RAED IBRAHIM

Pre-opening and F&B Operations Leadership

• Spearheaded the pre-opening phases of multiple high-profile restaurants, ensuring the seamless establishment of each concept and operational workflow.
• Led the development and implementation of tailored service training programs, focusing on team collaboration and exceptional guest service standards.
• Oversaw all aspects of operational efficiency, including food and beverage cost control, labor management, and profit & loss analysis, driving financial success.
• Fostered a culture of learning and continuous improvement, ensuring adherence to company policies and procedures while enhancing overall team performance.
• Collaborated closely with cross-functional teams to ensure every aspect of restaurant operations met the highest standards from day one.

• D1 restaurant and lounge (260 covers) managed by OBE Group
• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Maintained facility and grounds to present positive image.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Set clear expectations and created positive working environment for employees.
• Carefully interviewed, selected, trained, and supervised staff.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Correctly calculated inventory and ordered appropriate supplies.
• Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.

• Dubai Mall pre-opening (290 covers)
• Launching a contemporary Greek restaurant in Dubai Mall, led by acclaimed Michelin-starred Greek chef Nikos, renowned for expertise in London
• Spearheading all facets of operations, including strategic hiring, recruitment, and comprehensive training programs
• Developing meticulous Standard Operating Procedures (SOP) while ensuring sound Profit & Loss management
• Dedicated to orchestrating a seamless and triumphant opening that reflects culinary excellence and innovation from London to Dubai
• Set clear expectations and created positive working environment for employees.
• Carefully interviewed, selected, trained, and supervised staff.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
• Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.

• Leadership and Team Management – Strategies for leading diverse teams, enhancing team dynamics, and fostering a collaborative work environment.
• Operational Efficiency – Best practices for managing day-to-day operations, streamlining workflows, and ensuring consistent service quality.
• Financial Management – Budgeting, cost control, and financial analysis to ensure profitability while maintaining high service standards.
• Guest Experience and Service Excellence – Training on enhancing customer satisfaction, handling complaints, and ensuring memorable dining experiences.
• Staff Training & Development – Techniques for developing, motivating, and retaining staff, including performance management and coaching.
• Menu Development & Innovation – Insights into creating and updating menus based on customer preferences, market trends, and profitability.
• Health & Safety Standards – Ensuring compliance with food safety regulations, maintaining hygiene, and managing risk.
• Marketing and Branding – Approaches for promoting the restaurant, driving foot traffic, and managing public relations.
• Problem Solving & Crisis Management – Tools for handling operational challenges, emergencies, and conflicts effectively.
• Strategic Planning & Business Growth – Techniques for setting long-term goals, expanding the brand, and staying ahead of market trends.

• Led the opening of The Loft at Dubai Opera, successfully transitioning from the closure of Sean Connolly, overseeing a 300-cover operation while ensuring seamless service and operational efficiency.
• Provided operational support for La Serre Dubai Downtown (350 covers), ensuring efficient service delivery and guest satisfaction during the post-opening phase.

• Managed operations, ordering, scheduling, training
• Leading the pre-opening efforts of a dynamic beach lounge at JBR Marina, boasting 120 dedicated staff members
• Simultaneously, providing valuable support to other adjacent outlets, leveraging the company's diverse and thriving brands in the same bustling area
• Taking charge of holistic operations, including seamless ordering, meticulous scheduling, and comprehensive training initiatives
• Striving for operational excellence and a seamless customer experience in a vibrant and demanding environment

• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Prepare detailed reports on weekly, monthly, and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Control operational costs and identify measures to cut waste
• Manage the restaurant's good image and suggest ways to improve it
• Create policies and protocols that will ensure future restaurant operations are maintained

• Managed various roles in different cities as part of a task force supporting VIP meetings, conferences, and weddings for the president, ministries, and embassies, receiving multiple certificates of recognition
• Oversaw all casual staff for meetings, weddings, and events, coordinating with up to 850 staff members and assigning them to various outlets based on event schedules
• Task Force Highlights:
• Coordinated the Egyptian Economic Conference in Sharm El Sheikh in 2015
• Orchestrated a top VIP dinner for presidents in 2015 in Sharm El Sheikh
• Served as Banquet Supervisor for Mr
• Gamal Mubarak's engagement and wedding at Four Seasons Sharm El Sheikh
• Managed HRH El Waleed Ibn Talal's private entourage at Four Seasons
• Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
• Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
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