Kfir Adri

General Manager overseeing a multi-unit hospitality group, managing 3 restaurants, a central preparation kitchen, main store, pastry shop, and corporate office functions (accounting, purchasing, HR, project management).
• Direct leadership of 230+ employees, driving performance, accountability, and operational discipline across all departments.
• Led the opening of a new Greek restaurant, from concept development to full operational launch.
• Significantly improved company efficiency and profitability through labor optimization, elimination of overtime, cost control, and structured workflows.
• Reduced unnecessary spending while increasing revenue and margins, elevating the business to a more organized, scalable, and profitable operation.

• CEO of the restaurant sector in a hotel company in Europe, the main activity in Romania, Spain and Greece. As part of the position, I implemented work processes, procedures, management of a team of 70 employees, work plans, KPI, negotiations with suppliers and a variety of other topics

• Italian restaurant) and Lebanon (Lebanese hummus) establishment, management and ongoing operation
• The restaurants were sold after about two years of operation.

• Establishing and operating a steakhouse restaurant, training teams, working with suppliers, marketing, managing a team of about 65 employees
• Kosher and trainings - meat, wine, the service circle, customer experience and more
• Ongoing management of the business, events, service, catering
• As part of my position in the network, I helped establish the new branches, Beit Shemesh, Ashdod, Herzliya and Beer Sheva.

• Catering, events, prepared food stores and institutions
• I got a company on the verge of closing, with high monthly losses, in the first step I stopped the bleeding and then I made the company profitable and managed in an exemplary order and organization
• Company management, a staff of about 50 employees, external suppliers, event management (weddings, etc.)
• I entered a business with many difficulties, I streamlined the system, built marketing plans, work procedures, employee teams
• Ongoing management of a manufacturer's kitchen, working with authorities, 3 prepared food stores, dozens of institutions and a large event department
• Recently the business was sold to a competing company from the field, I was an active partner in the entire sales process.

• Restaurant, catering, events
• Sole owner and actual manager since the day of establishment
• Establishment and operation of the Buffalo Steak House restaurant, building a concept, working with suppliers, marketing, managing a team of about 35 employees
• Ongoing management of the business, events, service, catering, a set of deliveries, workshops and trainings