Rami Bou Saiid

Conducting market research.
Analyzing data for trends, insights, and information.
Communicating with marketing teams to ensure brand alignment.
Managing projects through various stages of development.
Managing budgets to support branding efforts.
Maintaining relationships with company stakeholders.
Developing and implementing operational policies and procedures to ensure efficient and effective
operations.
Managing day-to-day operations as well as the operations team and operations department.
Ensuring that organizational processes remain legally compliant with regulations and standards.
Maintaining and enforcing health and safety guidelines.
Monitoring the performance and productivity of employees and teams, providing coaching, training, and
feedback to improve performance.
Managing budgets, forecasting, and allocating resources to help meet business and strategic goals.
Developing and maintaining good relationships with vendors and suppliers.
Performing quality assurance controls to ensure the companys products and services meet customer
expectations and monitoring production KPIs and metrics.
Developing ways to enhance the guest journey experience and increase their satisfaction.
Overseeing staffing plans and supervising, hiring, and training new employees.
Using strong communication skills to foster a culture of innovation and productivity in the workplace.
Incorporating new technologies, operating systems, and business processes when necessary.

Handling both the Restaurant & Banqueting day-to-day operations.
Maintaining the highest standard of services, and team overall performance dealing with corporates, ministries & the
high-end guests.
Developing the Brand Image by providing the team with Hands-on Leadership and Direction, helping them to
identify appropriate tasks and objectives.
Implementing Annual Budgets, Sales Targets, and Forecasts. Monitor Sales results/trends, Level Profit and Loss
Statement on a Periodic Basis, make Specific recommendations, and Assist in Improving the Brand Performance.
Identifying Food Variances and subsequently lead the Team in weekly Food Cost that includes analyzing Product
Mixes, Inventory, Waste and Usage to produce and additional reduction in Food Cost.
Building detailed reports for accurate Sales forecasting.
Meeting or exceeding Sales Goals for every single quarter while maintaining costs and keeping employee turnover
low.
Development, Approval and Implementation of new products/menu and procedures in conjunction with Market
Research by actively participating in the Roll-Out process.
The 100% Guest Satisfaction through Excellent Management of Staff and Expected Standards with regular Follow up
and Audit.
The Consistent Quality of Presentation, Food Safety and Hygiene.
Employee Development & Training Programs.

Managing the day-to-day operation of the restaurant.
Ensure that sales, profitability, and customer service targets are met, and that the most suitable products and
services are available to our Guests.
Commit to improving the restaurant performance and ensuring business growth by exploiting opportunities to
maximize sales and profitability by increasing the Guests Satisfaction.
Leading a Multi Nationality Team Staff Members and Managers. Working Hard to maintain the;
1. Proper Management for the whole location.
2. Guest Satisfaction and Public Relations.
3. Monthly Budgeting.
4. Operational & Financial Targets (KPI) (P&L).
5. Cost Control (Food & Labor).
6. Quality and Quantity Control (Consistency).
7. Staff Control and Time Organizing (Payroll).
8. Stock Control & Forecasting / Coordinate with Suppliers.

Preparing & Leading Staff Training Programs.
Regulating costs, controlling the quality of food and service,
Daily purchase orders, Supervision of overall activities.
Assist the Unit Manager with Implementing new Ideas to improve sales, and organizing catering events.
Providing TOP VIP dinners and lunches functions and gatherings.
Generating new incentive programs and ideas to boost the business performance.