 Managing a Central Production Unit in 1000 factory consists of four floors in order to serve unique catering operation and cloud kitchen Controlling P&L: Auditing profit and loss, studying proper ways to reduce cost by having corporate deals, best prices from suppliers, Manning, Rent negotiation, …. Training and SOP through the rebuilding of standard operating procedures for all areas, plus International Standards training modules which includes: Body Language, Self Esteem, Selling and Upselling, Building relationships for sales success, Business Etiquette and Ethics, Coffee Knowledge, Communication, Leadership, Motivation, Cost Control 1 and 2, Empowerment and Delegation, Food Safety, Basic Hygiene, Problem Solving and decision making techniques, Serving Guest, Dealing with unhappy customer, Setting and cleaning tables, Clean as you go, Team Work Sessions, Time Management, Stress Management… Recruiting and training around 70 employees between floor, kitchen, cost control, purchasing, accounting…. In order to operate such a project Having all handmade decorations linked to platters, traditional coppers, silver rechaud and unique utensils Managing a data base for VIP guests in order to launch successfully the brand

 Managing: Four sushi branches classified as class “A”, with central kitchen for cleaning fresh Scottish salmon delivered directly from airport on daily bases under strict Hygiene and Cleaning standards Controlling P&L: Auditing profit and loss,, studying proper ways to reduce cost by having corporate deals, best prices, from suppliers, Manning, Rent negotiation, …. Reduced F&B cost through a Review of contractual requirements, products substitution, and effective implementation of the Food management System leading to a reduction of 3% first three months, Going over the contribution margins of all items, cost % & menu engineering for efficiency in sales Reduced labor cost by implementing a successful labor management strategy base on successfully recruiting, training and mentoring my team. Training and SOP through the rebuilding of standard operating procedures for all areas, plus International Standards training modules which includes: Body Language, Self Esteem, Selling and Up selling, Building relationships for sales, success, Business Etiquette and Ethics, Coffee Knowledge, Communication, Leadership, Motivation, Cost Control 1 and 2, Empowerment and Delegation, Food Safety, Basic Hygiene, Problem Solving and decision making techniques, Serving Guest, Serving Wine, Dealing with unhappy customer, Setting and cleaning tables, Clean as you go, Team Work Sessions, Time Management, Stress Management… Controlling Cost by having hourly rate system, Finger Print, PLU, back office cost control, recipes book and portioning by enhancing Central Production Unit According to ISO standards

 Consultancy from 2016 till Feb 2020: Brands improvement regarding menu engineering, staff training and retraining, sushi section renovating, wedding venue packages and SOP implementation, catering presentations and packages for special events, in addition to offices inside catering and coffee breaks services Managing from Feb 2020 till now: Three huge restaurant branches each branch capacity is equal to 500 guests and one wedding venue which can serve up to 4000 guests located in very luxury areas in Maten area , with one central kitchen prepared for indoor and outdoor catering services Controlling P&L and Reducing cost: During Economic crises in Lebanon which increased inflation to 250 % and Covid catastrophes phase in addition to the explosion of Beirut in August which terminate more than 800 business divisions related to F&B, we planned to survive and avoid losing the business by decreasing the labor rate, adapting the packages linked to weddings and catering to the urgent situation, changing the products and PLU (product list unit) from A plus to A minus (but not B) in order to control prices, upgraded the menu with a lot of variability,And we increased the guest care in order to maintain our loyal customers by special discounts and customer service ideas to avoid losing themAnd we succeeded in keeping the business and increasing the sales while other business suffered to survive and a lot of restaurants were obliged to close temporary or lastly

Upgrading: a 15 years old F&B Brand called Man’ouch branch similar to Zaatar w Ziet (Lebanon), expanding menu choices, having skilled employees including executive chef from Beirut Developing Marketing Strategy: including full change in identity, Slogan, packaging and visuals Increasing Sales: by 20 % due to corporate deals with big companies like Vodafone – Egypt Training and SOP through the rebuilding of standard operating procedures for all areas, plus International Standards training modules which includes: Body Language, Self Esteem, Selling and Upselling, Building relationships for sales success, Business Etiquette and Ethics, Coffee Knowledge, Communication, Leadership, Motivation, Cost Control 1 and 2, Empowerment and Delegation, Food Safety, Basic Hygiene, Problem Solving and decision making techniques, Serving Guest, Serving Wine, Dealing with unhappy customer, Setting and cleaning tables, Clean as you go, Team Work Sessions, Time Management, Stress Management… Controlling Cost by having hourly rate system, Finger Print, PLU, back office cost control, recipes book and portioning by enhancing Central Production Unit According to ISO standards

• Developing new concept of restaurants• Adapting Mediterranean food menu to Eastern Oriental flavor• Setting Menu Engineering and total cost through Feasibility studies and P&L Projection• Finalizing interior Design and kitchen layout• Recruiting and training employees according to ISO and internal Hygienic Standards• Developing SOP to fit Chinese mentality and market• Setting Marketing plans in order to attract the largest segment of Chinese Guests

• Setting SOP, Manuals, and Checklists for all departments according to ISO Standards• Recruiting needed manning for different departments• Training the Head of Departments according to international standards linked to the below modules:o Body Language Self Esteem Selling and Upselling o Building relationships for sales successo Business Etiquette and Ethicso Coffee Knowledgeo Communication Leadership Motivationo Cost Control 1 and 2o Empowerment and Delegationo Food Safety Basic Hygieneo Problem Solving and decision making techniqueso Serving Guest Serving Wine Dealing with unhappy customer o Setting and cleaning tables Clean as you goo Team Work Sessionso Time Management Stress Management• Finalizing three F&B concepts for hotel (Shisha Café, Pool Bar, and Fine dining restaurant) including menu engineering• Preparing all needed catering requirements for 2000 persons split in three banqueting halls• Setting feasibility studies and P&L projection for three years• Getting “A” Grade from Nigerian Investment commission for the whole project• Setting marketing plans and theme night to attract Local and tourists• Preparing Monthly F&B and Labor cost with Cost Control, Financial Controller and HR

• Finding solutions to reduce costs, breakage, wastage and spoilage• Ensuring that all HOO and members are well trained on proper implementation of costs reductions• Controlling the payroll cost, based on manning in relation to sales• Going over the contribution margins of all items, cost % & menu engineering for efficiency in sales• Following up through the HOO & Team Leaders on proper selling techniques practices by waiters• Forecasting better future selling menus, by helping to produce, replace or modify items on the menu that attract guests based on researches• Monitoring performance of all Members in line with our professional Standards• Making sure that all Guests are treated promptly and without discrimination by exceeding their expectations• Ensuring a safe and secure work and dining environment to Guests & members• Analyzing Guests' & Mystery shopper's feedback and setting action plans to cover the gaps & set corrective measures• Ensuring that all food & beverage menu items are prepared and presented in a standardized manner• Making sure that all members operating according to good hygiene practices• Empowering employees by providing them with needed training and knowledge