Among the most important points:
- Supervising and following up the workflow and employees in all restaurants, monitoring performance, and contributing seriously to solving problems that obstruct the workflow.
- Monitor costs, food quality, customer satisfaction, speed of service, and work to increase profitability
- Continuous follow-up of quality developments in the field of restaurant activities and outputs, in line with the continuous development in this field, in continuous coordination with the administration
Suggesting ways to increase competitiveness, raise the level of its professional reputation, and achieve efficiency to eliminate defects
- Strength of personality in team management
