• Introducing new items to the menu in line with the trends and needs of the Saudi market
• Creating and adding a distinctive monthly dish that suits the taste of customers in the Saudi market
• Ensuring consistent flavor quality and preparation standards in all restaurant branches
• Control portion quantities and reduce waste to ensure operational efficiency
• Training current and new employees on the highest standards of quality, efficiency and professionalism
• Carrying out field work in all branches of the restaurant according to business requirements and ensuring that operations run effectively
