Fares Nader Email & Phone Number

Riyadh, Riyadh, Saudi Arabia

Lebanon

• Responsible for ensuring and improving the performance, productivity, efficiency and profitability of the branches through the provision of effective methods and strategies• Responsible for opening and launching abroad franchises and training the staff (Cyprus- Kuwait – Dubai)• Review financial statements and data to improve profitability in coordination with the Accounting and Finance department• Monitor adherence to rules, regulations and procedures set by the company• Delegate tasks and accountabilities to assistant and managers while closely monitoring and evaluating performance and implementing improvements• Train team members and create a positive and productive working environment• Participate in final recruitment and interviews for the restaurants positions and/or as required• Forecast prices and market trends to identify changes of balance in buyer-supplier power• Perform cost and scenario analysis, and benchmarking• Manage costs by reviewing portion control and quantities of preparation to minimize waste and ensure high quality of preparation in close cooperation with the cost control department• Develop & implement strategic plans and operational budgets for operational activity in coordination with the general manager• Ensure strict compliance with all relevant food safety and hygiene legislations and requirements to ensure that quality standards are consistently attained• Create labor budgets for each branch/season and operate and track the labor spending by providing input and initiatives• Assist in the planning and implementation of new ideas and menu specifications by working closely with the quality department and production • Provide constant leadership, counseling, advice and feedback to the restaurant managers and this by providing an environment of openness and trust• Ensure the company has a reputation for high standards of business conduct• Perform cost and scenario analysis, and benchmarking

Hamra

• Plan and oversee the daily restaurant operation to achieve stated short and long term objectives by delivering optimum guest satisfaction and highest quality standards• Promote and market the business• Ensure that all guests are given responsive, friendly and courteous service at all times• Handle and oversee restaurant opening and closing duties as assigned• Hold daily/weekly and monthly briefings with the team members prior to service• Ensure that all food and products are consistently served as to the restaurant’s recipes, portioning, cooking and serving standards• Train team members and creates a positive and productive working environment• Achieve restaurant operational objectives based on pre-set budget in close cooperation with the operations manager• Enforce sanitary practices for food handling and general cleanliness by adhering to our food safety & hygiene standards set by the Quality Department• Prepare a well-rounded weekly schedule that meets operational needs and reflects the labor cost budgeted by the management• Prepare all required paperwork, including forms, reports in an organized and timely manner • Ensure a safe working and guest environment to reduce risk of injuries or accidents• Handle fully the branch and report and ask for advice when needed

Lebanon

• Ensure the application of operations manuals and work procedures• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas• Achieve restaurant financial objectives; scheduled expenditures; analyzed variances; and initiating corrective actions • Implement marketing programs related to the increasing of number of customers and sales • Being responsible for producing and serving the product as per the defined quality standards and agreed menus ingredients • Handle customer complaints and taking appropriate actions to turn dissatisfied guests into returning guests• Ensure proper security procedures to protect employees, customers, and company assets• Ensure that HR policies and regulations are well applied in the outlet• Develop and train floor managers to become qualified and competent

Lebanon

• Being responsible for opening, line check, daily operation, restrooms cleanliness, food safety check and practices, and closing checklists• Conduct daily briefings for the staff, assign and supervise their daily tasks• Check the employees’ attendance and implement weekly schedule for floor staff• Communicate daily with the floor staff regarding up-selling and out of order items • Control waste by filling in daily waste sheet• Report customers’ complaints (food or service) to the customer service department on daily basis• Train new floor staff and follow-up on their performance• Ensure that all floor staff are always presentable and comply with the company’s uniform standards