Hesham Sobhy Amin

Multi Restaurants Manager

• Job Details:Managed guest service standards, product quality, and cost controls to ensure overall profitability. Oversaw marketing initiatives and implemented systems for efficient operations. Developed and managed budgets and forecasts to maximize financial performance. Led department teams, ensuring adherence to policies and procedures. Analyzed monthly operating statements and identified areas for improvement. Implemented strategies to manage operational expenses and maximize profit potential. Managed allocated margin to contribute positively to the company's P&L. Led and managed multiple restaurant locations. Monitored business operation KPIs and implemented strategies to improve productivity. Motivated and coached staff, oversaw training programs, and evaluated new hires. Ensured adherence to health and safety regulations across all stores. Managed ordering processes to optimize inventory level and minimize costs.

General Director

• Job Details:Planned, organized, directed, and controlled both front-of-house (guest service) and back-of-house (kitchen) operations. Ensured efficient and effective operation within budget and guidelines. Conducted meetings, communicated targets, and provided guidance. Handled guest complaints, troubleshooting problems, and building relationships.

Manager on Duty

• Job Details:Managed all aspects of the restaurant, including front-of-house (guest service) and back-of-house (kitchen) operations, ensuring smooth and efficient daily functioning.