As an operations manager, I am responsible for:- Directing operations performed by staff with a team of 20+ employees- Establishing and implementing policies, objectives and procedures to reach goals - Conferring with the team to evaluate and promote improved and expanded services - Controlling inventory and reviewing monthly costs plus product quality, to modify inventory control programs in order to prevent loss and therefore reduce costs - Negotiating with suppliers to get the best deals with the lowest costs - Preparing annual data to support the business plan along with the metric for operational performance - Planning and delegating tasks, assessing needs and evaluating performance then preparing training sessions accordingly - Setting schedules, approving leaves and tracking attendance for accurate payroll generation - Preserving an excellent guest service while responding to any complaints and resolving conflicts professionally - Maintaining a clean environment and ensuring compliance with food safety and health standards

Managed Gas Station on the run Supermarket and 7 other Restaurants, where I oversaw workflow and performed regular quality control checks, assisted in the screening and recruitment of new employees, handled the orientation of new joiners and explained what is expected of them. Finally, reviewed reports received form each site, pointed out trouble areas and suggested suitable solutions.

Coordinated front and back house operations of the restaurant, collaborated with team members to deliver superior service to visitors, organized shifts and appraised staff's performance. Moreover, estimated kitchen needs and ordered materials accordingly, while staying within set budget, controlled operational costs and developed methods to reduce wastes, all while complying with kitchen and sanitation standards.