Charbel Basbous Email & Phone Number

Riyadh, Saudi Arabia

• Steward the F&B operations for 3 Addmind brand restaurants - Clap, Iris Café and Brute – enhancing culinary and dining experiences and driving profitability and brand consistency across operations• Manage a high-performing team of 3 managers and 280 team members – deploy effective recruitment, training and engagement strategies. Uplifted NPS (Net Promoter Scores), improved employee motivation and customer satisfaction by introducing a bonus scheme based on guest reviews• Implemented a sales strategy that increased revenue through an incentive program focused on securing reservations for corporate functions and bookings• Reduced Cost of Goods Sold (COGS) by 2% - conducted a comprehensive review of commercial deals and renegotiated agreements with suppliers, significantly enhancing the organization's financial efficiency and bottom line• Curated and implemented comprehensive menus for Iris Café and Brute, demonstrating expertise in market & trend research, menu development and culinary innovation, contributing to the brands’ market positioning and competitive edge• Maintain robust stakeholder engagement with franchisors and franchisees through regular reporting - including daily and weekly updates, as well as comprehensive P&L reviews, enhancing transparency and operational accountability

Beirut, Lebanon

• Directed end-to-end restaurant operations and strategic planning for multi-cuisine outlets at prime locations including Clap, Matto, Zuruni, Mezcaleria, Bar du Port, Iris, La Plage and Caprice, ensuring alignment with corporate objectives• Identified opportunities and developed operational policies and strategies to enhance efficiency, in collaboration with HR for strategic recruitment and fostering a high-performance culture• Led and motivated a 250+ team – emphasized continuous training and created a positive work environment by fostering a unified and goal-oriented company culture. Established organizational values, mission and goals in conjunction with the Board• Managed budgeting, financial reporting and compliance – instituted a weekly financial framework to monitor performance and drive improvements• Selected to lead and manage strategic projects in KSA: 1) Riyadh Season Boulevard Dec 2019 to Feb 2020 – successfully developed 2 concept pop-up restaurants (Italian & Mexican)2) Oryx Beach & Resort, Al Rayess Aug to Oct 2020 - led the Red Sea project development during COVID, managing a 70-person team to provide unique beach experiences for a cruise liner, ensuring seamless operation through challenging conditions

Beirut, Lebanon

• Promoted from General Manager due to recognized performance - leadership responsibilities expanded from Matto Restaurant to also include Zuruni Restaurant, managing all aspects of operations and strategic development• Supervised and developed a team of 120+ employees – enhanced skills through targeted training courses and fostering an authentic Italian culture within the (Zuruni) team, including specialized training and immersive staff experiences• Directed comprehensive restaurant operations, ensuring effective forecasting, purchasing & inventory control and quality assurance, while maintaining agile operations across both establishments• Spearheaded financial management, including bi-weekly payroll preparation, forecasting, budget consolidation and adherence to annual financial targets, in collaboration with Finance• Maximized revenues and achieved GOP (Gross Operating Profit) through strategic initiatives – including expanding outlet presence, efficient staffing, labor cost control, menu changes, concept upgrades and service improvement • Developed the annual marketing plan – partnered with the Sales & Marketing Department to conceptualize and execute compelling seasonal promotional campaigns aligned with business objectives and market demands• Nurtured relationships with the Italian community in Lebanon to enhance cultural authenticity and business partnerships

Dubai, United Arab Emirates

• Spearheaded emergency operations and strategic market adaptation in the UAE – collaborated closely with the franchiser to introduce healthy cooking methods and expand the menu, ensuring brand consistency • Directed operational restructuring to drive efficiencies - including downsizing and the strategic closure of a loss-making restaurant • Led and developed a diverse team of 120+ employees – fostered a culture of excellence and adaptability• Successfully reduced overheads, payroll and food costs without compromising quality – revamped the centralized kitchen while maintaining operational standards and employee morale

Abu Dhabi, Uae

• Delivered the successful pre-opening and launch of Iris Yas Island – oversaw all startup phases including initial design, MEP, operational efficiency, purchasing, establishing supplier relations and regulatory requirements including labor visas and quotas • Led a team of 70 - cultivated a high-performance team culture by recruiting, training and engaging best-fit personnel, aligning them with the company’s vision and strategic objectives through clear communication and hands-on development• Managed financial performance to meet targets - including forecasting, budgeting, cost control and pricing strategy improvements • Undertook product development to improve offerings – negotiated favourable supplier terms and managed licencing to source own-branded olive oil and balsamic vinegar, implementing a streamlined supply chain from Italy

Beirut, Lebanon

• Assisted in the smooth running of the food and beverage outlets• Accountable for developing, innovative strategies and delivering a product mix which is quality driven whilst maintaining aggressive financial returns• Ensured all working methods are reviewed and best practices are achieved in order to grow the business and deliver a superior guest experience

Beirut, Lebanon

Damascus, Syria

Beirut, Lebanon

Beirut, Lebanon

Beirut, Lebanon

Bachelor Of Science - Bs, Hospitality Management

High School