ouahid ouassaidi

UNITED DEVELOPMENT COMPANY DOHA, QATAR
GENERAL MANAGER, MEGU RESTAURANT 2010 PRESENT
Relocated to Doha to successfully start and operate the very first restaurant outlet in the Middle East.
Oversee daily operations, payroll, labor control, manual and computer-based forecasting, F&B costs, and overall
profitability. Singlehandedly create financial budgets, business and operational plans, and training agendas.
Maintained constant communication with all parties for prompt resolution of any operational issues,
management concerns, and/or emergencies.

FOOD SCOOP AMERICA NEW YORK, NY, USA
OPERATION MANAGER, MEGU RESTAURANT 2009 2011
Carried out key business management tasks, such as multi-unit operations; human resources; overseas project
planning and development; vendor sourcing and negotiation; and sales, product, and market analyses.
Established and negotiated multiple units at various countries, such as Moscow, Mumbai, and Doha.
Pioneered and established solutions that significantly impacted bottom-line growth; and redefined brand

MEGU NEW YORK RESTAURANT NEW YORK, NY, USA
GENERAL MANAGER 2006 2009
Demonstrated key expertise in modern Japanese cuisine, as well as lunch and dinner offerings for seven days a
week; accommodated approximately 135 guests and facilitated 38 associates.
Earned distinction for the progressive implementation of operational planning, as well as the coordination and physical set-up of all events for high-profile guest and heads of state.
Maintained direct involvement with the United Nations Event Team in creating memberships for all
representatives.
Established and executed advertising strategies, layout, and design for print in the Daily News America, City
Search, Time Out New York, The New York Times, and Wine & Spirits.
Proficiently configured server station charts to guarantee high degree of cost-efficient customer service with key
focus on customer problem identification and resolution.
1 P A G E
The Pearl Qatar, Town House 16th Unit 407, Doha, Qatar +97433949152 ouahid3232@gmail.com
Solely monitored strict observance and implementation of developed procedures as well as control systems for hygiene and quality standard maintenance.
Received commendation for cultivating long-term, stable staff with team-player philosophies; as well as for increasing revenue over three years by rapid gain in customer base and average check.

LE SOUK NEW YORK, NY, USA
GENERAL MANAGER (PART OF THE CONCEPT CREATION) 2004 200
Functioned as proactive manager and executive chef; accountable for initiating front of house (FOH) scheduling,
maintaining budgeted payroll, casting all new talents, and organizing monthly entertainment and shows.
Initiated and streamlined the entire aspects of the restaurant and night club, while ensuring superior service by directing all staff members and guaranteeing their productivity.
Rendered key assistance in consistently ensuring a clean and safe working environment through effective and proactive kitchen coordination.
Significantly led one-on-one meetings with FOH staff members on a monthly basis to consistently maintain and ensure good morale and support companywide.
Progressively orchestrated recipe and menu development based on guest trends, preferences, as well as seasonal considerations; sourced key vendors and administered inventory cost negotiation.

TOUARAG CONSULTING GROUP NEW YORK, NY, USA; MOROCCO
PROJECT MANAGER 2000 2003
Effectively consul -opening success through proactive
budgeting and sourcing initiatives.

which included the creation, management, and promotion of numerous social and viral media campaigns.
Instituted hospitality consulting services and expertise to restaurants, nightclub resorts, Riads, historic
boutique hotels, and lodges in full support of new and existing property growth and development.
EARLIER CAREER

GEAN GEORGE GROUP MERCER KITCHEN NEW YORK, NY, USA
LEAD CAPTAIN / LEAD TRAINER / MANAGERIAL LIAISON 1997 1999

SONSIE RESTAURANT BOSTON, MA, USA
SOUS-CHEF 1992 1994