عبد الله ابوكر

• Work and Develop relationships, with external suppliers for best reputation with the industry and receives the service required to ensure the highest quality product and highest financial return.
• Work closely with the manager to ensure the stock levels are available from the central distribution area.
• Ensure strict compliance with all relevant hygiene and safety legislation and requirements.
• Ensure that the industry standard with regard to safety and hygiene.
• Provide a champion training culture within the food and beverage to ensure succession planning, and culture exceeds the very best the industry has to offer.
• Review constantly the product range to ensure that all key quality standards are maintained.
• Ensure that suppliers deliver to stated agreements, best practices are followed, and technological are sought.
• Participate in the food development panel that sits to drive the food offered across the country.
• Collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the health and safety policy.
• Review products delivered to ensures KPIs are met and take up any shortcomings with suppliers.
• Provide an environment of openness and trust, with constant, invoice querying and establishing a positive relationship with the finance department

• Monitors all restaurant operations and conditions to ensure - the quality of product and customer service, Monitoring, includes employee job performance; food and Labor cost, budget and sales, Compliance with concept guidelines; food and beverage preparation, storage, inventory, presentation; food and beverage service; vendor invoices and food ordering system; Read book/managers log entries; and cash transaction, comp or voids.
• Examines restaurants for conformance to concept and health standards.
• Review documents to assess the quality of restaurant operation.
• Communicates with employees, customers, vendors, and concept personnel for various purposes.
• Develops a food ordering system to meet the needs of the restaurant.
• Operates a computer and associated software (MS Office, Internet) and POS.

• Establishes restaurant business plan by surveying restaurant demand; Conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing sales forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal check.
• Attracts patrons by implementing marketing, advertising, public and community relations programs; evaluating program results identifying and tracking changing demands.
• Maintains operations by following policies and standard operating procedures; implementing production, productivity, quality, and customer-service standards; determining and implementing system improvements

• Organizing the restaurant monthly activities calendar to achieve restaurant objectives.
• Executing assigned activities to build sales.
• Projecting initial monthly profit and lost assisting with control all the items responsible for designated line items.
• Reconciling monthly profit and lost and determining restaurant profit opportunities with the assistance of the restaurant manager.
• Over all level customer satisfaction.

• Teach the students how to assist the hospitality industry.
• Teach the students methods F&B service and protocol of hospitality.
• Executing method of etiquette with the different customer and guest Accomplishments: