Mohammad Al Dos

"Team Leadership - leads a productive workforce of 145+ employees, handles all management functions including Kitchen, training and development, succession planning and performance reviews
"Operations - maintains, develops and implements operational policies and procedures to improve quality, efficiency and productivity. Ensures compliance to meet, Work Safe BC, Food Safe and Safety food audited internal standards
"Financial Management - establishes budgets and monitors food cost controls, labor cost controls, purchasing and inventory controls
"Quality Assurance- evaluates and monitors quality of the product, sources quality ingredients

•Team Leadership - leads a productive workforce of 145+ employees, handles all management functions including Kitchen, training and development, succession planning and performance reviews
•Operations - maintains, develops and implements operational policies and procedures to improve quality, efficiency and productivity. Ensures compliance to meet, Work Safe BC, Food Safe and Safety food audited internal standards
•Financial Management - establishes budgets and monitors food cost controls, labor cost controls, purchasing and inventory controls
•Quality Assurance- evaluates and monitors quality of the product, sources quality ingredients

"Planning competent operation of the restaurants
"I liaise closely with Assist Restaurant Managers, kitchen manager and Accountant in the setting up of established supplier for restaurant items.
"Ensure that each menu item is coasted out accordingly within the required standard and allocated gross profit
"Organization Restaurant & Planning Goals
"Presentation Chart Figures and Comparatives Sales & Target & Profit
"In hose, Training and Developing Team with set goals.
"Evaluations the Team after Training
"Effectively Communications New Product and quarterly Performance

"Organization Stores Chart
"Training and Developing partners to Cinnabon & Carvel customers Service Standards
"Effectively Communications New Product and Promotions and Informations Partners
"Handling Day-to-Day Operating issues and Recommend Staffs Required
"Do the Profit and Lost Stores and Company.
"Branches Marketing Plan for Next Year.
"Restaurant Auditing & line check updating.
"Do the International Ordering & submitted to my manager.
"Visit all stores and do the international Auditing whit action Plan with feedback my manager.

Restaurant in Charge & Public Relations
Relation Customer and Feedback to our operation
Managing Staff and daily rotations Schedule
Invitations to Embassy and Reservations
Team Members Evaluations
Monthly Consumptions Food and Beverage Report

leads a productive workforce of 145+ employees, handles all management functions including Kitchen, training and development, succession planning and performance reviews