Saeb Abou Daher

Reporting to the General Manager and Vice President Managing 9 concepts - 15 Restaurants and Cafes: Biella, Chop Chop, Asha’s, Fauchon, Al Halabi, Miu Shanghai, Rich Café, Gold café, GF Ferre Chocolate Bar and Pastry & Bakery Production Central Kitchen Responsible and managing Executive Chef, Managers, Chefs and 400 staff Achieved great reputation for Food Vision regarding products and Services. Successfully opened 8 new locations. Reduced Food & Beverage Cost from 27% to 21% Achieved better deals from the suppliers while maintaining excellent F&B quality.

Reporting to the General Manager Managing one Lebanese concept: Automatic – 19 Restaurants and Cafes and Production Central Kitchen Responsible and managing Managers, Chefs and 300 staff Played an important role in opening 2 new Restaurants. Reduced Food & Beverage Cost from 32% to 24%.

Reporting to the Vice President Managing 9 concepts - 29 Restaurants and Cafes: La Brioche, Café Havana, Japengo, Bella Donna, Inferno, China Times, Mini Chines, Burj Al Hamam, Business Café and Production Central Kitchen Manage and direct a group of 16 direct reports consisting of two Executive Chefs, four Area Managers, four Area Chefs, Commissary Manager, Accounting Manager, Maintenance Manager and Marketing Manager, in addition Responsible for the operations of all existing 24 restaurants and 10 new restaurants including newconcepts within BinHendi Enterprises - Hospitality Division Played a key role in ensuring Brand visibility. Successfully opened 15 new restaurants/ different Brands, including one in Oman and one in Mumbai. Profitable Organization. Accountabilities: Ensuring daily operational control of restaurant managers and all other personnel in the restaurants; also operate within the budgetary constraints of labor cost Ensuring budgets, revenue forecasts, sales goals, and other performance goals and objectives are established. and adhered to Responsible for developing achievable budgets for all existing and new restaurants and coaching the managers to ensure they achieve these budgeted sales and costs Oversee the development, planning and implementation of all outlet themes, promotions and menus taking into consideration client profile, patterns of demand, availability of ingredients, expertise, region, competition and other factors that would influence customer satisfaction. Oversee the recruitment, selection and training of personnel who possess the necessary expertise, talent, and motivation to achieve corporate performance goals and objectives. Continually review and challenge existing strategies and recommend alternative strategies to improve effectiveness of the division's operational or financial management. Development of strategic plans for the company and business units