ALI AMIN DEEB

RESTAURANT OPERATIONS MANAGER

Profile summary

Key skills

Professional experience

• •Lead pre-opening and daily operations for a 50-member FOH/BOH team, ensuring service quality, productivity, and operational control.
• •Increased sales by 18% through stronger execution, service performance, team accountability, and data-driven performance monitoring.
• •Maintain food cost at 24% and labor cost at 22% through workforce planning, purchasing control, inventory management, and cost monitoring.
• •Reduced operational waste by 15% through tighter stock control, purchasing discipline, and inventory accountability.
• •Manage 20+ suppliers, overseeing sourcing, purchasing requirements, supplier performance, and product availability.
• •Support P&L analysis, sales reviews, KPI monitoring, SOP implementation, recruitment, training, scheduling, and regulatory compliance.

• •Managed high-volume restaurant operations and service recovery, contributing to a 20% increase in customer retention.
• •Reduced operational waste by 15% through improved procurement planning, supplier negotiations, and inventory control.
• •Applied food-cost, sales, and menu-profitability analysis to support purchasing, pricing, and menu-engineering decisions.
• •Maintained a 4.8/5 guest rating while overseeing 50+ interactive digital-menu points and daily service standards.
• •Led staff training, scheduling, and FOH/BOH coordination to maintain consistent high-volume service execution.

• •Supervised daily FOH operations, shift execution, scheduling, handovers, and service-standard compliance.
• •Coached teams on service, upselling, guest engagement, and operational discipline to improve productivity and consistency.
• •Managed guest and staff concerns while supporting procurement, stock availability, and daily operational readiness.

• •Lead pre-opening and daily operations for a 50-member FOH/BOH team, ensuring service quality, productivity, and operational control.
• •Increased sales by 18% through stronger execution, service performance, team accountability, and data-driven performance monitoring.
• •Maintain food cost at 24% and labor cost at 22% through workforce planning, purchasing control, inventory management, and cost monitoring.
• •Reduced operational waste by 15% through tighter stock control, purchasing discipline, and inventory accountability.
• •Manage 20+ suppliers, overseeing sourcing, purchasing requirements, supplier performance, and product availability.
• •Support P&L analysis, sales reviews, KPI monitoring, SOP implementation, recruitment, training, scheduling, and regulatory compliance.

• •Managed high-volume restaurant operations and service recovery, contributing to a 20% increase in customer retention.
• •Reduced operational waste by 15% through improved procurement planning, supplier negotiations, and inventory control.
• •Applied food-cost, sales, and menu-profitability analysis to support purchasing, pricing, and menu-engineering decisions.
• •Maintained a 4.8/5 guest rating while overseeing 50+ interactive digital-menu points and daily service standards.
• •Led staff training, scheduling, and FOH/BOH coordination to maintain consistent high-volume service execution.

Education

• Relevant Studies: Food Science | Food Safety | Quality Assurance | Technical Compliance | Supply Chain Fundamentals

Certifications

Languages