Hazem Gad

• Overseeing multiple locations including recruiting, training, motivating, and developing store managers and staff.
• Ensuring consistent standards in service, food quality, cleanliness, and compliance with health & safety regulations.
• Handling escalated customer complaints and enhanced satisfaction.
• Managing store appearance, executing marketing initiatives, and addressing operational issues.
• Driving sales, managing budgets, controlling costs, and achieving financial targets.
• Monitoring customer requirements and building reports.
• Controlling labor hours and budgets across all accounts.
• Ensuring accurate documentation.
• Performing quality assurance inspections and preparing reports.
• Maintaining accountability for site performance and compliance.
• Coordinating additional operational tasks and project work.
• Auditing store performance making weekly and monthly audit visits.

• Complete store operational requirements by scheduling and assigning employees; following up on work results.
• Maintain store staff by recruiting, selecting, orienting and training employees.
• Maintaining store staff job results by coaching, counseling and disciplining employees, planning, monitoring and
appraising job results.
• Identify current and future customer requirements by establishing rapport with potential and actual customers and
other people in a position to understand service requirements.
• Formulate pricing policies by reviewing merchandising activities; determining additional needed sales promotion;
authorizing clearance sales; studying trends.
• Secure merchandise by implementing security systems and measures.
• Protect employees and customers by providing a safe and clean store environment.
• Maintain the stability and reputation of the store by complying with legal requirements.
• Determine marketing strategy changes by reviewing operating and financial statements and departmental sales
records.
• Maintain professional and technical knowledge by attending educational workshops; reviewing professional
publications; establishing personal networks; participating in professional societies.
• Maintain operations by initiating, coordinating and enforcing program, operational and personnel policies and
procedures.
• Provide training to improve the knowledge base of the staff and utilize cross-training methods to maintain
productivity when employees are absent.
• Manage all controllable costs to keep operations profitable.
• Manage stock levels and make key decisions about stock control.
• Analyze sales figures and forecast future sales.
• Analyze and interpret trends to facilitate planning.
• Deal with staffing issues such as interviewing potential staff, conducting appraisals and performance reviews, as well
as providing or organizing training and development.
• Ensure standards for quality, customer service and health and safety are met.
• Respond to customer complaints and comments.
• Organizes special promotions, displays and events.
• Update colleagues on business performance, new initiatives and other pertinent issues.
• Tour the sales floor regularly, talking to colleagues and customers to identify or resolve urgent issues.

Oversee daily restaurant operations to ensure smooth workflow.
Maintain opening and closing procedures for all shifts.
Ensure compliance with all SOPs, hygiene rules, and safety standards.
Monitor inventory levels and control waste.
Coordinate with kitchen and FOH teams for timely service.
Recruit, train, and develop employees (FOH & BOH).
Create staff schedules based on business needs.
Conduct regular performance evaluations.
Provide coaching and ensure high staff morale.
Lead by example in service, professionalism, and teamwork
Ensure guests receive exceptional service at all times.
Handle guest complaints professionally and promptly.
Monitor table turnover and dining room flow.
Maintain strong relationships with regular customers.
Monitor daily sales and financial performance.
Manage budgets, food cost, labor cost, and operational expenses.
Reduce waste and improve profitability.
Reconcile cash, POS reports, and banking entries.
Ensure food is prepared according to standards and safety regulations.
Monitor HACCP, hygiene checklists, and temperature logs.
Conduct regular audits on cleanliness and quality.
Coordinate with suppliers for high-quality products.
• Set performance targets for sales, cost, and service.
• Plan long-term improvements to enhance guest experience.
• Develop SOPs and ensure operational excellence.

• Lead and coordinate monthly team meeting.
• Meeting and Making deals with the new customers.
• Solve the legal problems

Coordinate all administration work in the office. Review of the original documents for the shipments before submitted to the general authority of custom.

• Clear all the import & export shipments procedures.
• Collect documents from the shipping agent.
• Arrange custom declaration at the seaport system.