Zain Ali

. Negotiate with suppliers to secure competitive prices.
. Collaborate effectively with chefs to create and promote innovative, seasonal menu choices.
. Streamlined operational processes, reducing waste and improving efficiency through the introducing new technologies.
. Implementing loyalty programs and promotional offers to retain existing customers and attract new ones, boosting overall sale.
. Directed all staff in daily work assignment to help each achieve goals and upload restaurant reputation.
. Maintained high standards of food quality by receiving shipments, overseeing preparation and monitoring food safety.
.Educate staff members on procedural and menu changes.
.Trained newly employees on service techniques.
. Maintained cleanliness and sanitation across food service, storage and preparation ares.