Rebecca Joanne O Brien

• Managing direct reports including area managers, procurement, finance,
supply chain, training manager & HR. Creating and building regional
teams
• Short term and long-term business strategy planning & presentation to
board members
• Creation of company policies & SOPS
• Liaising with brand principles to ensure a smooth and consistent operation
through the regions.
• Recruiting and managing franchise partners
• Project management of bakeries open across the regions (design, fit out
and opening)
• Identifying potential international franchise partners
• P&L management & managing and implementing regional budgets & sales
targets
• Creation and implementation of training programs for regional teams
• Adapting the brand offering to the local market
• Creating an auditing process for the stores and central kitchens.

Creating and implementing policy’s, strategies & business
Directing & leading the marketing team in achieving & maximising the annual marketing plan according to budget
Overseeing the company’s fiscal activities including budgeting & reporting auditing
Full financial & P&L responsibility
Creating, leading and developing the company’s short term & long-term business goals and ensuring they are achievable & measurable.
Maintaining awareness of the competitive market, expansion opportunity’s & industry developments
Business development

• Full project management & opening of new locations across the GCC
• Full P&L Management/Budget & Strategy planning of both brands in the
GCC
• Project management of 6 store builds
• Creation and implementation of long-term business strategys
• Management of 1000 plus team members across the GCC
• Liaising & relationship building with the UK & Malaysian brand principles
teams
• Preparing and monitoring the annual budgets, revenue goals and creating
the strategic business plans for the current outlet and new openings

• Full project management of new locations in Dubai, Iraq & London.
• Developing and creating a new sub brand concept
• Reporting directly to the owner and investors
• Providing full fiscal analysis and presenting to the board members
• Cost cutting initiatives to improve profit margins
• Preparing and monitoring the annual budgets, revenue goals and creating
the strategic business plans for the current outlet and new openings

• Development & implementation of new policies and procedures
• Managing a HR, accounts & sales departments personnel
• Fleet management of delivery vehicles.
• Developing and management of a new F&B concept and executing the
launch
• Creating new business segments including a catering division & a bakery
brand
• Designing & implementing a new yearly training program for the outlet
teams
• Creating a 4-year business plan, vision and mission for the company
• Restructuring P&L statements and standardising all fiscal activities within
the company
• Menu engineering and the redesign of the casual café brand in line with
current food trends and focusing on brand consistency

• Development & implementation of new policies and procedures for the entire company operation
• Restructuring HR & operational procedures of 3 Cafes, a central kitchen and the office support team
• Developing and management of a new F&B concept and executing the launch
• Creating new business segments including a catering division & a bakery brand
• Designing & implementing a new yearly training program for the outlet teams
• Creating a 4-year business plan, vision and mission for the company
• Restructuring P&L statements and standardising all fiscal activities within the company
• Menu engineering and the redesign of the casual café brand in line with current food trends and focusing on brand consistency
• Creating sales strategies to improve profitability
• Creating KPI’s for all senior team members and monitoring progress
• Devising an annual marketing plan and financial allocation of the marketing budget
• Creating a budget for the current and up and coming outlets
• Recruitment, screening and interviewing potential new employees
• Evaluating and creating a new “company culture” in line with CSR initiatives
• Conducting a full audit of the company’s financial & operational standards

• Development & implementation of new policies and procedures
• Designing promotions in store and through delivery applications to
increase revenue
• Managing aggregator relationships for a large scale delivery operation of 3
outlets
• Developing and management of a new F&B concept and executing the
launch
• Creating new business segments including a catering division & a bakery
brand
• Designing & implementing a new yearly training program for the outlet
teams
• Creating a 4-year business plan, vision and mission for the company
• Restructuring P&L statements and standardising all fiscal activities within
the company
• Menu engineering and the redesign of the casual café brand in line with
current food trends and focusing on brand consistency
• Creating sales strategies to improve profitability
• Creating KPIs for all senior team members and monitoring progress
• Devising an annual marketing plan and financial allocation of the
marketing budget
• Creating a budget for the current and up and coming outlets
• Recruitment, screening and interviewing potential new employees
• Evaluating and creating a new company culture in line with CSR
initiatives

• Creating and implementing long term & short-term business strategies to
improve & maximise revenue.
• Menu engineering, incorporating food trends
• Budget, forecast & P&L management and monitoring
• Leading, motivating and incentivising teams to improve food cost
percentage
• Directing the marketing team in maximising the annual marketing plan
according to budget
• Establishing standard policys and procedures for the efficient operations
of outlets
• Managing developing and training outlets managers & operations
managers to drive the business and contribute towards the company
success
• Overseeing all the fiscal activities & audits
• Conducting regular on-site spot checks and audits to ensure standards &
procedures are being adhered too correctly
• Ongoing training programs according to operational standards in food
presentation, preparation, food consistency & service excellence.
• Maintaining awareness of the competitive market by completing regular
swot analysis.
• Leading and creating the pre-opening process planning & managing the
expansion opportunities.
• Sourcing new sites for potential stores & project managing the opening
from start to finish
• Conducting performance appraisals & devising individual training plans for
staff members

Full responsibility of profit & loss for outlets along with budgeting & setting financial goals for the teams
Menu Engineering, concepts & development
Sourcing suppliers for food, packaging and all outlet related needs
Liaising with suppliers & purchasing team
Being involved in the product development
Developing & implementing a new Catering department along with business development of the overall outlet.
Recruiting staff for the outlets
Managing the front of house and back of house teams along with a team of Chefs
Training Staff in all aspects of operations
Building relationships with customers & PR
Ensuring that displays & merchandise are displayed and maintained as per standard

• Full responsibility of profit & loss for Urban Bistro, Mercato Coffee
outlets along with budgeting & setting financial KPIs for the teams
• Working with the executive chef & kitchen team to standardise recipes,
portion control & food control
• Menu Engineering and concept development
• Sourcing suppliers for food, packaging and all outlet related outlet needs
• Liaising with suppliers & purchasing team to ensure the cost of sales
margin is adhered too
• Actively engaging in the product development for the brand according to
current food trends
• Developing & implementing a new Catering department along with
business development of the overall outlets
• Recruiting & sourcing staff for all outlets
• Managing the front of house and back of house teams along with a team
of Chefs
• Training staff in all aspects of operations, policys procedures & SOPs
• Building relationships with customers & PR for the brans
• Ensuring that displays & merchandise are displayed and maintained as per
standard

Full responsibility of profit & loss for outlets along with maintaining these reports.
Managing Food wastage, food cost & relevant related reports
Liaising with suppliers & purchasing team
Being involved in the product development process by providing ideas and suggestions according to customer feedback & market trends
To provide marketing plans & strategies for business development.
Implementing & developing strong, effective training programs for staff development.
Training of all staff including outlet managers/ assistant managers/supervisors & Team Leaders
Recruiting staff for the outlets
Managing the Deli Team
Training Staff in all aspects of operations
Building relationships with customers & suppliers & dealing with any related queries & complaints
Organizing Logistics or products & delivery’s to the delis in accordance with opening times
Ensuring & Monitoring the consistency & quality of the products

• Full responsibility of profit & loss for outlets along with maintaining the
relevant weekly & monthly fiscal reports.
• Managing the delivery operation of 5 outlet including deliveroo, Talabat
and Zomato
• Managing food wastage & food cost through regular monitoring, training
and incentivising teams
• Sourcing and communicating with suppliers to reduce cost & control cost
of goods
• Being involved in the product development process by providing ideas and
suggestions according to customer feedback & market trends
• Devising the annual marketing plan according to budget
• Implementing & developing strong, effective training programs for staff &
management development.
• Recruiting & sourcing staff for all outlets
• Building relationships with customers & suppliers & dealing with any
related queries & complaints
• Organising Logistics, products & deliveries to the stores in accordance
with opening times
• Ensuring & monitoring the consistency & quality of the products

Duties:
• Project managing the refurbishment of 1 outlet. This task involved ensuring deadlines are met, supervising all construction staff and liaising with the design team.
• All aspects of recruiting staff for the outlets. Including liaising with Recruitment agencies, placing adds in different press sources, interviewing and eliminating potential candidates, negotiating salaries/packages and arranging visas.
• Training new staff with training programs designed and conducted by myself.
• Managing events in the hotel.
• Managing and training 20 Staff in operations
• The general management of all operations in 3 Outlets
• Organising all HR Duties for staff.
• Arranging a marketing plan for the outlets including the budgeting and execution of all advertisements.
• Constructing a yearly business plan for the outlets
• Arranging promotions and theme nights to increase sales
• Establishing and maintaining good relationships with customers, local press, media and suppliers
• Negotiating deals and promotions with suppliers to maximize profits.
• Promoting the outlets including designing email blasts, text message info, internal poster promotion and local press
• Constructing monthly sales reports for management
• Overseeing and participating in rota management
• Constructing Market Research reports to keep up with the competitors.

General management of all operations in the outlet including, recruitment,
training, supplier management, marketing and promotions.

General management of all operations in the outlet including, recruitment,
training, supplier management, marketing and promotions.

General management of all operations in the outlet including, recruitment,
training, supplier management, marketing and promotions.