As an Operation Manager im responsible for designing a strategy that optimize operations to ensure excellence in service delivery, customer satisfaction, and profitability. My Key objectives Enhanced Customer Experience: Implementing initiatives to elevate the dining experience, focusing on personalized service, menu innovation, and ambiance enhancement.Operational Efficiency: Streamlining processes across all aspects of operations, from procurement and inventory management to kitchen operations and guest service, to optimize resource utilization and minimize waste.Employee Development: Investing in team members through comprehensive training programs, career development opportunities, and recognition schemes to ensure a motivated and skilled workforce committed to delivering excellence.Strategies for Success:Menu Innovation: Continuously refreshing our menu offerings to cater to evolving consumer tastes and preferences, while also ensuring consistency in quality and flavor.Supply Chain Optimization: Strengthening partnerships with suppliers, implementing just-in-time inventory practices, and exploring opportunities for vertical integration to enhance efficiency and reduce costs.Guest Feedback Mechanisms: Establishing robust feedback mechanisms, including online surveys, comment cards, and social media monitoring, to gather insights into guest preferences and areas for improvement.Continuous Improvement Culture: Fostering a culture of continuous improvement where every team member is empowered to identify inefficiencies, propose solutions, and contribute to the ongoing evolution of our operations. Achievements: exceeding monthly revenue of 700,000 SAR and admissions over 5500 per month, As well doing sponsorships with Newcastle uinted, and Mazya group.increasing google map review from 800 review to 4600.doing sponsorship with Verve Management.

Operational Streamlining: Implementing initiatives to streamline operational processes, from procurement and inventory management to kitchen operations and guest service, to maximize resource utilization and minimize wastage.Customer-Centric Approach: Placing a strong emphasis on understanding and anticipating customer needs, preferences, and expectations, and tailoring our offerings and service delivery accordingly.Employee Empowerment: Investing in our team members through comprehensive training, empowerment initiatives, and recognition programs to foster a culture of accountability, excellence, and continuous improvement.Quality Assurance: Implementing stringent quality control measures across all aspects of operations, from ingredient sourcing and food preparation to cleanliness and hygiene standards, to ensure consistency and excellence in every guest interaction.Efficiency Optimization: Identifying and eliminating bottlenecks in our operational workflows, leveraging technology solutions, and implementing best practices to enhance efficiency and productivity.Training and Development: Providing our team members with comprehensive training programs covering both technical skills and soft skills such as communication, problem-solving, and teamwork, to empower them to deliver exceptional service and drive guest satisfaction.Guest Feedback Integration: Establishing robust feedback mechanisms, including guest surveys, online reviews, and social media monitoring, to gather insights into guest preferences and sentiments and drive continuous improvement efforts.

Ensure the restaurants operate effectively and profitably, day to day operation, responsible for the business performance as well as maintaining high standards of food service, quality, health and safety, strategic planning & local store marketing, forecast sales, food orders and labor maintain budget and employee records, prepare payroll, recruit hire and Supervise staff, Train staff to perform allocated roles. Manage inventory. Assist customers with any queries or requests. Administer pay slips to staff. maintain all the restaurants.Achievement: leaders in F and B awards 2022 from hotel and catering also best newcomer award from fact magazine, preparing for new year entertainment and success to get the place full without alcoholic drinks cutting expenses from electricity

pre-opening in boulevard Riyadh city, Established guest service and satisfaction as a priority through personal example.Assisted the managing partner with recruiting, retaining, training and developing an optimum number of staff who are enthusiastically dedicated to deliver the highest level of hospitality to the guest.Motivated and coached all staff members to maximize sales and guest satisfaction by utilizing menu knowledge and suggestive selling techniques.Achievements to be highlighted: exceeding 2 Million monthly revenue, as well playing a role of vendor management by doing sponsorships Pepsico, SABB Bank, Chalhoub Group, and OPPO.

Pre-opening Verdun Brunch and 3 openings in three years, Manages daily aspects of the department and its staff to ensure projects are completed and goals and customer needs are met. Collaborates with other managers to plan, direct, and coordinate programs and projects. Collaborates with other managers to analyze costs, benefits, and losses of company profits.Develop the menu and the bar items

Pre-opening, Provides feedback on employee work performance, Prepares reports and updates for upper management, Advanced leadership, and team management skills.Attention to detail and problem-solving skills.Strong written and verbal communication.Expertise in a specific industry.Knowledge of company policies,Time management and organizational skills.

Worked for 2 restaurants in same company fumme bar and ward el sham , Setting goals for performance and deadlines in ways that comply with company’s plans and visionOrganizing workflow and ensuring that employees understand their duties or delegated tasks.

4 openings in 2014 , Train the trainers, day to day operations, customers needs follow up quality, make upselling targets for the staff, checklists for kitchen and floor, cutting cost, prepare a schedule for the waiters, staff motivation, tables visit, solve the guests issue. Organizing workflow and ensuring that employees understand their duties or delegated tasks.Monitoring employee productivity and providing constructive feedback and coaching.

Pre-opening, Waiting professionally all the guests, make sure the guests get a great experience, interact with the guest, up sell and suggestive sell , training junior staff, evaluating customers satisfaction, promoting special menus items.

Waiting professionally all the guests, make sure the guests get a great experience, interact with the guest, up sell and suggestive sell.