رامي محمد

Coordinate the work inside the restaurant in the external and internal part of
the restaurant on a daily basis.
Supervising the provision of distinguished service and increasing customer
satisfaction .
Carefully handle customer complaints and provide appropriate solutions.
Regular review of production quality and improvement of sales volume .
Supervising employees duty and scheduling breaks and vacations.
Evaluating employee performance and provide feedback to improve
productivity.
Monitor and report needs for tools and products for operations
Requests periodically.
Applying health and safety rules and preventive measures .
Improving the mental image of customers and provide suggestions to
develop services and acquire customers loyal .
Managing operational budgets and de ning measures to help in reducing
expenses.
Generating detailed reports on income and expenses periodically .
Supervising the restaurant's promotion and preparing for various events .
Training the new and existing employees to improve customer service .
Implementing plans and policies that maintain the restaurant's reputation
and increase customer loyalty

Supervising the operations of receiving food, drinks, equipment ..etc inside
The restaurant
Developing, implementing and managing business plans to increase the
percentage of pro ts .
achieving the goals of the company .
increasing the budget percentage by not less than 25%
maintaining standards of hygiene and ensure that the restaurant complies
with health standards and safety .
Ensuring that a high level of customer satisfaction and service is maintained .
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 Reading
Implementing and implanting the goals and ethics of the company in the
team.
Handling customer complaints and inquiries .
Preparing reports and results of performance analysis .
Sending daily, weekly and monthly reports .
Maintaining a health and safety assessment inside the restaurant .
Maintaining food safety and personal hygiene for employees daily .
Managing Daily, Weekly and monthly reports .
Working to increase sales budget by not less than 25 % .

Organizing inventory and equipment, request supplies, and supervise
building maintenance, cleanliness and safety .
Planning and working on the budget, increasing pro ts and achieving sales
goals .
Controlling restaurant receipts, managing payroll, etc.
Training and development of employees and encouraging them to achieve
the goals of the company .
Maintaining and increasing the percentage of customer satisfaction .
Maintaining and supervising on the quality of food .
Supervising on FOH & BOH .

Helping to increase sales .
Sending daily reports to higher management .
Working on the budget and increase the budget by a percentage 25% .
Achieving the highest percentage of food safety
Maintaining personal hygiene for employees .
increasing customer satisfaction .