Essam Ibrahim

• Developed organizational policies for administrative oversight and internal controls.

In my current role at Food World company, I successfully

• I increased sales by 17 % by working on regional operations and implementing the promotion strategy and customer satisfaction
• I work with the team to save labor costs by 12 % through improved staff productivity.
• I work with the team to save region food cast to 30 % through controlled region inventories & waste
• I opened two new stores with the team.
• Improved speed of service by 25%, and reduced average order fulfillment to 5:30 instead of 7 minutes.
• boosted customer satisfaction from 75% to 90% , enhancing brand reputation and loyalty

• Organized financial and operational data to help with yearly budgeting and planning.
• Maintained smooth-running business operations by delegating priorities to staff abilities.
• Investigated issues affecting group operations, prepared reports and helped correct problems.
• Translated senior management directives into actionable front-line policies and implemented changes with staff.
• Oversaw facility maintenance and allocated needed resources to meet standards.
• Grew annual revenue by 15 % with targeted sales and marketing strategy.
• Analysed sales reports to identify trends and update strategies.
• Transformed underperforming teams into productive, profitable teams, increasing sales by 50 %.
• Managed inventory and reduced shrinkage by .3 % through detailed monitoring of daily operations and stock.

• Trained new team members, enhanced service quality.
• improve store p&l to matching with store budget
• Monitored stock levels regularly; minimised waste and over-ordering incidents.
• Managed daily operations for smooth restaurant functioning.
• Led by example in providing customers with attentive, professional restaurant service.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximize guest satisfaction.
• Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
• Built loyal customer base by creating welcoming environment with top quality service.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Developed menus with strict cost controls to maximize restaurant profits.

• Supervised staff during busy periods for smooth operations.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Optimised customer experience by implementing exemplary service standards.
• Maintained high standards of customer service by handling complaints professionally.
• Trained new starters, ensuring consistency in service delivery.
• Analysed operations to improve restaurant efficiency and service levels.
• Managed supply inventory to avoid shortages or excesses.
• Increased food hygiene rating from 50 % to 100 % in one month .