• Coordinating with product development and supply chain teams to manage product listings, descriptions, and inventory levels.• Supervising and training the e-commerce team, delegating tasks effectively, and ensuring high-quality customer service.• Responsible for the coordination of the food and beverage department including; staffing, stock control, cash handling, delivery of events and reporting.• Negotiating with vendors and service providers to secure advantageous terms for web-based tools and services.• Ensuring compliance with legal regulations in online sales, including data protection laws.

Acting as operations manager by planning and coordinating restaurant management operations to maintain a smooth flow of work>Supporting the recruitment process by taking the final decision on shortlisted candidates>Designing training programs to be implemented by managers and team leaders to enhance employees' set of skills>Organizing work schedules and developing working relationships with front and back of house staff>Performing quality control checks, in addition to overseeing inventory ordering and availability, plus daily maintenance of equipment>Generating detailed reports on financial information and analyzing them in order to be able to control operational costs and identify measures to cut waste

As the Co-Founder of MR.REE, I am responsible for the following: >Directing promotional and marketing activities of 10+ restaurants in Erbil>Administering the overall activities of the company and planning schedules of visits to stores >Receiving and reviewing reports to be able to test and analyze the performance of employees >Suggesting methods of improvement in different areas to increase customer satisfaction, retain customer relations and increase sales

I successfully managed Berberis, which is a Lebanese fusion restaurant. I attempted to build and retain customer relations through providing high quality service. My duties were as follows: >Handling all operations related to the Pre-Opening, including strategy and procedures development, financial planning, equipment and supplies availability, staffing and training >Collaborating with the head chef to study the Menu and estimate costs >Monitoring and assisting staff with work progress and providing them with methods to resolve conflicts professionally>Ensuring adherence to internal policies, in addition to food safety procedures >Succeeding in the achievement of Restaurant productivity and quality goals by building and retaining customer relations

>Designing and implementing Service and Kitchen Training for staff >Managing the food service to consistently meet high standards as defined by the Restaurant standards>Devising long term strategies plus planning procedures and systems to maximize operating efficiency>Performing audits on every team member to evaluate their current performance and make sure they've benefited from the trainings

I worked on initiating the business by planning and putting a perfect strategy including marketing and financial strategies, staffing and training ,in addition to building relationships with suppliers. After launching the business I started to navigate the market for opportunities where we've started campaigns to reach targeted audience. After building the customer base we started planning events and duties were as follows: >Meeting with clients, listening to their requirements and arranging everything with what matches their desires at specific events>Contacting suppliers and negotiating with them to get high quality products and services with the lowest prices possible >Handling the staffing and training to deliver the best service during events >Organizing over than 100 events successfully and leaving clients satisfied with the final results

As the Floor Manager I was responsible for the following: >Supervising all the activities carried out by the staff, including communication with customers, quality of the service and cleanliness >Responding to customer inquiries especially in case of conflicts and successfully resolving issues without escalation >Mentoring staff on increasing sales opportunities by building long term customer relations >Approving Standard Recipes for the bar and providing necessary SOP training for the staff >Monitoring stock levels, arranging supplies and following up on delivery of goods in shortage>Preparing and reviewing financial reports to ensure that profitability levels are increasing

>Provided SOP Training for staff>Managed the food flow from the kitchen to the restaurant>Scheduled shifts and tracked attendance plus approved leaves >Carefully tracked Inventory for F&B stock> Maintained cleanliness >Generated daily reports to be presented to the manager on duty

> Greeted customers and led them to their tables > Ensured that customers' requests are being met to maintain their satisfaction > Trained new joiners on internal policies and procedures plus communicated what is expected of them >Resolved conflicts without excalation to the management