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Jaafar Issa

Hospitality and customer services E-commerce and digital marketing

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Tripoli, Lebanon
Store manager at Angel’s perfume
Consumer Services
Joined January 2, 2023

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Experience
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Angel’s perfume
Jan 2020 – Present
Tartus,Syria
Store manager
Supervising and guiding the sales team as well as providing incentives to motivate staff to achieve sales targets. . Ensuring that the store is clean and well-maintained at all time. . Organizing business meetings with employees in order to develop work and maintain standards of professionalism service, reception, organization and cleanliness. . Building and maintaining good working relationships with customers. . Identifying opportunities and strategies to increase sales. . Supervising the cleaning staff in all departments of the store. . Conducting job interviews.
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Ichiban express restaurant
Aug 2017 – Dec 2019
Beirut, Lebanon
Shift leader
Maintaining ideal numbers of staff on given shifts and " cutting" employees whenever needed. . Managing and supervising other employees to maximize worker productivity and overall sales. . Overseeing crew in opening or closing and throughout any shift handle any issues addressed by customers. . Carefully maintained sanitation, health and safety standards in all work areas. . direct and supervise the service of the staffs during work times… Recording customer orders and repeated them back in a clear, understandable manner. . Correctly receiving orders processed payments and responded appropriately to guest concerns . Mastering point of sale (pos) computer system for automated order taking.
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Sushi burrito by “Ichiban”
Oct 2015 – Aug 2017
Beirut, Lebanon
Operator and cashier
. Receive payment by cash, check, credit cards, vouchers, . Assist customers by providing information and resolving their complaints. . Answer incoming phone calls. . Count money in cash drawers at the beginning of shifts to . Ensure that amounts are correct and that there is adequate change. . Constantly maintaining the cleanliness of the workplace. . Supervising the sterilization of the chef's equipment several times a day. . Monitor flange work according to literal standards.