b
brahimdenhadj

Brahim

@brahimdenhadj

Hospitality Operations and Cost Control Specialist

Reino Unido
Inglés, Francés, Árabe
Parte de la información aparece en idioma inglés.
Sobre mí
Areas I work in: • Management accounting and P&L reporting — weekly and period reporting, dry/wet split, budget variance, prime cost • Gross profit and stock control — stock take systems, theoretical vs actual usage • Recipe and menu costing — sub-recipes, yields, portion costs, menu engineering • Labour cost modelling — rota planning to budgeted hours, true cost including NI, pension and holiday accrual • Purchasing and supplier analysis — price tracking, invoice auditing, supplier benchmarking • Financial modelling — new site feasibility, scenario planning, investment cases ... Lee más

Habilidades

b
brahimdenhadj
Brahim
desconectado • 
Tiempo medio de respuesta: 1 hora

Revisa mis servicios

Estrategia e innovación comercial
I will optimize your kitchen operations and cut costs
DeUSD 75 / proyectoMás información
Automatización y eficiencia comercial
I will analyse your labour performance
DeUSD 30 / proyectoMás información

Porfolio

Experiencia laboral

Hospitality_Index LTD

Director

Hospitality Index LTD • Freelance

Jul 2026 - Present • 2 mos

started a company to help independent businesses manage better their operations and costs , labour and food cost, GP, compliance for better profitability. also offering spreadsheets and working on an inventory and scheduling SAAS.

Director

Leadlogix LTD • Tiempo completo

Jun 2024 - Jul 2026 • 2 yrs 1 mo

Run a business in a franchise model where we offered labour and management services to a pub chain, we achieved 110% growth after 1 year, combined GP of 75% and labour controlled between 22 to 24%.

Greene_King

Kitchen Manager

Greene King • Tiempo completo

Sep 2019 - May 2024 • 4 yrs 8 mos

– Achieved a 75% increase in kitchen revenue by raising service standards, improving efficiency, and tightening cost control. – Managed day-to-day kitchen operations for a busy central London gastropub, overseeing a team of kitchen staff. – Reduced labour costs by 15–20% through effective scheduling and streamlined kitchen workflows. – Maintained food waste below 3% through disciplined stock management and portion control. – Achieved a 5-star EHO rating, ensuring all kitchen practices met Environmental Health standards. – Liaised with front-of-house management to coordinate service and enhance the overall guest experience.