Benaouda Bahlouli

• · Ensure compliance with hygiene and safety standards.

• · Restaurant opening/closing procedures: counting cash registers, preparing employee schedules, analyzing figures (turnover, losses, % of sales per item, customer reviews, etc).

◦ · Stock management: placing merchandise orders, ensuring FIFO.

• · Team management: Training teams, quickly finding solutions to unforeseen events (absence, injury, conflicts).

◦ · Ensure customer satisfaction: welcoming, serving, taking payments, ensuring the cleanliness of the dining area, building customer loyalty.

• · Lead a team of 17 people: assign tasks, develop weekly and daily schedules, train employees.

• · Stock management: place orders, manage inventory, receive merchandise.

• · Communication management and image development: through social media, contests, organizing events within the restaurant.

• · Turnover development: implementing delivery platforms such as Uber Eats, Deliveroo. Regularly adding new items to the menu. Changing decoration to be more trendy and attractive.

• · Price negotiation with suppliers, with the objective of increasing the profit margin.