Job scope:. Supported training and developing 30 team members, creating and supportive environment which encourages work effectiveness and productivity every month,. Implemented a strategy that enabled the company to achieve a 40% increase in sales. Responsible for preparing the order of service for each meal period.

Job scope:• Managing restaurant staff's work schedules.• Conduct regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.• Checking in on dining customers to enquire about food quality and service.• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.• Monitoring the restaurant’s cash flow and settling outstanding bills.• Review customer surveys to develop and implement ways to improve customer service.• Resolving customer complaints in a professional manner.

Covered all sections: manpower, products, and marketing.

Capacity:• Manage retail staff, including cashiers and people working on the floor.• Meet financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.• Determine daily coupons.• Ensure pricing is correct.• Work on store displays.• Attend trade shows to identify new products and services.• Coach, counsel, recruit, train, and discipline employees.• Evaluate on-the-job performance.• Identify current and future trends that appeal to consumers.• Ensure merchandise is clean and ready to be displayed.• Approve contracts with vendors.• Maintain inventory and ensure items are in stock.• Keep up with fluctuating supply and demand.• Analyze operating and financial statements for profitability ratios.• Ensure promotions are accurate and merchandised to the company’s standards.• Utilize information technology to record sales figures, for data analysis and forward planning.• Ensure standards for quality, customer service, and health and safety are met.• Ensure hours of operation are in compliance with local laws.• Maintain store's cleanliness and health and safety measures.• Organize and distribute staff schedules.• Preside over staff meetings.• Help retail sales staff achieve sales targets.• Manage different departments within the store.• Handle customer questions, complaints, and issues.

Responsibilities:• Managing restaurant staff's work schedules.• Conduct regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.• Checking in on dining customers to enquire about food quality and service.• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.• Monitoring the restaurant’s cash flow and settling outstanding bills.• Review customer surveys to develop and implement ways to improve customer service.• Resolving customer complaints in a professional manner.

Duties:• Receive customers and assist them with the selection of merchandise• Greet, interact and monitor customers to assist the store in loss prevention• Display and organize products in a store for the customers to locate easily• Help customers with billing and payment processes at the stores counter• Communicate information about product availability, nutritional information, and ingredients• Maintain the outlook of the store through dusting, cleaning and restocking merchandise on the shelves• Handle record keeping and re-ordering systems• Help with preparation for displays, trade shows, and windows

Responsibilities: • Direct all kitchen operations, including food preparation, cooking, and cleanup• Maintain kitchen equipment as needed• Supervise chefs and cooks• Resolve issues as they arise to ensure the continuation of foodservice• Maintain control of the kitchen to ensure efficiency• Plan menus and set prices based on the availability of ingredients• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen• Inspect raw and cooked food to guarantee quality• Collaborate with the general manager and owner to aline kitchen operations with the overarching goals of the establishment• Direct monthly inventory• Maintain vendor relationships• Recruit and train chefs and kitchen staff