Mustafa Basei

• As in managing the daily operations of a high-volume
quick service restaurant
• Accountable for budgeting. cost control, payroll, general accounting, and full
profit and loss
• Investigated and resolved food/beverage quality and service complaints, ensuring
customer satisfaction and repeat business
• Directed and assigned work to ensure efficient operations and timely service.
• Created a positive work environment resulting decrease in employee turnover.
• Ensured high levels of guest satisfaction, food quality, and restaurant cleanliness
• resulting in increase customer ratings.

• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating
processes.
• Analyzed operations to improve restaurant efficiency and service levels.
• Purchased required quantities of necessary restaurant items, including food,
beverages, equipment, and supplies.
• Delivered in-depth training to customer-facing staff, promoting strong service
performance.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Quickly identified problem situations, skillfully resolving incidents to maintain
satisfactions of involved parties.
• Promoted positives atmosphere and went above and beyond to guarantee
each customer received exceptional food and service.
• Interacted positively with customers, effectively promoting restaurant facilities and
services.
• Clearly and promptly communicated pertinent information to staff, maintaining
knowledgeable service teams.
• Effectively trained instructors and supervisors on techniques for managing
employees.
• Monitored training costs to maintain budgets.

• Monitored employee progress, offering feedback to management on additional
training requirements.
• Identified skills and knowledge gaps, tailoring workshops appropriately.
• Analysis training needs to determine learning styles and skills shortages.
• Monitored and verified employee recertification requirements.
• Worked with human resources personnel to process new hire paperwork.
• Evaluated employee training outcomes to determine job readiness.
• Conducted group seminars and workshops on company policies and safety
requirements.
• Developed effective training manuals, modules and teaching aids.
• Reviewed training metrics and KPIs to inform curriculum needs and potential
improvements.

• Maintained store appearance, including shelving organization, store layouts and
visualmerchandise planning.
• Evaluated staff performance, implementing training and development programs to
maintain exceptional service levels.
• Initiated inventory control measures to manage and replenish stock, maintain cost
and meet customer demands.
• Trained staff on best practices to achieve optimal productivity.
• Carefully managed and recorded cash and credit transactions, diminishing financial
discrepancies.
• Worked with Store manager to develop action plans to increase performance and
exceed sales KPIs.
• Addressed customer issues calmly and professionally, delivering quick, successful
resolutions.

• Greeted guests warmly and professionally for positive first impressions.
• Assisted customers with menu selection, offering knowledge of current special dishes
and personal recommendations to build rapport
• Managed restaurant closing duties, from cleaning dining areas to cashing up tills
• Processed cash and card payments promptly, minimizing customer waiting times and
enabling swift table turnarounds
• Cleaned, sanitized, and organized food storage racks and bins, maintaining
exceptional hygieneand standards