Shahram Seyed Sadri

1- Responsible and reliable within the organization.

2- managing and educating store staff.

3- customer care and handling complaints and problem solving without prejudice.

4- Day to day communication with head office and upper management.

1- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.

2- Improved staff productivity by providing clear instructions, guidance and constructive feedback on their performance.

3- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.