Skills and Abilities - Leading and managing work teams and motivating employees. - Efficiently managing and operating restaurant branches. - Operational planning and following up on the implementation of work plans. - Monitoring sales and achieving operational goals. - Cost management, expense monitoring, and waste reduction. - Inventory and procurement management and dealing with suppliers. - Applying quality standards, food safety, and hygiene. - Monitoring performance indicators and analyzing results. - Solving problems and making decisions quickly and effectively. - Training and developing employees and improving the efficiency of the work team. - Handling customer complaints and improving the guest experience. - Preparing operational and administrative reports. - Ability to work under pressure and manage crises. - Organizing work schedules and shifts. - Monitoring compliance with company policies and procedures. - Improving service level and increasing customer satisfaction. - Ability to open, equip, and operate new branches. - Communication, negotiation, and relationship-building skills. - Ability to achieve sales and profitability goals.