Branch manager
Damac holding/ Automatic restaurant and grill
Total des années d'expérience :20 years, 7 Mois
·Handling the operation in jumeirah restaurant that fits 150 costumers. Training coaching and evaluating the staff, controlling the wastage and the cost of the food production, planning and organizing buffet and catering for more than 150 guest dinning in and delivering to costumer location in Dubai, taking care of receiving orders from suppliers and central kitchen ( food safety and quality control). Reporting to the operation manager and the senior management, implementing new food systems and costumer serving systems to ensure guest satisfaction, food safety, quality and to prevent cross contamination and multiplication of bacteria . Planning cleaning schedules in dining areas and all food premises. Controlling the stock and the inventory . Achieving targets.
·Opening projects such as five star hotels, resorts and restaurants; providing to customers every detail concerning hospitality and food industry (menu engineering, administration and management strategies, cost control, equipments and suppliers) Full staff training including production and sales department for food safety / personal hygiene / costumer service / quality control /communication skills.
Projects outside the country, france, Dubai, Quatar, Africa....
Managed 2 restaurants 500 costumer each and 87 employees. Managing food safety. Purchasing. Quality control. Ensuring hygiene, portion control, guest satisfaction, implementing trainings and new food systems and strategies
Created the menu .Handled the opening and Decoration step by step of the lounge .General manager
Started as a trainee and got promoted as an assistant chef · Learned different food culture such as the Lebanese, French, Italian, Oriental and fast food, submitted different hygiene and food science courses
Hotel management - cost control, management, labor law, dietetics, hygiene, administrative organization
BT3 Hospitality- production Kitchen