Fabio Ottenga

Director of Operations – Joe & The Juice (UAE) Leading the operational vision and strategy to scale the brand across the UAE, strengthen market presence, and support continued expansion while ensuring consistent brand standards and exceptional guest experiences.

Spearheaded the successful launch and operations of 18 Joe & The Juice stores across the UAE, starting from ground zero. Led the full spectrum of brand expansion initiatives, including real estate strategy, site selection, market analysis, and growth planning. Oversaw all facets of business operations: customer experience, financial performance, product development, budgeting, and KPI management. Directed cross-functional departments including marketing, training, recruitment, and daily store operations. Managed and inspired a team of over 300 employees, fostering a strong company culture and driving performance excellence. Consistently implemented innovative strategies to streamline operations, elevate brand standards, and enhance customer satisfaction. Demonstrated a strong ability to build motivated, high-performing teams, achieving outstanding business outcomes in a competitive F&B market.

Main Role functions: •Manage the overall operation of a portfolio of over 30 of the Starbucks stores in Dubai with a turnover of over 100 million •Contribute to overall company success by leading stores operations within Dubai to create and maintain the experience for customers and employees. • Monitoring the District Performance & results and of performance and results of the District • Managing & analyzing the district's financial performance, •Business Plan, along with PL’s responsibilities • Managing the opening and lunch of new stores on yearly base • overseeing the district's store management workforce, • staffing strategy & hiring, • developing store management talent, • managing safety and security within the district • Key member of the team set up to launch the Starbucks MSR loyalty program •Work with the store managers to increase district-wide customer satisfaction and product quality

Main Role functions: •Responsible for opening and managing the Al Forno branded restaurants in UAE •Worked with marketing on brand development in the market. •Ensured consistent standards in terms of brand requirements across all the restaurants. •Responsible for brand strategy, marketing planning, budgeting, payroll, expenses, P&L, Financial control, and costing management. •Ensure all staff were trained effectively. •Supervised the training of staff •Ensured compliance of each restaurant to key H&S and QA requirements. •Dealt directly with customers in regard to inquiries or customer complaints. •Responsible for over 40 team members in both front and back of house for each restaurant

Main Role functions: • Management of the day to day restaurants operation • Budgeting, payroll, expenses, P&L, Marketing • Staff training and supervision (20-30 staff front and back house for each restaurant).

Main Role functions: • Organisation and planning for the opening of the restaurants. • Sourcing of suppliers • Choosing and stipulating contracts(Lease,insurance,licencing,etc) • Financialadministration • Responsibleforhiring&firing,training • ResponsibleforHACCP&H&S • Marketing&Advertising

2006-2008 Role: General Manager per Pizzeria, Tapas bar & Rotisserie Providing customers with excellent customer service as well as dealing with any possible complaints and/or inquiries. Training and supervision of staff Menu planning, selling and costing price. Supervision of H&S Budgeting, payroll, expenses, P&L Financial control Supervision of over 40 staff member (front & back house) Turnover over 10 million pounds per year. From 2005 also Representative of the Harrods Catering Training Committee for the Organization of staff training for the all 28 Harrods Restaurants. 2004-2006 Role: General Manager at Rotisserie and Sea Grill Restaurants Management of the day to day restaurants operation HACCP & H&S supervision Financial control Budgeting and payroll expenses, P&L Supervision of over 25 staff member (front & back house) 2002-2004 Role: General Manager at Bar Fromage Management of the day to day restaurant operation Responsible for financial control and budgeting Menu control Staff training HACCP & H&S supervision Financial control Budgeting and payroll expenses, P&L 1999-2001 Role: Assistant Manager at Sea Grill Restaurant Planning of staff shifts and rotas Ordering Financial supervision 1997-1999 Role: Waiter/supervisor at Caffe’ Espresso Rota planning Management of floor staff