Brand Strategy Consultant
ALMED
Total years of experience :14 years, 4 Months
Developed and implemented a comprehensive food and beverage program to increase revenue and customer satisfaction.
•Increased average spends per customer by 5.5%, increased customer satisfaction scores by 10% and improved service delivery time by 15%.
•Facilitated brainstorming sessions with restaurant management teams to develop and design operational plans, menus and streamlined service delivery processes to improve customer experience.
•Conducted market research and trend analysis to influence menu design, and marketing promotions.
•Optimized yield management to enhance the restaurant's profitability.
•Developed KPIs and tracked performance metrics against goals on a regular basis to measure progress and suggest modifications.
•Conducted financial forecasting and analysis to identify, prioritize, and optimize marketing spend and initiatives.
Assisted customers in developing and refining the concept for their future brand by analyzing their cuisine, target market, and positioning, among other variables.
•Established the products and services of the client, evaluated customers and their needs, and created sales and marketing strategies.
•Directed, coordinated, planned, and managed all aspects of accounts payable, accounts receivable, IT systems, cash control, and ticketing controls.
•Designed and built kitchens following local regulations, according to HACCP and ISO 22000 certifications.
•Coordinated social media or the creation of professional promotional videos or photos and assembled the best team for the organization from campaign management and screening through selection, orientation, and training.
•Completed projects on Sumo Sushi and Bent, Parlour Boutique, AL Jubail 1441, Amazigh.
Directed, trained, and supervised management and supervisors of 300+ by employing the techniques of the brands and establishing a food service operation manual for the brands.
Developed business plans with other executive team members, resulting in a 50% increase in sales and design policies that corresponded with the overall strategy, which helped to increase the operational flow.
•Managed stock control and inventory inspections, reduced waste management by 40% and oversaw catering for the brands in the UAE and pre-opening GCC restaurants.
•Directed all areas of the Franchise Development strategy and process, including administration of the Franchise Disclosure Document (FDD), the sales process, lead generation, new franchise territory sales, territory formation, and franchisee transfers and renewals.
•Completed the contract with the franchisee by negotiating each agreement's terms and conditions by 30%.
•Completed brands on Under500, Pop my Berry, Propaganda, Nashbird, Gym food, and Under500 Ghost.
Supervised daily operations for FOH and BOH to ensure adherence to business rules, regulations, and food safety requirements.
•Conducted facility walkthroughs to evaluate the cleanliness of the facility at the beginning and conclusion of the shift, completed restaurant opening and closing procedures, and maintained deposits.
•Prepared monthly reports describing sales trends and projections, and regularly outperformed daily, weekly, and monthly sales goals while preserving vendor costs and minimizing food waste.
•Directed Quality assurance programs, analyzed financial statements and data and used financial data to enhance profitability.
•Developed and monitored operating budgets and inventory, handled P&L, and created a checklist for BOH and FOH to ensure compliance with Food Safety regulations.
Recruited staff, trained, supervised, and ensured compliance with licensing, hygiene, health and safety legislation and guidelines.
•Managed customer inquiries and complaints created and presented sales and staffing reports and maintained financial and statistical data.
•Developed business operations enhancements and expanded the restaurant.
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