• Managed operations for a prominent Lebanese seafood restaurant with 2 branches, overseeing 200+ employees and 6 departments, serving over 450 daily guests.• Led the restaurant to be voted the best in the Arab world by the Arab League for four consecutive years from 2016 to 2020.• Successfully opened a branch in Qatar, overseeing training of over 50 employees, menu development, operations management, and POS system implementation.• Achieved a remarkable 95% increase in inventory accuracy by implementing a system to separate inventory into 7 sections, each dedicated to a specific kitchen section.• Performed cost reduction strategies that resulted in a 17% increase in average check value in July 2023.• Supervised accountants and managed financial sheets, including P&L and revenue sheets, to ensure financial accuracy.• Ensured inventory quality and maintained stock par levels, reducing errors and increasing accuracy.• Initiated a restaurant makeover by sourcing high-end glassware and kitchenware from Churchill England.• Enhanced customer service trained employees of upselling techniques, and table visits, and implemented loyalty programs.• Collaborated with “Graham Wilson Riskallah” consulting agency to train employees on food safety regulations, achieving a consistency of over 99% in food safety scores, in more than 50 inspections.• Implemented impactful cost-saving initiatives by supervising restaurant maintenance budget, performed seasonal contracts for employees, held employees accountable for any equipment breakage, resulting in over 30% cost reduction.• Trained over 100 waitstaff on presentation, hygiene, and customer service standards, working with HR on recruitment criteria.• Developed marketing strategies to increase sales, including employee competitions, upselling incentives, and employee recognition programs.• Spearheaded the installation of a fish display

Directed operations for two branches, overseeing a combined staff of 120 employees in Antelias and Achrafieh locations.Managed daily operations handling up to 120 delivery orders, ensuring timely and efficient delivery services.Led training programs for up to 170 employees, including recruitment, evaluation, and supervision of staff impression and appearance to maintain high standards.

Developed standard operating procedures (SOPs) from scratch, structured the business, and drove its development.Managed checklists, operation sheets, and menu development, ensuring smooth operations across 7 branches and a central kitchen.Established a central kitchen for daily fresh delivery, recruited and managed over 75 employees, and doubled kitchen production within 2 months.Implemented upselling techniques and promotional strategies, increasing sales by over 50% and competing with prominent Lebanese cuisine establishments in a record-breaking time.Oversaw daily delivery operations of 200 orders, ensuring timely and efficient service.