Director Food And Beverage
United Yousef M Naghi Co.ltd
Total years of experience :26 years, 3 Months
Enhanced business productivity by training 110 team members and
servers on best practices and protocols.
• Developed the organization by efficiently restructuring departments,
leading to a 29% reduction in HO overhead and 11% overall
overhead.
• Increased Saudization by 35%, and females by 6%.
• Increase NPS to 30.3.
• Enhanced sales by promoting puzzle products and assisting with
creative menu selections, increased sales by 66%, EBITDA by 133%,
Ecommerce by 87%, decreased cost by 9%,
• We worked with the qualified chef to diversify the menu with new
offerings.
• Reduced financial inaccuracies by implementing ERP system while
verifying receipts.
• Increased kitchen efficiency by 20% by streamlining processes,
reducing waste, and mentoring team members on proper
procedures.
• Developed 3 cloud kitchens, increased sales by 15% and decreased
labor cost and overhead by 6%.
• Planned and executed strategies to increase business and drive profit growth.
• Optimize menu engineering by increasing star items by 50% decreasing the cost of plow horse items by 3 % and decreasing dog items to 10%.
• Identified optimal methods for maximizing shelf life and controlling costs with tests of different ingredients and processing strategies.
• Delivered exceptional customer service to bolster solid relationships and build positive experiences.
• Developed 3 concepts and 2 cloud kitchens.
• Achieve yearly 70M SAR by operating 6 brands
• Serving more than 70K costumers every month.
• Helped increase sales by optimizing flavor, color and texture of different foods.
• Supported food safety initiatives by checking production procedures and sanitation practices.
• Created new food items for mass production and improved existing designs.
• Identified optimal methods for maximizing shelf life and controlling costs with tests of different ingredients and processing strategies.
• Organized files and records and handled other support tasks, freeing up managers to take on more pressing responsibilities.
• Kept work and common areas neat and organized to maximize productivity, alleviate potential accidents and promote professional workspace.
Corporate Executive Chef
Sumac - Al-Mathaaq, Riyadh “Lebanese”
Rosalia - Al-Mathaaq, Riyadh “Italian”
Rayyes - Al-Mathaaq, Jeddah “Lebanese Street Food”
Aseil - Al-Mathaaq, Jeddah “Fine Dinning Saudi”
Kalila - Al-Mathaaq, Jeddah “Oriental Bakery & Coffee Shop”
Square Meater- Al-Mathaaq, Jeddah “Burger Joint”
Margherita - Al-Mathaaq, Jeddah “Italian”
Semsom - Al-Mathaaq, Jeddah “Lebanese”
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This institute specializing the graduation of students and professionals in the field of hotels and restaurants