Operations & Development Manager at Thai Lee Restaurant (2025-05 – Present)
- Successfully launched Thai Lee Restaurant from concept to full operations within 5 months.
- Supervised the full establishment of the brand from the ground up, covering all operational, branding, and identity requirements.
- Collaborated with chefs to develop a 40-item menu, achieving a food cost of 28%.
- Designed and implemented KPIs across all departments, resulting in an 80% improvement in operational efficiency.
- Developed and implemented Standard Operating Procedures (SOPs) across all departments to ensure consistency and operational excellence.
- Recruited and built a team of 20 employees from scratch, establishing a high-performance culture from day one.
- Designed and delivered formal training programs for both front-of-house and back-of-house teams, ensuring consistent service standards.
Director of Operations at Mediyaf Company (Restaurant & Catering) (2024-09 – 2025-04)
- Developed and managed restaurant and catering departments, driving overall operational growth.
- Reduced food cost by 8% through menu engineering and supplier negotiations.
- Grew catering department revenue by 80% within 4 months through focused development and training strategies.
- Streamlined operations and improved efficiency, reducing delays in service delivery.
Group Operations Manager at Al Bajadi Group (2023-06 – 2024-01)
- Managed 16 branches, including restaurants, cafés, and cloud kitchens.
- Reduced operational costs by 5% across all branches through process improvements and financial planning.
- Led R&D for new menu items, procurement, and supplier negotiations.
- Spearheaded the catering department's planning and management for optimal performance.
CEO & Development Manager at Le Gourmet Burger & Le Gourmet Chef (2017-05 – 2023-06)
- Built the brand from scratch, growing to 4 locations over 6 years.
- Led menu engineering, supplier selection, and cost control strategies.
- Catered 3 major events including Riyadh Seasons and Middle Beast Festival, serving over 20,000 guests.
- Implemented hiring, training, and development programs to enhance staff efficiency.
- Drove business growth through effective market expansion strategies.
Operations & Development Manager at The BBQ Joint (2015-02 – 2017-05)
- Developed and managed the catering department, ensuring service quality and operational efficiency.
- Managed catering, events, and lounge operations to ensure high-quality service.
- Enhanced vendor relationships and launched initiatives to improve profitability.
Operations & Development Manager at Dorking Fried Chicken (2012-12 – 2015-01)
- Directed the development of a fast-food brand, focusing on cost control and service delivery.
- Implemented cost-saving strategies and expansion plans for business growth.
Restaurant Specialist at Crumz Restaurant & Bakery Café (2012-04 – 2012-12)
- Provided guidance on menu planning, staff training, and business development.
- Contributed to operational enhancements to improve customer experience.
Multi Unit Manager at EAT Group (2009-02 – 2010-10)
- Managed multiple restaurant locations, ensuring quality and profitability.
- Developed growth strategies and brand enhancement initiatives to improve market share.
Area Manager at Pollo Campero (2004-02 – 2009-01)
- Oversaw daily operations and team performance across multiple outlets.
- Implemented operational improvements, resulting in increased revenue and profitability.
Restaurant Manager at Popeyes Louisiana Kitchen (1997-07 – 2004-01)
- Led restaurant operations, enhancing customer service and sales performance.
- Focused on customer retention and service quality improvements.
