• Creating The Concept (Diet with Fun)• Designing the Logo.• Searching for concept needs.• Designing the Standard Operation Procedures.• Creating the menu.• Creating the Employee Hand Book.• Implementing new Staff Training.• Implementing Marketing Strategy.• Controlling Operation Cost.• Controlling Food Cost.• Preparing Opening Plan.

• Designing the Restaurant.• Following the Constructors.• Searching for concept needs.• Designing the Standard Operation Procedures.• Designing the Logo.• Creating the menu.• Creating the Employee Hand Book.• Implementing new staff training.• Implementing Marketing Strategy.• Controlling Operation Cost.• Controlling Food Cost.• Preparing Opening Plan.

• Headed overall operations of the company looking after operations, marketing, human resources, budgeting and purchasing, coordinating all activities for flawless delivery of service to customers.• Led day-to-day operations of the 2 high/medium volume lounges supervising 3 managers, 24 part/full time staff and a total workforce of 104 comprising of women of multiple nationalities.• Developed and executed plans for store expansion planning, new product roll-outs, in-store promotions, advertising and sales to achieve predefined sustainable growth objectives.• Formulated and implemented processes and procedures for cash management, financial audits, financial statement analysis and inventory control to ensure achievement of overall financial goals of the company.• Conducted market research studies, analyzed data on competitors’ products, marketing and pricing strategies, identified business opportunities and formulated effective marketing and pricing strategies, product mix and special discounts and combination offers.• Created the operations manual, with all standard procedures in order to guide business operations and facilitate effective decision making at various levels.• Developed and delivered training programs for management and staff for improving customer engagement and customer satisfaction based on the concept of “Promise Less, Deliver More”. • Led from the front programs for on time development and launch of new products targeted at different customer segments coupled with effective sales/marketing activities such as showroom displays and in-store marketing activities.• Managed all aspects of budgeting, cost control, payroll, general accounting, credit control, cash flows and funds management to achieve turnover and profitability targets.• Dealt with the menu mix ensuring periodic updates and improvements based on seasonal demands, food costs to maintain a competitive range meeting clientele expectations.• Evaluated and approved local v