Ahmed Atteya

• · Supervise restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe serving 1150 customer per day averaging 12 USD per transaction.
  · Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
  · Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
  · Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
  · Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.

· I was supporting people and help them to grow with us. Identifying opportunities and believing in their potential to support our business growth completed 25 team members in 3 years.
· I've strived for excellence, continued adding value to Pinkberry across KSA carrying five years' experience from Kuwait with Alshaya, and never missed a deadline.
· I have improved my managerial skills even better by adapting with KSA style building great relation with entire stakeholders.
· I have supported Brand expansion to generate brand awareness across KSA opened 18 new stores in KSA, Morocco, Bahrain and Jordan.
· Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
· Ensuring that staff are always working smart and professional in their appearance immersing efficient succession plan.
· Ensuring that restaurant operates in compliance with all legal requirements (chasing tracking sheet).
· Keeping abreast of emerging technology changes and innovations.
· Conducting annual performance reviews of entire team
· Maintaining a clean, professional and safe working environment.
· Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.

· Ensuring all stores meet safety and cleanliness standards.
· Enhanced regional branch performance by implementing proven management processes to increase revenue.
· Monitoring each store’s P&L reports.
· Developed processes to save on costs and prevent losses.
· Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
· Diminished cost of business operation by 2% while boosting sales by 7%.
· Introduced new methods, practices and systems to reduce turnaround time.
Suggested corrective services to handle customer complaints

· I have experienced managed different models such as Malls, Airports and Streets locations.
· Developed, implemented and managed business plans to promote profitable food by 3% up and beverage sales by 4% up.
· Purchased adequate quantities of food, beverages, equipment and supplies.
· Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
· Actively participated in ongoing customer service programs improved by 7% in three months.
· Identified team weak points and implemented corrective actions to resolve concerns enhanced by 5%.
· Reconciled cash and credit card transactions to maintain accurate records completed accurate report to 99%.
· Correctly calculated inventory and ordered appropriate supplies.
· Maintained safe working and guest environment to reduce risk of injury and accidents.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

· Reviewed and monitored scheduling, purchases and other expenses to maintain quarterly budget have been improved by 4% vs LY in five months.
· Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings by 6% in seven months.
· Performed statistical analyses to gather data for operational and forecast team needs.
· Minimized on-site cash with frequent deposits and high accuracy in predicting operations by 2% in three months.
· Scheduled and led weekly store meetings for all employees to discuss sales promotions and new inventory while providing platform for all to voice concerns which have been improved by 3%.
· Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
Delivered positive results by controlling monthly operations budget and limiting financial discrepancies by 2%.

· Kept restaurant compliant with all federal, state and local hygiene and food safety regulations to meet 95% compliance.
· Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition saving 2% vs budget.
· Identified team weak points and implemented corrective actions to resolve concerns achieved +4% vs given target.
· Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction hit highest mystery shopper 99% average in three visits.
· Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste by 1%.
· Supervised all areas of restaurant to keep it clean and well-maintained achieved green stickers over 85% in the year.
· Verified prepared food met standards for quality and quantity before serving to customers.
· Maintained effective supply levels by monitoring and reordering food stock and dry goods by 2%.
· Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment gotten high score in the year 100% five times.
· Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
· Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
· Oversaw food preparation and monitored safety protocols.
· Maximized quality assurance by completing frequent line checks by +3%.
Motivated staff to perform at peak efficiency and quality.