Hicham Hammoumi

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service • Determine type of services to be offered and implement operational procedures • Recruit staff and oversee staff training • Set staff work schedules and monitor staff performance • Control inventory, monitor revenues and modify procedures and prices • Resolve customer complaints and ensure health and safety regulations are followed

• Handling the entire Operation Cafe ID ROMA Franchise in State of Kuwait. • Providing Training Session to all Team and Supervisors. • Supervised the following ; • People, Products, Equipment’s, Sales and Local Stores Marketing. • Resolve any specific problem and tailor Training Program as necessary. • Maintain a keen understanding of Training Trends, Developments and best practice.

• Plan, direct and evaluate the operations of establishments engaged in wholesale and retail sales or of departments in such establishments • Manage staff and assign duties • Study market research and trends to determine consumer demand, potential sales volumes and effect of competitors’ operations on sales • Determine merchandise and services to be sold, and implement price and credit policies

• Work as the responsible management staff for 10 stores with organizing 80 personnel performances including various administrators and assistants. • • Assist store managers and assistant managers regarding budget matters and administrative tracking, also responsible for opening new stores with due negotiation and contract arrangements for acquiring foods and beverages with proper maintenance.

• Ensured Optimum Financial Performance by helping Managers and Team Members Develop Effective Waste Management. • Helped Increase Sales by providing short and long -term Marketing Plan. • Ensured Completion of all Weekly and Monthly Financial Reports. • Plan and Coordinates with Training Manager any up - coming training programs.

• Managed and directed cafe operation to ensure the Ultimate Customer Experience. • Maximizing profitability, by maintaining all Second Cup operational standard accountabilities. • Properly assigned roles and responsibilities that each Lead Agent delivers and executes on all assigned tasks.

• Responsible for customer relation through customer feedback; measures continuous customer satisfaction and provides complaints resolution. • Ensured compliance with health and safety regulations. • Recruitment and retention of staff; developed and implemented orientation and training programs; performance reviews and feedback. • Controlled daily, weekly and monthly inventory of food, condiments and paper within allowable percentages.