● Creating short and long-range goals and plans to support the restaurant’s values, vision, customer and customer service, and general objectives.● Developing intensive, ambitious business strategies, short-term goals, and long-term objectives of the Restaurant.● Ensuring that the financial integrity of the restaurant is maintained and is responsible for the operation of measurement, assessment, and improvement of the restaurant’s performance● Optimizing profits by controlling food, beverage, and labor costs on a basis.● Monitoring budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.● Creating a safe and comfortable public atmosphere for guests and employees with low employee turn over-prepared, implementation, and growth and expansion.● Reviewing work procedures and operational problems to determine ways to improve service, performance, and safety.● Maintaining excellent customer service with guest satisfaction resulting in established repeat business.

● Managed restaurant operations, cash flows, vendor accounts, business expenses, and supply orders.● Scheduled and directed staff in daily work assignments to maximize productivity.● Developed and maintained an inventory control program for the restaurant resulting in a more consistent inventory of products.● Developed relationships with the public by providing the best quality food and by managing and employing staff from various backgrounds of skills, work experience, and ethnicity.● Ensured the integrity of restaurant operations through excellence in customer relations.● Maintained high standards of quality control, cleanliness, and safety.

● Developing, implementing, and managing business plans to promote profitable restaurant business.● Managing the restaurant’s financial results, including P&L, financial controls, reporting, and analysis.● Monitoring food preparation methods, portion sizes, garnishing, and presentation of food to ensure that food is prepared and presented reasonably.● Providing quality assurance and cost-effectiveness and maintained consistent steady growth.● Reviewing work procedures and operational problems to determine ways to improve service, performance, and safety.● Continually monitoring the restaurant and taking appropriate action to ensure food quality and service standards were consistently met.● Established standards of customer services and performance monitoring.

● Founded a new entity specialized in an advisory role for startups restaurant regarding product, services & business operations as well as import, export, and manufacturing of Kitchen Equipment.● Based on market research, buying quality Kitchen Equipment from Europe & US Market for trading purposes.● Managing Sales & installation of Kitchen Equipment in Lebanon and GCC market.● Serving as an executive consultant and trusted advisor to other senior-level client executives.● Advising clients in building strategies and infrastructure that maximized economies of scale in a competitive, global economy.● Analyzing the financial details of past, present, and expected operations to identify development opportunities and areas where improvement is needed..● Directing internal and external resources in the creation and implementation of standards and documented guidance to drive operational consistency and improvement.● Ensuring the delivery of services with timely management of issues service and financial target.