Mohammad Iskandarani

• Directed the full pre-opening setup of the brands first location, including contractor coordination,
kitchen layout execution, equipment installation, supplier sourcing, and venue setup, completing all
tasks 20 days ahead of schedule.
• Structured a full operational system from scratch, including operating manuals, staff job
descriptions, daily task lists, HACCP plan preparation, licensing, and supplier registration — achieving
full municipal and food safety compliance before opening.
• Negotiated and secured critical partnerships, including food suppliers, equipment maintenance
providers, food safety consultants, and stewarding services— building a strong ecosystem ready for
expansion and seasonal pop-ups.
• Recruited, trained, and onboarded 80 staff of FOH, BOH, and administrative staff, creating
customized training plans, menu and concept training, role-play scenarios, food safety awareness,
and POS system operation to ensure team readiness pre-opening.
• Launched the brand with a successful soft opening and public debut, conducting operational drills,
food tasting trials, and guest experience simulations to ensure market readiness.

• Successfully oversaw operations efficiently at seven locations, leading to a 34 % boost in gross
operating profit (GOP) achieved within seven months.
• Supervised a group of 120 employees from various cultural backgrounds at various locations.
Comprising 3 Site Managers, 1 Restaurant Manager, 2 Assistant Managers, 9 Supervisors, and 105 Line
Employees.
• Engaged in seeking out contract prospects with the business development manager to grow the
catering business by acquiring a hotel contract. This effort resulted in a revenue increase of 10%.
• Maintained the governments health and safety requirements at a rate of 95%, guaranteeing top
notch food safety standards as outlined in HACCP and ISO 22000.
• Coordinated VIP gatherings for Sheikha Moza at Sidra Medicine, emphasizing upholding luxury service
standards.

• Determined the cost and selling price of food and beverage items by conducting thorough market analysis and benchmarking against comparable concepts.
• Developed a comprehensive service training programs for over 50 staff members on customer service, food and beverage menu knowledge, tea and coffee expertise, storage procedures, and food safety standards, in preparation for the pre-opening of a new business initiative at Katara Cultural Village.
• Revised and curated the purchase list and achieved a 20% reduction in procurement costs while enhancing overall quality and functionality of the items selected.

• Spearheaded a thorough luxury, food and beverage, and personal service training for more than 50
employees in advance of the pre-opening phase of business in Katara Cultural Village for a new
venture.
• Established the optimal cost and retail price of the food and beverage items after careful study of
the market and comparison with similar items.
• Executed important events for AKH, improving the companys image positioning at the Horse
Festival, FIFA World Cup, and Falcon Festival for guests of Amiri Diwan.
• Standardized and optimized diverse purchase lists, which led to 20% savings in procurement costs as
well as improved quality and functionality of the items purchased.
• Drove a target of QAR 7.8 million in sales during the FSM WMC World Cup because of strategic
advertising and improved team efficiency.
• Earned the recognition as the Best Lebanese Restaurant for the year 2022 according to Fact
Magazine.

• Revamped operational efficiency by implementing staff training on up-selling techniques, leading to a
29% increase in the average order value (AOV).
• Conceived and delivered an attractive New Years Eve entertainment program that generated $15, 876
in sales.
• Customized guest experiences for high-profile clientele, boosting loyalty and guest satisfaction.
• Reduced the cost of food ratio from 35% to 20.5% (58% reduction) through renegotiation of supplier
contracts and using an activity-based approach to food processes.

• Amplified customer participation by 30% on the companys social media accounts through interactive
contests and promoting them in time.
• Slashed savings in direct operating costs amounting to 25% by careful control of overtime,
depreciation, and other expenditures, including cost controls.

• Mastered skills in a range of various locations, including fine dining restaurants, Bar 360, Cherry on
the Rooftop Summer Lounge, as well as VIP Cigar Lounge. In addition, I worked in an all-day dining
buffet for guests in a hotel.