Amr Mohamed

 Monitoring all restaurant departments’ performance with respect to the restaurant budgets.
 Consistently monitor quality of service, food and beverages to make sure all customers get the best experience.
 Coordinate and monitoring daily front of the house and back of the house restaurant operations.
 Respond efficiently and accurately to customers complains.
 Regularly review product quality and research new vendors.
 Estimate future needs for goods, kitchen utensils and cleaning products.
 Ensure compliance with sanitation and safety regulation.
 Control operation costs and identify measures to cut waste.
 Train current and new employees on proper customer service practices.
 Implement policies and protocols will maintain future restaurant operations.

 Organizing special training courses for members and leaders such as team work, communication, cutting cost, fine presentation, etc……
 Establishing food and beverage service team.
 Determining production schedules and staff requirements.
 Monitoring sanitation practices to ensure that employees follow standards and regulations.
 Supervising and coordinating activities of employees engaged in food and beverage preparation
 Identifying and delegating responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.

 Inspiring & motivating the team to achieve food to specification and therefore achieve sales and profits to cut the lost percentage.
 Managing requisition orders and other supplies for the Whole house.
 Creating new recipes and updating existing menu.
 Demonstrating new working techniques and equipment to staff.
 Inspecting supplies, equipment, and work procedure to ensure conformance to establish standards.
 Availability to create a full work paper system for the entire house.
 Recording production and operational data on specified forms.
 Reporting a daily description and analysis of specific details.

Handling inventory, budgeting, staffing and food and beverage cost analysis.
Training staff & providing them with all information needed.
Checking the quantity and quality of received products.
Managing requisition orders and other supplies for the house using Microsoft Outlook and Micros Fidelio Materials Control Program.
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