MAHAMMAD HUSAIN

Managed operations across 8 branches in the UAE.

Introduced and implemented new menu items and operational procedures.

Led sales initiatives and business development activities.

Planned, coordinated, and executed events successfully.

Oversaw inventory management and cost control to improve profitability.

Managed central kitchen operations and maintained inventory levels.

Supervised ice cream truck operations and drove sales performance.

Managed F&B profit and loss (P&L) accounts monitored financial performance, controlled costs, and implemented strategies to maximize profitability.

Oversaw routine maintenance checks on equipment

Developed employee skills through ongoing training, performance management, and leadership development initiatives.

• Managed daily operations of branch, overseeing staff performance and customer service standards.
• Led the branch in achieving targets for business growth, customer acquisition, and retention through strategic planning.
• Maintained high levels of customer satisfaction through exceptional service and prompt resolution of complaints.
• Conducted regular staff meetings to communicate targets, performance expectations, and company updates.
• Conducted regular training sessions for staff, focusing on compliance, product knowledge, and customer handling skills.
• Developed and implemented strategies to increase sales and profitability within the branch.
• Managed branch budget, monitoring expenditures and making cost-effective decisions to maximise profitability.
• Organised and led team meetings to review performance data, set goals, and motivate staff towards achieving excellence.
• Coordinated with other branches and departments to streamline processes and share best practices.
• Controlled expenses and allocated financial resources to reach budget goals.
• Analysed customer feedback to identify areas for improvement and implemented changes to boost satisfaction levels.
• Collaborated with the marketing department to develop promotional campaigns that increased branch visibility and attracted new clients.
• Managed inventory levels to prevent stockouts while minimising excess stock and associated costs.

• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
• Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
• Created detailed reports on weekly and monthly revenues and expenses.

• Maintain SOP Standard.
• Achieve Budgeted Sales target achievement.
• To lead the team and ensure the company service standards are upheld.
• Work closely with other team members to ensure excellent service is provided to all customers.
• Responsible for overall improving of the customer service.
• Managing, Motivating & mentoring the Team.
• Ensuring Team Learnings and Development programs.
• Plan and Implement outlet level Promotions.
• Conducting cleanliness audit for floor, washrooms, shelves, fixtures & products.
• Bringing in improvements in Customer Service by tracking and resolving Customer Grievances.
• Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Prepare or maintain inventory or production records.

• Company Overview: (JUBILIANTFOODWORKS)
• Ensure compliance with Brand SOP's.
• Training and developing Crew Members, Shift Manager and Management Trainee.
• Planning and preparing the work schedules and assign employees to specific duties.
• Manage the development and performance of the restaurant team and work with HR and the restaurant leadership team in hiring and training of staff.
• Communicates on a constant basis with District Manager/ Area Manager regarding restaurant performance and challenges & strategy for improvement.
• (JUBILIANTFOODWORKS)