Sary Shreif

• Oversaw food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensured customer satisfaction with all aspects of the restaurant and dining experience.

• Handled customer complaints, resolving issues in a diplomatic and courteous manner.
• Managed inventory, cost control, and purchasing of food and supplies.
• Developed appetizing menus in collaboration with chefs.
• Tracked sales records, cash receipts, and prepared reports for the regional manager.
Nov 2022 - Nov 2023
Multi Unit Manager - Fat Burger - Qatar
• Supervised staff compliance with company policies and procedures.
• Trained staff on restaurant protocols, food safety, and quality standards.
• Oversaw customer experience and addressed complaints.
• Managed scheduling, payroll data, and daily shift operations.
• Controlled costs and initiated waste reduction strategies.
• Led recruitment and performance appraisals.

Supervised staff compliance with company policies and procedures.
• Trained staff on restaurant protocols, food safety, and quality standards.
• Oversaw customer experience and addressed complaints.
• Managed scheduling, payroll data, and daily shift operations.
• Controlled costs and initiated waste reduction strategies.
• Led recruitment and performance appraisals.

Coordinated FOH and BOH operations to maximize service quality.
• Responded efficiently to customer concerns and maintained high satisfaction rates.
• Managed vendor sourcing and reviewed product quality.
• Monitored compliance with safety and sanitation standards.
• Promoted the brand locally and on social media.
• Trained new staff and implemented restaurant policies.

• Hired and trained staff while ensuring adherence to health and safety protocols.
• Managed income and expenses, ordering supplies, and resolving customer feedback.
• Maintained daily operational control including opening and closing routines.

• Ensured safe food handling and hygiene compliance.
• Monitored customer satisfaction and addressed complaints diplomatically.
• Managed restaurant inspections, equipment maintenance, and vendor sourcing.
• Collaborated with chefs on menu development and prepared sales reports

Handled restaurant opening/closing, shift scheduling, and customer issue resolution.
• Oversaw payroll activities and maintained health and safety compliance.
• Procured supplies and ensured accurate income and expense tracking.

Negotiated with wholesale suppliers and managed vendor contracts.
• Planned staffing schedules, processed payroll, and assisted with recruitment.
• Supervised kitchen and service staff; ensured hygiene compliance.
• Maintained detailed operational records and organized staff onboarding