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Paul Haykal, Operations Manager

Paul Haykal

Operations Manager·The Solo Chef, AlUla

Lebanon

Bachelor's degree, Hotel Management And Ecotourism

Work experience

Total years of experience: 17 years, 10 months

Operations Manager

January 2024 - January 2026

The Solo Chef, AlUla

Al-Ula, Saudi Arabia

January 2024 - January 2026

• Coordinate multi-unit restaurant operations, ensuring service excellence, operational efficiency, and consistent team performance.
• Managed budget forecasting, labor costs, and inventory control processes to optimize profitability and support cost-efficiency objectives.
• Led pre-opening initiatives, including recruitment, training, SOP development, and operational readiness for successful launch execution.
• Developed customized catering menus and managed special guest requirements, enhancing client satisfaction and personalized dining experiences.
• Performed menu engineering and cost analysis to improve profit margins, support revenue growth, and strengthen financial performance.
Company industry:
Hospitality & Accomodation

Assistant Lounge Manager

March 2024 - July 2024

Our Habitas,

Al-Ula, Saudi Arabia

March 2024 - July 2024

• Manage daily lounge operations, maintaining exceptional guest experience standards and operational excellence within a luxury hospitality setting.
• Led, coached, and developed staff to improve service quality, team engagement, and overall operational performance.
• Managed workforce scheduling, labor costs, and operational controls to maximize efficiency and support profitability objectives.
• Coordinated cross-functional operations with kitchen, bar, and stewarding departments to ensure seamless service flow and successful event delivery.
• Handled guest feedback and service recovery initiatives, consistently maintaining high guest satisfaction and brand standards.
Company industry:
Hospitality & Accomodation

Restaurant Manager

February 2023 - February 2024

Circolo Italian Restaurant

Riyadh, Saudi Arabia

February 2023 - February 2024

• Led pre-opening operations, including recruitment, training, SOP implementation, and successful
restaurant launch execution.
• Managed daily multi-outlet operations and led teams of 50+ employees, ensuring operational efficiency,
service excellence, and compliance with brand standards.
• Directed workforce planning, staff development, and performance management initiatives to enhance
productivity and team performance.
• Developed customized catering menus and managed special guest requirements, delivering personalized
dining experiences and high levels of client satisfaction.
• Monitored sales performance, labor costs, inventory levels, and operational KPIs to drive profitability and
achieve revenue targets.
• Implemented menu engineering strategies and operational improvements to optimize performance,
increase efficiency, and enhance guest satisfaction.
• Conducted food cost analysis and inventory control initiatives to maximize profitability and reduce
operational waste.
• Supervised catering operations, event logistics, and service execution, ensuring seamless delivery of
high-volume events and exceptional guest experiences.
Company industry:
Catering, Food Service, & Restaurant

Assistant Restaurant Manager

January 2020 - December 2022

Al Idressi Company – Paul Bakery & Restaurant (French Café Concept)

Jeddah, Saudi Arabia

January 2020 - December 2022

• Coordinated daily restaurant operations, including vendor management, procurement, workforce planning, and
facility maintenance to ensure smooth business performance.
• Improved operational efficiency by streamlining service processes, reducing delays, and enhancing workflow during
peak operating hours.
• Supervised, trained, and developed team members while ensuring full compliance with SOPs, food safety regulations,
and brand standards.
• Coordinated workforce planning and staff scheduling to optimize productivity, labor utilization, and service quality.
• Handled guest feedback and service recovery initiatives while supporting cost control, waste reduction, and continuous
operationally improvements.
Company industry:
Hospitality & Accomodation

Assistant Restaurant Manager – Food & Beverage Operations

January 2012 - November 2019

Al Mathaaq Company

Jeddah, Saudi Arabia

January 2012 - November 2019

• Supported pre-opening operations across multiple concepts, including recruitment, training, SOP/KPI
implementation, vendor coordination, and successful launch execution.
• Managed daily operations across 6 restaurant outlets, ensuring consistent service quality, operational
efficiency, and compliance with brand standards.
• Monitored sales, labor costs, inventory, and KPIs, preparing analytical reports to support performance
tracking and data-driven decision-making.
• Implemented structured reporting and cost control systems to improve operational visibility, reduce
waste, and enhance profitability.
• Supported menu engineering, catering operations, and guest experience initiatives to drive revenue
growth, event success, and customer satisfaction.
Company industry:
Hospitality & Accomodation

Room Service Attendant – In-Room Dining

January 2009 - November 2011

Luxury Hotel) Four Seasons Hotels and Resorts (5-Star Luxury Hotel)

Beirut, Lebanon

January 2009 - November 2011

• Delivered high-quality in-room dining service, ensuring timely, accurate, and personalized guest experiences.
• Maintained exceptional presentation standards for food and beverages in line with luxury hospitality expectations.
• Handled guest requests professionally, resolving issues promptly to enhance overall guest experience.
• Arranged setup and clearance of room service trays, ensuring cleanliness, organization, and adherence to hygiene standards.
Company industry:
Hospitality & Accomodation

Assistant Restaurant Manager

January 2008 - January 2009

IMC Company – Le Notre Paris (French Fine

Doha, Qatar

January 2008 - January 2009

• Led and supported pre-opening operations including recruitment, SOP implementation, staff training,
supplier coordination, and successful outlet launches.
• Managed daily multi-outlet operations, ensuring consistent service standards, brand compliance, and
operational efficiency across venues.
• Prepared and analyzed operational reports (sales, finance, inventory, staffing, and customer feedback) to
support data-driven decision-making.
• Coordinated day-to-day operations across multiple outlets (Dunia, Ristretto, Le Notre Paris), ensuring
consistent service standards and brand compliance.
• Controlled inventory across all cycles and monitored labor, sales, and cost performance to improve
efficiency and reduce waste.
• Ensured high standards of food quality, hygiene, and service while conducting training and menu
engineering to improve profitability and team performance.
Company industry:
Hospitality & Accomodation

Education

Hotel Management Institute

May 2008

May 2008

Bachelor's degree, Hotel Management And Ecotourism

Lebanon

Participated in practical training in food and beverage service operations, including restaurant service, table setup, and guest handling procedures. Completed hands-on training in front office and housekeeping operations, gaining exposure to full hotel operational departments. Assisted in simulated restaurant management projects, including shift planning, staff coordination, and basic cost control exercises. Engaged in hospitality workshops focused on customer service excellence, guest satisfaction, and communication skills development. Took part in food safety and hygiene training sessions aligned with international hospitality standards. Participated in role-playing exercises for complaint handling, guest recovery, and service quality improvement. Worked on academic group projects related to menu planning, restaurant concept development, and basic financial control. Completed training assignments involving POS systems, order processing, and service workflow simulations. Engaged in leadership and team collaboration activities to develop coordination and communication skills. Attended hospitality seminars and industry visits to luxury hotels and restaurants for operational exposure.
View attachment

Hospitality Institution

September 2005

September 2005

Diploma, Restaurant Manager

Lebanon

GPA (percentage): 85%

GPA (percentage): 85%

Completed practical training in food and beverage service operations, including table service, order handling, and guest interaction standards. Participated in hands-on training in restaurant operations, including service sequence, mise-en-place preparation, and shift execution. Gained experience in basic kitchen operations, food preparation processes, and coordination between kitchen and service teams. Assisted in simulated hotel operations covering front office procedures, guest check-in/out processes, and customer service standards. Received training in hospitality hygiene standards, food safety procedures, and quality control practices. Participated in role-based exercises for guest handling, complaint resolution, and service recovery techniques. Worked on academic projects involving menu planning, cost control basics, and restaurant setup simulations. Completed training in POS systems and order management processes used in restaurant environments. Developed teamwork, communication, and leadership skills through group hospitality projects and practical exercises. Attended workshops and field visits to hotels and restaurants to understand real operational environments.
View attachment

Hotel Management Institute

May 2005

May 2005

Diploma, Hotel Management And Tourism

Lebanon

Skills

Finance
Expert
Finance
Expert
Introduction
Expert
Introduction
Expert
Hotel Management
Expert
Hotel Management
Expert
Coffee
Expert
Coffee
Expert
Attendance
Expert
Attendance
Expert
ADMINISTRATION
Expert
ADMINISTRATION
Expert
BUDGETING
Expert
BUDGETING
Expert
CUSTOMER SATISFACTION
Expert
CUSTOMER SATISFACTION
Expert
INVENTORY MANAGEMENT
Expert
INVENTORY MANAGEMENT
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
MIS
Expert
MIS
Expert
OFFICE MANAGEMENT
Expert
OFFICE MANAGEMENT
Expert
QUALITY
Expert
QUALITY
Expert
SALES
Expert
SALES
Expert
TABLES
Expert
TABLES
Expert
Multi Tasking
Expert
Multi Tasking
Expert
Accounting
Expert
Accounting
Expert
Restaurant Marketing
Restaurant Marketing
Planning
Expert
Planning
Expert
Restaurants Management
Expert
Restaurants Management
Expert
Operation
Expert
Operation
Expert
Staff Training
Expert
Staff Training
Expert
Marketing
Expert
Marketing
Expert
Problem Solving
Expert
Problem Solving
Expert
People Management
Expert
People Management
Expert
Restaurants
Expert
Restaurants
Expert
Teamwork
Expert
Teamwork
Expert
Leadership
Expert
Leadership
Expert
Customer Service
Expert
Customer Service
Expert
Catering
Expert
Catering
Expert
Training
Expert
Training
Expert
Hospitality
Expert
Hospitality
Expert
Hotel Management
Expert
Hotel Management
Expert
Food Safety
Expert
Food Safety
Expert
Finance
Expert
Finance
Expert
Introduction
Expert
Introduction
Expert
Coffee
Expert
Coffee
Expert
Attendance
Expert
Attendance
Expert
COST CONTROL
Intermediate
COST CONTROL
Intermediate
FORECASTING
Intermediate
FORECASTING
Intermediate
INVENTORY CONTROL
Intermediate
INVENTORY CONTROL
Intermediate
OPERATIONS MANAGEMENT
Intermediate
OPERATIONS MANAGEMENT
Intermediate
RESTAURANT OPERATION
Intermediate
RESTAURANT OPERATION
Intermediate
STANDARD OPERATING PROCEDURE
Intermediate
STANDARD OPERATING PROCEDURE
Intermediate
TEAM BUILDING
Intermediate
TEAM BUILDING
Intermediate
BUDGET MANAGEMENT
Intermediate
BUDGET MANAGEMENT
Intermediate
COOKING
Intermediate
COOKING
Intermediate
EVALUATING STAFF
Intermediate
EVALUATING STAFF
Intermediate
FINANCIAL PLANNING
Intermediate
FINANCIAL PLANNING
Intermediate
MENU ENGINEERING
Intermediate
MENU ENGINEERING
Intermediate
OPERATIONAL EFFICIENCY
Intermediate
OPERATIONAL EFFICIENCY
Intermediate
OPERATIONS
Intermediate
OPERATIONS
Intermediate

Languages

Arabic

Expert

English

Expert

French

Expert

Training and Certifications

Certifications
Hospitality Diploma Certificate (BT)
Hospitality Bachelor Certificate (TS)
Training
Food Safety
Saudi Arbia Municipality
Food Safety
Saudi Arbia Municipality

Hobbies and interests

Culinary Trends
Travelling
Sport
Travelling
Internet
Sport
Air Sports