I'm responsible for overseeing the entire operations across the UAE while managing a diverse portfolio of over 45 locations spanning multiple sectors such as hotels, corporate offices, hospitals, and more. My role demands exceptional leadership, organizational prowess, and extensive comprehension of hospitality operations.Key Contributions:• Develop and execute a comprehensive operations strategy aligned with the company's goals and objectives.• Foster a positive and collaborative work environment to promote employee engagement and productivity.• Drive a culture of continuous development, identify process bottlenecks, monitor key performance indicators and metrics to identify areas for improvement.• Conduct regular audits and inspections to ensure adherence to health and safety regulations and implement corrective actions and process improvements to enhance quality and compliance.• Build and maintain strong relationships with all clients, proactively address customer concerns ensuring their satisfaction and loyalty.• Monitor and analyze financial performance and identify opportunities for revenue growth and cost-saving measures.• Collaborate with the Retail team in the planning and opening of new food departments in over 40 supermarkets ensuring all operational aspects are properly coordinated and implemented.

I offer years of tracked record demonstrating strong analytical and problem-solving skills, computer proficiency and ability to follow through with projects from inception to completion. I’m ready to tackle hard tasks and improve my knowledge every day.Key Contributions:• Achieving operational objectives by preparing and completing action plans; implementing production, productivity, quality, and customer-service standards.• Directly managing, training and ensuring the professional development of 100+ employees across 24 outlets.• Audit different areas of the premise to ensure cleanliness, sanitation and orderliness in compliance with the city government's health regulations by always achieving A or B grades during their inspections.

Managed a high-volume restaurant and improved all controllable costs, thereby maximized business performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service. Overseen financial management of operations to include developing financial and budget policies and procedures.Key Contributions:• Responsible for operating a multi-million dirhams standalone restaurant with over 300 seats.• Controlled purchases and inventory by meeting with account managers, negotiating prices and contracts, reviewing and evaluating usage reports, analyzing variances and lowered overall costs by 2.5%.• Established restaurant business plan by surveying restaurant demand, identifying and evaluating competitors, preparing financial, marketing and sales projections, analyses, and estimates.

My expertise lies in successfully managing operational processes, developing best practices, planning inventory, monitoring equipment, and personnel logistical activities, and leveraging internal systems to facilitate improved efficiency and performance.Key Contributions:• Consistently controlled profits and losses by following company guidelines for labor and inventory management.• Maintained expenses below budget through accurate planning, waste reduction, and purchasing with cost-effective operating procedures.• Executed company policies and methods for the control of cash, property, product and equipment. Monitored inventory levels to ensure product availability.

Delivered exceptional services as a consummate professional, and contributed to the success of the organisation’s strategic initiatives. Direct and control functional and business development aspects of the restaurant. Adeptly coach and mentor members of the staff for seamless working. Participate in board meetings, and discuss impending issues and prospects.Key Contributions:• Effectively led three restaurant projects from conception to completion. Successfully implemented two long-term off-site projects and outside catering initiatives.• Leveraged resource-based view for the line management, and comprehensively met and exceeded revenue and profit targets by 12% on average.• Reduced staff turnover by training and developing members of the staff. Realized an inventory management system that decreased and sustained food costs below 25%.

Credited not only for successfully ‘stepping up’ at the critical time, but for introducing a holistic, contemporary approach to food and menu preparations for seven outlets that complied with all pinnacle standards, and achieved accolades for premium tasting menus. Trained and developed members of the staff on service quality and HACCP standards. Key Contributions:• Commended by the management for top performance, and promoted to F&B manager.• Streamlined the working of all outlets by creating and realizing operational manuals while spearheading a team of 80 members for the implementation of set standards.• Increased quality of supplier and decreased food costs by 4%. Harnessed astute analytical capabilities for the budgeting and forecasting of the outlet.• Enforced full controls over inventory and food costs for all stores. Administered fine dining catering for 400+ persons per day at multiple locations.

• Handled inventory, budgeting, food cost and quality of service• Successfully created a new restaurant and buffets menus• Coached employees in food preparation procedures and food safety standards