• Led a diversified and engaged team of almost 300 team members, Supervisors, Restaurant Managers, Restaurants General Managers along with a brand Culinary Champion and a brand Training Manager spread over 7 restaurants with an annual brand turnover of more than 45 million QAR.
• Significant accomplishments -
o Decreased YOY cost of sales by 1.53% from 27.68% to 26.15%
o Decreased YOY restaurant expense by 7%
o Appointed Cultural Champion for Chili’s Qatar by Brinker International (Parent
company owing Chili’s in the US) in December 2015 as an example of setting the right
culture and beliefs for the brand and company.
o Recertified in the ServSafe program from the National Restaurant Association (USA)
with certification valid till 26/1/2020
o Successfully participated in the 7th Annual Qatar International Food Festive at MIA
Park, Qatar in 2016 by presenting Chili’s for the first time at the event.
o YOY Guest Intent to return score increased 4% from 75% to 79%
o YOY Food Quality score increased 6% from 59% to 65%
o YOY Server Attentiveness increased 6% from 67% to 73%
o YOY Speed of Service increased 6% from 59% to 65%
o YOY Restaurant Cleanliness increased 7% from 73% to 80%
• Earned Above the Line Recognition from Brinker International (Chili's Franchisor from the USA) for leading the operations, culinary and training team in facilitating the training of the Chili's Morocco team in brand SOPs, thus leading to a successful brand launch in Morocco.
• Source of constant revolving communication between the restaurants and CEO, Franchiser.
• Lead and ensure that each restaurant is implementing a suitable plan with specific targets in all key performance indicators to have engaged team members, bring back guests, growsales & increase profits.
• Strategize the plans for increasing top-line sales quarterly with the CEO and streamline bottom-line profits with the CFO.
• Strong belief in coaching, training & leading by example to strive for operational excellence.
•Was instrumental in promoting within the ranks – promoted 2 Restaurant General
Managers, 5 Restaurant Managers and 7 supervisors leading to a sense of motivation within the team-members of the brand. This led to better employee trust and a sense of growth.
• I was also directly involved with hiring team members and management for the brand from the Philippines, India, Nepal, Sri Lanka, Kenya and Indonesia.
• Opened one new restaurant during this time.
• Analyze and correct the processes involved in achieving brand and company goals
• Make strategic decisions that positively impact team members, guests, sales and profits.
• Work with each restaurant GM shoulder to shoulder to give constructive feedback&
coaching thereby increasing his/her performance & productivity.
• Ensure that all restaurants are following brand standards.
• Direct unit management teams toward the achievement of the brands strategic objectives.
• Plan preventive measures & address corrective actions for Baladiya visits to the restaurants
• Oversee the application of brand guidelines and standards in product quality, service,
atmosphere, repair and maintenance, cleanliness and organization in the restaurant.
• Assess and evaluate each restaurant’s priorities with the objective of ensuring customer satisfaction by exceeding their expectations.
• Plan for success in food safety audits by implementing the latest ServSafe program.
• Responsible for providing the leadership role in facilitating the professional growth and development of the restaurant’s general managers.
• Set monthly plans and targets for the brand training manager and culinary manager.
• Involved in the training of new Managers, monitoring them in the restaurant and sit with each of them one-on-one every week.
• Work with restaurant GM’s & the Marketing department to implement in-store and brandwide marketing plan to meet targeted sales.
• Analyze P&Ls with each RGM and set up actionable plans to increase profitability.
• Manage and work towards controlling food costs for the brand and individual restaurants.
• Work towards controlling labor costs (with suitable number of staff) at restaurants.
• Finalize assigned tasks on time.
• Ensure running brand changes and promotions on time as agreed with the franchiser to the benefit of the company & brand. 
