Hamza Abdulaziz

To whom it may concern,

My name is Hamza Abdulaziz, I am a Romanian-Iraqi citizen, with dual-citizenship, my age is 23, and I graduated college in 2021, having a bachelor in business administration (BBA), obtaining it from the top business school in Romania, my country of residence. I speak arabic fluently (my mother tongue), English fluently (I went to international primary, secondary and high school, having a curriculum exclusively in English language for all subjects; except foreign languages) and Romanian fluently due to the fact I learnt it in school and more I have been living in Romania for almost 16 years now.

Since high-school I started working part-time and full-time jobs, I have always been passionate about business management as a job and since I was a high-school student I have dreamt of building a career with this job title, thus I started helping my family with their business. After a few years of working under the family's supervision, I solely decided to go try multiple jobs in different sectors that I had interest in.

Due to my love for food, culinary experiences and passion for building a career in business administration, and having acquaintances in the sector from being a loyal client to different restaurants in my hometown, I decided to go for a job as a Restaurant Supervisor in a company called Yana Meat and Feed, a company that operated 2a quite unique concept in a single-location, that was split in half, and designed as two complete different restaurants, one specialized in desserts and chocolate related products, the other being a gourmet burger joint. The names for each concept are: Burgerati (The Burger Shop) and Chocoloco (Chocolate-based concept). After a year of learning about the how-tos of a restaurant operation, I decided to accept the offer of stepping up my role to being a restaurant manager.

My role as a supervisor, went on for almost a year, the first year of the restaurant's activity. The first year was difficult because of the quarantine caused by CoVID-Sars 19'.

As a supervisor, I observed with care and attention the whole restaurant operation, for having a small of employees and low volume of sales, I was obliged due to the conditions to handle multiple tasks at once, thus learning more about the business and its in-depths, in a much quicker way. From supervising stocks to purchase orders I went on to supervise the line of work in the kitchens, optimizing many processes, such as: decreasing time of plate assembly, decreasing food waste, increasing speed and accuracy of order delivery to the customers at the table through the implementation of different software programs, this helped the business because the implementation of a restaurant-dedicated software sorted many issues that were related to: stock management, financial supervision, order accuracy and speed of preparation.

After proving myself worthy of a bigger responsibility according to my supervisor at that given period of time, he decided to offer me the opportunity to become a restaurant manager, having accept the offer, I started my duties as a restaurant manager in May 2021. Having worked as a supervisor before, this gave me the chance to be a resourceful manager offering history of success coordinating and monitoring operations across various departments. I worked hard to improve my leadership's effectiveness and problem-solving capabilities. I dedicated my effort and time in this period to streamlining operations to decrease costs and promote organizational efficiency. Being the first job in a sector that I love, I am highly committed and dedicated to bring success to any restaurant I work in, because I myself try to see any restaurant I work in from a customer's perspective, not a business owner. This way I can guarantee the quality of work, products and services offered to my clients.

I always had permanent contact with customers, seeking feedback to improve ourselves as a team and as a business, and moreover to guarantee customer loyalty and satisfaction. In the food business, a friendly and positive attitude with customers, love and respect for food and passion for what you do, (without regard to your title, from the kitchen all the way up to the administration office) are the key elements to deliver constantly high quality foods and services, and to guarantee continuity you have to manage very well the opportunity of having the possibility to deliver a high quality product and service to your customers.