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Explorer
Fiverr Pro
Français
$
USD
Brahim
@brahimdenhadj
Hospitality Operations and Cost Control Specialist
Royaume-Uni
Anglais, Français, Arabe
À propos de moi
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
Compétences
Brahim
hors ligne •
Temps de réponse moyen de 1 heure
Voir mes services
Stratégie commerciale et innovation
I will optimize your kitchen operations and cut costs
Efficacité et automation des entreprises
I will analyse your labour performance
Portfolio
Expérience professionnelle
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 • Temps plein
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%.
Kitchen Manager
Greene King • Temps plein
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.
