Mostafa Orabi

Accomplished multiple tasks within established timeframes.
Maximized performance by monitoring daily activities and mentoring team members.
Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of
communication, and ensuring high-quality service delivery.
Resolved staff member conflicts, actively listening to concerns and finding appropriate middle
ground.
Controlled costs to keep business operating within budget and increase profits.
Improved marketing to attract new customers and promote business.
Cross-trained existing employees to maximize team agility and performance.
Managed and motivated employees to be productive and engaged in work.

Assists Operations Manager in achieving Tricon business objectives by providing leadership for
assigned restaurants
Is a coach/leader to RGMs in assigned restaurants
Maintains focus among RGMs on achieving Restaurant Performance Measures
Facilitates use of restaurant data (daily management reports) to evaluate performance, facilitate
problem solving, and prioritize improvement needs
Conducts operational evaluations and facilitates use of results by RGM to guide improvement
Provides coaching to RGMs in controlling costs and building sales
Facilitates employee issue resolution
Provides leadership for responses to in-store emergencies or crises
Enlists the Restaurant Support Center or support divisions as needed to aid restaurants in
achieving business goals
Monitors and supports day-to-day operations
Exhibits Customer Mania behavior and drives for customer-focused behavior in each restaurant
Assures sufficient management staff per restaurant and per shift
Orients, trains, and coaches RGMs and management staff
Recognizes and motivates RGMs and restaurant teams

Assures adequate Team Member staffing, onboarding, and training
Highly visible in restaurants across all days and shifts
Has contact with all managers on all shifts
Provides leadership for achieving goals with new product or program rollouts
Provides leadership for achievement of goals for new store openings as assigned
Ensures that all facilities and equipment are properly maintained and serviced
Facilitates positive and professional relationship between restaurants and suppliers
Facilitates business planning and maintains a plan for all assigned restaurants
Serves as a direct source of company information for assigned restaurants
Evaluate and rank restaurant performance and plan coaching time accordingly
Meet with OPS, ADOP and communicate key issues / priorities
Host one-on-one development sessions with RGMs
Conduct periodic business reviews one-on-one with each RGM
Coordinate ongoing maintenance to ensure restaurants are well maintained
Coordinate Areas local marketing effort
Review restaurant P&L and support RGMs in problem resolution
Key
Reduced COS by 2%, labor cost 2% increase average check by 10%, increase home delivery sales
by 13%, LSM 1%

Jeddah-Saudi-Arabia
Establishes restaurant business plan by surveying restaurant
demand; conferring with people in the community; identifying and
evaluating competitors; preparing nancial and sales projections,
analyses, and estimates, Meets restaurant nancial objectives by
developing nancing; preparing strategic and annual forecasts and
budgets; analyzing variances; initiating corrective actions;
establishing and monitoring nancial controls; developing and
implementing strategies to increase average checks, Controls
purchases and inventory by updating stock level based on projected
sales; reviewing and evaluating usage reports; analyzing variances;
taking corrective actions. Maintains operations by preparing policies
and standard operating procedures; implementing production,
productivity, quality, and patron-service standards; determining and
implementing system improvements.
Major Achievement
• Highest sales in Middle East in 2014 Iftar Eid period awarded by
CKE international
• Improved Pro tability by 6%
• People skills - Enhanced knowledge, skills and ef ciency of the
staffs by encouraging cross training programs.
• Increased Average Check by 6% - initiated an in-house selling
competition among the front of the house.
• Improved Cost of Goods Sold (COGS) by 3% - strictly enforced to
follow the recipes and prep works to avoid unsolicited wastages and
maximize pro tability
• Employee turnover ratio improved by 4%
• Managed the restaurant with fully operational while changing from
old concept to prototype…

Establishes restaurant business plan by surveying restaurant demand; conferring with
people in the community; identifying and evaluating competitors; preparing financial
and sales projections, analyses, and estimates
Meets restaurant financial objectives by developing financing; preparing strategic and
annual forecasts and budgets; analyzing variances; initiating corrective actions;
establishing and monitoring financial controls; developing and implementing strategies
to increase average checks
Controls purchases and inventory by updating stock level based on projected sales;
reviewing and evaluating usage reports; analyzing variances; taking corrective actions
Maintains operations by preparing policies and standard operating procedures;
implementing production, productivity, quality, and patron-service standards;
determining and implementing system improvements

Establishes restaurant business plan by surveying restaurant demand; conferring
with people in the community; identifying and evaluating competitors; preparing
financial and sales projections, analyses, and estimates
Meets restaurant financial objectives by developing financing; preparing strategic
and annual forecasts and budgets; analyzing variances; initiating corrective actions;
establishing and monitoring financial controls; developing and implementing
strategies to increase average checks
Controls purchases and inventory by updating stock level based on projected sales;
reviewing and evaluating usage reports; analyzing variances; taking corrective
actions
Maintains operations by preparing policies and standard operating procedures;
implementing production, productivity, quality, and patron-service standards;
determining and implementing system improvements

Jeddah-Saudi-Arabia
Totally accountable for the overall operations, tactical planning,
Daily Operational supervision, Sales & Marketing, Business
Development, Finance, and P&L performance.
Key Achievements:
• Received a recognition award for the Record-Breaking sale on the
year 2009
• Strengthened business and system of operations right after few
months from acquiring the position

Implemented staff training programs to improve service quality and increase
employee knowledge of food safety standards.
Monitored restaurant operations and adjusted schedules to meet peak customer
demand.
Supervised all areas of restaurant to keep it clean and well-maintained.
Oversaw inventory control practices, reducing waste and maintaining optimal stock
levels.
Monitored daily cash transactions, ensuring accuracy in all financial reporting
processes.
Conducted regular meetings with staff to discuss performance and address any
issues.