Ibrahim Nawaiseh

• Optimized supply chain to reduce materials costs and improve distribution.
• Implemented cost-saving measures throughout all areas of the organization.
• Implemented strategic offerings to enhance company's suite of products and services.
• Fostered collaboration and development of new practices by business leaders.
• Researched competitors' products and services in order to identify gaps in the market.
• Advanced business through multiple transition periods to maximize efficiency, profitability, and scalability with future demands.
• Improved profitability by accurately maintaining P&L to meet prime fiscal responsibility.
• Recruited, trained, managed, and evaluated staff.
• Developed clear mission, vision and culture for company as foundation for growth, branding and development of employee culture.
• Exceeded sales goals through upselling and cross-selling within existing client base as well as strategically attracting new business.
• Provided organizational leadership and collaborated with executive partners to establish long-term goals, strategies and company policies.
• Implemented established vision to standardize procedures and keep operation agile for dynamic conditions.
• Hired, trained, and mentored staff members to maximize productivity.
• Managed the overall workflow of the project from conception to completion.
• Negotiated contracts with suppliers for goods and services.
• Identified areas of improvement in processes related to operations and sales activities.
• Executed on-time, under-budget project management to adhere to project road map.

Directing and Managing of projects and business units, aim of developing and sustaining business growth in accordance with
the overall strategy of the Company.

Areas that fully engaged at are:

• Menu & Sales Mix Analysis & Target Setting
• Inventory Management
• Operational SOPs Implementation & Enforcement
• Customer Service Performance Auditing
• Quality Control &t Assurance
• Food Safety &Hygiene
• FF&E Safety & Maintenance
• Staff Recruitment, Training &Team Building
• Staff Evaluation
• Goals &KPI Setting

• Orchestrated positive customer experiences by overseeing every area of operations.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Purchased adequate quantities of food, beverages, equipment and supplies.
• Set clear expectations and created positive working environment for employees.
• Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages and other materials.
• Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Maintained facility and grounds to present positive image.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Carefully selected, trained and supervised staff.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Led and directed team members on effective methods, operations and procedures.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Correctly calculated inventory and ordered appropriate supplies.
• Identified team weak points and implemented corrective actions to resolve concerns.

• Leads the operation of the restaurants and have the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer.

• Leading the overall operations, and performance of more than one restaurant, responsible for more than seven restaurants in an assigned area, control and lead more than 150 employees overall sites, directs Managers for designated areas to ensure budgeting, marketing, and sales goals are obtained throughout the restaurants
• Planning and coordinating administrative procedures and systems and devising ways to streamline processes
• Recruiting and training personnel and allocate responsibilities and office space
• Assessing staff performance and provide coaching and guidance to ensure maximum efficiency
• Supervise daily support operations of company and plan the most efficient administrative procedures
• Organize and supervise other office activities (recycling, renovations, event planning etc.)

• Run the staff on duty, direct other employees through their daily routines and interact with customers to make sure that they have a satisfactory experience, act as quality control, ensuring customer satisfaction through training employees properly and adhering to company policy.

• Prior to putting new members of the staff on the lineup, they must learn the basics of the restaurant
• The server trainer teaches new servers essential information, such as restaurant history and interesting facts about the business, which they can share with customers
• New employees must learn the restaurant layout, including table numbers, location of restrooms and fastest route to the kitchen
• In-depth menu knowledge is essential for all servers, so the trainer may spend days helping new workers memorize the menu, learn the ingredients in each dish and taste test items.