Hossam Mosalam
Food & Beverage Operations Director
RIYADH
Summary
Food & Beverage Operations Director with 18+ years of leadership experience in the restaurant and hospitality industry. Proven expertise in managing multi-brand restaurant operations, launching new concepts, and scaling restaurant businesses. Experienced in overseeing operations generating approximately SAR 40–45 million in annual revenue, managing 18 restaurant branches, and leading teams of 280+ employees. Recognized for driving revenue growth, improving operational efficiency, and building scalable restaurant systems across multiple dining concepts.
Overview
2
2
Languages
Work History
F&B Operations Director
Dyar Bakery Group
- Oversee operations across 18 restaurant branches ensuring operational performance and service standards.
- Lead cross-functional teams exceeding 280 employees across operations, production, procurement, marketing, finance, and HR.
- Drive operational strategy, profitability, and expansion initiatives across multiple restaurant concepts.
- Ensure compliance with Municipality regulations and SFDA food safety standards.
Operations Manager & Business Development Manager
Amas Company
- Brands: DOK (Specialty Coffee) | Full Stop (Café & Lounge)
- Managed restaurant operations and business development initiatives across multiple hospitality concepts.
- Implemented operational systems improving service quality and operational efficiency.
- Supported concept development and expansion strategies.
Operations Manager
Food Scope Company
- Oversaw restaurant operations across multiple dining concepts and catering services.
- Supported restaurant openings and operational setup for new locations.
- Implemented operational systems improving coordination between kitchens and branches.
Central Kitchen & Branch Kitchens Manager
Food Scope Company
- Brands: Pizza Rio | Slider Concept | Egg Restaurant | Catering Division
- Managed central kitchen operations and supervised all branch kitchens across multiple restaurant concepts.
- Ensured production efficiency, food quality consistency, and food safety compliance.
- Developed kitchen workflows and operational systems across central and branch kitchens.
Education
Bachelor’s Degree - Business Administration
MBA – Master of Business Administration - undefined
03-2026
Skills
Restaurant POS Systems (Foodics & POS Platforms)
Delivery Platforms (Jahez, Chefz, Kita)
Microsoft Excel & Google Sheets
Operational Reporting Systems
AI Tools for Business Productivity
Remote Management & Digital Collaboration Tools
Staff management
P&L management
Timeline
F&B Operations Director
Dyar Bakery Group
Operations Manager & Business Development Manager
Amas Company
Operations Manager
Food Scope Company
MBA – Master of Business Administration - undefined
Central Kitchen & Branch Kitchens Manager
Food Scope Company
Bachelor’s Degree - Business Administration
Business Impact
- Increased company revenue by 30% through strategic operational planning and business development initiatives.
- Reduced operational costs by approximately 20% through operational restructuring and cost control systems.
- Led expansion strategies supporting the opening of 50+ restaurant and café branches.
- Established central kitchens and food production facilities compliant with Municipality and Saudi Food & Drug Authority (SFDA) standards.
Core Competencies
- Restaurant Operations Leadership
- Multi-Unit Restaurant Management
- Business Development & Expansion
- Restaurant Concept Development
- Operational Strategy & Performance
- Cost Control & Profit Optimization
- Central Kitchen & Production Systems
- Supply Chain & Procurement
- Food Safety & Quality Standards
- Team Leadership & Organizational Development
Restaurant Portfolio
- Dyar Bakery —Shawarma Arab —Kibbati —Mashawy Somaya
- DOK — Full Stop
- Pizza Riyo — Slider Concept —Egg
- Catering
Leadership & Management Experience
- Directed leadership across Operations, Production, Procurement, Marketing, Finance, and Human Resources.
- Managed teams exceeding 280 employees across restaurant branches and production facilities.
- Led recruitment, training, and leadership development programs.
Executive Highlights
- 18+ Years in Restaurant & Hospitality Leadership
- SAR 40–45M Annual Revenue Responsibility
- 18 Restaurant Branches under Direct Oversight
- 280+ Employees Managed Across Operations
- 50+ Restaurant & Café Openings