Ammar Barakat

Developed and standardized operating procedures for a portfolio of 18 F&B brands, ensuring cross-location consistency. Launched new products and maintained quality, operational, and food safety standards across all locations.

Served as Head Culinary Arts Instructor for the Kawin program, a Ministry of Culture initiative, training Saudi chefs and F&B business owners. Wrote the culinary arts curriculum and taught food cost, menu development, kitchen safety, purchasing, and restaurant management.

Advised new F&B businesses on menu creation, budgeting, and food tastings, optimizing initial food costs and operating margins. Managed food styling and culinary photoshoots for marketing agencies and worked as a private chef for special events and VIP clients.

Managed all restaurant operations, including budgets, payroll, and financial reviews, maintaining consistent profitability over six years. Costed menu items, planned menus based on guest volume and ingredient cost, and hired, trained, and managed both back-of-house and front-of-house teams.

Managed financial tasks including cash handling, deposits, and payroll, overseeing the daily operating budget. Supervised kitchen staff, coordinated daily food preparation, assigned shifts, and handled customer feedback to improve guest satisfaction.

Managed F&B operations for a portfolio of 12 restaurants, driving revenue growth across multiple concepts. Created new menus, developed new dishes, ran staff training programs, handled hiring, and conducted performance reviews for teams across all locations.

Earned a Diploma in Cost Fixing for Food & Beverages from the Institute for Hospitality Skill Development in Tilburg, The Netherlands in January 2005.

Earned a Bachelor of Arts in Psychology from the Lebanese American University in Beirut in June 2003.

Completed a High School Diploma at the American School of The Hague in South Holland in June 1997.