Ibrahim Sibaii

Results-driven Operations Manager with a proven track record of leading multi-department food service operations, including grocery retail, restaurant service, bakery, and pastry production. Skilled in optimizing workflows, enhancing product quality, controlling costs, and ensuring exceptional customer satisfaction while maintaining compliance with food safety and hygiene standards. GCC Experience with team management, P&L / Operations experience, Pre-Opening Experience, and Customer service excellence.

Fluent in Arabic and English.

Operations Manager - International Vibes LLC (IL Panino) - Muscat - Oman

(2025-03 - 2026-03)

Oversaw daily operations across grocery, restaurant, bakery and pastry departments additional for that taking care of catering and B2B to ensure smooth, efficient, and profitable performance.

• Developed and implemented operational policies, inventory controls, and quality standards to streamline supply chain and reduce waste.
• Managed cross-functional teams of chefs, bakers, kitchen staff, and retail employees, fostering collaboration and productivity.
• Coordinated procurement and vendor relationships, negotiating contracts to ensure cost-effective sourcing of ingredients and supplies.
• Monitored product quality, freshness, and presentation in compliance with food safety and hygiene regulations (HACCP standards).
• Designed and executed promotional strategies and seasonal product launches to increase sales and customer engagement.
• Conducted performance reviews, training, and staff development programs to maintain high levels of skill and motivation.
• Managed budgets, sales reports, and P&L statements; analyzed data to identify opportunities for cost reduction and revenue growth.
• Ensured excellent customer experience through effective service management, complaint resolution, and continuous improvement initiatives.
• Collaborated with marketing and executive teams to develop and align brand strategy across all departments.
• Increased operational efficiency by 10% through improved workflow and inventory management systems.
• Boosted overall sales by 20% within one month through strategic menu updates and product line expansion, as well catering and B2B business.
• Successfully led the launch of a new bakery/pastry product line, contributing to 15% growth in bakery revenue.
• Reduced food waste by 50% via data-driven demand forecasting and supplier optimization.

Restaurant Manager - BTC Group (Tuile Cafe) - UAE - Abu Dhabi

(2020-09 - 2025-01)

Tuile café is renewed name that carries uniqueness and committed to expand globally, it's a combination of traditional and modern venues. The menu is consisting of widely popular dessert from around the world with Tuile touch.

• Supervise all in house aspects of a restaurant.
• Complete restaurant opening and closing procedures.
• Maintain the cleanliness and sanitation standards of the restaurants by routine check-up.
• Review the weekly wastage for Kitchen and Bar.
• Keep food, beverage cost under control.
• Schedule the working hours of the staff and rotating the shifts.
• Review the Monthly P & L, analyses it and prepare an action plan.
• Ensure that the team are following the proper hygiene standard.
• Handling customer's complaints and solve it in a proper way.
• Responsible to do training for BOH and FOH staff.
• Creating seasonal promo.
• Coming up with new ideas that can help to improve shop sales performance.
• Coming up with solution to reduce our cost and increase profit.
• Handling procurement task, communicating with suppliers directly and getting best offers.
• Handling maintenance task.
• Handling catering events and B to B business.
• Building a strong team, that helped in growing the business and company financially and structurally.

Restaurant Manager - ORYX Group (On the wood) - UAE

(2019-07 - 2020-07)

ON THE WOOD was founded in 2008 by the Lebanese entrepreneur, the vision was to serve Lebanese pastries the way our grandmother. Its menu full of Lebanese appetizer, bites food, main course, salad and dessert.

• Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand's food specification.
• Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Greet customers, collect customer feedback, guarantee them an excellent dinning experience and handle their complaints appropriately.
• Review and fill Operation forms, wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Improve the menu offering through launching the promotional menu on quarterly basis.
• Reducing the COSG by 5% by controlling the wastages, proper ordering system.
• Reducing the maintenance cost and controllable expense by 8%, through negotiation and preventative maintenance.
• Improving the quality assurance hygiene kitchen, by training and creating monthly inspection.

Kitchen Manager - KITOPI Group - UAE

(2019-03 - 2019-07)

• Supervising around twenty brands (Indian, Arabic, Italian, Lebanese, etc…).
• Supervising the food prep and cooking.
• Maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards.
• Prepared daily production list and ensured the recipes and portions servings in an accurate way.
• Monitored and oversee kitchen labor and food cost and budgetary requirements.
• Ensured that the kitchen, dish and food storage area is maintained in a clean and organized manner.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Restaurant Manager - AZADEA COMPANY (Paul Café) - UAE

(2013-06 - 2019-03)

Responsible for restaurant's business performance.

• Handled all the Paul catering events for almost two years.
• Planning and coordinating menus, including menu engineering and development.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Recruiting, training and motivating staff.
• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Creating and executing plans for department sales, profit and staff development.
• Employing tactics like staff training and motivation to maintain the staff turnover rate less.
• Increasing the sale in the 2014 2nd quarter by 9% using different strategies and tactics.
• Developing staff skills performance, through hand on training & case studies.
• Developing staff competency.
• Create more leaders.
• Improving the shop performance by controlling the top and bottom line.
• Opening successfully Paul Sahara.
• Reducing the central kitchen cost from 32% to 24% by control ordering, receiving practices and managing the logistics between the stores.
• Paul Dubai Mall rank as #1 Paul shop worldwide for three consecutive years.

Restaurant Manager - M.H. AlSHAYA CO LLC (Le Pain Quotidien, Al Saria Lebanese restaurant) - UAE

(2008-07 - 2013-05)

Responsible for restaurant's business performance.

• Managing the day-to-day operation of the restaurant.
• Ensure sale and shop profitability are reach quarterly.
• Customer satisfactions through maintaining proper level of service and product.
• Improve the restaurant performance and ensure business growth.
• Exploiting opportunities to maximize sales and profitability by increasing customer satisfaction.
• Improve staff productivities through proper management of schedule and enlarging on staff capabilities.
• Set training plan for the new joiner staff, as well as refreshing training course for existing staff.
• Present during the monthly inventory and ensure proper counting and entry of inventory on micros.
• Suggest marketing activities.