• 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.