Elie Akoury

• Developed and implemented the company’s vision, mission and overall strategy
• Developed comprehensive business plans that align with the strategic goals, including financial forecasting, budgeting, and resource allocation.
• Created and developed different concepts such fast food service, café, casual dining, and cloud brands
• Shawarma el mama, Tawle eatery, level café, sandwich spot.
• Conducted feasibility studies to assess the viability of new projects including revenue projections, cost estimates and return on investment
• Oversee financial performance and managed budget, ensure the company's profitability and sustainability.
• Provided regular reports to stakeholders on business performance
• Implemented cost control measures to optimize expenses and maximize profits.
• Developed and executed marketing campaigns and strategies to increase sales.
• Made strategic investment decisions and evaluated potential risks and opportunities.

• Developed and set up Al Amthal Hospitality, a locally owned company specialized in the development of food concept and hiring franchises
• Evaluated and screen potential franchisees to ensure meeting the company’s criteria, including financial stability
• Conducted market research to identify new opportunities for franchise expansion and understand market trends and competition.
• Managed the process of signing franchise agreements, ensuring all legal and financial aspects are clearly communicated and agreed upon.
• Created and developed the first modern Persian restaurant in Qatar and hired reputable franchises
• Rose of persia an authentic Persian modern cuisine
• Zahr el laymoun an authentic healthy Lebanese restaurant
• The Melting pot a casual dining fondue restaurant
• Cantina Laredo a modern Mexican food
• Handled the recruitment drive for subordinates and key personnel
• Developed all operational procedures, SOP, time management
• Provide regular reports to senior management on the progress of the brands
• Developed financial projection for each brand and review KPI
• Evaluated the quarterly sales performance and implemented action plan accordingly
• Review monthly P&L and set strategy to achieve budgeted sales

Fy café is the first Qatari concept was developed by integrating local elegant touches that reflects the Qatari tradition. The menu devotes the finest selection of the local and international delicacies

• Set up the critical path for the opening and management of Fy café
• Carried out the brand design, corporate identity and implementation
• Responsible for the design & fit out execution and set up
• Developed and implemented strategic plans for the expansion, including identifying target markets, setting growth objectives, and creating timelines.
• Developed and managed the budget, including forecasting revenue
• Revised the P&L on a monthly basis and set action plan to improve performance
• Implemented measures to control costs, including labor, food, and beverage costs, without compromising quality.
• Conducted market survey and identified potential business development.
• Investigated business activity and industry trends and competition.
• Developed strategies by studying integration of new concepts with the company strategy and partners.

• Managed international franchises and strategies according to franchise agreements
• Conducted thorough market research to identify potential expansion and understand market trends, competition, and consumer behavior.
• Proposed potential business deals by contacting potential Franchisor, discovering and exploring opportunities.
• Screened potential business and franchise opportunities deals by analyzing market strategies, deals and requirements.
• Developed and implemented long-term strategic plans for franchise expansion, including target markets, growth objectives
• Closed new business deals by coordinating and integrating contract requirements with business operations.
• Developed Franchise and Sub-Franchise agreements.
• Developed financial plans for the existing brands and new franchises
• Coordinated and followed up on the concept development, design direction and branding.
• Oversee monthly and quarterly assessments of financial performance against budget, financial and operational goals.
• Maintained business relations with international franchisor and communicated daily activities and updates
• Developed and executed marketing strategies to promote the franchise opportunity and enhance brand awareness.

• Setting the critical path for the pre-opening of Lenȏtre de paris Ristretto, Dunia and Rogers.
• Involved and followed up on the execution of the construction process as built drawings, electromechanical, kitchen equipment’s, pos system, fire system,
• Developed standard operating manual with the coordination of the HR
• Set operational procedures and policies to maintain high standards of quality and service and put action plans to increase efficiency.
• Managed and monitored the day-to-day activities of the outlets.
• Responsible for the menu development with the coordination of the executive chef
• Performed cost analysis and forecasts on food & beverage.
• Formulated budget for all the outlets.
• Increased sales of the restaurant by 20% through promotions customers’ relationship and marketing.
• Created and developed incentives plan to increase sales and staff productivity.
• Setting entire recruitment structure and the manning guide
• Developed employee handbook, performance appraisal and conducted the F&B training.
• Organized and rendered catering, events, special functions such as the 15 Asian games and the opening ceremony of Texas University
• Responsible for the renovation in terms of assets, design and decoration
• Developed employee handbook and rendered catering, events, special functions
• Responsible for the renovation in terms of assets, design and decoration.

• Oversee restaurant and bar operations, quality control and ensure high standards of food service.
• Recruited and trained front of the house staff and set up incentives to increase sales and motivation
• Developed and managed the resort’s budget, including forecasting revenue and controlling costs.
• Implement strategies to maximize revenue, including dynamic pricing, upselling, and cross-selling of services
• Conducted regular inspections and audits to maintain and enhance the quality
• Organized and executed private functions, events and wedding ceremonies
• Developed and executed marketing strategies to attract new guests and retain existing ones. Utilize online and offline channels to promote the restaurant
• Managed inventory levels of supplies and negotiated contracts with suppliers and ensure cost effective purchasing
• practices

• Responsible for the centralized purchasing department of three outlets.
• Identified and selected suppliers based on quality, cost, reliability, and service.
• Located vendors of materials, equipment or supplies, and meet them to determine product availability and terms of sales.
• Negotiated contracts and agreements with suppliers to secure the best terms and conditions.
• Implemented cost-saving initiatives and negotiated pricing to reduce raw material costs.
• Developed and managed the procurement budget, ensuring expenditures are within approved limits.
• Monitored inventory levels to ensure sufficient supply while minimizing excess stock and obsolescence.
• Maintained accurate and up-to-date procurement records and data.
• Provided regular reports to senior management on procurement activities, costs, and supplier performance.

• Supervised the opening and closing procedures of the restaurant in Accordance with the daily checklist.
• Ensured the total supervision of all food and beverage staff.
• Conducted training for the dining staffs to achieve better Performance.
• Organized schedule, workstation assignment rotations, employee’s breaks, overtime assignment and back up for absent employees.
• Performed monthly inventory.
• Dealt with guests’ complaints and inquiries, handle them adequately and Insuring customer satisfaction.
• Maintained quality and standard of food and service.

• Responsible for the closing and opening duties such as mise en place and set up of the dining area.
• Performed all duties associated with restaurant service including bar and food Service.
• Focused on the up selling and suggestive selling techniques in order to increase the revenue.
• Maintained service standard.
• Followed up on guest orders and special requests.
• Handled guest complaints and resolved them appropriately.
• Briefed colleagues about the daily activities and large party reservations.