• Oversee operational policies and procedures.• Oversee day-to-day operations, including finance, human resources, and sales.• Oversee planning, maintenance, and efficiency.• Prepare operational reports and management reports.• Ensure compliance in the company, with the legalities of the government.• Drive sustainable growth and minimize losses.• Head outreach and business relations.• Review budgets and staffing.

Responsible for managing the food and beverage operations across multiple outlets within a group of hotels. On a daily basis, overseeing the day-to-day operations of each venue, ensuring a consistent guest experience, and managing the team to provide superior service.The day typically starts with reviewing sales and performance reports, analyzing them to identify opportunities for growth and improvement. Throughout the day, meeting with each outlet's team and department heads to review performance goals, menu planning, and event coordination. work closely with chefs and restaurant managers to ensure menus reflect current trends, are compliant with health and safety regulations, and meet revenue objectives.conducting regular audits to ensure compliance with service standards and committed to delivering an exceptional guest experience. identify areas for improvement and establish action plans to boost revenue, reduce costs, and refine operations.create forecasting, budgeting, and labor cost targets, always seeking to optimize resources and achieve targets. also monitor the food and beverage market and industry trends, remaining up-to-date on best practices and providing innovative enhancements to the menu and overall guest experience.coordinate large catering events, such as weddings and conferences, and collaborates with culinary teams to create customized menus, and ensure timely service excellence.debrief with teams to review performance, feedback, and identify areas for ongoing improvement. maintain close communication with other department heads to ensure alignment with overall hotel and group goals.balancing operational concerns with guest satisfaction, revenue generation, and process refinement. Operated with passion for food and beverage hospitality, people, and creativity.

• identifying problems in the day-to-day operations and finding solutions to fix them• managing day-to-day operations • planning and achieving long-term business goals• identifying profits and losses and operating within the allotted budget• daily communication across several teams (accounting, operations, human resources, purchases, and executive management)• interviewing, hiring, train and managing new supervisors and managers• developing the team and providing professional growth paths within the company• maintaining company culture and staff morale• understanding the key revenue drivers and identifying areas for improvement• Develop the takeaway packaging according to brand standards• Conducting quarterly Brand Audits to ensure the following of the brand standard• Creating a contingency strategic plan during a crisis

Create SOP for the brand, Implement, manage, and evaluate operation processes and procedures, in accordance with the standards and procedures set out by the organization. Leads in developing strategies and implementation plans to improve and standardize all aspects of operations.

Manages the restaurants and an efficient restaurant operation that provides the highest standard of food and beverage quality, presentation and service standards that aims to delight and exceed guest expectations.  . Responsible for meeting the Café’s revenue and profitability goals and proactively drives sales to generate revenue growth. Operations·    Co-ordinates and manages the entire restaurant operation, including front-of-house and back-of-house to continually uphold standards of Café performance, policies and procedures and service standards operation of the Café.Sales and Budget ·     Actively takes initiative to drive sales for Café Bateel in new and creative ways, for instance, participates in public relation activities, sales calls and other promotional activities designed to enhance the image and profitability of the outlet and the Company.• Where appropriate, keep regular communications and good rapport with the property owner/management. Team Management• Build and motivate the team to deliver service standards.• Monitor performance and provide regular, constructive feedback and training that keeps staff upbeat and engaged (via 121s and yearly appraisals). • Provide consistent, regular communications with all team members to ensure colleagues are up to date and well informed of Company policies, procedures, special events etc. (via team meetings and briefings).• Ensure the efficient scheduling of employees that enable the Café to maintain high standards of service. Enforcing the importance of timekeeping and punctuality.·    Responsible for new team members training, allocating them assigned ‘Buddies’. • Brand Standards• Health and SafetyWorking RelationshipsResponsible for:· Deputy Assistant Manager · Assistant Manager · Supervisors· Waiters/Waitresses· Head Baristas· Baristas· Delivery Staff· Head Chef/Sous Chef· CDP/DCDP/Commis/Stewards

opening project of Shakespeare and Co. in KSA. implementing robust training plans for staff, ensuring compliance with service standards, and best practices in guest satisfaction, retail packaging, and product displays.directing all efforts to achieving financial goals while maintaining superior service standards across all Shakespeare and Co. outlets. guide the managers assigned in the outlets' performance and ensure that they meet the organization's expectations.With an eagle eye for detail, identifying and solving any operational problems in a professional manner, ensuring the delivery of the highest quality products and presentation. responsible for evaluating the outlets' sales performance, developing action plans to improve and optimize profitability, and streamline processes.training and hiring as well as developing the team, delivering for an exceptional guest experience.

- Training newly hired staff according to the brand standard for FOH & BOH through the training manual & Recipes including all operation procedures- responsibility for handling restaurant petty cash & food cost and P&L- Managing the Inventory, setting up the Par-level and re-ordering quantity for each item- daily checking food quality and keeping on high-quality food and beverage- standardizing products processing methods to match and comply with the concept-level standards- Responsibility for leading daily operation and handling complaints & guest satisfaction- Responsible to be as a guest relation for reflecting that on restaurant revenue- Maintaining issues and reporting to the maintenance department- Following up with any challenges or contests coming from the brand office - Maintaining the restaurant through cleanses and facilities and Assessment standards for each quarter, yearly international audit & assessment- Conducting weekly managers meetings, monthly expert severs meetings, and general meetings to deliver the instructions and strategic business plan- Participate in American Embassy Events through catering servicesAchievement: maintaining excellent food quality and a high score of international brand assessment

• launching the opening of new Luxury franchise Aida Vienna Café 1913 in KSA• preparing and discussing future business plans with the management to meet the revenue target and performance expectations• standardizing products processing methods and retail services to match and comply with the Brand standards• initiating purchase orders from Vienna and following up with the brand head office at (Vienna)• responsibility for managing the Inventory, forecast the par-level according to the sales volume• Pricing procedures of all the food and beverage menus• hiring staff to ensure optimum, efficient, and smooth operations• executing training plans for staff to ensure compliance with the standards and best practices in the food & beverage industry

• creating a new database for potential guests• launching Luxury catering services• starting new marketing campaign (magazines – social media - emails)• participation in an international book fair at Jeddah• increasing the company revenue by delivery service & catering Services• Providing luxury catering services to (Al Haramain Train Project - SABB Bank, etc.)• following up guests' satisfactions through call back for guest feedback• finding new sources to increase the dining guest and the catering clients• Achievement Increased the sales by 15% within 3 months