Nasser Darwish Ahmed

Dynamic and results-oriented CEO with over 15 years of experience in the restaurant and
hospitality industry.
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Proven track record of driving revenue growth and enhancing operational efficiency across
multiple locations.
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Expert in developing innovative strategies to improve customer experiences and increase brand
loyalty.
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Spearheaded the strategic transformation of a digital-first, healthy food business, boosting
revenue by 75% through operational overhaul and digital expansion in KSA.
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Launched and developed high-impact sub-brands, including Fit Break Boutique and KENA
Catering, targeting premium and corporate clients.
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Integrated technology-driven meal subscriptions, enhancing delivery speed, customer
satisfaction, and waste reduction.
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Built and led a high-performance executive team, implementing KPI-based management
systems and optimizing supply chain operations across regions.
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Strengthened digital marketing and data-driven campaigns, achieving a 30% growth in app
users and improved customer retention.
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Partnered with nutritionists and chefs to create health-focused menus aligning with market
trends and cultural preferences.
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Proven track record in leading multimillion-dollar mergers and acquisitions, enhancing market
presence and operational efficiency.
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Strong leadership skills with the ability to inspire teams and foster a collaborative work
environment.
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Extensive knowledge of food service operations, supply chain management, and hospitality
management best practices.
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• Skilled in utilizing data analytics to inform business decisions and optimize performance.
• Passionate about sustainability and implementing eco-friendly practices within the industry.
Committed to maintaining high standards of quality and service while achieving profitable
growth.
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Dynamic and visionary CEO with over 15 years of experience in the restaurant and hospitality
industry.
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Proven track record in driving revenue growth and operational excellence across multi-concept
establishments.
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• Strong background in franchise development, brand management, and strategic partnerships.
Expert in leveraging market trends to enhance customer engagement and improve service
quality.
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Skilled in implementing innovative technology solutions to optimize efficiency and guest
experiences.
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• Recognized for ability to lead diverse teams and inspire them to achieve ambitious goals.
Committed to sustainability practices that enrich the community and promote environmental
responsibility.
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Passionate about cultivating a positive company culture that prioritizes employee satisfaction
and retention

• Repositioned Bagit into a modular, health-focused F&B platform with
scalable backend systems and pricing logic
• Designed category-based product architecture to support multi-unit
expansion across Saudi Arabia
• Built investor-ready frameworks for franchising, licensing, and
regional rollout
• Led cross-functional teams to deliver double-digit growth in unit
economics and customer retention
• Introduced operational dashboards and SOPs to ensure consistency
and performance across locations

operational systems to meet market needs.
Designed 3 comprehensive SOPs, training manuals, and recruitment strategies for
brand consistency and scalability.
Provided end-to-end consulting services including kitchen layout, menu
development, and franchise readiness across 7 projects.
Enabled clients to launch 4 profitable F&B brands tailored to regional markets
through targeted consulting.

• Delivered 30+ turnkey concepts across GCC and Australia
• Led full-cycle development: concept creation, interior design, kitchen
layout, branding, recruitment, SOPs, franchising, and financial
modeling
• Built backend templates and operational dashboards for scalable
rollout and investor alignment
• Developed franchising modules and licensing strategies for regional
adaptation
• Provided strategic advisory to clients on market positioning, cost
control, and brand elevation

• Directed concept innovation for Bread Town, Yummy N Tummy,
Minos, and Central Kitchen
• Created new menu items, improved bakery and restaurant products,
and optimized customer experience
• Oversaw P&L, compliance, HR, and performance across multiple
brands
• Developed SOPs, training systems, and financial controls to ensure
operational excellence
• Led recruitment, budgeting, and team alignment to support growth
and profitability

• Founded and scaled a dessert-focused QSR concept with strong brand
identity and operational systems
• Designed layout, menu, and backend systems for franchising and
regional expansion
• Built HR structure, vendor partnerships, and marketing strategy to
drive brand awareness and profitability

General Activities • Successfully developed and implemented strategic planning for a New • Market
in Saudi with annual sales of 9, 720.000 million SR • Increased sales an average of 5 . • Increased
Profit after Controllable by 18 . • Recruited and trained over 8 managers. • Reduced management
turnover from 34 to 16 • Opened 3 new Bakery • A 3 decrease in payroll. This was adopted company
wide. • Developed and implemented a companywide Bakery based weekly P&L • Program resulting
in approximately a 1 reduction in other expenses • Trained and developed 2 Directors of Operations
to Bahrain & Qatar • Accountable for all Bakery operations, marketing, training, people • Improved
Profit after Controllable Flow-thru by an average of 15 • Launch the concept in franchised countries
in terms of pre - opening activities necessary to get any store into opening day in the contracted
countries.

General Activities • Successfully developed and implemented strategic planning for New concept
Lavaburger founder • Market with annual sales in excess of $600, 000 BD. • Increased sales an
average of 3 . • Increased Profit after Controllable by 25 . • Recruited and trained over 20 Staff. •
Developed and implemented productivity based labor scheduling resulting in • Developed and
implemented a companywide restaurant based monthly P&L • Program resulting in approximately
a 1 reduction in other expenses. • Trained and developed 3 managers. • Establishing new concepts
restaurants and salon • Established new Operation system • Established all the Operation manual
(production, service, management, cleaning, facility manual, identity manual) • Operations of the
store that are/or will be open in Kingdom of Bahrain • Coordination of purchases for the stores,
internationally & locally. • Coordination of logistics for Lavaburger concept. • Marketing and
promotion to increase customer awareness and promote the store with potential clients to include
LSM packages. • Recommendation of new outlets locations. • Finalizing designs, layouts for new
stores to open in the franchised countries. • Conduct overseas recruitment from deferent regions
and countries. • Provide professional and technical coaching and development for direct reports
and company owned stores as needed. • Conduct business reviews with owners on weekly basis. •
Human resource plans and department creation in franchised countries

• Founded LavaBurger and led its full operational and strategic
development
• Achieved 25% increase in profit after controllables and 3% sales
growth
• Built all operational manuals (production, service, cleaning, identity)
and HR systems
• Managed international procurement, logistics, and franchise
readiness across GCC
• Conducted business reviews and provided coaching to franchise
partners

• Oversaw bakery and F&B operations with SAR 9.7M in annual sales
• Opened 3 new bakeries and reduced payroll by 3% while increasing
profit flow-through by 15%
• Trained and promoted 2 Directors of Operations for Bahrain and
Qatar
• Launched franchise-ready concepts with full pre-opening and
operational systems
• Reduced management turnover from 34% to 16% through culture and
training initiatives

• Increased annual sales from SR 14500000 to 21500000 - 43 up to December 2012. With lower labor
count in shops but through organized LSM in 18 outlets around Ksa • Renovated five outlets and
opened three new outlets in span of four months. • Reducing the all over cost of sales by 4 • Driven
sales through excellent operations management, formulating and executing strategic business
plans, as well as identifying new, profitable opportunities and converting the same into commercial
contracts. • Devised and projected targets in accordance with staffing levels, seasons and trends
whilst suggesting ideas/solutions to improve revenue and profit. • Monitored all operations
including construction works, manpower management, equipment and food ordering, etc. to ensure
timely and smooth launch of new restaurants. • Conducted periodic quality audits in all the
assigned restaurants in the Ksa territories as well as recommended necessary corrective actions to
ascertain superior levels of he • Developed and maintained cordial relations with legal personnel to
ascertain that restaurant processes comply with all applicable local government and health
department regulations. • Scheduled and presided over periodic sales meetings, submitted reports
to the management and recommended necessary improvements to enhance performance. • Guided
3 Area Managers and several Divisional Heads and Restaurant Supervisors to follow company
policies and procedure whilst maintaining high performance work culture. • Stayed attuned to
market dynamics and competitor activities. Served existing and prospective clients with reference
to changing market trends and service issues. • Prepared all training manuals and training
programs • Overseen the establishment and implementation of in - store training programs. •
Prepared all the SOP & checklists for operation required. • Ensured all required programs, reports
and legal documents are accurate, completed and accomplished on schedule • Conducted monthly
maintenance inspection for all restaurants followed by maintenance scheduled plans to minimize
company expenses on long term. • Conducted meetings with franchisee for the development plans
and solved all the problems and queries. • Steered sales and marketing initiatives through effective
merchandising to maximize store turnover and profits. Monitored and reviewed their impact to
provide accurate periodical reports to the management. • Developed labor and food budgets,
controlled costs, met sales goals, analyzed turnover/growth ratios in comparison to other outlets to
monitor growth and achieve set profit budgets. • Minimized food costs and spoilage by tracking
inventory and comparing the same to sales records. Ensured weekly on-hand inventory goals and
proper pricing through appropriate ordering practices to achieve required margin. • Identified
innovative strategies through intensive research on new market trends and executed the same to
drive business growth. • Monitored adherence to all rules and regulations pertaining to food
products/services as well as to food hygiene and safety regulations, while maintaining high service
levels to expand customer base. • Participated in management meetings to conceptualize strategic
plans to meet short/long term objectives of the organization.

• Increased annual sales from SAR 14.5M to SAR 21.5M (43% growth)
across 18 outlets
• Renovated 5 outlets, opened 3 new stores, and reduced cost of sales
by 4%
• Developed SOPs, training manuals, and franchise support systems
• Led 3 Area Managers and multiple divisional heads to maintain brand
consistency and performance
• Conducted quality audits and ensured compliance with health and
legal regulations

• Increased sales by 13.5 in • Responsible for following up on day to day operation • Developed the
operation & Training department • Established new Operation system (FRS) • Established all the
Operation manual (production, service, management, cleaning) • Established new training
Department videos, manuals, evaluations forms.etc. For more information and samples of the
manuals for all my personal developed concepts please contact me

• Increased sales by 13.5% in 8 months
• Built full operational and training systems including manuals and
evaluation tools

• Established a new “fine dining restaurant and coffee shop”, bona banana.
• Established mishwar central kitchen.
• Incensed sales by 4.5 % from 1/2009 to 12/2009.
• Responsible for following up on all department sections.
• Developed a department “follow up” system.
• Employees’ & Restaurant Managers’ recruiting
• Responsible of all restaurants’ renovations.
• Set a new identity for Mishwar Restaurants.
• Developed the new concept of Mishwar Express to include lay out and the image of the new concept.
• Developed a new Menu Concept for the chain.
• Established a new Operation manual.
• Started to develop a Franchising & Requirement Manual.
• Established new Operation system.
• Marketing support and follow up.
• Responsible for all company cost of operation and all other expenses.

• Created and developed Cambolero, a Latin-inspired chicken QSR
concept
• Designed brand layout, menu architecture, and operational systems
for regional scalability
• Built comprehensive manuals covering operations, equipment, and
franchising requirements
• Developed investor-ready frameworks including franchising fees,
marketing plans, and rollout strategy

• Founded Shawarmer and scaled to 17 locations across Saudi Arabia
• Developed central kitchen, menu, branding, and full operational
systems
• Trained 25 managers and implemented cost-saving operational
oversight
• Built marketing plans and franchise models for regional growth

Manage daily operations across assigned units
Monitor P&L and drive profitability
Lead and mentor unit managers
Ensure compliance with brand standards
Implement strategic growth initiatives
Design and execute onboarding and skills training
Evaluate team performance and identify training needs
Support leadership development and succession planning
Maintain training materials and SOPs
Promote a culture of continuous learning

Directed end-to-end business operations, overseeing cross-functional
teams, budgets, and workflows to improve operational efficiency by up
to 20% while maintaining service quality and compliance standards.
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Partnered with senior leadership to translate strategic goals into
executable operating plans, supporting revenue growth, cost control, and
continuous performance improvement across departments.
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Optimized processes, vendor management, and resource allocation,
reducing operating costs by 10-15% and strengthening delivery timelines
through data-driven decision-making.
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Established performance metrics, reporting dashboards, and governance
controls to monitor KPIs, manage risk, and ensure consistent
achievement of organizational targets.