زياد بشير

• To ensure that the thirteen locations of Novo Cinemas across UAE and Bahrain, provide a wide range of Food & Beverage offerings, using the best available ingredients / products, whilst maintaining profit margins and service standards.
• To oversee supervision of the operations team, to ensure efficient, systematic, organized, and creative planning and preparation across the Cinemas.
• Ensure that budgeted revenues are achieved through the highest standard of quality and service.
• Support the Cinema’s business expansion and growth across UAE and Bahrain.
• Lead, coach, mentor and manage staff to ensure goals are achieved and to drive superior business outcomes.
• Manage F&B operations of food outlets across Novo cinema locations.
• Ensure effective up-selling, optimize opportunities for marketing the F&B concepts, control quality of merchandising displays, to provide ongoing guidance and support for all departmental staff in the day-to-day planning and execution of assigned task.
• Monitor and minimize food costs, exercise portion control for all items served and assist in establishing menu selling prices.
• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including sales analysis, sales mix, menu, and product costing.
• Maintain strong relationships with current suppliers and continually identify and source potential suppliers from within the region and abroad.
• Be fully conversant with all statutory requirements regarding Food and Beverage operations in each of the territories that Novo Cinemas operates in.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Be fully aware of trends in the industry and ensure constant improvement of the food and beverage operation.

• Insure the SOPs are fully implemented at all levels.
• Manage all F&B outlets and day-to-day operations within budgeted guidelines and to the highest standards.
• Develop in coordination with the general manager the service procedures and standards of operation and assessment and review.
• Keep an excellent level of internal and external customer service.
• Lead F&B team by attracting, recruiting, training and appraising talented personnel.
• Establish targets, KPI’s, schedules, policies and procedures.
• Assist the hotel GM in following up and monitoring new F&B developments as well as in identifying areas for development in terms of financial performance and HACCP requirements.
• Analyze financial reports and manage quality and cost control in order to attain set financial/operational objectives.
• Achieve financial and operational objectives by checking requirements, scheduling expenditures, managing quality and cost control
• Oversee all aspects of the daily operation of the hotel’s Room Service operation.
• Respond to guest complaints in a timely manner.
• Ensure the timeliness and accuracy of the amenity set-up and delivery.
• Organize and coordinates special catering and banqueting functions within the hotel and outside.

• Delivers revenues and profits by developing, marketing, financing a providing appealing service and maintaining high standards of a fine dining venue…
• Lead and inspire a team of 65 employees to work together in a positive and collaborative work environment…
• Organize events and live entertainment shows, hosting famous Arabic and international celebrities…
• Accomplishes restaurant and bar human resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching and disciplining management staff. Communicating job expectations; planning, monitoring, appraising and reviewing job contribution and selling…
• Attracts patrons by developing and implementing marketing, (social media), advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands…
• Maintain safe, secure and healthy facility environment…
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; establishing personal network, bench marking state-of-the-art practices; participating in professional societies…
• Maintain operation by preparing policies and SOPs. Implementing production, productivity, quality, and patron-service standards. Determining and implementing system improvements…

• Fully in charge of all operational aspects and business development
• Launched and opened new branches in Dubai and Abu Dhabi
• Standard Operating Procedures (SOP) preparation and implementation
• Lead a highly pressured operation by managing more than 200 employees and serving up to 400 covers per shift.
• Increased sales to reach 3M AED / month with an average sale of 50, 000/day.
• Ensured that the operation maximizes its profit by right offer/pricing, variety of products, up selling techniques by employees and an effective cost control system
• Monitored budgets by comparing and analyzing actual results with plans and forecasts
• Prepared marketing reports by collecting, analyzing, and summarizing sales data
• Prepared and implemented marketing and advertising strategies, plans and objectives: planning and organizing promotional presentations; producing marketing communication such as flyers, brochures and social media; ongoing tracking of the market and the competitors
• Worked very closely with outside companies as well as contracted service providers in order to keep the highest level of maintenance in all areas of operations
• Recruited, hired, trained, supervised and scheduled up to 105 employees as well as
resolved conflicts to ensure staff dedication and motivation
• Ensured prompt, efficient, friendly and accurate service to all the customers to high level of guest satisfaction.
• Oversaw all aspects of high- profile and large- scale social and corporate events, such as banqueting to the Expo 2020 inspection committee.

• Launched the re-opening of the restaurant in a new location
• Developed and implemented marketing campaigns to increase the visibility of the restaurant, regain relationships with former customers and target a wider section of new clients
• Increased sales by 40%
• Planned menus, estimated food and beverage costs and purchased inventories
• Responsible for budgeting, cost control, payroll, full profit and loss
• Handled weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, supplies and needs
• Handled contacts to ensure repairs and maintenance of the restaurant, its equipments and utensils
• Responsible for free delivery services
• Recruited, hired, trained, supervised and scheduled up to 32 employees as well as resolved conflicts to ensure motivation and dedication of staff
• Investigated and resolved service complaints ensuring customer satisfaction and loyal clients
• Monitored the culinary staff and facilities staff closely to ensure high standards of quality, safety, hygiene and sanitation standards
• collaborated with Chefs in special event menu planning and actively involved in planning, organizing and managing catering events