Experience Level: Senior Contract Type: Full-time Qualification: Bachelor Executive, Operations, and Training Manager. Consultant for developing restaurants, cafes, and lounges. Casual dining, fine dining, fast food. Bachelor of Education. Seeking a new challenge. I have the ability to engineer menus in terms of strong and weak items and how to change them. Analyze the branch in terms of sales, accounts, employees, and daily operations. Train the administrative staff and employees on food safety, correct operations, and HACCP. Cost calculation in terms of adjusting item standards, monitoring items, reducing expenses, setting order limits, and handling inventory by avoiding random orders and using pull rules, while raising the level. According to the municipality system and training on municipal observations and errors, with monthly profit and loss statements and discussion with the owner. ( Phone number appears when clicking the contact button ) Establishment, equipping, operating, and developing restaurants, cafes, and lounges. Menu engineering. Cost reduction and training the work team on their assigned tasks, methods, food preservation, food safety, personal hygiene, and municipal and governmental requirements in all their sectors. Agreeing with electronic marketing service providers, social media, and the target audience. Addressing waste and increasing sales through multiple channels. Development, franchising and brand qualification, costs, Analysis of challenges, deviations, and solutions, Establishment, menu engineering, design of models and operational guides, follow-up, supervision, and training.