ADNAN EL DAYEKH

Jeddah- Sari St Mobile +966-**-***-****

Kingdom of Saudi Arabia e - mail: adnan_da yekh@y a hoo.com SENIOR LEVEL RESTAURANT OPERATIONS MANAGER

** + Years Hotels & Restaurant Operations Experience/ Public & Private Corporations, High Growth Companies Food Management Certification/ ServSafe Food Safety Certification Proven abilities and highly successful in meeting all profit objectives, operational targets. Progressive leadership experiences have created a passion for surpassing financial records and service objectives via a combination of world class service delivery, lean operating methods and incentive driven rewards for team achievement. Available for travel and relocation.

• Staff Training & Development • Maximizing Profit Margins • Food / Health & Hygiene

• Function / Event Organizing • Cost Reduction • P&L Management

• Multi-Unit Management • Menu Engineering • Stock Inventory Control FATH INTERNATIONAL LIMITED LTD – KSA/ JEDDAH & RIYADH Food & Beverage Operations Manager (Sep 2018-Present) Led all aspects of operations, including the development of people, Profit & Loss, Franchisor relations, Contract negotiation and logistics. Handled all menu development and costing. Performed monthly financial analysis to evaluate financial position and to clearly communicate expectations and actions to maximize restaurants’ financial performance.

Successfully opened the upscale restaurant “25 Lounge” in Riyadh generating $200,000 per month, employing over 25 associates. www.25lounge.com

Signed a Master franchise agreement for the GCC with “Softserve Society” Ice cream from London, which led to the opening of 2 branches between Jeddah & Riyadh in 2019 and a Mobile truck for the events. www.softservesociety.com

Total Re-vamp of “AJA Kitchen”-specialized in Saudi traditional food- adding new Items, creating new catering themes, Improved management/labor relations and increased sales by 38%/per month.

COW MEAT HOUSE RESTAURANT– KSA/JEDDAH

General Restaurant Manager (Oct 2017-Sep 2018)

Full operations and P&L responsibility for management of restaurant. Responsibility was diverse and included budgeting, staffing, training, kitchen operations, purchasing, inventory, management, menu planning, customer service, and quality control. Managed 31 employees.

Successfully increased guest check averages via staff training enhancement.

Restaurant achieved a 5-star rating and was featured in the “Destination” magazine one of the best “Texas Style Smoking House” in town.

Grew business to generate $510,000 in annual net revenue within a year. JAMAL QATTAN GROUP – KSA/JEDDAH/MEDINA

Naan Indian Restaurant, Chinese and Indian Palace

Freelance Consultant (Oct 2017-Jan 2018)

Hire an Executive Chef and teach managers to improve daily operations and quality of service. Managed restaurants profit & loss centers, including food, supply and labor costs to meet annual operating budgets and maximize restaurant’s financial performance. Held full planning, operating, marketing, advertising and HR responsibility.

Conceptualized low cost marketing plans to increase sales and company revenues.

Improved management/ Labor relations/ satisfaction and reduced employee turnover rates in half by developing staff recognition program.

AREAS OF EXPERTISE

PROFESSIONAL EXPERIENCE & ACCOMPLISHMENTS

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DIYARKOM HOSPITALITY – KSA/JEDDAH

Ahwak, Rossopomodoro, Punjab Grill, Nadia, Italian Touch Multi-Unit Restaurant Manager (Dec 2014-Sep 2017)

Spearheaded the grand opening from ground up of two profitable Franchise Restaurants

(AHWAK Lebanese Restaurant & PUNJAB GRILL Indian Restaurant)

Project Management: pre-opening, branding, market study, menu planning and pricing.

Overall Management of the operations, P&L, Marketing, Implementing SOP’s, dealing with suppliers, purchasing, cost control and stock management.

Interviewed and hired support staff, trained team on service standards and menu sales.

Successfully opened the two branches of AHWAK Restaurant in Jeddah & Riyadh.

Launching the first branch of Punjab Grill Restaurant in Jeddah. LEYLATY GROUP OF RESTAURANTS – KSA/JEDDAH www.leylaty.com.sa

BHARAT RESTAURANT (Indian cuisine, with 206 guest capacity) Restaurant Manager (May 2012-June 2014)

Increased customer loyalty by 25% to achieve 1st place ranking in region of 14 stores in town. Enhanced teamwork, professionalism, and product knowledge of staff to build base of 50% repeat customers.

Cut food and labor costs by 8% while increasing profit margins by 17% through comprehensive monitoring of kitchen and employee activities, sales trending, scheduling, food ordering, and effectively cross-training employees to ensure maximum productivity.

TOKI RESTAURANT (Authentic Chinese cuisine, with 228 guest capacity) Restaurant Manager (Nov 2009-Apr 2012)

Selected to plan and direct the start-up of the Chinese restaurant at this company. Managed the pre-opening activities (e.g., operation, staff, and training). Responsible for Food and Beverage operation, outside catering and take away, kitchen operation, VIP relations, contract negotiations and all customer service function.

Built the restaurant from concept into a 25-employee operation generating over US$1 million in revenues within the first three months.

Created policies, procedures, standards and performance goals.

AL MULTAQA SEAFOOD BUFFET

(The first culinary seafood restaurant made with passion with a capacity of 126 seats) Restaurant Manager (Mar 2007-Oct 2009)

Built AL MULTAQA into the number one seafood restaurant in Jeddah with over 27.000 covers annually.

Increased F&B revenues up to 50% per month. Expanded operations and service offerings operating/quality standards and delivered consistently superior customer service.

Achieved or surpassed all food, beverage and labor cost / budget goals.

BUBBLES LOUNGE

(Bubbles Resto Lounge features a fusion of international cuisine with 289 guest capacity) Restaurant Manager (Sep 2004-Feb 2007)

Recruited to plan and direct the opening of high-volume concept restaurant. Managed pre- opening activities (e.g. staff training, equipment, operation, vendor relation) and an aggressive marketing effort.

Focused efforts on improving service standards, designing operational and quality controls and identifying/capturing cost reductions. Supervised a staff of 28.

Generated market's highest percentage of repeat clientele compared to similar F&B operations.

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SHERATON CORAL BEACH & RESORT-Lebanon

(5-star hotel with 99 rooms/suites, 2 ballrooms, 5 restaurants, tea/cigar lounge, executive floor and complete sports/recreational facilities) www.coralbeachbeirut.com Housekeeping Supervisor (Jan 2004-Sept 2004)

Opens shifts and assigns staff to designated areas according to the service manual.

Trains housekeeping staff according to set departmental standard and policies.

Supervises activities of floor staff to ensure clean, tidy and well supplied guest rooms.

Prepared daily housekeeping report and coordinate with the front office department.

Check par stocks daily and maintain monthly inventory reports. NOTE: Resigned in September 2004 to relocate to Saudi Arabia. FULL MOON RESTAURANT-Lebanon

(The finest Lebanese Restaurant with a capacity of 348 seats) Maître D'hôtel (Summer 2002-2003)

Maintaining inventory and managing labor, reviewing financial reports and taking actions.

Effectively leads and motivates employees through implementation of in-house training, resulting in increased productivity levels and employee satisfaction.

Controlled cash operations and closed out register at night. PRIMA LUCE-Lebanon

(Fine dining French cuisine, 84 seats)

Captain Waiter (Jul 2001-Feb 2002)

Salesmanship involves promoting the food, beverages and goodwill of the restaurant.

Ensures food quality and 100% customer satisfaction. DIPLOMATIC CLUB-Qatar (Doha-Qatar 9th Islamic summit conference 2002) Food and Beverage Supervisor (Nov 2002) www.thediplomaticclub.com Previous Professional Experience (1999-2001) at exclusive, 5-star hotels including Phoenicia Inter-Continental (Lebanon) and Le Bristol Luxury Collection (Lebanon) and Riviera Hotel

(Lebanon). Promoted rapidly through a series of increasingly responsibility in F&B service positions.

Diploma de Technique Superieur in Hotel and Restaurant Management 2002, Ecole hôtelière Bir Hassan, Beirut-Lebanon.

High School 1997, Ecole Notre Dame, Beirut-Lebanon

Certification in Food safety.

Certification in Starwood housekeeping standards

A, B, C's of housekeeping

Organization and Administration

Hospitality Human Resources Management

Sales & Marketing Promotions

Education

Certification & Qualification

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