Fares El Khello
Operational objectives based on SMART
Food and beverage experience with a record of accomplishment of elevation and promotion.
Creating and develop menu for the outlets based on brand identity.
Attention and focus in details on the operations.
Experience textiles and bathroom accessories, car accessories.
Goal-oriented individual with strong leadership capabilities.
Organized, highly motivated, and detail-directed problem solve.
Planning and controlling change.
Managing quality assurance programs.
Researching new technologies and alternative methods of efficiency.
Setting and reviewing budgets and managing cost.
Overseeing inventory, distribution of goods and facility layout.
2001 - 2005 Bachelor of Science
1998 - 2001 Completed Secondary level with Certificate-Mathematics
August – November 2019 : General Manager Consultant, Bright Future, Al Khobar KSA
Design exceptional menus, purchase goods and continuously make necessary improvements.
Establish targets, KPI’s, schedules, policies and procedures.
Preserve excellent levels of internal and external customer service in five different brands restaurants.
Provide a two-ways communication and nurture an ownership environment with emphasis in motivation and teamwork.
Identify customers’ needs and respond proactively to all of their concerns.
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Lead F&B team by attracting, recruiting, training and appraising talented personnel.
Comply with all health and safety regulations.
Report on management regarding sales results and productivity.
August 2018 – July 2019: Operations Manager, Aura Hospitality & Food Services, Doha Qatar
In charge for brand outlets: Jwala, Build it Burger, Karaki, Chai Haleeb, Stations, Diner Stations.
Responsible for leading the food and beverage staffs front and back of the house.
Overseeing all aspects of service during operation hours, ensuring the highest level of standard while working in clean and safe environment.
Making daily sales report for all brands within my designated area.
Conduct weekly Managers meeting to ensure all standard operating procedures are followed and to discuss ways and tactics to improved sales and exceed target.
Monitoring and evaluating staff performance for monthly employee achievement.
Reviewing restaurant’s menu of slow moving items and suggesting ideas to increase production.
Reporting directly to the Chief and Executive Officer.
2013– 2018 : Operations Manager, Al-Zouq Al-Rafea Int'l Co. W.L.L, Kuwait and KSA
In charge for Kashounat Al-Bait brand in Kuwait and Saudi Arabia
Responsible for developing new ideas, concepts and strategies.
Maintain good business relation with previous clients and creates new foundation for upcoming customers.
Supervise all restaurant’s activities, ensure compliance to all company standards, and prepare various reports accurately.
Responsible for managing inventory and keeping financial records of purchases and sales and work with the human resources department to train, develop, hire, employees.
Study the market and financial statements and business forecasts, to see to it that the operations are carried out efficiently without going off budget.
Coordinate with the top-level management for decision-making and policy implementation.
2011 – 2013: Operations Manager, Al-Recardo Company, Kuwait
Responsible for the overall business performance of all restaurant outlets; Millions of Milkshakes, Ninas Paris and Hang Out brands.
Devise and implement marketing promotional campaigns.
Responsible for ensuring cost control in terms of food and beverage stock, manpower cost, operational cost, etc.
Train, develop and motivate staff to achieve sales targets.
Maintain, develop and improve restaurants image in terms of customer service, quality of food and beverage and dining atmosphere.
Drive initiatives to increase the profile of the restaurants.
2009 – 2011: Showroom Manager, Reflections, Alghanim Industries; Kuwait
Qualifies client, quotes prices and credit terms, and prepares sales order by collecting and documenting all necessary information to assure customer satisfaction are met.
Direct supervision to sales staff including training, scheduling, maintaining quotas, developing goals and handling reviews.
Responsible for setting and attaining sales goals, pricing merchandise, staging product in the showroom and overall appearance of the store.
Provide department analysis reporting percentages and volume on a monthly basis.
Set benchmarks, follow up in written sales, average sales, traffic, close ratios, staffing and warranties.
Conduct meetings to provide sales team with updates and volume information.
Utilizes management information tools and analyzes financial reports to identify performances and opportunities to increase market share.
2008 – 2009: Sales Manager - Car Accessories, Kromozone, Alghanim Industries; Kuwait
Maximize sales from vehicle showroom, boutique, parts and services.
Monitor, analyze and report daily sales based on categories, showrooms and sales staff.
Organize sales staff and product trainings for vehicle and accessory sales staff.
Work closely with sourcing specialist to ensure maximum product display.
Helps sales staff achieve targets, giving motivations in order to sell more thru regular visits and listening staff issues and concerns.
Monitor showroom inventory via daily random spot check stock count in comparison to system stock.
Ensure pricing and discounts structure is strictly followed by all sales staff.
2005 – 2008 : Branch Manager, The Chocolate Bar Restaurant; Kuwait
Ensures that restaurant operates efficiently and profitably while maintaining their reputation and spirit.
Handles store, purchasing, and inventories.
Maintains fast, accurate service, positive guest relation, and ensuring products are consistent with company quality standard.
Conducts performance appraisals, take disciplinary action, motivate and train staff.
Ensures occupational safety, local health and safety code, company safety and security policy are met.
2004 – 2006: Assistant Restaurant Manager, Le Meridien Hotel; Kuwait
A typical shift includes dealing with server assignments, hosting and monitoring service consistency.
Handles the restaurant operation in absence of the restaurant manager.
Supervises and motivates staff in line with company procedures and ensures compliance to health and safety policy.
1999 – 2003: Restaurant Supervisor, La Piazza Restaurant; Beirut, Lebanon
Responsible for assisting Restaurant Manager in supervision of food and beverage operations.
Provided excellent guest satisfaction and increased productivity standards by utilizing available resources.
Taken corrective actions if necessary to ensure standards are maintained.
Scheduled and trained employees; and ensured proper coverage.
Suggested Restaurant Manager for implementing the restaurant rules.
Sugar Craft Workshop - Dubai
Award in Team Leading – Institute of Leadership Management, Alghanim Industries
Critical Factors of Customer Service – Leaders Academy
Integrated Sales Program – Leaders Academy
Grohe Technical Spaces
Bakery Industry, Technology and Trends – Dubai
Chocolate and Truffle Making Workshop – Dubai
The Difference – General Motors (GM), Alghanim Industries
Management Training, Bon Group, (The Chocolate Bar)
Hospitality and Commitment to Excellence Training, Le Meridien Hotel Kuwait
Languages: English, Arabic.
Interests: Healing, yoga, traveling, music, languages, dance, movie.
Date of Birth: December 25th, 1979
References will be provided upon request