Sirus Naghiyev EMBA

1. Strategic Leadership & Program Development 2. Multi-Property Operational Oversight 3. Talent Development & Leadership 4. Program Innovation & Guest Experience Design 5. Financial Management & Commercial Strategy 6. Brand Collaboration & Partnerships 7. Pre-Opening & Project Management 8. Sustainability & Wellness Integration

Within Saudi Entertainment Ventures "SEVEN", a strategic initiative overseen by the Public Investment Fund (PIF) to catalyze the growth of the entertainment sector in Saudi Arabia. - 50 cinemas (AMC) - 21 entertainment complexes (ranging from 50,000 - 300,000 sqm) - 2 theme parks I serve on the Attractions team. My primary role entails overseeing the conception, design, and launch of Food & Beverage (F&B) outlets across various attractions. I lead the development and management of F&B operations within AMC cinemas, ensuring adherence to established protocols and operational efficiency.

ADYAF Gulf Company – One of the leading homegrown Saudi F&B Concept Creators Group established in 2011. covering 8 outlets including Stand-alone Restaurants, Boutiques and Central Preparations Kitchens in Riyadh & Khobar with a mission to create up to 15 different F&B outlets within the upcoming 3 years. Being based in Riyadh and having a main head office in Khobar, reporting directly to COO and Board of Members of the company with annual sales turnover of 100 million SAR annually including dine-in revenue and huge retails sections. Company owns various F&B concepts including, Premium Dining, Upscale High End Casual Dining, Boutique Retail & Dining, Central Preparation Kitchens including around 600 employees.

These positions encompasses operations with a USD 25 million dollar plus annual turnover, 300,000 plus food covers per annum, new restaurant renovation and expansion plans for multiple signature and franchise restaurant operations to ensure the Group position remains as Riyadh’s premium Food and Beverage destination. • Responsible for Restaurants, Dining and Culinary across Gourmet Foods Company 3 different Franchisee Restaurant concept of development within the GCC Region. Set up the Food & Beverage department at Gourmet Foods Company. • In the first year of operation of 2 different Franchisee Restaurant, Outside Catering Business hiring Executive Chef, Restaurant Manager and other key positions who worked under several Michelin Star Restaurants and who encouraged the passion, creativity, commitment and commercial understanding that he still displays today. • Initiated detailed analysis to underpin comprehensive strategic planning that has culminated in well executed tactical plans that have returned the enterprise to profitability. • Incisively restructured operations and reduced headcount by 15%, simultaneously renegotiating long-term contracts to save 5M SAR, generating an overall saving of 8%. • Based at Gourmet Foods Company, leading change within the industry, developing disruptive thinking across the brands, disciplines and continents, focused on delivering outcomes which drive relevance and business returns, whilst raising awareness for innovation as a discipline. • Achieving 100% associate satisfaction scores whilst implementing radical change that is enhancing the region's food & beverage offering within the company.

• Responsible for, Riyadh, Jeddah and Catering the whole F&B Operations at Goodies Selections up to 4000 guests daily. • Wrote standard operating procedures for all Restaurant Outlets and change new Restaurants Concept from Design to Operational Structure, all Successfully Launched including a new Goodies Selections branch in Riyadh & Jeddah. • Reduced Food Cost from 32% to 26% by Negotiating with Vendors & Training Staff. • Implemented RRM to maximized restaurants profitability. Assisted with Streamlining of the F&B division to Maximize Productivity Increase profitability by 18% compare to previous year. • Took over the staff Cafeteria and saved SAR 300.000 in the first year and 0,5M in the second one. • Negotiate cost effective purchases for all Capex and FF&E items, while meeting all Gourmet Foods Company guidelines and quality specifications.

Opened Urth Caffe Franchise restaurant in Riyadh, Saudi Arabia oversaw as a General Manager and successfully managed busy operations every single day serve 2000-3000 guests. Leading a management of Executive Chef, Assistant General Manager, two Sous Chef, three Floor Manager and six Supervisors and Captain's. Ambit for all Central Services Departments including Procurement, HR & Admin, Properties and Logistics, Health & Safety, and the Business Improvement Office. Direct reporting of Group Director of Operations, leading 150+ staff with an SAR 65M annual budget. • Developing a devolution system to Control Distribution of Food within all branches. Assisted with Streamlining of the F&B division to Maximize Productivity. Improved company customer service rating by 10 %. • Reduced overall headcount for second branch opening by 40% with customised solutions, cutting overseas recruitment times by 6 weeks to further improve revenue, and contributed SAR0,5M+ through the effective running of the Business Improvement Office in the first year. • Implemented marketing strategies which resulted in 12% growth of customer base. in addition on that responsible for the development of the management team, budget planning and follow up, set and deliver goals to promote the company and stimulate growth, driving top line sales, overseeing daily activities of all the venues, and working to maintain a standard operating procedure across the venues. • Supports the Group Director of Operations of the Company to improve systems and new standards includes: Prepared restaurant concepts and brought them to the life, Established foreign vendors to import goods from Asia, Europe and the States, Pricing strategies and market positioning of the F&B operation, Successfully prepared pre and post opening budgets. • Recognised for outstanding managerial and leadership performance with ongoing expansion and diversification of role responsibilities within this major hospitality institution.

Position was in charge of all F&B related areas including seven food and beverage outlets operation within a hotel of 321 rooms. Consisting of four different Restaurants concept, two Bars and one Terrace lounge environment with total capacity around 1000 people, including Banquet function up to 1000 people, In-Room Dining, kitchens, stewarding, as well as catering, totaling up to 210 staff members. • Reduced labor costs by 15 % while maintaining excellent service and profit levels. Oversaw front of house personnel to maintain adequate staffing and minimize overtime. Oversaw the Soft renovation of the “Dining Room” (fine dining) and the La Cucina (Italian) restaurants. • Organized special events in restaurant, including receptions, promotions and corporate luncheons. Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits. Developing Individual Marketing and Business Plans considering comp sets, SWOT analysis, current revenue streams and aggressive opportunities to drive market share. Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations. • Assisted the F&B Director with the 2016 budget and maintained the Divisions checkbook. Achievement of budgeted food sales, beverage sales, labor costs and profitability. Improved company customer service rating by 95 %. Initiated two key partnerships which resulted in 54% revenue growth. Implemented marketing strategies which resulted in 12% growth of customer base.

Position was in charge of all F&B related areas including in, restaurants, bars, in-room dining as well as catering, banqueting totaling up to 195 staff members, delivered product training and beverage courses to all F&B staff including mentored junior managers. • Through cross training, integrated personnel to maximize efficiencies and maintained low employee turnover. Successfully increased food and beverage revenue by 10% as a direct result of newly implemented marketing efforts. Achieved 18% improvement in guest satisfaction (LQA scores) through hands on training and a can/will do attitude combined with attention to detail. • Created concept of a cigar & whiskey bar from scratch (first and only one in Baku). Implement beverage training programs for all outlets’ staff according to the concept of each outlet. Invited Sommeliers, Ambassadors of fine spirits companies (“William Grants and Sons”, “Remy Martin Cointreau”, “Moet-Hennessy”, “Antinori”, “Vega Sicilia” and etc.) for individual staff trainings and public event. Organized several performances oftorsedoro (cigar fumelier) from Cuban Cohiba and Partagas companies, and Dominican Davidoff Company. Established the “wine of the moment” promotion to eliminate slow-moving beverage stocks which lowered the wine inventory value by 20%. • Prepared restaurant concepts and brought them to the life. Established Labor standards for the division. Established foreign vendors to import goods from Asia, Europe and the States. Pricing strategies and market positioning of the F&B operation Successfully prepared F&B outlets pre and post opening budgets. • Invited in July 2015 to Four Seasons Hotel Beirut in Lebanon as a Task Force to help them maintain consistency of service on their high season.

Earned repeated promotions, managing chain restaurant functions and teams within one the biggest hospitality group in Baku, Azerbaijan (Azerbaijan Hospitality Group). Presently manage P&L and front-and back-of-house operations for fine dining chain Italian restaurant, banqueting and outside catering operations. Oversee quality controls; budget management; safety compliance; and the recruitment and performance of 125 restaurant team members. • Re-branded image of fine-dining restaurant to reverse a 5-year sales downturn. Worked with executive chef to devise new menu and revamped marketing strategy, triggering 55% sales growth, rave media reviews and a 100% increase in repeat business by local guests. • Established mandatory customer service training program for all customer-facing employees. Boosted guest satisfaction scores from 87% to 95% within 5 months of program launch. Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets to achieve a 21% gain in daily covers served with zero additional labor or overhead costs. • Increased employee satisfaction by 25% while cutting staff turnover in half by developing staff recognition and accountability programs. Partnered with bartenders to create and introduce signature cocktails and gourmet appetizer menu that doubled bar revenues within 2 months. • Reduced food costs 7% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management. • Collaborated with CEO of the company and corporate representatives to plan and execute major kitchen renovation, installing new, modern equipment that increased efficiency by 19%.

Served as Dept. Head for full service hotel including, but not limited to, food service operations, regulatory compliance, staffing, performance reviews, training programs, outlet marketing, creating/maintaining optimal guest satisfaction and inventory management. • Single-handedly ran an 18 hour operation, with limited staffing from November - August. Streamlined 3 separate unit menus to minimize waste and an increasing food cost, as well as restructured the inventory processes, resulting in a 2% drop in food cost within 2 months. • Collaborated with other Dept. Heads to develop financial forecasts & strategize increased profits. Reported labor, budgets & inventory tracking/procurement/analysis to Food and Beverage and Finance Director. • Trained all staff; wrote performance reviews and cross-trained staff to ensure efficient operations under all circumstances. Reduced overall department labor cost by 11% by cross training staff and adjusting work schedules. • Proficient in ADP Internet Payroll Service, MS Word, Outlook, Micros Oracle POS. Managed Food service Staff of 37 and Directed dining solutions for more than 800 clients on a daily basis.

Four modules combine topics which are key components of a modern hospitality leader’s toolkit. They include digital transformation, sustainability, revenue and demand management, data analytics, corporate finance, organizational change management, and much more.