Tha'er Al Aseer

1. Creating & Operate 3 new concepts
Esmail Pasha - Turkish cuisine - with 29 workforces Adam's - Indian cuisine - with 36 workforces
Keep fit - Healthy Meals - with 16 workforces Paper Gold - Oriental sweets and chocolate - with 58
workforces
• Starting by studying and developing the project idea.
• Preparing the feasibility studies.
• Menu engineering analysis.
• Assisting in engineering & construction designs.
• Equipment selection.
• Dishes re-sizing.
• Analyzing & extracting Ideal & Actual recipe cost.
• Conducting job interviews& Selecting.
• Preparation for the successful opening ceremony with all its operational & creative
measures.
• Direct & manage overall operations of concepts through on-site visits and analysis of
reports.
• Ensure that concepts achieve financial commitments and customer satisfaction standards.
2. Provide Consulting to correct the course of our company client’s projects.
Project Achievements
Zoe Italian Restaurants. Reduced inventory from SR360k to SR155K by implementing
actual count, & conducting a Daily, Weekly & Monthly inventory.
Leavsour Restaurants. Establishing, training and conducting daily, weekly & monthly physical
inventory.
Waraq 3enab Stations. Reduced 2% in indirect income, increases earnings by approximately
29%. Which added (20K) to the net profit.
Babylon Shawarma & Grill. After analysis operational cost reduced by 9% increase earnings by
(18K) direct to the bottom line.
Tarim Restaurants. Reduced inventory from SR260k to SR125K by implementing actual count,
Ashbiz utility bills reduced from 44.8K to 36.2K by implementing fire up schedule. Restaurants.
Yellow Rose Café. Reduced payroll expense by 18%, after analyze productivity.
Lily Café. (Riyadh - Khobar) Menu re-engineering - Break-even point analysis and extraction.
• Operational cost analysis.
• Analyzing the cost of materials sold and finding the differences between the actual & ideal
cost of products
• Menu re-engineering
• Employees productivity analysis.
• Establishing, training, and conducting daily, weekly, and monthly physical inventory of
projects.
• Break-even point analysis and extraction.
• Study and analyze profit and loss tables, and cash flows.
• Creating daily forms & worksheets according to the concept of the project.
• Work to implement real corrections to the foundations of the sector in new or troubled
companies.
• Responsible for ensuring that the company carries out all necessary additional governance
activities required as an independent business efficiently and effectively without affecting
the smooth running of the business.
• Ensure that start-up and operating program activities are closely managed to comply with
evolving entity management requirements.
3. Converting to Franchise creating the franchise manual, divided into two parts
- Ribs Yard Restaurants.
- Tarim Restaurants.
- Ashbiz Restaurants.
• Investor Journey manual
• Daily operation manual
• Expansion Feasibility & legal & contracts.

Consultations & Business Development.
1. Concepts Creators.
2. Preparing and finishing a feasibility study & Business Plans for new projects.
3. Business Analysis & Strategic Planning.
4. Providing advices to clients in food-related business.
5. Menu Engineering Analysis.
6. Operations Coaching & Auditing.
7. Helping clients reinvent themselves and win back customers.
8. Authored a new human resource policy manual for the new concepts.
9. Breakeven Point Analysis.
10. Help with hiring quality employees.
11. Created restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses.
12. Helping to control and reduce operating costs.
13. Restaurant & kitchen design
14. Quality Assurance and Quality Control.
15. Recipe Cost and Selling Price adviser.

Real Burger Restaurants
Chief Operations Director
16. Managing SR.122 million annual P&L
17. Directed and developed a staff of 18 managers, 22 supervisors and 566 associates to achieve the organization's vision, KPIs and cost savings
18. Accountable for all processing, inventory and outbound operations inside a 620 sqm. center Kitchen servicing 18+ branches.
19. Developed, implemented, and tracked operational KPIs with time studies to promote efficiency, accuracy, and lower costs.
20. Analyzed, planned and forecasted monthly and yearly budgets.
21. Reduced Costs by 5% resulting in cost savings of SR. 618k over two years by regulating inventory, labor and operating expenses
22. Reorganized shift and staffing models to successfully decrease associate turnover by 23%.
23. Improved inventory location accuracy from 68% to 97% through system enhancements, inbound and picking audits.
24. Ensure that restaurants achieve financial commitments and guest satisfaction standards.
25. Monitoring all purchasing activities and ensure all standards are met.
26. Ensure direct reports perform all necessary administrative and accounting duties promptly and properly. This includes preparing/overseeing and submitting of accurate daily/weekly/monthly paperwork, maintaining and controlling of restaurant assets, food and beverage inventory, compiling with laws, regulations and guidelines, adhering to the operating budget, and managing service contracts.

1. Concepts Creators.
2. Preparing and finishing a feasibility study & Business Plans for new projects.
3. Business Analysis & Strategic Planning.
4. Menu Engineering Analysis.
5. Collaborate closely with departments’ heads to identify areas for improvement.
6. Breakeven Point Analysis.
7. Help with hiring quality employees.
8. Analyzing costs and revenues to cover projected expenses.
9. Quality Assurance and Quality Control.

1. Create new 3 specialist concepts in the market starting from the logos until finish products:
- Special Gourmet European Sweets
- Chess Pizza
- Special Gourmet Burger
2. Saved my employer in construction costs.
3. Develop overall long-term strategic objectives and business plan, monitor the implementation of strategies and optimize the short, medium and long-term performance as well as estimate viability of corporate goals.
4. Accountable for achieving all annual operating profit goals through driving sales.
5. Focus of the job is to improve the Company's performance and ensure business growth.
6. Shattered the record for corporate time of construction to actual opening from 90 to 120 days down to 65 days under my leadership, starting with only a lease and set drawings.
7. Managed all aspects of new construction to include but not limited to working with general contractors and architects, but also comparing bids, negotiating pricing, ordering equipment, obtaining licensees, and all hiring and training for opening.
8. Acted as the liaison for all communications between contractors and company. and Implemented.
9. Review and analyze periodical financial operations, financial reporting in order to further plan and modify strategically the operational activities.
10. Upheld and helped improve corporate operational policies.
11. Authored a new human resource policy manual for the Special Gourmet company
12. Oversaw 3 managers and over 40 employees.
13. Continually meet and discuss future restaurant plans with equity holders and lending institution.
14. Responsible for Marketing and planning and compiled marketing surveys and related research/analysis.
15. Developed marketing strategies and related business planning documents
16. Conducting Local Restaurant Marketing activities with sales increase of 6.82 %
17. Create all the products with my own recipe and production, presentation and serving
18. Ensured the daily execution of the Mission Statement and Core Values.
19. Managing the company's budget handle approving expenses and payments, monitoring the flow of revenue into the company, monitor key financial indicators
20. Understood and control the Profit and Loss Statement and helps create action plans for opportunity areas
21. Managing the assistance into their work plan and meeting the specified timeline.
22. Ensure overall food quality and handling, safety, security, service and cleanliness standards are met.
23. Implement the Operation Standard Procedures Manual to be the basis of all decisions to keep me and my team on the right track
24. Daily. Weekly. Monthly Inventory review.

COO Chief Operations Officer Operating & Managing
- B+f Burger Boutique Restaurant
- Juventus Store Sportswear by Nike.
- Campioni Café.
1. Overseeing the day-to-day management of the facilities, development and marketing, with 6 managers and over 123 staff of the highest levels of operating according to the specifications and standards
2. Conducting Local Restaurant Marketing activities with sales increase of 9.22 %.
3. Managed the human resource function in the restaurant ensuring recruitment, selection, orientation, training, scheduling and performance management functions meet or exceed company specified criteria.
4. Ensured the daily execution of the Mission Statement and Core Values.
5. Managing the company's budget handle approving expenses and payments, monitoring the flow of revenue into the company, monitor key financial indicators
6. Conduct in-store and/or market training sessions in support of new products, limited time offers, new programs, new procedures, etc.
7. Understood and control the Profit and Loss Statement and helps create action plans for opportunity areas
8. Setting quarterly and annual budgets and adjusting throughout the year as necessary.
9. Managing the assistance into their work plan and meeting the specified timeline.
10. Responsible for Marketing and planning and compiled marketing surveys and related research/analysis
11. Ensure overall food quality and handling, safety, security, service and cleanliness standards are met.
12. Hiring, training, making promotion decisions, dealing with employee discipline and making termination decisions.
13. Ensuring that the company policies and procedures are properly implemented and followed
14. Oversee a scheduling process that is implemented by employees assigned to specific departments.
15. Implement the Operation Standard Procedures Manual to be the basis of all decisions to keep me and my team on the right track
16. Developed marketing strategies and related business planning documents
17. Quality Assurance and Quality Control
18. Placing order with NIKE Co. Middle East of Foot wear, Sportswear, accessories, etc. for 3 football team as follow:
19. (Juventus FC, Manchester UTD. FC, Barcelona Football FC)
20. Daily. Weekly. Monthly Inventory review.

Handles in-restaurant training of managers and staff members
• Able to increase net sales by 38% - Dabab St Branch.
• Increase profitability by 4.1% and maintained utilities to reduced 12%
monthly.
• Was able to increase sales by 16%.
• Joined the country Opening team and successfully opened Burger King -
Jordan
• Handles in-restaurant training of managers and staff members