Riyadh Region
Experienced Restaurant Manager with 6 years of progressive leadership in hospitality operations. Strong record of driving sales growth, improving operational efficiency, and maintaining strict cost control. Skilled in managing full restaurant operations including staffing, training, scheduling, inventory management, budgeting, and quality assurance. Proven ability to lead and motivate teams to deliver consistent service standards in high volume environments. Experienced in reducing food waste, controlling labor costs, and increasing profitability through smart planning and performance monitoring. Strong focus on guest satisfaction, team development, and operational discipline. Recognized for building accountable teams, improving workflow, and delivering measurable business results while maintaining brand standards and service excellence.
Branch Manager responsible for overall branch performance, financial control, team leadership, marketing execution, and full compliance with brand standards. Oversaw complete P and L accountability and led a team of 25 plus employees including supervisors. Delivered 28 percent revenue growth and improved net profit margin by 12 percent through strong cost control and performance tracking. Maintained food cost at 29 percent and labor cost within 21 percent through forecasting and productivity management. Achieved 97 percent internal audit score and maintained 100 percent compliance with food safety and HACCP standards. Reduced customer complaints by 35 percent and increased customer satisfaction score to 95 percent through structured service training and quality checks. Additionally supported area level operations by assisting in new store openings, conducting staff training for new branches, and monitoring performance of multiple outlets. Contributed to successful launch of 2 new stores that achieved over 105 percent of sales target within first quarter. Reviewed branch KPIs, ensured SOP compliance, and supported underperforming locations to improve sales by 18 percent within 3 months.
Restaurant Manager responsible for full restaurant operations, team leadership, financial control, and business growth. Managed a high volume outlet with a team of 30 staff including supervisors, kitchen crew, and service team. Controlled daily operations, shift planning, inventory management, and supplier coordination. Monitored weekly and monthly P and L reports and maintained food cost at 30 percent by reducing wastage by 12 percent and improving portion control. Controlled labor cost within 22 percent through effective scheduling and productivity tracking. Increased monthly revenue by 25 percent within one year by launching targeted promotions and improving upselling, which raised average ticket size by 18 percent. Improved gross profit margin by 8 percent through strict cost control and waste reduction. Achieved 95 percent internal audit score and maintained 98 percent compliance in food safety inspections. Reduced stock variance to less than 1 percent through strict inventory control and weekly stock audits. Improved customer satisfaction score from 85 percent to 94 percent by strengthening service standards and team training. Reduced staff turnover by 20 percent by implementing structured onboarding and performance evaluation systems. Successfully led the restaurant to achieve consistent monthly sales targets above 100 percent.
Assistant Manager working as Store Incharge with full responsibility for daily restaurant operations. i will lead the team, manage shifts, and ensure service runs smoothly at all times. i will control inventory, monitor food cost, reduce waste, and maintain stock accuracy. Handle guest concerns, supervise staff performance, and ensure hygiene and brand standards. You prepare reports, manage cash control, and support sales growth through strong floor management and team leadership.
Shift Manager with hands on experience in fast paced restaurant operations. You lead the team during shifts, assign duties, and keep service smooth and on time. You monitor staff performance, handle guest issues, and ensure food quality and hygiene standards. You control cash, track sales, and manage stock levels during your shift. You focus on team coordination, quick problem solving, and delivering a strong guest experience every day.