Mohammad AlJundi

• Lead and supervise a team of 43 employees, fostering a positive work environment.
• Manage the daily operations of a 154-seat restaurant to optimize efficiency.
• Monitor and respond to customer feedback, contributing to the restaurants 4.3-star rating on Google Maps.
• Implement streamlined processes to enhance productivity and reduce operational costs.
• Manage P&L report, identify trends, improve financial performance.
• Emphasize and prioritize customer relations to enhance overall customer experiences.
• Provide visionary leadership by introducing innovative ideas for business growth.
• Implement training programs to enhance team skills and performance.
• Deliver persuasive presentations outlining strategic initiatives and new avenues for expansion.

-Motivated and supported a team of 18 employees.
-Ensured guest satisfaction by delivering efficient and professional service.
-Liaised with kitchen staff to uphold food quality, profitability, and creative presentation standards.
-Coordinated purchasing, stock control, and inventory management with the Procurement Manager and Café Coordinator.
-Conducted annual appraisals for team members and made recommendations for operational improvements.
-Developed and executed strategies to increase sales and profitability.
-Led training initiatives, including orientation for new hires and regular refresher courses for current employees.
-Managed requisitioning and control of food, beverage, and guest supplies.

• Team Formation & Training.
• Strategic Planning.
• Logistical Coordination.
• Quality Assurance.
• Community Engagement.
• Kitchen & Dining Layout Design.

• Ensure precise supervision of cash drawer counts to maintain financial accuracy.
• Streamline operations through efficient form preparation and meticulous oversight of inventory management.
• Strategically guide staff to maximize sales while minimizing wastage.
• Address customer concerns promptly, showcasing a steadfast commitment to satisfaction.
• Orchestrate a comprehensive training program, significantly reducing onboarding time.
• Foster collaboration within the team to enhance overall efficiency and communication.
• Committed to providing daily reports to improve operational transparency and support informed decision-making.

• Deliver exceptional customer service by anticipating and fulfilling the needs of guests, ensuring a positive dining experience.
• Proactively recommend additional menu items to guests, contributing to an overall increase in profitability and enhancing the dining
experience.
• Guide and mentor junior staff, fostering their professional development and contributing to overall team efficiency.
• Showcase in-depth knowledge of Eastern cuisine, providing insights and recommendations to guests to enhance their dining experience.

• Oversee restaurant setup to meet brand standards, ensuring a consistent and inviting atmosphere.
• Communicate effectively with guests, address inquiries, and provide detailed menu information for a positive dining experience.
• Ensure timely, high-quality service of food and beverages to enhance dining experience.

• Learn from the captain waiter, gaining skills in strategic selling, effective guest issue handling, and operational section arrangement.
• Assist the section leader by managing utensil backups, keeping the section organized, and efficiently taking orders to ensure the dining area
runs smoothly.

• Supervise catering event logistics: setup, breakdown, vendor coordination for smooth service.
• Collaborate with clients to meet their needs, tailor services, and ensure guest satisfaction at events.