• Hospitality Concepts & Facilities Design.
• Preliminary Designs Reviewing for Best Operation Flow.
• Budget Setting Including, P&L – Startup Cost – Operating Budget – ROI Plan & GOP Ratio
• FF& E – OSE Lists Implementation.
• Restaurant's Menu Implementation, which will reflect the sense of place for each outlet.
• To recruit and select and train Food & Beverage Heads of Department and supervisory employees who are able to work within the decentralized Management Philosophy.
• Implement action plans for the current projects that includes corrective & preventive actions.