Hijas عبد الرحيم

Operational Oversight: Managed daily and weekly procurement processes, ensuring all supplies met
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operational demand while staying strictly within budget.
Inventory Control: Led comprehensive stock-counting cycles with 100% accuracy, preventing stock-outs and
over-ordering through data-driven tracking.
Quality Assurance: Directed the receiving of goods from vendors, conducting rigorous inspections to ensure
100% compliance with Abu Dhabi health and safety standards.
Cost Management: Meticulously logged daily wastage and implemented inventory rotation (FIFO) to minimize
operational loss and spoilage.
Team Coordination: Acted as a central point of contact during peak shifts, mentoring a team of 5-8 members
and streamlining communication between FOH and Kitchen.
Guest Experience: Resolved complex customer complaints and inquiries with professional efficiency,
maintaining high guest satisfaction ratings during high-pressure periods.
Technical Systems: Leveraged POS and Kitchen Display Systems (KDS) to monitor service speed and
optimize order accuracy.