Mohamed Yassine Rouissi

• Leading multi-unit restaurant operations across 10 outlets (5 physical locations and 5 cloud kitchens), ensuring operational excellence, service consistency, and strong financial performance across the network.
• Managing and developing a team of 100+ employees across kitchen, service, and operations teams, fostering a culture of performance, accountability, and continuous improvement.
• Overseeing full P&L performance, including revenue growth, cost control, and profitability optimization across all locations.
• Successfully reduced food cost from 36% to 34% through improved inventory management, supplier optimization, and tighter operational controls.
• Increased net profit margin from 4.7% to 10% by implementing operational restructuring, cost optimization initiatives, and performance driven management.
• Restructured the company's supply chain framework, improving procurement efficiency, vendor performance, and inventory control across all outlets.
• Overseeing production operations at the central kitchen, ensuring product consistency, food safety standards, and efficient supply to all outlets.
• Developed and standardized operational procedures (SOPs) while leading team training initiatives to ensure service consistency and operational efficiency.
• Driving data-driven operational improvements through KPI monitoring, performance analytics, and continuous process optimization.
• Led the successful launch of F&B operations at King Fahad Medical City, overseeing operational planning, team deployment, and service execution.
• Currently managing pre-opening operations for a new branch at Princess Nourah University, including operational planning, staffing strategy, and operational readiness.

• Spearheading operations for four high-performing Asian brands, driving profitability, operational excellence, and guest satisfaction across multiple outlets.
• Optimized food cost from 29% to 26% and improved labor efficiency by redesigning staff scheduling and SOP compliance.
• Implemented new service model and performance dashboards, reducing guest complaints by 35% and increasing mystery shopper scores above 95%.
• Launched menu engineering initiatives and LSM activations that increased average check and side-item sales by 18%.
• Coaching and developing restaurant managers and supervisors to build high-performance teams aligned with company culture and KPIs.

• Spearheading operations for four high-performing Asian brands, driving profitability, operational excellence, and guest satisfaction
across multiple outlets.
• Optimized food cost from 29% to 26% and improved labor efficiency by redesigning staff scheduling and SOP compliance.
• Implemented new service model and performance dashboards, reducing guest complaints by 35% and increasing mystery shopper
scores above 95%.
• Launched menu engineering initiatives and LSM activations that increased average check and side-item sales by 18%.
• Coaching and developing restaurant managers and supervisors to build high-performance teams aligned with company culture and
KPIs.

• Directed multi-brand operations across dine-in, delivery, and cloud kitchen formats, ensuring operational excellence and brand consistency.
• Delivered 14% annual sales growth by improving delivery efficiency, optimizing manpower, and executing targeted LSM campaigns.
• Reduced food cost by 3.5% and labor cost by 4% through process automation, recipe standardization, and cost-tracking dashboards.
• Implemented new POS and inventory control systems, increasing stock accuracy from 82% to 97%.
• Led recruitment, training, and onboarding for over 100 employees across multiple locations, building capable and motivated teams.
• Spearheaded two successful branch openings, achieving profitability within the first 90 days.
• Collaborated directly with the CEO and Supply Chain team on strategy reviews, P&L forecasting, and vendor contract negotiations to improve gross margin.

• Directed operations for six branches across multiple regions in Saudi Arabia covering dine-in, delivery, and cloud kitchen formats,
ensuring operational excellence and brand consistency.
• Delivered 14% annual sales growth by improving delivery efficiency, optimizing manpower, and executing targeted LSM
campaigns.
• Reduced food cost by 3.5% and labor cost by 4% through process automation, recipe standardization, and cost-tracking
dashboards.
• Implemented new POS and inventory control systems, increasing stock accuracy from 82% to 97%.
• Led recruitment, training, and onboarding for over 100 employees across multiple locations, building capable and motivated
teams.
• Spearheaded two successful branch openings, achieving profitability within the first 90 days.
• Collaborated directly with the CEO and Supply Chain team on strategy reviews, P&L forecasting, and vendor contract negotiations
to improve gross margin.

• Directed operations for 5 high-volume restaurant and catering units, ensuring seamless coordination between kitchen, service, and logistics teams.
• Increased revenue by 22% by expanding corporate catering contracts and optimizing event operations.
• Reduced operational costs by 6% through centralized purchasing, supplier renegotiation, and inventory control enhancements.
• Implemented HACCP and ISO 22000 compliance systems, achieving a 98% internal audit score and zero critical violations.
• Developed and coached 80+ staff members, strengthening leadership pipelines and team accountability.
• Introduced customer feedback and service recovery programs, improving client satisfaction scores by 30%.
• Collaborated with finance and supply chain departments to align budget forecasting, food cost targets, and vendor performance.

• Directed operations for 5 high-volume restaurant and catering units, ensuring seamless coordination between kitchen, service,
and logistics teams.
• Increased revenue by 22% by expanding corporate catering contracts and optimizing event operations.
• Reduced operational costs by 6% through centralized purchasing, supplier renegotiation, and inventory control enhancements.
• Implemented HACCP and ISO 22000 compliance systems, achieving a 98% internal audit score and zero critical violations.
• Developed and coached 80+ staff members, strengthening leadership pipelines and team accountability.
• Introduced customer feedback and service recovery programs, improving client satisfaction scores by 30%.
• Collaborated with finance and supply chain departments to align budget forecasting, food cost targets, and vendor performance.

• Founded and scaled a premium burger brand from concept to profitable operation within 12 months.
• Designed the full business model, including brand identity, menu engineering, supplier contracts, and SOPs for both FOH and BOH operations.
• Achieved 35% year-over-year revenue growth by implementing targeted marketing campaigns and delivery partnerships with key aggregators.
• Reduced food cost by 5% through vendor consolidation and recipe standardization without compromising quality.
• Recruited, trained, and led a team of 30 employees, establishing strong service culture and operational discipline.
• Directed all P&L activities, including budgeting, cost control, and pricing strategy to maintain sustainable profit margins.
• Negotiated strategic partnerships with suppliers and mall operators to secure premium locations and long-term business stability.

• Founded and scaled a premium burger brand from concept to profitable operation within 12 months.
• Designed the full business model, including brand identity, menu engineering, supplier contracts, and SOPs for both FOH
and BOH operations.
• Achieved 35% year-over-year revenue growth by implementing targeted marketing campaigns and delivery partnerships
with key aggregators.
• Reduced food cost by 5% through vendor consolidation and recipe standardization without compromising quality.
• Recruited, trained, and led a team of 30 employees, establishing strong service culture and operational discipline.
• Directed all P&L activities, including budgeting, cost control, and pricing strategy to maintain sustainable profit margins.
• Negotiated strategic partnerships with suppliers and mall operators to secure premium locations and long-term business stability.

• Led daily operations of a high-volume quick-service restaurant, achieving consistent profitability and high customer retention.
• Increased monthly sales by 17% through team-driven upselling programs and improved order accuracy.
• Reduced food cost by 3% by enhancing portion control, waste tracking, and supplier negotiation.
• Achieved 97% hygiene audit score, maintaining full compliance with company standards and local health regulations.
• Recruited, trained, and supervised 25+ staff members, improving service speed and product consistency during peak hours.
• Implemented staff incentive programs, raising productivity and morale while reducing turnover by 20%.
• Supported area management with sales forecasting, manpower planning, and performance analysis to drive branch efficiency.

• Supervised front and back-of-house operations in a high-volume resort restaurant, ensuring smooth workflow and guest
satisfaction.
• Led a team of 15+ staff members to deliver consistent service quality and maintain high performance during peak hours.
• Improved guest satisfaction by 25% through structured service training and real-time issue resolution.
• Monitored daily inventory and stock rotation, reducing product wastage by 10% and preventing shortages.
• Ensured compliance with hygiene and safety standards.
• Assisted management in scheduling, onboarding, and performance reviews, developing early leadership and operational
management skills.
• Recognized for reliability and strong communication, becoming the go-to person for shift coverage and conflict resolution.