Hussein Moussa

• Managing the daily operaons of the restaurant including supervising employees and planning menus
• Monitoring inventory levels to ensure that supplies are adequate to meet customer demand
• Ensure the achievement of restaurant KPIs and financial objecves
• Lead, manage, train, and coach restaurant managers and staf
• Ensure compliance to government regulaons and company set standards and policies
• Reviewing customer feedback to idenfy areas for improvement or posive aspects that should be emphasized in future promoons
• Overseeing the markeng eforts of the restaurant, including developing seasonal promoons and events that will aract new customers
• Managing staf schedules to ensure that adequate coverage is provided during peak hours while reducing costs during of hours
• Ensuring that employees have the tools they need to do their jobs
• Prepare regular sales dashboards/ reports and gather key insights for senior management
• Establishing standards for food quality, sanitaon procedures, employee
• Support company markeng campaigns
• Monitoring growth and analyzing the impact on a weekly and Monthly basis
• performance, and customer service, and enforcing these standards through regular inspecons
• Ensuring guest sasfacon & implement and enhances the highest level of service, quality, producvity, and sanitaon standards with the store.

• Managed an appropriate inventory and control cost of goods.
• Trained, developed, and monitored the enre team to ensure customer focus and operaonal eficiency including appraisals.
• Managed all health and safety (including HACCP), housekeeping standards and maintain operaonal equipment
• Ensure efect communicaon of informaon from the host brand/head ofice to the restaurant team

• Managed the restaurant as an independent, profitable unit and seng high-performance standards.
• Planning, organizing, direcng, and managing all outdoors acvies to achieve maximum guest sasfacon through high standards of food and beverage quality, presentaon, and service.
• Assisted with outdoor sales and markeng plans.
• Ensured that outdoor operaonal budgets are in-line and that costs are strictly controlled.
• Maximized restaurants profitability by increasing turnover.
• Controlled food and beverage costs.
• Formulated and connually upgraded the standards of performance, policies, and procedures necessary for the eficient operaon of the restaurant.
• Applied the checklist and service set in the module, as needed for the smooth running of the operaon.

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