Masters In Business Sciene

Bachelors in Commerce

Operations & Business Development Manager

 Streamlined warehousing operations, enhancing efficiency by 75% and reducing waste by 20%, while improving customer satisfaction ratings from 3% to 0.2%.
 Successfully coached over 250 team members, leading to a 45% increase in employee satisfaction and a 30% boost in productivity through targeted training and performance reviews.
 Managed facilities for over 250 employees, implementing budget-friendly strategies that reduced operational costs by 20% while maintaining high safety and service standards.
 Developed and executed effective marketing strategies, achieving an 85% increase in Google search analytics and an 89% rise in Google Maps activity, significantly enhancing the company’s visibility and client engagement.
 Cultivated and maintained strong relationships with existing clients, leading to a 40% year-over-year growth in retention and overall customer satisfaction, which directly contributed to a 30% increase in cash flow and market value.

Senior Branch Manager

Streamlined operations for cloud kitchens in Aqiq and Nuzha, managing 28 virtual brands across nine aggregators and successfully launching the Mega cloud kitchen at the Al Olaya location. Oversaw online sales portals, including Careem, N-Go, Jahez, and Hunger Station, driving growth in digital sales channels.
 Led a large team to maintain high food standards and enhance the customer experience, resulting in an 80%
reduction in health authority violations through improved sanitation practices.
 Enhanced staff productivity and morale by implementing effective training programs and motivating a diverse
team of 60 employees across multiple branches.
 Managed a diverse product line by conducting menu engineering based on market trends, while actively
participating in menu development for special events and daily operations.
 Achieved a 98% success rate in meeting service time targets of three minutes per order and minimized
material wastage by 35% through efficient inventory and production management.

Area Operations Manager

Led café managers across 18 locations to achieve sales and budget targets for three consecutive quarters, resulting in secured bonuses for two quarters.
 Effectively resolved employee issues and managed manpower through strategic vacation and exit planning, ensuring smooth operations across all regions.
 Oversaw HR functions, restaurant administration, and financial metrics, including inventory management, food costs, and P&L analysis, while maintaining operational excellence in food standards and quality control.
 Set and monitored P&L OKRs and KPIs for store managers, driving profitability and achieving an ideal EBITDA of 26%.
 Successfully opened new branches in remote locations, conducting thorough market assessments and collaborating with contractors and vendors to enhance overall company profitability.
 Fostered a customer-centric culture, leading to a significant reduction in customer complaints to 0.5% per store over six months through effective hospitality training and staff development initiatives.

Multi Unit Manager

Developed and implemented policies and operations, maintaining budgets and coordinating with local management to assess employee performance and operational efficiencies across seven restaurants.
 Supervised store management and employees, preparing comprehensive reports for regional general management to inform strategic decision-making.
 Identified root causes of operational issues and recommended corrective measures to drive continuous process improvements.
 Managed all aspects of HR, restaurant administration, inventory, food costs, and P&L analysis, ensuring efficient restaurant operations.
 Enhanced food standards and customer experiences by conducting staff training, workshops, and competitions among restaurants, contributing to overall operational excellence.
 Achieved significant cost savings of approximately SAR50,000 monthly through the implementation of effective cost- saving initiatives.

Multi Unit Manager

Upskilled Front of House staff on restaurant policies and guest service techniques, ensuring a positive dining experience and enhancing overall service quality.
 Conducted thorough restaurant walk-throughs and implemented best practices, resulting in an 80% reduction in government health and safety violations.
 Optimized profits by effectively managing food, beverage, and labor costs on a daily basis, contributing to improved financial performance.
 Led day-to-day operations of a rapidly growing fitness brand with three locations, implementing strategic initiatives that boosted performance and member satisfaction. Oversaw budgeting, financial forecasting, and the development of cost-saving processes, while driving expansion efforts and supporting the opening of two new branches.