Ahmed Ramadan

As Senior Assistant Restaurant Manager, I played a key leadership role in ensuring smooth daily operations, delivering exceptional guest experiences, and driving team performance in line with McDonald’s global standards.

Key Responsibilities:

• Operations Management: Oversaw end-to-end restaurant operations including kitchen, front counter, drive-thru, and dining areas to maintain efficiency, consistency, and compliance with company policies.
• Team Leadership & Training: Recruited, trained, coached, and supervised a diverse team of crew members and shift managers, fostering a culture of teamwork, accountability, and continuous improvement.
• Customer Service Excellence: Ensured high service standards and effective guest engagement, addressing complaints promptly and maintaining customer satisfaction ratings above benchmark levels.
• Financial & Performance Control: Supported profit and loss management, sales forecasting, labor scheduling, and expense control to meet financial targets and optimize productivity.
• Quality, Safety & Hygiene: Enforced strict adherence to McDonald’s Quality, Service, Cleanliness & Value (QSC&V) principles, food safety regulations, and occupational health and safety standards.
• Inventory & Supply Chain Management: Monitored stock levels, controlled waste, coordinated with suppliers, and implemented cost-control measures to reduce variance and maximize efficiency.
• People Development: Mentored and developed shift leaders and high-potential crew for future management roles, ensuring a sustainable talent pipeline.
• Reporting & Communication: Delivered daily, weekly, and monthly performance reports to senior management, highlighting key operational KPIs and improvement initiatives.

• Managed inventory and supply chain effectively by calculating needs accurately, preventing shortages or excess, and ensuring ingredient freshness.
• Optimized labor costs through efficient scheduling, fair shift allocation, cross-training, and monitoring staffing levels against business needs.
• Streamlined food preparation and service processes while maintaining strict food quality and safety standards.
• Delivered exceptional customer service by greeting guests, handling complaints professionally, addressing queries promptly, and enhancing the dining experience.
• Implemented cost-saving initiatives through process improvements, efficient resource allocation, and strategic vendor negotiations.
• Trained, guided, and motivated staff to maintain high performance, teamwork, and service consistency.
• Maintained strong financial and operational controls, including accurate cash handling and effective communication between front- and back-of-house teams.