Manager/Brand Manager
Bin Hendi
Total years of experience :23 years, 3 months
Fully in charge for all operational aspects of all point of sales - respectively divided into the area of responsibility.
Co-ordinates the entire staffing and assigns in detail specific duties to all outlet employees under her/his supervision.
Ensures that all outlets achieve the highest standards of quality in food & beverage products, service, outlet presentation and hygiene.
Ensures prompt, efficient, friendly and accurate service to all the customers to achieve high level of guest satisfaction.
Ensures that the F&B operation maximizes its profits by right offer/ pricing, variety of products, up selling techniques by employees and an effective cost control system. Works very closely together with the cost controller and purchasing manager in order to have an effective cost control system implemented and to have best products for best pricing.
Co-operates with the Corporate Executive Chef to determine menus and prices.
Is responsible to inform all employees about budget, expenses and other financial guidelines with what the employees have to work with.
Handling of all kind employee matters and their behaviors.
Responsible for the entire operational equipment, utensils and their maintenance.
Responsible for hygiene and cleanliness in all covering areas.
To contact training classes, meetings and any other events for proper development of employees and communication.
Overall supervision of all administrational duties in the Food & Beverage department.
Creating together with the Corporate Executive Chef promotional activities throughout the year.
Responsible for the full financial control in all areas in regards of chinaware, glassware service tools, guest supplies and beverages.
Works very closely together with mall and outside technical companies as well as contracted service providers in order to keep the highest level of maintenance in all areas of our operation.
Promotes guest satisfaction and repeated business through personal contact.
(2003 to Present)
April 2003 to Present BinHendi Enterprises
Dubai, UAE
Manager/Operation Manager Extreme Shawarma & Mini
Chinese Restaurant
Dubai, UAE
• Fully in charge for all operational aspects of all point of sales -
respectively divided into the area of responsibility.
• Co-ordinates the entire staffing and assigns in detail specific
duties to all outlet employees under her/his supervision.
• Ensures that all outlets achieve the highest standards of quality in food & beverage products, service, outlet presentation and hygiene.
• Ensures prompt, efficient, friendly and accurate service to all the customers to achieve high level of guest satisfaction.
• Ensures that the F&B operation maximizes its profits by right
offer/ pricing, variety of products, up selling techniques by employees and an effective cost control system. Works very
closely together with the cost controller and purchasing manager in order to have an effective cost control system implemented and to have best products for best pricing.
• Co-operates with the Corporate Executive Chef to determine
menus and prices.
• Is responsible to inform all employees about budget, expenses and other financial guidelines with what the employees have to work with.
• Handling of all kind employee matters and their behaviors.
• Responsible for the entire operational equipment, utensils and their maintenance.
• Responsible for hygiene and cleanliness in all covering areas.
• To contact training classes, meetings and any other events for proper development of employees and communication.
• Overall supervision of all administrational duties in the Food & Beverage department.
• Creating together with the Corporate Executive Chef promotional
activities throughout the year.
• Responsible for the full financial control in all areas in regards of chinaware, glassware service tools, guest supplies and
beverages.
• Works very closely together with mall and outside technical
companies as well as contracted service providers in order to keep the highest level of maintenance in all areas of our
operation.
• Promotes guest satisfaction and repeated business through personal contact.
Manager Café Havana, wide selection of continental food
Inferno Grill, Steak house and international grill,
high Casual dining.
Fully responsible for the overall operation of the outlet, including
cost management, productivity control with well-developed Standard
Operating Procedures and HACCP Systems.
• Manage Overall Guest Satisfaction
• Control Overall Employee Turnover
• Manage the Profit/Loss
• Manage the Food Cost
• Actively works to improve Team Retention by creating and maintaining a positive work environment
• Sets, plans actions and measures specific financial goals to continually increase restaurant profitability
• Effectively controls costs associated with food and beverage,
labour, direct operating expenses, utilities, repairs and staff
compensation.
• Actively engages in training programmes
Outlet Chef
Inferno Grill, Steak house and international grill, high casual dining
• Responsible for all aspects of catering for the outlet.
• Preliminary and continuous evaluations of the prevailing
systems in the outlet with a view to improve the image and quality of food and service of the outlet and to take remedial
action wherever necessary.
• In consultation with the F&B Management to enquire and determine the quality of materials supplied by the existing
suppliers.
• To carry out in-house costing and determine the pricing of each item on the menu.
• To assist the Business Development Manager and the HR
Manager in evaluation of staff and selection, training and continuous motivation of the employees of the outlet and the
group.
• To ensure that all cooks are familiar with the day's
requirements.
• To ensure that the necessary stocks are on hand at the right
quality and quantity.
• To ensure that all statutory, as well as company, hygiene
regulations are being strictly adhered to.
• To ensure that all maintenance problems are reported timely and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
2006 till 2008 BinHendi Enterprises
Dubai, UA
Assistant Chef Japengo Café
To deputise in the outlet Chef's absence.
2003 till 2006
Chef Departie Al Qasmimi Group (Reem Al Bawadi Restaurant)
Dubai - U.A.E.
Eclectic mix of traditional Lebanese and American food
2001 till 2003 Le Meridien Lattakia (Syria)
Commies chef