unit operations and new point-of-sale generation.
• Managed menu engineering, efficiency improvement plans, cost reduction, S&OP monthly meetings, and weekly managers meetings.
• Developed community engagement and visibility plans and improved existing systems and policies.
• Ensured compliance with licensing, hygiene, health, and safety legislation and guidelines.
• Provided advice, coaching, and guidance to employees and managed workloads to meet goals and deadlines.
• Worked closely with departments to promote efficient factory optimization and implement systems boosting company effectiveness.

• Assisted in setting up operations outside Lebanon and exploring new franchise opportunities.
• Supported franchisees across business divisions and ensured alignment with brand management standards.
• Coordinated between departments and franchisees to ensure standards compliance.
• Developed franchise management policies, procedures, and job descriptions.
• Audited different markets to ensure systems were well applied.
• Coordinated and supported pre-opening activities based on policies and guidelines.
• Ensured application of Zaatar W Zeit standards set in the franchise agreement.
• Supported budget preparation and oversaw financial performance.
• Managed people development plans, attrition rate, athletic teams, operations outings, and yearly operations presentations.

• Created long-term objectives and action plans for people development, QSC, and sales building.
• Demonstrated and enforced leadership behaviors through effective communication and role modeling.
• Conducted managers meetings, crew opinion surveys, and communication sessions to improve morale and satisfaction.
• Ensured emergency, security, workplace safety, and physical plant procedures were in place and followed.
• Oversaw QSC levels, sales, customer satisfaction, restaurant trading-area analysis, and P&L control including food and labor costs.
• Responded proactively to volume patterns and promotional activities to maintain operational standards.