Mustafa Aljoulani

• Analysed financial P&L information and developed strategies that led to [15]% profitability increase within [first Quarter].
• Evaluated business processes and recommended improvements to enhance efficiency.
• Operate Resorts with 22000 SQm and 5 branches in different location (Jeddah - Riyadh )
• Reframed senior stakeholders' perspectives by challenging assumptions and proposing solutions with tangible business impacts.
• Delivered strategic recommendations to executive teams.
• Advised on market entry strategies, enabling clients to penetrate new markets successfully.
• Opened new brand inside resort to target new guests and increase average check
• Developed comprehensive strategic plans to enhance market positioning
• Defined problems and scoped, analysed and prepared strategic solutions.
• Allocated resources to teams and projects based on need, performance and availability.
• Monitored and reviewed operational performance, aiding improved business strategy to maximise productivity.
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
• Led site operations team to deliver on KPI targets with consistency.
• Motivated team members by providing mentoring and development opportunities.
• Reduced costs and improved operations by analyzing processes and customer feedback.
• Planned daily operations to maximize productivity, monitoring KPIs to promote consistent progress towards targets.
• Maximized kitchen efficiency and productivity by strategically delegating
• Work closely with executive chef to Optimist inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Guided strategic menu and item pricing to maximise sales and revenue.
• Led financial planning and budgeting processes to reduce operational costs.
• Managed cash flow and liquidity, optimising investment opportunities.
• Conducted competitor analysis to stay informed about industry trends and benchmarking

• Operate four restaurants' brands.

- French fine dine in restaurant came from Spain- Marbella,

- International breakfast cuisine came from Dubai.

- Upper casual Italian restaurant came from Dubai

• Controlling Q.S.C. increasing sales through L.S.M. monitoring P & L to minimized food cost and variables and maximizing profit.
• Minimized discrepancies by effectively training employees on best practices, policies and procedures.
• Achieved maximum performance across safety, maintenance and production metrics.
• Reduced costs and improved operations by analysing processes and customer feedback.
• Monitored and reviewed operational performance, aiding improved business strategy to maximise productivity.
• Developed, recommended and implemented strategies to improve employee work quality and speed.
• Supported company growth by working constructively with sales team members, generating new business opportunities.
• Boosted company efficiency through strategic technology upgrades and process improvements.
• Examined problem-solving strategies, highlighting development opportunities to improve organizational operations.
• Visibility study for new opening, helping for drawing and lay out for each brand and Create Sop
• Managed and motivated high-performing teams for successful KPI attainment.
• Established and communication daily priorities to guide team activities.
• Aided senior leadership by recommending corrective actions and improvements to company operations.
• Supervised daily operations, acting as point of contact for any queries or obstacles.
• Oversaw equipment availability and maintenance to guarantee optimal operations.
• Analysed operations data to identify process gaps and successfully implement change.
• Led overall direction, coordination and evaluation of department functions.
• Analysed financial data to track and achieve budget targets.

• Supervise at least nine to eleven locations ( Included restaurants, café and bakery )controlling Q.S.C. increasing sales through L.S.M. monitoring P & L to minimized food cost and variables and maximizing profit.
• Preparing POS reports, Sales analysis and action plan skills
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
• Reduced costs and improved operations by analyzing processes and customer feedback.
• Examined problem-solving strategies, highlighting development opportunities to improve organizational operations.
• Operation Manager job responsibilities , conducting monthly , quarterly and yearly audit
• New opening project
• Strategically scheduled and managed [300]+ staff members, maintaining high-performing business operations.
• Provided expert supervision to department managers and staff members, delivering optimal productivity.

• Supervise at least nine locations controlling Q.S.C. increasing sales through L.S.M. monitoring P & L to minimized food cost and variables and maximizing profit
• Conducted training sessions to educate employees on best practices and procedures, increasing team performance.
• Exceeded sales forecast figures through superior customer care.
• Increased sales by rolling out new promotional strategies across regional shops.
• Achieve necessary staffing and scheduling of restaurant to accomplish restaurant goals and standards
• Implement local promotions and marketing plans by monitoring sales projections and budgets versus actual sales. Awareness of competitive actions and growth. Maintains continuity with current media messages and restaurant marketing efforts
• Analyze cost controls and sales trends by monitoring month end reports and statements
• Works with managers to provide monthly development objectives
• Applied expertise in team leadership to address productivity and performance issues, motivating staff to achieve KPIs.
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• Supervise and manage 6 locations controlling Q.S.C. increasing sales through L.S.M. monitoring P & L to minimized food cost and variables and maximizing profit
• Researched and applied proven marketing techniques to drive sales.
• Oversaw business staffing and training, building successful, customer-focused team.
• Analysed consumer data to predict future purchasing trends for informed decision-making.
• Monitored competitor activities, responding creatively to maintain relevancy and competitive edge.
• Created seasonal sales plans with varying stock and promotional strategies.
• Formulated marketing and advertising strategies for continuous business growth.
• Maintain and improve quality standards ensuring profitability, sales growth and other agreed goals
• Ensure security measures and policies are implemented effectively

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• Run smooth and efficient shift in restaurant ensuring all standards, policies and procedures are adhered to.
• Developed strong teams by skilfully recruiting, orienting and training loyal, hard-working employees.
• Receive and resolve customer complains to ensure customer satisfaction
• Oversaw store opening and closing, including reconciling cash drawers and making bank deposits.
• Reduced staff turnover by building positive company culture.
• Managed and distributed weekly sales reports, enabling performance evaluation to aid continual growth.
• Managed staffing schedules for high numbers of employees, delivering operational efficiency whilst remaining under budget.