-Operational Oversighto Ensure smooth daily operations of the restaurant.o Oversee kitchen and dining area activities to guarantee food quality, cleanliness, and efficiency.o Implement and maintain operational policies and procedures.o Conduct regular performance evaluations and provide feedback.o Ensure high levels of customer satisfaction by addressing complaints and resolving issues promptly.o Monitor and respond to customer feedback, both in-person and online.o Create and maintain a welcoming and friendly atmosphere for customers.o Maintain relationships with suppliers and negotiate contracts.o Conduct regular inventory audits to prevent shortages and reduce waste.o Ensure the restaurant complies with health, safety, and sanitation regulations.- Subscription Service Managemento Maximize market opportunities in the long run by developing connections with external suppliers and partners.o Develop and implement the monthly food subscription service.o Ensure timely and accurate delivery of subscription orders.o Manage the subscription database and ensure accurate billing and renewals.-Financial Managemento Maximize market opportunities in the long run by developing connections with external suppliers and partners.o Monitor financial performance and implement cost-control measures.o Prepare and manage the restaurant's budget.-Strategic DevelopmentoMaximize market opportunities in the long run by developing connections with external suppliers and partners.o Collaborate with the marketing team to develop promotional strategies for the restaurant and subscription service.o Implement and manage technology solutions to streamline operations (e.g., POS systems, online ordering platforms).o Created and built store-level SOPs as per company/brand standards for each process/workflow for the employees to adhere.

- Strategic Developmento Maximize market opportunities in the long run by developing connections with external suppliers and partners.o Manage all existing and new store openings regionally and check for new location’s feasibility by ensuring the related KPIs are met.o Build a strong, committed and reliable team of individuals imposing cultural diversity and ensuring the right cultural fit is met. o Work closely with the management and the top-leadership team to set the long/short-term goals, KPIs and strategic objectives beneficial for the business. o Created and built store-level SOPs as per company/brand standards for each process/workflow for the employees to adhere. - Financial Development o Ensure all new/existing projects are aligned with the forecasted budget and oversee expenses thoroughly. o Develop action plans required to accomplish forecasted profitability, business growth, sales and cash flows in a timely manner (monthly, quarterly & annually). o Implement strong and clear measurements and processes to monitor the workflow of budgets and take immediate action when necessary.- Team Management o Managing a diverse team of individuals regionally and setting KPIs for each department.o Leading and mentoring the senior managers and managers to accomplish the goals and objectives. o Provide performance appraisals and review talent in a timely manner according to company standards and take necessary action. - Customer Centricityo Manage and handle the customer service department and monitor closely the workflow & process. o Develop the customer service department by establishing advanced system and process. o Closely observe the current customer service quality and provide feedback for further improvements.o Develop a superlative customer service by constantly driving performance developments against set KPIs and necessary customer-service audit systems.

- Introduced machinery in the kitchen to ease the production process and reduce the time and pressure in preparation of items- Responsible in setting up the production process in Kuwait and other GCC markets- Effective coordination between supply chain and vendors- Provided effective and efficient methods and processes in the production cycle- Developed creative and modern kitchen by advanced technology and machineries - Developed several menu items and ensured product development based on current market trends- In-charge of central kitchen and commissary- Managed back-of-the house and a team comprising of 35 employees - Provided the Executive Head Chef assistance related with product development, menu creation, etc.

- Responsible for Menu Creation, Inventory Management, Cost Control and Ordering Management- Created Sushi bar- Ensured all operational processes are up-to the company standards- Set company SOPs and implemented changes in workflows to ensure smooth functioning- Provided several trainings such as: Food Quality, Food Hygiene and Sanitation, etc.

- Responsible for Menu Development, opening new stores in Kuwait and Dubai, costing analysis and supplier management - Overseeing the production in central kitchen by guiding the Sous Chefs in commissary- Responsible in creating SOPs- Ensure food quality training is carried out smoothly and responsible in providing training sessions- Managed a team comprising of 45 employees- Managed the overall functioning of several brands (Japanese cuisine)- Created system, processes and implemented food delivery systems- Provided with advanced operational level support and guidance in implementing new processes which added great assets to the company- Overseeing the logistics and implemented changes in logistics department

- Responsible for the preparation of different kinds of Sushi according to company standards- In-charge of cold and hot section in the kitchen - Responsible for handling the team members (acting head chef)- Responsible in overseeing the overall operations