• Maximising profits and ensuring the highest level of customer service and care. Responsibility for the overall success of the establishment and patrons’ satisfaction,• Providing business start-up, support and management control advisory,• Preparation of guidelines and proposals for the food and beverage offering, development of the restaurant’s offer, refining of the menu and the wine and spirits cards,• Providing staff training – including on service and offering, establishment start-up process, business management.

Key responsibilities:• Preparation of the operational plan for the restaurant start-up, building the establishment’s strategy,• Competitors and market research,• Creation and development of the concept and identity of the restaurant (including both the food and beverage offering (menu and wine list), and the interior design – also taking into account elements such as the layout of the restaurant supporting efficient operations management and patrons’ comfort),• Economic feasibility and profitability analysis,• Organisation and team building, preparation of organisational charts, recruitment process,• Providing advisory on the procurement of food and beverages, light and hard equipment, and the search for suppliers.

Key responsibilities:• Responsible for the overall success of the restaurant,• Customer service focused on achieving client emotional satisfaction and comfort,• On-boarding training of the personnel and teamwork,• Maximizing profits and ensuring the highest quality standards.

Key responsibilities:• Quality assurance by supervising the operations of restaurants managers,• Managing the daily operations of both restaurants,• Maximizing profits through the analysis of the consumption and the costs of sales.

Key responsibilities:• Organising regular operations and general management of the restaurant,• Providing service and mise en place courses for the staff,• Collaborating with the Chef in the creation of the menu,• Increasing restaurant profits,• Delivering the highest standards by performing quality checks,• Supervising and managing of monthly stock.

Key responsibilities:• Planning and following start-up operations of two new concept restaurants,• Responsibility for the overall success of the restaurant,• Driving revenues, maximizing profits and ensuring quality through the use of leadership skills,• Delivering fine dining performances and personalised customer service if requested,• Managing and controlling operating costs, including enforcing and ameliorating the manpower activities, cost-saving strategies and marketing plan,• Preparing the menu in cooperation with the restaurant executive Chef,• Creating start-up policies and adhering to the Group’s standard operating procedures.

Key responsibilities:• Accomplishing business development,• Identifying trends and researching marketing opportunities and plans,• Creating and implementing sales plans,• Determining annual and gross profit plans.

Key responsibilities:• Establishing a restaurant business plan by examining and monitoring financial control,• Evaluating and auditing food, beverage and service offering,• Selecting, recruiting and managing of personnel for the highest standard services,• Preparing the menu in collaboration with the restaurant executive Chef,• Responsibility for monthly purchases and general storage inventory,• Maintaining patron's and customer satisfaction and accomplishing company goals,• Managing private events for the Sheikh Mohammed Al Amoudi and grand opening of a new resort in Ethiopia.

Key responsibilities:• Supervising the managing operations of Camp Bosses at 32 bases in Algeria and 12 bases in Kazakhstan, approx. 60-80 people per base,• Cost accounting, financial planning and budgeting, decision making, processes improving, ensuring customer satisfaction and project profitability,• Increasing monthly and annual revenues through carrying out regular bases inspections and optimising F&B, house-keeping, manpower and maintenance costs to accomplish the KPIs requested by the company,• Respecting budgets and costs of sales;• Organising special events for the top administrative management of the petrol companies among the Multicatering portfolio.

Key responsibilities:• Administering the front and back office and taking care of customer satisfaction.

Key responsibilities:• Secretary, customer service, responsibility for the account and cash float.