ربيع إسماعيل

·       From Conception to Grand opening.

·       Branding, Design, Market research and analysis, feasibility studies, financial modelling, Job description, Brand Manual, recipe development, costing and pricing, Menu creation, Procurement, Recruitment,   Training and development, Layout plan, restaurant complete review of processing and procedures of food service and hospitality industry, quality management, Franchising, Food safety & hygiene, Facility assessment, Marketing calendar and operations management.

 

as an owner, combined business acumen and long experience in Kuwait market to achieve restaurant operations planning excellence. Was great communicator while working independently after ensuring thorough understanding of all requirements.
•Assessed existing and new concept restaurants and gave recommendations for improving various aspects of the business, with the end goal of attracting more customers and increasing profit.
•The initial phase consisted of data gathering to clarify the situation and determine threats and opportunities.
•Supported the formulation of concrete strategies and assisted with implementation by leading projects and re-training employees. This job was fast-paced and dynamic, since senior management expected a quick turnaround for results.
•In addition to managing day to day business and scheduling, supported in the development of business strategies post in-depth observations of restaurant ccustomers and engaged in market research, taking note of competitors and target demographics. Findings where used for multiple reports that included analysis and forecasting as well as new concept development.
•Recommended menu selections and considerable quality improvements. Undertook the same while assessing various criteria such as marketability, ease of presentation, production cost, quality and authenticity, and price points.
•Lead the SOPs development for new concept restaurants. Have assessed the new concept restaurants total experience from back and front of house perspectives. Provided solutions to increase efficiency and drive down costs. Supported in preparing sales and profit projections, covering up to a year ahead, and setting strategic budgets.
•Evaluate restaurant design and helped improve kitchen layout conducive to efficient food preparation. Looked into kitchen layout plans and assisted with selecting equipment and fulfilling requirements for tableware, kitchenware, electrical and plumbing systems. In addition incorporated SOPs for service areas for cleanliness, and ambience.
•Streamlined steps of the hiring process, from crafting precise job descriptions to interviewing. Attended interviews and participated in selections of all key primary and secondary positions.

- EM SHERIF CAFE Kuwait

•Managed restaurant staffing and scheduling operations ensuring full coverage for three Shifts, fifteen hours per day, and 7 days per week.
•Trained over 150 incoming staff on menu, serving protocol, providing a consistent and enjoyable customer dining experience. Secured HACCP system application with all certified staff.
•Managed inventory, stock and supplies items executing over 200 K meals per month with Food and beverage menu items. Sourced the best quality of products through effective interpersonal and negotiation skills.
•Led new product development/introduction & managed existing products, including product update and retirement, increasing new customers by 35 % & return customers by 60%.
•Maintained nightly credit card batch and cash out ensuring 100% accountability of revenue.
•Operated the day to day business and planning requirements keeping high standard of food, service and the quality of staff while representing the brand. Anticipating guest need with objective to exceed their expectations with objective to make great unforgettable experience
•Applied Core Kitchen Planning model for most efficient just in time to customer production systems improving service speed by 50 %
•Assumed full responsibility and performance of the P&L. Applied effective material control system and Micros. Analyzed periodical business and market analysis to include competitive assessments.
•Lead process of menu planning and recipes development and control system to include and not limited to costing, pricing and market survey analysis.
•Planned the marketing calendar and social media communication.

Verdura Mediterranean cuisine, Diwan Al Hana restaurant, Bosporus Turkish cuisine, Nasr Restaurant, Liquid Nutrition, The Coffee Emporium & Lebanese Flower Restaurants

•Reporting to the COO, responsible for directing sales and Multi-unit restaurant operation
•Increased operational revenue by more than 40 % through quality food and exceptional service
•Established sales forecast and marketing strategies that would create greater value and promote demand; Designed the marketing calendar.
•Prepared financial information to identify expenses and revenue of operation
•Analyzed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls.
•Motivated number of employee team with diverse background and skill sets to meet sales and expectations
•Lead P&L analysis and prepared F & B operations initiatives reducing cost by 25% over 8 months
•Diwan Al Hana pre-opening, new layout for restaurant and kitchen with equipment ready to operate. Rebranded the restaurant with outsourced agency to attract more customers along with marketing campaign. Menu planning, recipe book, costing, Pricing and Photoshoot management
•Prepared feasibility and executed Pre-opening of Verdura Dubai and Boulevard.
•Supported HR with final interview, hiring, and training process Training and People development.

of P&L analysis and Daily sales forecast.
•Maintained restaurant standards and speed of service to consistently produce high-quality products. Ensured accurate levels and quality of all perishable and non-perishable inventory.
•Developed a plan to help owners’ transition to a new POS system. Reconciled daily sales and payroll
•Acted as the point of contact between vendors.
•Frequently implemented Guest experience program and survey looking for insights to improve. Conducted sensory food and beverage tasting evaluations of coffee selections and provided feedback.
•Successfully increased guest check averages via staff training enhancement; 35% annual increase.
•Maintained franchise-high Quality Assurance Inspection scores.
•Responsible for overseeing all aspects of daily operation of upscale dining restaurant generating 200 K in sales, employing over 120 associates.
•Planning for Banquet events and catering business. As well as managed the corporate business and groups.
•With support of HR, arranged for staff training & development programs, as well as conducted quarterly staff assessment and evaluation
•In charge of the Pre-opening of Al Bildani seafood restaurant.