Pieter Jacobs
Dubai,UAE
Summary
Experienced professional with a strong background in F&B operations, financial management, and team leadership. Proficient in analysing financial records, implementing cost controls, and ensuring compliance with food safety and regulatory standards. Adept at managing restaurant staff, supervising administrative and operational departments, and optimising supplier relationships. Skilled in budget and payroll management, purchasing and inventory oversight, and leveraging restaurant management software to enhance efficiency. Demonstrates expertise in menu development, venue promotion, and leading marketing initiatives to drive business growth. Committed to delivering exceptional customer service while fostering a collaborative team environment.
Overview
16
16
years of professional experience
2006
2006
years of post-secondary education
Work history
Venue Manager
Gastronomica
Kuwait City, Kuwait
06.2025 - Current
- Coordinated with staff, ensuring high service standards.
- Negotiated contracts to secure profitable deals for the venue.
- Ensured adherence to licensing laws, preventing legal issues at the venue.
- Optimised work schedules to ensure adequate staffing during peak hours.
- Managed vendor relationships to ensure timely delivery of services.
- Analysed performance metrics, identified areas for improvement in operations management.
- Reduced overhead costs through efficient resource allocation and budget management.
- Oversaw operations of 300-seater, 8000 square feet venue executing two live shows daily.
- Facilitated effective communication and collaboration among technical teams, kitchen staff, and guests to enhance overall event experience.
- Directed operations of over 500 staff across three restaurants, ensuring seamless service delivery and team cohesion.
Operations Manager
WWI Investments
09.2022 - 05.2025
- Plan the delivery of all services in outlet, including food; beverage; ambience and service elements.
- Through regular review of customer preferences; influence the development of outlets and services.
- Constantly seek customer feedback and opportunities to develop high quality service in the outlet.
- Making sure outlet have sufficient staff by managing their rosters and leave effectively.
- Provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation.
- Arrange for timely and detailed briefing sessions for downward communication of product/service changes and for sharing of learning from service recovery actions of the recent past.
- Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Meets restaurant financial objectives by developing finance; establishing relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Controls purchases and inventory by meeting with Finance Team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Maintains operations by following policies and standard operating procedures; implementing production, productivity, quality, and customer-service standards; determining and implementing system improvements.
- Maintains customers satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements. Responsible for the presentation of all products e.g. food and beverages are consistently maintained.
- Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices.
- Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
- Brand: Sirali Restaurant
General Manager
Independent Food Company
01.2020 - 03.2022
- To oversee and direct all the day to day operations.
- Manage and control all financial aspects.
- Monitor the restaurant manager’s performance and ensure all management duties are done accordingly.
- Work closely with the head chef to assist where needed, daily “catch up” meetings to insure smooth kitchen operations.
- Daily inspections of all departments, insuring all standards are met and mentoring HOD’S in their respective department.
- Working 24/7 with the food and high gene department to meet all U.A.E food safety laws and rectify any violations.
- Daily food tastings and quality control.
- Constantly monitoring P&L , strict cost controlling.
- Planning and adjusting weekly/monthly/yearly budgets.
- Spot checks and audits on the cashiers. Working with the finance team to insure a balanced books.
- Monitor schedules for all personnel according to forecast and within the limits of the manning guide, to insure adequate manpower at all times.
- Conduct the job training of future Managers.
- Resolve guest complaint immediately.
- Closely working with procurement department to inure necessary goods and equipment is provided.
- Oversee and schedule all maintenance and upkeep of the building. Including outsourced cleaning companies.
- Acting as the contact point between the owners and the landlord.
- Actively working with suppliers and service providers.
- Staff welfare programs implementation, retention of staff. Conducting one on one meetings.
- Systems and IT management.
- Brand: Public Restaurant
General Manager
Azumi Restaurant Group
Abu Dhabi
01.2010 - 12.2018
- To ensure that all operational systems and procedures for the effective and efficient operation of the restaurant are in place and consistently applied throughout all departments.
- To oversee and direct the seamless running of the day-to-day operation.
- To support the delivery of outstanding customer service whilst ensuring that all financial and statutory requirements are met.
- To ensure that the Zuma brand and concept are reflected in all aspects of the Restaurant.
- To implement delivery of the business strategy in conjunction with the General Manager and Executive Chef.
- To recommend and implement changes or innovations in procedures, equipment to the General Manager.
- To monitor all Opening and Closing Procedures and follow up and training where required.
- Assist in developing and implementing formal training plans for team members.
- To concentrate and focus on the restaurant area during service hours.
- To carry out the duty managers shift, overlooking opening and closing procedures in order to meet management requirements.
- To direct and organize the implementation of new incentive programs.
- Implement new and update SOP’s, ensure adequate training to the team members.
- To monitor and check guest satisfaction.
- To control operating and merchandising costs.
- Brand: Zuma, Miami
Education
N3 South African national senior certificate - Hospitality Management
Pretoria
N4 business studies - undefined
Skills
- F&B Operations
- Analyzing financial records
- Cost Controls
- Regulatory & Safety
- Ensuring compliance with food and work safety protocols
- Managing restaurant staff and their schedules
- Supervising all admin and operational departments
- Reviewing and upgrading menus
- Promoting venues, overseeing marketing teams
- Knowledge of restaurant management software
- Supplier relationship management
- Budget and payroll management
- Financial Management
- Customer Service
- Purchasing & Inventory
- Team Leadership
References
- Marj, Delmaphis, Group HR, hr.sirali@wwi.ae, +971542406893, WWI
- Mohamad, Arzouni, Vice President Operations, mohamad@indpt.com, +971559264409, Independent food company
- Zeeshan, Khowaja, Group HR Manager, hrm@indpt.com, +971563691397, Independent food company
- Imad, Obeid, General Manager, imad@zumarestaurant.ae, +971561002609, Zuma Restaurants
- Maria Isabel, Mandayoa, Area HR Manager - UAE, isabel@zumarestaurant.ae, +971503533257, Zuma Restaurants
Timeline
Venue Manager
Gastronomica
06.2025 - Current
Operations Manager
WWI Investments
09.2022 - 05.2025
General Manager
Independent Food Company
01.2020 - 03.2022
General Manager
Azumi Restaurant Group
01.2010 - 12.2018
N4 business studies - undefined
N3 South African national senior certificate - Hospitality Management
Pretoria