Jalal Jomha

Lead overall store operations, overseeing 20+ employees during low season and 40+ employees during high season, ensuring operational efficiency and high customer satisfaction.

Manage hiring, training, scheduling, and performance evaluation of store staff across sales, inventory, and operations.

Drive sales performance through pricing strategies, promotions, merchandising, and seasonal planning.

Oversee inventory management, supplier coordination, and stock optimization to reduce shrinkage and maximize profitability.

Monitor KPIs including sales, margins, payroll costs, and productivity, taking data-driven decisions to improve results.

Ensure compliance with company policies, labor regulations, and operational standards.

Act as the main liaison between ownership, vendors, and store teams, translating business goals into daily execution.

Lead overall store operations, overseeing 10+ employees during low season and 25+ employees during high season, ensuring operational efficiency and high customer satisfaction.

Manage hiring, training, scheduling, and performance evaluation of store staff across sales, inventory, and operations.

Drive sales performance through pricing strategies, promotions, merchandising, and seasonal planning.

Oversee inventory management, supplier coordination, and stock optimization to reduce shrinkage and maximize profitability.

Monitor KPIs including sales, margins, payroll costs, and productivity, taking data-driven decisions to improve results.

Ensure compliance with company policies, labor regulations, and operational standards.

Act as the main liaison between ownership, vendors, and store teams, translating business goals into daily execution.

As General Manager, I oversee the full operation of a restaurant and café environment, leading teams of 10 employees during low season and up to 15 employees during high season, while ensuring operational excellence, profitability, and high customer satisfaction.

Key Responsibilities:

Lead day-to-day restaurant and café operations, including service quality, staff performance, and customer experience.

Manage recruitment, onboarding, scheduling, and performance management of front-of-house and back-of-house teams.

Oversee sales performance, cost control, and budgeting to ensure profitability and efficient operations.

Supervise inventory management, supplier relationships, and purchasing to minimize waste and control costs.

Implement operational procedures, hygiene standards, and compliance with food safety and labor regulations.

Analyze key performance indicators (sales, labor costs, productivity) and take data-driven actions to improve results.

Handle customer feedback and resolve operational issues to maintain a high standard of service.

Coordinate promotions, seasonal planning, and workflow optimization during peak periods.

As General Manager, I oversee the full operation of a restaurant and café environment, leading teams of 10 employees during low season and up to 25 employees during high season, while ensuring operational excellence, profitability, and high customer satisfaction.

Key Responsibilities:

Lead day-to-day restaurant and café operations, including service quality, staff performance, and customer experience.

Manage recruitment, onboarding, scheduling, and performance management of front-of-house and back-of-house teams.

Oversee sales performance, cost control, and budgeting to ensure profitability and efficient operations.

Supervise inventory management, supplier relationships, and purchasing to minimize waste and control costs.

Implement operational procedures, hygiene standards, and compliance with food safety and labor regulations.

Analyze key performance indicators (sales, labor costs, productivity) and take data-driven actions to improve results.

Handle customer feedback and resolve operational issues to maintain a high standard of service.

Coordinate promotions, seasonal planning, and workflow optimization during peak periods.

As General Manager, I was responsible for the overall leadership and performance of the hotel, managing 30 employees during low season and more than 50 employees during high season, while overseeing all operational and strategic functions.

Key Responsibilities:

Directed end-to-end hotel operations across all departments, including Sales, Marketing, Finance, Human Resources, Operations, and Customer Service.

Led department heads and management teams, ensuring alignment with business objectives, service standards, and financial targets.

Oversaw financial performance, including budgeting, cost control, revenue optimization, and profitability analysis.

Managed sales and marketing strategy, including occupancy optimization, pricing, promotions, partnerships, and customer acquisition.

Supervised human resources functions, including hiring, training, workforce planning, performance management, and labor cost optimization.

Ensured high standards of guest experience, service quality, and operational efficiency across all seasons.

Monitored and analyzed KPIs such as occupancy rates, revenue, expenses, and staff productivity to drive data-informed decisions.

Ensured compliance with company policies, hospitality regulations, and safety standards.

Acted as the main point of contact between ownership, vendors, partners, and internal teams.