Nissar Kareem

• Operation management of Qdeemk Ndeemk, Seen Restaurant, Beverly Cuisine, Kitchen Yadoo, Al Kaif Restaurant, Overdose Café, Khemeer & Chebab, Calories.
• Supervising Mandoos interios, Masharie construction operation and handling the HR procedures.
• Analyzed potential restaurant locations and themes, comparing other successful restaurants in the area
• Handling Feasibility Studies, Business Planning, SOP Creation and Menu Engineering
• Developing the HR Manual & Employee Hand Books
• Interviewed and trained initial staff members, to streamline restaurant efficiency
• Created restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses
• Forecasted revenues and expenses for the first 12 months of operations, identifying required capital reserves and time until breakeven
• Continually meet and discuss future restaurant plans with owners.
• Sharing Restaurant Expertise and Strategic Planning based on the season

• Opening of Parallel Cafe, Genuino Cafe, Clover Coffee House, Al Rahal Restaurant, AM Bakers & Café, Stones & Eagle food truck concepts.
• Handling Feasibility Studies, Business Planning, SOP Creation and Menu Engineering
• Developing the HR Manual & Employee Hand Books
• Hiring & Firing policies
• Coordinating with Fit out team, interior designer, brand management, social media handling team, kitchen equipment supplier, restaurant related suppliers.
• Maximizing productivity of employees
• To carry out regular visits, both announced and unannounced, in order to audit compliance with legislative and company requirements and to monitor customer service and food quality standards.
• Utilize the monthly evaluation report and regular visit report templates during the above audits.
• Ensure compliance with company standards and documentation requirements to minimize loss and abuse of company assets such as cash and stock.
• Work with Loss Prevention / HR department to investigate and take action against misbehavior.
• Understand the competitor environment in which the store operates and seek out opportunities where appropriate.
• Feedback to the business on ideas which will generate revenue and tackle competitor activity.
• To contribute to the development and agreement of restaurant budgets and forecasts.
• To monitor sites and units revenues and costs against budget or forecast on a weekly basis and to instruct remedial action when required.
• Develop action plans using SMART objective methodology to achieve defined goals to deliver the sales, profit and margins required by the area budget or forecast.
• To conduct regular food quality audits in all stores and to take prompt and effective remedial action to ensure that the restaurants are operating well above the minimum requirements of the brand and company.
• Will be responsible for conducting new product training within the area and ensure successful launches.
• Track any issues which may arise and feedback to the relevant department

• Manage the day to day operations of all the operations with the support of regional manager’s
• Improve the operational systems, processes and policies in support of organizations mission - specifically, support better management reporting, information flow and management, business process and organizational planning.
• Manage and increase the effectiveness and efficiency of Support Services (HR, IT and Finance), through improvements to each function as well as coordination and communication between support and business functions.
• Play a significant role in long-term planning, including an initiative geared toward operational excellence.
• Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe.
• Oversee overall financial management, planning, systems, and controls.
• Maintain line items of P&L by sharing the monthly reports with managers and preparing action plans
• Invoicing to funding sources, including calculation of completed units of service.
• Direct annual budgeting and planning process for the organization's annual budget.

• Overall responsibility for the successful operations of the resort (Control of budgets and P&L).
• Provide operational, financial and organizational direction.
• Prepare business plans, reviewing analysis reports
• Coordinate with the Department Heads for the exchange of information and consistent service delivery.
• Monitor monthly sales and marketing campaigns in line with the Department - operations
• Maintain healthy relations with Guests/patrons and resolve the grievances smoothly.
• Recruitment planning and responsible for all hire and fire activities, and performance appraisals.
• Lead, train and motivate teams ensuring their career development and positive contribution to the company.
• Closely monitor all activities related to the collection, credit.
• Closely monitor purchase, vendor dealings and contracts.
• Monitor existing and new regulations to ensure that all departments are in compliance or properly prepared to comply with regulations (licensing, Human Resources, Health, and Safety and hygiene, Maintenance etc.)