- Managing 2 brands (Avesta Restaurant -Dots coffee shop) - Expanding new stores overall Iraq - SWOT Analysis to figure out the opportunity and sort it out- Provide Sales Report (Sales, Best sellers, Slow movers, Average ticket, Marketing observations, Voids, Discounts, Delivery, Cash Variances, Plan vs. Actual) – Monthly / Quarterly / Yearly- Drive sales to maximize budgeted revenue- Inventory Report (COGS, Food Cost, Wastage, Inventory’s Value, Stock turnover, Postings, Plan vs. Actual) -- Monthly / Quarterly / Yearly- Operational efficiency (Prep time, sales closing time, Plan vs. Actual) -- Monthly / Quarterly / Yearly- Ensure the Food Safety Standard Is Implemented HACCP- Evaluate the teamwork performance- Recruit and manage, train and develop Restaurant team (Management -TMs)

Follow up the P&L Analysis Monthly to control the Cost and Maximize the profit.Reducing the Raw cost from 28 to 26 %, Paper cost from 3.2 to 2.9%.Doing Sales forecasting to prepare the Labor Schedule and Stock.SWOT Analysis to figure out the opportunity and sort it out.Insure the Food Safety Standard Is Implemented HACCP Following up the Stock Level System and MP&C to Insure all products available all the time. Restaurant Operation Compliance Check. Managing restaurant operations to deliver an excellent Guest and Member experience. Work within all budgeted guidelines.Slashed payroll/benefits administration costs 10 % by negotiating pricing and fees, while ensuring the continuation and enhancements of services.”Ensure QSC /CHAMPS standard are implemented. Implement Restaurant Business Plan.Maintain exceptional levels of customer service.Manage, train and develop the Restaurant team.Manage guest queries in a timely and efficient manner.Evaluate the team work performance.

Managing of 7 outlets with more than 150 Employees.Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality FocusDrive sales to maximize budgeted revenue Oversee Inventory management and requisition of materials and goods. Managing restaurant operations to deliver an excellent Guest and Member experience. Recruit and Manage, train, and develop team members and work within all budgeted guidelines. SpecificallyResponsible for performing the following tasks to the highest standards: Manage Restaurants operations Maintain exceptional levels of customer serviceManage guest queries in a timely and efficient manner Work within budgeted guidelines in relation to Food and Payroll

Managing of 6 outlets with more than 140 Employees.Drive sales to maximize budgeted revenue Follow up the P&L Analysis Monthly to control the Cost and maximize the profitSlashed payroll/benefits administration costs 10 % by negotiating pricing and fees Sales Report (Sales, Best sellers, Slow movers, Average ticket, Marketing observations, Voids, Discounts, Delivery, Cash Variances, Plan vs. Actual) – MONTHLY / QUARTERLY / YEARLYLabor Report (Schedule, Overtime, Attendance, Labor cost, High performers, low performers, Plan vs. Actual) – MONTHLY / QUARTERLY / YEARLYInventory Report (COGS, Food Cost, Wastage, Inventory’s Value, Stock turnover, Postings, Plan vs. Actual) -- MONTHLY / QUARTERLY / YEARLYOperational efficiency (Prep time, sales closing time, Plan vs. Actual) -- MONTHLY / QUARTERLY / YEARLYFeedback report (Complaints, feedback, improvements, labor feedback, Plan vs. Actual) -- MONTHLY / QUARTERLY / YEARLY

staff training managing the restaurant Operation ssisting Restaurant manager to set the restaurant goals Handling customer complain Assisting restaurant manager to analyze financial performance