About Me
F&B Operations Manager with 12+ years driving revenue growth, margin protection, and operational excellence across multi-unit restaurant and café concepts in the UAE. Proven record of delivering measurable results — including 15% YoY sales growth, 32% reduction in employee turnover, and 27% sustained profitability — through strong team leadership, cost and inventory discipline, and ADAFSA-compliant food safety practices. Certified in Highfield Level 3 HACCP for Catering. Seeking a senior operations role where operational rigour and people-first leadership translate directly into business performance.
My Achievement
Gross Sales Growth
Improved gross sales year-over-year at Binghatti Hospitality through full team training in calendar upsell and cross-sales techniques.
Employee Turnover
Reduced staff turnover at GNM Seafood by building strong team relationships, fostering team building, and acquiring top talent in the market.
Revenue via Cloud Kitchen
Boosted revenue at Zaytinya Restaurant by launching a cloud kitchen concept, adding further service value and attracting new customer segments.
F&B Cost Reduction
Minimised food & beverage cost at GNM Seafood through strong supplier chain relationships and a disciplined approach to waste and returns.
Over-Purchasing Cut
Decreased over-purchasing at Binghatti Hospitality by enforcing par-level standards and first-in-first-out (FIFO) inventory discipline.
Profitability Maintained
Sustained a 27% profitability statement at GNM Seafood through awareness campaigns, digital marketing, and profitable menu item focus.
My Experience
F&B Consultant & Self Development
Dedicated period to professional growth and independent F&B consultancy. Advised restaurant and café operators on operations structure, cost control, and service standards. Supported multiple concepts through rebranding, improved sales performance, and set marketing strategies that drove measurable growth. Completed the Highfield Level 3 International Award in HACCP for Catering, reinforcing expertise in food safety and compliance.
Restaurant Manager
Improved gross sales 15% YoY through team upsell & cross-sales training. Decreased over-purchasing by 20% via par-level & FIFO standards. Increased guest footfall 10% through high-end sequence of service and F&B quality enforcement.
Restaurant Manager
Maintained 27% profitability through digital marketing and menu optimisation. Reduced employee turnover by 32% via team-building and talent acquisition. Minimised F&B cost by 16% through strong supplier relationships and waste reduction.
Restaurant Manager
Boosted revenue 22% through a cloud kitchen concept. Reduced total operating expenses by 11% via budgeting & forecasting. Improved food quality 12% through a central kitchen while minimising wastage and labour cost.
Restaurant Manager
Managed restaurant operations within the Glee Hospitality portfolio, building foundational expertise in UAE F&B standards, guest service excellence, and team management. Oversaw daily FOH and BOH operations, trained and mentored front-line teams on service protocols and food safety compliance, managed inventory controls and supplier coordination, and contributed to pre-opening preparation for new outlets.
Education
Highfield Level 3 International Award in HACCP for Catering
Food Safety Training Essential
High School Diploma
My Portfolio
