> In- charge of the Restaurants Division, increasing the revenues and bottom-line profitability.> Consulting services such as Operations Analysis/ Evaluation, Development & Renovation Planning, P&L formulation and analysis, Recruiting services, Training programs, Marketing & Promotions Planning, Mystery guest review of operations.> Ensure exceptional guest satisfaction.> Identify needs and develop guest driven product improvements, simplified recipes and new items for core menu.> Accountable on hiring, interviewing and selection of new employee.> Carry out all inspections as outlined according to manual to ensure the restaurant is clean, food is well presented and replenished.> Maintain the Standard Operating Procedures.> Always act in the best interests of the company with regard to minimizing costs and maximizing revenue within the bounds of the Operations Contact.> Ensure all machines and equipment must be kept in good Condition. Regular inspections on the conditions of equipment must be carried out. Supervise instruction program on handling of equipment for new members/staff.

> Meet with clients to support and grow sales volume.> Developed and drove export sales activity by considering the sales offers and evaluating the potential i in GCC markets activities; ensure adherence to all requirements. > Investigate new sales opportunities and actively solicit business from potential customers. > Respond promptly to customer complaints and look to find winning solutions.> Implemented sales and distribution plans to meet customer requirements.> Designed sales strategies according to customer requirements.> Designed and followed up the implementation of all export strategies and activities; ensure adherence to all requirements> Administered all existing clients, ensuring an optimal level of marketing strategies designed.> Created a new commission scheme and based price structure for distributor resulted in a loyalty increasing

> Developed and drove export sales activity by considering the sales offers and evaluating the potential in GCC.> Implemented sales and distribution plans to meet customer requirements. > Designed sales strategies according to customer requirements.> Designed and followed up the implementation of all export strategies and activities; ensure adherence to all requirements. > Administered all existing clients, ensuring an optimal level of marketing strategies designed. . > Created a new commission scheme and based price structure for distributor.> Assisted business partners to design efficient distributing strategies for their customers.> Stayed abreast with the changes in export laws and regulations that impacted on the operations.> Implemented sales and distribution plans to meet customer requirements> Prepared an effective business plan for all orders to achieve the volume products required, profit and organized all market plans to suit all customer requirements> Increased the company global competitiveness utilizing the export department to drive corporate cultural changes in strategic planning, production, time to deliver, logistics and sales> Developed and drove exports sales activity by considering the sales offers and evaluating the all market plans to suit all customer requirements> Prepared an effective business plan for all orders to achieve the volume products required, profit and organized all market plans to suit all customer requirements.

> Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.> Following food and safety regulations> Adhering to the food and beverage budget> Designing delicious and attractive menus and continuously making improvements> Maintaining positive customer relationships, processing complaints, and responding to customer needs> Creating and enforcing restaurant policies, targets, and KPIs> Forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages> Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans> Hiring, training, and managing food and beverage staff> Managing daily food and beverage operations> Assisting with marketing events.

In- charge of the Restaurants Division, increasing the revenues and bottom-line profitability. • Consulting services such as Operations Analysis/ Evaluation, Development & Renovation Planning, P&L formulation and analysis, Recruiting services, Training programs, Marketing & Promotions Planning, Mystery guest review of operations.• Ensure exceptional guest satisfaction. • Identify needs and develop guest driven product improvements, simplified recipes and new items for core menu.• Accountable of hiring, interviewing and selection of new employee• Carry out all inspections as outlined according to manual to ensure the restaurant is clean, food is well presented and replenished.• Maintain the Standard Operating Procedures.• Always act in the best interests of the company with regard to minimizing costs and maximizing revenue within the bounds of the Operations Contact.• Ensure all machines and equipment must be kept in good repair. Regular inspections on the conditions of equipment must be carried out. Supervise instruction program on handling of equipment for new members/staff. • Other duties as requested by Head Office / Management.

• Responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, health and safety.• Ensuring guests satisfaction and follows Company’s policies and procedures.• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures and performance company standards.• Respond to customer complaints and provide guidance to employees to improve customer services.• Organizing marketing activities, such as promotional events and discount schemes; • Analyzing and planning restaurant sales levels and profitability• Preparing reports at the end of the shift/week, including staff control, food control and sales; • Setting budgets and/or agreeing with management decisions; • Planning and coordinating menus.

• Taking responsibility for the business performance of the restaurant • Ensure exceptional guest satisfaction through efficient service and a clean environment.• Participate in Personnel Administration such as records and timekeeping procedures.• Ensures that cash is handling and security procedures are in effect.• Handling customer complaint and ensure problem is solved on the same time.• Ensure that all guidelines have been met for preparing and cleaning the restaurant before opening and after closing the restaurant.• Organizing marketing activities, such as promotional events and discount schemes,• Ensures Standard Manual Procedures are followed.

• Train the crew during the pre – opening of the store and make sure that Crew understanding the standard of services and quality.• Ensure SOP must be implemented properly.• Manage the staff and controlling restaurant Food Cost during day-to-day operations.• Doing all the restaurant paperwork, include weekly and monthly inventory.• Building relationship with customers; making their visit as enjoyable experience.

• Taking responsibility for the business performance of the restaurant.• Ensures that cash handling and security procedures are in effect.• Always act in the best interests of the company with regard to minimizing costs and maximizing revenue within the bounds of the Operations Contact.• Manage the staff and controlling restaurant Food Cost during day-to-day operations.• Receiving and Storing warehouse delivery.• Ensure crew is follows the Standard to provide Customers with excellence QSC (Quality, Service and Cleanliness).