I am a seasoned professional with experience in restaurant and cafe training and operations management. I have a proven track record of success in the customer service industry.

Skilled in handling store operations, safety and training needs analysis, communication, monitoring workshops, and management development classes. I hold a Bachelor's Degree focused in Business Administration from the University of Jordan, and Professional master in hotel and restaurant management from University of Nevada .

I hold professional local and international certifications in the field of food and beverage ( TOT , Product Development Specialist , QA , TQM , PM , Catering, People Development , KPI , Food Safety ISO 22000 , GFSI FSSC V6 Food Safety Lead Auditor ) 

Core Responsibilities:

Training & Development:

Design and deliver Training-of-Trainers (TOT) programs for new and existing staff, baristas, and managers.

Implement on-the-floor coaching and training programs.

Develop and monitor Drive-Thru System training to ensure optimal performance.

Conduct QSC audits and food safety checks (HACCP) to maintain compliance and quality standards.

Brand Management:

Lead brand planning and orientation for new and existing brands.

Implement pricing strategies and menu engineering across all brands.

Develop and test new recipes for various products like iced drinks, hot drinks, mocktails, desserts, and more.

Manage relationships with key suppliers and partners.

Operations & Finance:

Oversee profitability, customer relationships, and sales performance across all brands.

Manage Profit & Loss (PNL) statements, payroll, food costs, and budgeting.

Create and maintain comprehensive operations and training manuals.

Talent Management & Recruitment:

Conduct interviews and talent acquisition for all operational levels.

Implement talent development programs for staff and managers.

Expansion & Project Management:

Lead the opening of new coffee shops, cafes, restaurants, central kitchens, customer service departments, delivery concepts, drive-thrus, and fine dining establishments.

Design and select service counter equipment for new store openings.

Source and select espresso blends from your own roastery.

Choose seasonal specialty single-origin beans for quarterly menu development.

Sales & Marketing:

Set sales action plans for all stores.

Organize and manage the annual barista competition.

Collaboration & Partnerships:

Collaborate with the roastery and green bean company to secure high-quality coffee for customers.