نويل الجابر

- Overseeing 13 Pasta Express branch, 1 Le Agna Cake shop including a Bakery section and 1 Flap Fried Chicken (fast food chain). Controlling and analyzing costs to ensure performance against budget, implementing corrective action plans to produce positive business results.
- Trained staff especially supervisors and managers on:
1. How to portion control, reduce wastage by studying item usage for accurate PAR levels and ordering.
2. Proper inventory, top to bottom/ left to right and FIFO. Validating item unit of measurement and cost price.
3. Minimized utility cost by ensuring maintenance issues been rectified immediately.
4. Off-setting employees to reduce overtime pay, fixing schedules to ensure staff are present during rush hours.
5. Creating preparation list for accurate production according to business needs or depending on sales.
6. Conducted Food safety training; from proper hygiene, food poisoning, cross contamination, food storage, proper receiving, cleaning/sanitation, pest control and danger zone.
- Overseeing call center department ensuring all complaints are handled professionally, upselling menu items, collect customer feedback, providing technical support and build sustainable customer relationships.
- Looking after commissary and sauce center making sure prep cooks are following recipe standard all the time. Validating and not compromising ingredients quality.
- Attending management meeting discussing plans on how to increase sales in marketing strategies like offers and influencers blogging, verify any items price increase and availability, review employee turnover and retainment plan and propose an idea to increase customer acquisition.

- Overseeing Bahrain and Dammam branch, trained over 75 staff in terms of menu/product knowledge, exceptional customer service standard, food safety and sanitation, recruiting and hiring departmental staff, set goals/monitor progress and recommend action plan for growth.
- Achieved yearly sales budget by 20% in 2021 and 32% in 2022, managed food cost by monitoring portion control, wastage, analyzing consumption before approving purchases, reduced employee turnover by 20% and significantly increased productivity by introducing a performance management system that recognized contribution, challenged staff to accept responsibility and empowered them to make decisions.
- Led new menu/product development/introduction with the Executive Chef & managed existing products, including product update and retirement.
- Setup POS system, HR management system ensuring proper attendance, employee files, ensuring 100% accountability. Generated SOP’s, posting them in staff areas resulting in 0 violations in every ministry visit.
- Dealing with suppliers ensuring the availability of the product by sending monthly product consumption, sending approved product list to not compromise the quality of the food.
- Managed social media platforms including Instagram, creating promotions/contests and events to increase foot-traffic, check average and sales. Create brand websites, orchestrate all hospitality photography and video shoots.
- Seating with accountant preparing payroll, reviewing financial report, tracking all Direct and Indirect expenses, monitored payments due from suppliers and promptly contacted suppliers with past due payments, reconciled supplier’s statements and handled payments complains or discrepancies.

- Follows the cycle of the shift - RIGHT PLACE RIGHT TIME. Impact the team and make them inclusive by going out of my way to accommodate their request and preferred schedule.
Conducting one on ones to educate and promoting designated trainers.
- Rubbernecking staff to ensure smooth operation, jumping on stations giving support and guidance, consistently leading the shift by staying ahead, ensure perfect ambiance throughout the shift (music, lights, bakery case, all are well stocked and spotless in “Like New Condition”).
- Controls day-to-day operations by scheduling, developing and training team members to maintain high standard of service, conducting team meetings to discuss issues, areas to improve and restaurant goals; nominating and recognizing high performing staff member weekly and monthly by issuing a certificate.
- Doing RAFTT of the blueprint/food of the week side by side with the Kitchen Manager, throwing questions to each other about the recipes to improve DOK (depth of knowledge).
- Performing NSF walk with the KM ensuring that food safety and sanitation is being followed all the time, coaching staff for any food safety issues, conducting portioning control in the line to minimize wastage and reduce food cost.

- Maintains operations by ensuring policies and standard operating procedures are in place, implementing productivity and quality of food and patron-service standards, display impeccable attention to detail to execute the set-up and pack-down of functions and meetings by allocating workloads to employees in order to meet strict deadlines.
- Set operational goals and plans to achieve budgets by monitoring revenue, expenditure on daily, weekly and monthly basis to maximize profitability; train and evaluate a diverse staff member; ensure food and beverage presentation, quality and sanitation are validated; delivering superior customer service via floor presence to meet exacting standards.
- Conducting Basic Food Safety training and Operation training in the restaurant every month to raise the degree of absorption of knowledge in the training.
- Coordinating with the Head Chef in providing standard temperature, storage, and distributions to meet the standards set by the National Food Safety Audit.

- Supervising a 185-seater Italian fine dining restaurant open only for lunch and dinner, with lounge bar and Al fresco (garden).
- Preparing schedules of staff and assigning duties and stations of each staff for the shift.
- Oversee administrative tasks, including inventory, food and non-food ordering and maintenance report.
- Wine Sommelier - making recommendations on food and wine pairings to guests. Ensuring that the wine cellar is fully stocked. Informing guests on the variety of wines available. Training staff on wines and organizing wine tasting events. Negotiating prices with vendors.