مجد الجزائري

Prepper the SOPs Manual of the restaurant.
• Prepare the recipes & ingredients of all items .
• select the best quality of marital (low-cost high quality)
• monitoring the high performers employees
• Disclosure on the quality of the products offered to customers
• Monitor the implementation of HACCP systems.
• Follow-up products to provide health conditions according to municipal regulations and laws.
• Follow-up suppliers and search for new suppliers in the market.
• Follow-up and operational matters in the central kitchen for both of the (quality of the product, the product expires, the textures and the final form of the product Product Compatibility with the private company standard).
• Follow and give orders to maintenance staff and guidance in the event of the presence of any technical failure, or any technical stomach from the plant equipment.
• Comply with all health and safety regulations
• Implemented new team onboarding programmed, reducing training time from 4 weeks to 2.
• Performed initial client assessment and analysis to begin research process.
• Monitored multiple databases to keep track of all company inventory.
• Support the operation teem in improving operations and resolving issues to deliver top-notch customer service.
• Supported Chief Operating Officer with daily operational functions

Prepare a plan short-term developmental (6 months) and long term (more than a year), explaining the goals and aspirations of the section and the steps development work quality and efficiency.
2. monitor and analyze the deviation from the set and the causes and methods of treatment plans, and design a brochure Moasfaticom on the basis of which workers operate in accordance with the regulations scheduled to work out and be a comprehensive measure and any evidence of a branch of the branches of the agency Bouzar.
3. responsible for ensuring the completion of the daily work of production line (kitchen, bar, etc.) perfectly.
4. responsible for the application of rules and regulations and policies regarding the operating section.
5. Follow-up training dates of employment and training and analysis of training and return them results.
6. responsible for the availability of all the necessary materials for the operations of the operational quantities commensurate with the size and nature of the work of each department, consumer control and damaged and hanged by the regime in place.
7. responsible for the availability of health conditions and professional standard for workers as well as the materials, tools, equipment and places service to customers after the study and submission of Ttoiralatamh and branch managers responsible.
8. responsible for follow-up and completion of any malfunction SNS and follow-up and monitoring of periodic maintenance models and work to repair all faults for the interest of work.
9. prepare the required reports (weekly, monthly, yearly) to assist other departments to quickly take the appropriate decision.
10. responsible for solving any particular problems with customers if they are not resolved to manage the branch, ensuring that cash is handled properly, and ensure a safe environment for customers.
11. responsible for cost control, quality and customer satisfaction and speed of service and work to increase profitability and control of local competitors and operations have worked comparisons and display management overheads.
12. responsible for the lack of income as a result of the lack of necessary for the operation of raw materials.
13. responsible for the application requirements and health safety requirements (civil defense), as well as insurance and other property and open a file to save documents to him.

Organizing role of the staff and give them functional roles
Do the strategic planning process for sales
Identify cost centers to reports sales locations in shopping malls
Set sales targets for each individual site
Reduce the cost per site basis
Find new points of sale can improve the income of the region
Study competitors within the region and to provide reports on how development over competitors
Preparing new proposals to improve the sales region
Directing staff performance as it deems useful and skills development
Weekly meeting with the team for dialogue and exchange of experiences and achievements and difficulties
Prepare a weekly report the results of field visits to sites in the region

we are providing Concession and
Catering Equipment, Highest Quality Food Supplies and Quality
Disposable Packaging products.

i am working as key account Manager on the big companies like sadia options and i am the one i handle all advertising jope

i am working as a Direct sales manager for a software company
And my job was developing plans to market the product in addition to knowledge of a competitor in the marketplace