Issa Omar Halabi

• Facilitated training programmes for employee skill enhancement.
• Negotiated contracts to secure cost-effective solutions for the company.
• Analysed operational data, identifying areas of improvement.
• Developed strategic plans for significant business growth.
• Established quality control measures ensuring product consistency and reliability.
• Oversaw budgeting activities, reducing unnecessary expenditures of the firm.

· Leading the Project Management Office (PMO) and overseeing all company projects across six brands.

· Managing business development initiatives to drive growth and expansion across the company.

· Overseeing the opening of 14 physical branches, focusing on Japanese and Chinese cuisine concepts.

· Successfully negotiating and finalizing a franchise agreement for a new brand.

· Developing comprehensive critical paths from scratch for new projects to ensure timely execution and delivery.

· Coordinating and aligning cross-functional teams to manage food and beverage (F&B) projects, which represent 70% of the portfolio.

· Implementing F&B quality control processes to maintain high standards in product and service delivery.

· Conducting cost control analysis to optimize project budgets and improve profitability.

· Streamlining project workflows and implementing strategies for effective resource allocation and operational efficiency.

· Identifying growth opportunities, analyzing market trends, and spearheading the launch of innovative concepts in the F&B industry.

• Helped organizations improve customer satisfaction and achieve measurable results.
• Documented workflow charts, records and job descriptions to guide overall organizational improvements.
• Highlighted undetected organizational needs to improve business performance.
• Communicated with staff at all organizational levels to assess current systems.

• Critical Path and Action Plan creation.
• Mitigated health risks and reduced safety hazards by creating clear cleaning and sanitisation schedules.
• Drove sales by devising and promoting unique events, seasonal specials and promotional offers.
• Maintained faultless customer service through proper staff training and development.
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.

• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees' hours
• Recording payroll data
• Increased Sales by 30 %
• Ordering food, linens, gloves and other supplies while staying within budget limitations

Freelance.

• Researching new wholesale food suppliers and negotiating prices.
• Calculating future needs in kitchenware and equipment and placing orders, as needed.
• Managing and storing vendors' contracts and invoices.
• Overseeing restaurant staff performance, ensuring quality dining.
• Performed to reduced staff turnover by 6% in 3 months.

Japanese Restaurant

International / French Kitchen

International /French restaurant.