Abdrabah Alghzawi

تنظيم و ادارة الحفلات الداخلية و الخارجيه اضافي الى اعداد القوائم من خلال التنسيق مع الشيف الرئيسي

• Mitigated health risks and reduced safety hazards by creating clear cleaning and sanitization schedules.
• Interviewed, hired and trained staff on best food service practices, maintaining highly efficient service teams.
• Manage day-to-day event operations, supervision and assignment delegation for all the Food & Beverage Service Staff.
• Maintains a high-quality standard of organization and enhance customer satisfaction ratings by resolving issues efficiently.
• Strategize long-term business needs by gathering guests’ feedbacks for business operations’ process improvements.
• Implement effective quality assurance practices to ensure positive customer experiences.
• Establish organizational vision and continuously develop strategies to achieve sales, profit and loss and customer service goals.
• Aid Senior Leadership during Executive Decision-making process by generating daily reports to recommend corrective actions and improvements.
• Mitigate risk by ensuring regulatory compliance for representative licensing and contracting protocol.
• SERV as key corporate representative, liaising with various parties & Department in support of operational excellence
• Lead daily meeting with food & beverage team, Sales to discuss previous events and planning for next events.
• Lead Daily Briefing with Operations Leaders( F&B Service, logistic, maintenance, housekeeping, stewarding) and following the day to day work.
• write monthly Planning for the Operations Department to reach our goal.
• write monthly/Yearly Plan for the Operation Department According to the Sales forecast.
• write yearly vacation plan for all the staff under Operation Department according sales forecast.
• Worked with chefs to plan menus according to client needs and budgets.
• Upsold catering packages with most profitable outcomes for \[Company\] without sacrificing client desires.
• Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
• Handled day-to-day processes of catering including scheduling, ordering food and planning events.

• Worked with chefs to plan menus according to client needs and budgets.
• Met with clients to outline desired goals and to prepared quotes for overall catering costs.
• Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
• Handled day-to-day processes of catering including scheduling, ordering food and planning events.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Maintained outstanding hygiene levels for optimized customer safety and continued regulatory compliance.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Developed menus with strict cost controls to maximize restaurant profits.
• Built loyal customer base by creating welcoming environment with top quality service.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximized customer appeal.
• Monitored and maintained stock levels for maximized efficiency and minimized waste.
• Hired and trained both permanent and temporary staff members.

• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Analyzed operations to improve restaurant efficiency and service levels.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Organized special events and functions, including receptions, parties and corporate lunches.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.

• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Regularly checked on guests to ensure satisfaction, upselling drinks and side orders to increase revenue.
• Supported restaurant set-up, cleaning and preparations, readying appropriately for first customer arrivals.
• Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
• Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.
• Delivered exceptional service by greeting and serving customers in timely, friendly manner.
• Provided attentive, professional front-of-house service by checking reservations and showing guests to correct tables.
• Used appropriate sanitising and cleaning products to maintain hygienic kitchen and food preparation areas.
• Shared product knowledge to make targeted recommendations, upsell products and boost transaction value.
• Welcomed guests with warmth and enthusiasm, recommending beverage and snack choices based on customer preferences.
• Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
• Advised guests on menu selections, ordering processes and facilities locations, optimising customer comfort.
• Kept guest tables neat and tidy by regularly clearing away dirty dishes, used glasses and wiping down surfaces.
• Checked menus to verify current selection availability, updating accordingly to avoid customer disappointment.
• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Checked in with customers during meals to check orders were received correctly and met guests' expectations.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.

• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
• Assigned work tasks and coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
• Ensured high performance standards through regular staff training.
• Analysed operations to improve restaurant efficiency and service levels.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Organised special events and functions, including receptions, parties and corporate lunches.
• Increased food hygiene rating from \[Number\] to \[Number\] in \[Timeframe\].

• Assigned work tasks and coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.
• Ensured high performance standards through regular staff training.
• Analysed operations to improve restaurant efficiency and service levels.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Optimised customer experience by implementing exemplary service standards.
• Organised special events and functions, including receptions, parties and corporate lunches.

• Delivered quality service by providing warm and welcoming environment.
• Handled customer complaints with poise and grace.
• Promptly cleared and set tables to minimise wait times.
• Coordinated staff schedules according to strengths to build efficient, productive teams for each shift.
• Served food to guests at proper temperatures by bringing items to table immediately.
• Covered large parties and events, anticipating planning and staffing needs.
• Served guests across \[Number\]+ cover restaurant with friendly and professional approach.
• Organised seating for groups and guests with special needs.
• Liaised with bar and kitchen staff to maintain seamless customer service outputs and ensure timely delivery of food and beverages.
• Prepared cutlery and napkins to pristine standards.
• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
• Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Kept guest tables neat and tidy by regularly clearing away dirty dishes, used glasses and wiping down surfaces.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
• Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
• Maintained bar stocks, replenishing daily as necessary.
• Kept bar service areas stocked with tea, coffee and espresso.
• Completed end-of-day cleanup to reset bar for next day.
• Set up bar area daily with clean furniture, supplies and beverage stock for typical bar demands.