Mohammad afasar Ali

• Managing QSR multi-store daily operations.
• Making sure staff are adhering to Quality, Speed, and Accuracy throughout each shift without constant
supervision.
• Utilize dynamic software for labor scheduling, inventory management, and ordering to optimize efficiency.
• Utilize Zenput software to enforce restaurant safety and security policies and procedures followed.
• Provide ongoing training to all staffmembers on safety procedures and conduct regular inspections and
audits to identify potential hazards.
• Supporting the General Manager with setting and achieving store -set goals.
• Working on weekly and monthly KPIs to ensure thatthe operation is moving in the right direction with
• the help of Power BI data.

• Managing multiple stores ensures their operations run smoothly.
• Working on weekly and monthly KPIs toensure clients andthe company moving inthe right direction.
• Onboarding new clients and training theirstaff and managers on how to use the app.
• Full Installation of applications in restaurants and making them ready to use.
• Analyzing each restaurant's performance i.e. Sales, Staffpreformation, Customer adaptation
of application, feedback and menu optimization.
• Closely working with clients to help them achieve their targets.
• Monitoring the application and giving feedback to the developers
• Testing the app for every new release before publishing ittocustomers.

• Assuming responsibility for Digital Delivery Operations such as Carriage, Billbyet, MyFathroora,
Drops and Talabat.
• Analyzing sales performance of each store and submitting reports every month and setting
a target sale for each store.
• Coordinating with marketing team menu updates and online promotion to be featured in
all digital applications.
• Assisting the kitchen to reduce waste by adjusting pars and recording waste
• Resolving escalated clients' issues by communicating with stores and guests.
• Ensuring smooth and efficient running of service within the restaurant during rush hours.

• Performed all duties as a team member while serving as an example of excellence;
• Participated in the opening, closing and shift transition functions;
• Greeted guests on an informal basis during meals or upon departure to discuss quality.
• Food and beverages, service levels and overall satisfaction.
• Ensured compliance with all food and beverage policies, standards and procedures.
• Provided detailed information when asked (e.g., about portions,
ingredients or potential food allergies)