Abu Bakar Arif

• Enhanced resource allocation while monitoring expenses and successfully managed existing Branches and build the restaurant chain to other emirates. • Build team, Departmentalization, Recruiting, Menu Development, and build franchise & operational model etc. • Open 4 branches within 7 months, increased overall sales and profit margins. • Create and implement company rules, policies, and SOPs. • Follow up the P&L Analysis Monthly to control the cost and maximize the profit. • Developed Central Kitchen and make sure compliance with food safety, health & sanitation protocols. • Set up an inventory module & POS system for better tracking of goods from Central kitchen to branches. - Setup Sub-recipes, Recipes - Costing, Pricing, and the menu engineering - Trained staff for POS & Inventory. • The control end-of-month inventory, reduced food costs by 5% after identifying and eliminating inventory issues such as excess ordering, poor storage, and inefficient waste management. • Cut Down COGS by 19% by negotiating with new and existing vendors, Involving Staff members, better food Preparation & method etc. • Improved Sales by 13% by designing various Marketing Proposals with Online Ordering Portals (Talabat, Zomato, Deliveroo, Noon, etc.) by enhancing brand visibility and attracting more customers. • Develops Customer Voice and guest loyalty programs utilizes customer feedback to ensure all customers receive the highest standards of quality product & improve services. • Evaluate, assess and control all financial aspects of the outlets and Product Development, such as Budgets, Expenditures, R & D appropriations, ROI and P&L Projections, margins, and KFR. • SWOT Analysis to figure out the opportunity and sort it out. • Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Verbal Communication, Customer Focused, and Management Proficiency. • Partner with Head Chef in Planning & Developing Menu and Pricing strategies.

Operate, Control and Supervise 8 high volume outlets of different brands (Just Burger, Just Fresh, Al Pasha Gourmet) and 4 Virtual Brands (Chick & Crunch, Burger & Fries, Brioche & Burger, Chick & Slider) and their entire Front & Back of house operations by improving all controllable costs thereby maximizing financial performance, productivity, efficiency, and profitability. ● Accountable for effectively training, developing, motivating, and leading the team to provide the highest standards of food quality, excellent guest service, customer experience, and satisfaction. ● Overview of the food preparation/ presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications - Review the prepared wastage sheet, sales report, logbook etc. ● Standardizing systems and policies within the outlets to meet the company’s overall standard & image. ● Consistently achieved sales targets for different outlets, successfully organized & participated in NRO. ● Established mandatory customer service training program for all customer-facing employees, Boosted guest satisfaction scores from 83% to 94% within 5 months of program launch. ● Guarantee an efficient Rota management system and leave plans to make sure all outlets are staffed appropriately and staff budget is utilized effectively. ● Adhere to and enforce employee compliance with health, safety, and sanitation standards. ● Handling customer complaints & inquiries in real-time as per company policy/procedures. ● Maintain optimum stock levels in all branches to ensure smooth running of operations to cater to customer demand. ● An Improved sequence of service, order expediting, and table-turn times to attain a 7% gain in daily covers served with zero additional labor or overhead costs. ● Interpret P&L statements to evaluate business performance and react with impactful strategies. ● Delivering the highest standards of Q.S.C (Quality, Service, and Cleanliness).

● Operated and Coordinated daily operations by providing communication through various mediums with a skilled ability to connect the company vision with the communities we serve. ● Interpret P&L statements to evaluate business performance and react with impactful strategies. ● Ensured full compliance with Hotel operating controls, SOP’s, policies and standards. ● Rebranded image of a fine-dining to reverse a 5-year sales downturn. Worked with the executive chef to devise a new menu and revamped marketing strategy, triggering 45% sales growth, do up media reviews and a 200% increase in repeat business by local (non-hotel) guests. ● Set departmental targets, objectives and budgets guaranteeing sales revenue targets are accomplished. ● Make sure team members reach full potential through constant appraisal, coaching and training. ● Controlled operational costs and identify measures to cut waste. ● Turned around unprofitable room service operations. Streamlined lunch and dinner options while adding “order-ahead” express breakfasts and late-night fare to increase margins by 5%. ● Collaborated with OM to plan and execute major kitchen renovation, installing new, modern equipment that increased efficiency by 21%.

Providing mentorship and management to all F&B leaders and colleagues, ensuring the delivery of service promises. Collaborated with the General Manager in building collaborative relationships throughout the restaurant, including but not limed to Culinary, Stewarding, Banquets, Engineering, Human Resources, and Sales. Engaged and managed internal and external expectations by establishing strong relationships; communicating issues; conducting reviews and meetings, problem-solving and participating in and leading in cross-functional assignments. ● Worked as an Area Head Trainer of Abu Dhabi Region at Global Corp Group LLC (7 Months). ● Functioned as Business Development Manager at Online Delivery Portals; food panda & Eatoye Company, Pakistan (6 Months). ● 3 Year experience as a President of Event Management Society during the academic period (2009 - 2013).