Ad Type: Looking for a job Experience Level: Senior Contract Type: Full-time Qualification: Bachelor Executive Manager | Area Manager | Operations and Training Manager | Restaurant, Cafe, and Lounge Development Consultant Bachelor's degree in Business Administration and Accounting, with over 15 years of experience in managing, operating, and developing various types of restaurants, cafes, and lounges (Casual Dining, Fine Dining, Fast Food). Proven track record in increasing sales and profitability, controlling costs, developing operational systems, managing multiple branches, and achieving the highest standards of quality and operation. I possess extensive experience in establishing, operating, and developing brands, managing areas and branches, and qualifying work teams and operational departments to achieve the strategic and financial goals of the establishment. Professional Experience and Skills Area Management - Managing and monitoring multiple branches and achieving operational integration between them. - Supervising branch managers and improving operational performance efficiency. - Monitoring sales and profitability and analyzing the performance of each branch. - Conducting periodic inspection and operational tours. - Standardizing operational and quality standards across all branches. - Preparing expansion plans and opening new branches. - Addressing operational challenges and improving customer experience. Executive and Operational Management - Developing strategic and operational plans for sustainable growth. - Efficiently managing daily operations. - Developing operational systems and procedures. - Leading teams and motivating employees to achieve targets. - Improving operational performance and increasing productivity. Menu Engineering and Sales Development - Analyzing menus using Menu Engineering techniques. - Identifying winning and underperforming items. - Developing products and pricing to achieve maximum profitability. - Designing and implementing promotional offers and analyzing their results. - Increasing average check size and boosting sales. Financial Management and P&L Analysis - Preparing and analyzing monthly profit and loss reports. - Studying financial variances and developing corrective solutions. - Preparing operational budgets and monitoring expenses. - Discussing financial results with owners and senior management. - Improving profitability and increasing return on investment. Cost Control and Inventory Management - Accurately calculating recipe and item costs. - Implementing production standards and controlling waste. - Managing inventory according to best operational practices. - Determining the Reorder Point. - Applying FIFO and FEFO systems. - Reducing spoilage and improving inventory turnover. - Preventing random purchasing and controlling supply processes. Developing Standard Operating Procedures (SOPs) - Designing and developing standard operating procedures for all departments. - Preparing operational forms and records. - Building professional control and operational systems. - Standardizing work procedures across branches. - Developing operational manuals for kitchen, service, stores, and cashier. Preparing and Monitoring Key Performance Indicators (KPIs) - Designing and measuring key performance indicators. - Monitoring Food Cost percentage. - Monitoring Labor Cost percentage. - Measuring average check size. - Measuring customer satisfaction. - Monitoring service speed. - Measuring waste percentage. - Monitoring inventory turnover. - Measuring sales growth and net profit. Training and Development - Training owners, operational departments, and work teams. - Training on Food Safety. - Training on HACCP system. - Training employees on quality standards and customer service. - Preparing training and career development plans. - Building high-performing teams. Government Systems and Requirements - Full knowledge of municipal and regulatory authority requirements. - Branch qualification