Norman Njuguna

PR representative and alumnus of Westford University, responsible for the Westford Alumni in KSA.

Head of Cloud Kitchen Department in KSA.

• Spearheaded the successful launch of 16 cloud kitchen facilities across KSA, exceeding initial EBIT projections by
5% MoM within the first quarter of operations, demonstrating exceptional operational efficiency and market
penetration.
• Reversed a negative SR 800K bad debt to a positive SR 500K within one year, resulting in a 162.5% improvement
in financial performance and exceeding C-level and stakeholder expectations.
• Oversee a business turnover exceeding USD 24.7Mn, driving a 10-20% increase in revenue YoY. Collaborate on
achieving business OKRs across multiple years, aligning operational strategies with overall business objectives.
• Implemented cost-saving initiatives, resulting in SR 90K savings on KDS (Order Management System) tablets and
avoiding a CAPEX spend of SR 200K, improving profitability by 180%.
• Streamlined restaurant onboarding process, reducing onboarding time by 50% and supporting significant
incremental order growth for the platform.
• Managed 7 direct reports and 96 indirect reports, fostering a high-performance culture and developing talent within
the operations team.

• Oversaw the successful growth and expansion of the KSA market for cloud kitchens and virtual brands (SushiArt,
Kababji, Tortilla), building on successful UAE market expansion.
• Launched multiple Eathos brands (SushiArt, Pokai, Alien Burger) in Riyadh during Riyadh Season, achieving a USD
2 million revenue stream.
• Successfully launched the Alien Burger virtual brand in KSA.
• Managed 3 direct reports and 35 indirect reports.

• Led the expansion of cloud kitchens and virtual brands in the UAE and KSA markets, opening 9 new locations.
• Achieved recognition with two awards: 1st place for Highly Commended Virtual Brand and 2nd place for Disruptor
of the Year.
• Managed 5 direct reports and 60 indirect reports. Supervised a portfolio of 9 cloud kitchen models generating USD
4 million annually.

• Increased online (Cloud Kitchen) revenue by 40% by collaborating with key partners and implementing Lean and
Six Sigma methodologies.
◦ Managed a portfolio of 8 incubator models, 5 F&B properties, and 6 Grab & Go locations, achieving significant
revenue growth.
◦ Managed 2 direct reports and 25 indirect reports.

• Groundbreaking and launching 3 Editions Sites (cloud kitchens) in Dubai and acquiring 2 more cloud kitchens from
Kitchen Nation.

• Pre-opening the management team by setting up training workshops and modules in preparation for launching
the restaurant. Setting up the FOH and coordinating with the restaurant supplies and equipment procurement.
Was behind the success of Ting Irie restaurant in managing the restaurants campaign with the launch of Etisalat
Beach Canteen back in 2016.
◦ Directed the Ripe Market (Zabeel and Al Barsha), helped market the restaurant, and increased breakfast and lunch
sales (50%). The downfall for dinner is that we couldnt acquire a liquor license back then, as it would have caused
monopolistic competition with Emaars F&B sector.
◦ Six months after opening the restaurant, we were nominated as the number one spot for the best breakfast in Dubai,
beating Burj Khalifa and Burj Dubai by Whats On Magazine.
◦ 1 Direct report and 35 indirect reporting lines.

• Established the first Emaar F&B training academy, improving staff knowledge, sales, and customer satisfaction.
• Increased restaurant revenue by 170% in two years.
• Managed 7 direct reports and 100 indirect reports.