PREPARING THE PASS
Hospitality Operations · Dubai, UAE

Manirul
Molla.

I started as a waiter in a five-star dining room in Kolkata. Ten years and three countries later, I run two restaurants, a central kitchen, and six delivery brands in Dubai. What hasn't changed is this: a guest never sees the work behind a good plate of food, but they always feel it.

Nobody notices a kitchen that runs on time. That's the point.

I've worked every side of this business — as a waiter, a barista, a café supervisor, and now the person who owns the full P&L. I still walk every site myself. I still check the numbers daily, not just at month end. If you want someone who runs your business like it's their own, I'd like to talk.

Currently exploring new opportunities
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Manirul Molla, F&B Operations Manager
Dubai, UAE · Available for relocation
The Pass

Every number, checked before it goes out

A snapshot of the operation at Atelier BLG, the way it would read on a kitchen docket.

KOT #01YRS
0
Years in F&B operations
KOT #02TEAM
0
Team members, full P&L
KOT #03PLT
0
Aggregator platforms live
KOT #04BRD
0
Cloud kitchen brands
KOT #05ACC
0
Delivery accuracy sustained
KOT #06WST
0
Raw ingredient waste cut
KOT #07SKU
0
SKUs across suppliers
KOT #08SUP
0
Active suppliers managed
Manirul Molla in the office at Atelier BLG
About

I run operations the way a good kitchen runs service

Every branch, every brand, every ticket accounted for. That's the job, and I've spent ten years building my career around doing it properly.

I started in fine dining service at ITC Hotels in Kolkata, moved into specialty coffee and F&B leadership at a 4-star hotel in Saudi Arabia, and then into café operations and full P&L management here in Dubai. Right now at Atelier BLG I direct two restaurant branches and a central production kitchen, and run six delivery brands across Talabat, Careem, Noon, and Keeta, with a 27-person team reporting to me.

I hold HACCP Level 4, HACCP Level 3, and a GHP Manager Certificate valid through 2029, and I treat food safety as non-negotiable, not paperwork. My approach to leadership is the same as my approach to a P&L: I want to know exactly what's happening on every site, every day, not find out at month-end.

01

Full P&L ownership

Two restaurant branches, one central kitchen, six delivery brands, one budget I answer for.

02

Food safety first

HACCP Level 4, HACCP Level 3, and GHP Manager certified through 2029.

03

Multi-platform delivery

Six brands live across Talabat, Careem, Noon, and Keeta, run through Grubtech and Deliverect.

04

27-person team

Hiring, training, scheduling, and holding people accountable across every site.

Journey

Professional timeline

Ten years, four cities, one industry.

Jul – Dec 2013

Industrial Training

Radisson Kolkata Ballygunge, India

24 weeks of rotational training across Front Office, Housekeeping, and Food & Beverage Service and Production, as part of my hospitality diploma.

Jul 2015 – Nov 2017

ITC Hotels

Senior Service Staff, Luxury Fine Dining 5-Star, Kolkata, India

Delivered premium service in a 5-star fine dining environment, supervising junior staff and maintaining strict brand service standards.

Mar 2018 – Jun 2021

Aram Hospitality

Senior Barista and F&B Team Lead, 4-Star Hotel, Abha, Saudi Arabia

Managed specialty coffee quality and F&B service across all service periods in a high-volume 4-star property, with zero quality deviations over three years. Applied HACCP and GHP standards daily across all service areas.

Oct 2021 – Oct 2022

Icons Coffee Couture

Café Supervisor and Barista Trainer, Dubai, UAE

Managed complete café operations independently, including opening and closing, inventory, ordering, cash handling, and rostering. Designed onboarding and coaching for new team members.

Oct 2022 – Present

Atelier BLG

F&B Operations Manager, Dubai, UAE

Two restaurant branches, one central production kitchen, six delivery brands, and a 27-person team under full P&L responsibility.

2024 (Project)

HayHay Neighbourhood Bakery and Café

Operations Consultant and Barista Trainer, UAE

Resolved a recurring Talabat–Grubtech integration failure that was causing order drops, restoring merchant ratings within two weeks. Reorganised the kitchen station layout to remove bottlenecks and trained the café team to bring coffee quality up to brand standard.

Core Expertise

What I actually run, day to day

Multi-Unit Operations

Restaurant management and process improvement across two branches and one central kitchen.

P&L & Food Cost

Full budget management, food cost control, and waste reduction I answer for directly.

Inventory & Procurement

Purchasing and vendor negotiation across 20+ suppliers and 300+ SKUs.

HACCP & Food Safety

HACCP Level 4, Level 3, and GHP Manager certified, with zero major audit non-conformances.

Aggregator Platforms

Talabat, Careem, Noon, and Keeta, run through Grubtech and Deliverect.

SOPs & Reporting

Kitchen scheduling, production planning, and daily MIS reporting through Zoho Accounting.

Team Leadership

Hiring, training, and scheduling a 27-person team across restaurant, kitchen, and delivery.

Specialty Coffee

Barista training and coffee quality standards, from café floor to brand-wide rollout.

Cloud Kitchen Operations

Six brands, one kitchen, four platforms

All six delivery-only brands run from a single central production kitchen at Atelier BLG.

Flaky & Cream
The Cookie Office
Bun & Butcher
Laza Nia
Sandough
Pocket Tajine
Talabat
Live & Active
Careem
Live & Active
Noon Food
Live & Active
Keeta
Live & Active

Systems & Tech Stack

Sapaad POS Foodics POS Grubtech Deliverect Zoho Accounting
Major Projects

Case studies

Real problems, real fixes, real numbers.

01 / DELIVERY GROWTH

Delivery & specialty coffee revenue

Grew delivery and specialty coffee revenue through menu engineering, competitive pricing, and targeted promotional activity across Talabat, Careem, Noon, and Keeta, run through Grubtech and Deliverect.

RESULT: +25% delivery & specialty coffee revenue growth
02 / WASTE REDUCTION

Inventory & waste control

Reduced raw ingredient waste through daily inventory auditing and real-time par-level management across all kitchen operations, at a monthly procurement budget of AED 65,000 to 85,000.

RESULT: -18% raw ingredient waste, zero budget overruns for 4 straight years
03 / PLATFORM RELIABILITY

Aggregator delivery accuracy

Sustained order accuracy across six delivery brands on four aggregator platforms, with zero platform penalties across four consecutive years.

RESULT: 96%+ delivery accuracy sustained for 4 years, zero platform penalties
04 / INTEGRATION FIX

HayHay Talabat–Grubtech recovery

Resolved a recurring integration failure between Talabat and Grubtech that was causing order drops, then reorganised the kitchen station layout to remove peak-period bottlenecks and trained the café team on coffee quality.

RESULT: Merchant rating restored within 2 weeks
Certifications & Continuous Learning

Credentials, kept current

Click any card to view details and download the certificate. Search and filter work live.

🏆 TOTALCERT
0
Certificates on file
🎓 ACTIVECERT
0
Active certifications
📅 SINCEYR
0
Years of continuous learning
⭐ LATEST2025
GHP MGR
Most recent certification

Development timeline

Download All Certificates (ZIP)
References

People who've worked with me directly

Available on request. I'd rather you hear it from them than read a quote I wrote myself.

Co-Founder and General Manager at Atelier BLG — direct reporting line, oversees the full P&L I manage across both restaurant branches and the central kitchen.

Karim Robert Allam
Co-Founder & GM, Atelier BLG
Contact →

Manager at Icons Coffee Couture — worked alongside me during my time as Café Supervisor and Barista Trainer in Dubai.

Ratheesh Ramachandra
Manager, Icons Coffee Couture
Contact →
Contact

Let's talk operations

Open to F&B Operations Manager and Restaurant Manager roles, and to consulting engagements.

Email
muneerksa01@gmail.com
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WhatsApp
Message directly
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Phone
+971 50 215 7131
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LinkedIn
linkedin.com/in/manirulmolla
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