This is fairly a new company I am involved in the Development of the Business. Streamlining the Syllabus. Performing as a Personality Coach. Speaking at various Educational Institutes on Vocational Guidance

New Restaurant Opening & Concept DevelopmentFrom Conceptualization to ExecutionFeasibility, Execution & Risk MitigationOur Clients Profiles(1) Clients seeking to open a restaurant for the first time: Providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit.(2) Clients seeking to open a prototype for growth: With an existing idea, the creation of a successful prototype with the intention to grow through franchise, licensing or individually.Industries Served Include:Fast Food - Quick Serve - Fast Casual - Casual - Fine Dining - Arena/Sports Service - Real Estate Developers - Shopping Centres Website Consultation for Restaurants & Take AwayThe key to working with new concepts and developing successful restaurant, franchise and hospitality businesses includes:Operational Systems Review Valuations & LitigationFeasibility Studies Local MarketingMarket Research Training ProgramsStructure & Reporting Corporate GovernanceStrategic Planning Site Selection TemplatesMaster Planning & Licensing Yield Management PRACTICE AREAS - BRIEF OVERVIEWFEASIBILITY ANALYSIS & CONCEPT DEVELOPMENTMASTER PLANNING & ROLL OUT STRATEGYRESTAURANT SCIENCE & ECONOMIC MODELLINGUNIT OPERATIONS & PROCEDURE MANUALSLEGAL CONSULTATION & COMPLIANCESYSTEMS, OPERATIONS & PERFORMANCE MAXIMIZATION

Revitalization of the Company flagship Brand Al Bustan Restaurant and Heflati Banquets & Catering Division. Defined the I.T. Module incorporating the Business. Streamline the Procurement System. Incorporated all the I.T. Modules to achieve desired results. Training of the Staff Food & Beverage Service, Production Sanitation Suggestive Selling Safety etc. Created a New Menu – Balancing of the Menu according to the principles of Menu Engineering Designed the Menu Card by self.Conducted a survey of the existing Delivery System. Streamline the Delivery Department Working of the Project Plan for a Family Restaurant in the Resort Raghdan Forest in Al Baha Developed a Marketing System with the incentive cards for the regular patrons of the Company. Overlooked the distribution and created a program database on monitoring the feedback of the policy. Member of the Executive Board for the Development of Business in the Rooms Division of the Company. Set up professional franchise division creating a business plan and proposition of the brand. Responsible for a plan of new opening units as per the yearly development plan. Independently acquire & vet new clients and potential franchise partners.Adherence to terms and conditions of each franchise agreement.Maximize sales and expansion opportunities, and ensuring that standards are met as well delivering sales / profit targets..Plan the distribution and logistics process. Ensure protection of the brand through compliance with the legal agreement and trading terms and conditions.Create development growth plan for every Sub-franchise and do the proper implementation.

Financial Restructuring & Turnaround Services - Understanding when you need a restaurant turnaround consultant to bring your concept out of the existing "troubled" scenario, prevent you from the impending threats or guide you out of an emerging crisis. When your restaurant is losing money and on the brink of filing a restaurant bankruptcy or is profitable but just not achieving the maximum yield, a restaurant consultant that has helped hundreds of units nationwide and Internationally, can implement immediate techniques to solve your crisis within a very short time period. The range of issues for turnaround can be from a basic lack of profitability or inability to break even to the more extreme situations where threats are on your doorstep and you need to navigate them, with the existing cash flow of your restaurant. When conversations about restaurant closure, bankruptcy or short sale are being had or when the day-to-day stress of vendor management and employee relations is rendering you unable to focus on the growth of your business and your customers, you may need a team to come in and manage the process for you. Guiding you out of the storm and into a commercially viable and profitable concept with your threats managed.Restaurant threats can snowball: What starts as a missed sales tax prepayment can turn into a missed payroll tax payment. COD with vendors and miscellaneous small claims tie up cash flow that are now affecting your ability to pay rent.New Restaurant Opening & Concept DevelopmentFrom Concept To Execution: Providing You The Right Answers, First Time1.Operational Systems Review 2.Valuations & Litigation 3.Feasibility Studies.4.Local Marketing5. Market Research 6.Training Programs 7. Structure & Reporting 8. Corporate Governance. 8. Strategic Planning 9. Site Selection Templates. 10. Master Planning & Licensing 11. Yield Management etc.Restaurant Growth & Concept Development Building an operational & financial model designed.

Diligent and solutions-driven food and beverage (F&B) management professional with over three decades of experience in spearheading executive, strategic, creative and quality management roles predominantly in the Middle East and India. Esteemed member of the Institute of Professional Managers with various publications to credit. Qualified with a Diploma in Hotel Management and Catering Technology as well as an MBA in Business Administration coupled with various industry-specific certifications. Impeccable track record of setting in motion various international turnkey projects and achieving service excellence. Skilled in developing standard operating procedures and laying out key performance indicators to ensure targets are achieved in line with established compliance, Hazard Analysis and Critical Control Points (HACCP) and quality standards. Showcasing skills in public relations by building business level associations and implementing business objectives through collective leadership and resource management. Adept in restructuring and operations management for addressing business growth, reducing cost and improving services. Commercially and technically astute professional and inspirational leader applying collaborative work approach for translating vision into achievements. Demonstrating strong analytical and decision-making skills for achieving excellence in quality and services provided.CORE COMPETENCIES Group Operations Management  Market and Competitive Analysis  Vendor and Supplier Management  Performance Management  Contract Management  Product/Service and Project Development  Overhead Cost Reduction  Delivering Quality Service  Marketing and Sales Strategies  Budget Allocation and Control  Departmental Establishment  Investment Management  Quality Assurance and Control  Implementation of IT  Concept Development

Food & Beverage Manager - Re-innovation of the Revolving Restaurant Concept - complete change of Cuisine - Menu Change Hired a Specialty Master Chef - Trained Service Staff - upgraded Service Style

Asst Food & Beverage Manager - Took Charge of the exclusive Bar which was the most famous waterhole of Mumbai's Bollywood Film Industry - Most memorable experience had developed personal relationship with many famous personalities from Bollywood - Later took charge of " Great Wall" again at the time Mumbai's most famous Chinese Restaurant Restaurant - My greatest achievement at Leela Kempenski was Guest Relationship - I learned a lot about High Caliber Customer Relation

Initially participated in the Hotel's Opening for the GCC summit held in Oman for the period. - After opening second phase of the Gala Opening - Worked at "La Mama" an exceptional Italian Restaurant with a Master Chef from Rome - The Restaurant soon developed a reputation as most authentic Italian Restaurant. Meanwhile opened "Tarbouche" an Arabic Night Club with Arabic style Entertainment - streamlined a disciplined operation, streamlined operation procedures to improve reputation of the Night Club - improved the the balance between the Food Sales and Beverage Sales _ improved Menu Participated in the years two famous Event "Hot Chocolate Concert" and an Indian Poetry completion concert

DEEP IN THE DESERT A MOST UNIQUE EXPERIENCE In charge of the Food & Beverage Operations for the Executive Class and the Rank & File Class with weekly Events as Entertainment at this most remote site some 400 km deep in the Desert away from Abu Dhabi

After an Englishman left the most famous Pub in Abu Dhabi. Took charge of the "Tavern" as a Governor maintained regular activities added varieties of entertainment in those days there as no satellite TV we started getting through courier services weekly updated VCR tapes of all European Soccer Games - This singularly shot the The customer following by 500 %

Initially Coffee Shop Shift In Charge - Room Service In Charge - Worked at "La Belle Epoque' an exclusive Novelle Cuisine Restaurant - Last Stage took charge of Banquets

Head Waiter - Overall in charge of Food & Beverage Department of this modest size Resort Initially worked at "La Bacouse" Night Club later changed to a Pizzeria - My first experience at thinking differently and creating Innovative recipe Pizzas out of the conventional disciple A highly successfully concept it proved out to be - Had my first exposure when the Hotel took an institutional Catering Contract with and Italian Company doing a job in Sharjah of installation of a huge power Supply Plant Handled the contract with a celebrative status becoming a favorite with the Contract staff from Italy providing personalized service- here again I had a brush up with yet more enhanced understanding of Client Relationship - Last stage opened a Pub at the hotel my forte for the success Guest relations

I consider Oberoi's as my Alma Mater