ناصر مجيد

• Managed end-to-end restaurant operations ensuring brand standards.
• Led, trained and motivated team members to achieve KPIs.
• Controlled inventory, banking, cash reconciliation and food cost.
• Ensured hygiene, HACCP and SOP compliance while improving guest
satisfaction.

• Managed front and back of house operations.
• Handled recruitment, scheduling and staff coaching.
• Improved sales through upselling and guest engagement.
• Maintained inventory, vendor coordination and quality standards.

• Supervised dining operations and coordinated service.
• Resolved guest concerns professionally.
• Supported training and shift operations.
• Maintained hygiene and service quality.