عادل رسامني

Oversee multiple restaurant locations, ensuring smooth day-to-day operations, optimizing workflows, and maintaining a high standard of efficiency across all outlets.
• Supervise and build strong teams, selecting top talent, refining onboarding processes, and fostering a culture of continuous professional development.
• Formulate action plans to boost profitability, streamline cost structures, and enhance overall financial performance without compromising quality.
• Uphold strict regulatory compliance, reinforcing hygiene protocols, food safety guidelines, and operational policies to align with industry standards.
• Work closely with culinary teams to refine menu selections, balance ingredient sourcing, and introduce innovative dishes that appeal to diverse customer segments.
• Strengthen guest experience strategies, implementing service improvements, gathering customer insights, and addressing concerns to elevate brand reputation.
• Develop and execute promotional initiatives, integrating digital marketing, seasonal offers, and community engagement to drive footfall and sales.
• Refine inventory control systems, reducing excess stock, optimizing supplier negotiations, and ensuring consistent availability of high-quality ingredients.
• Evaluate business performance, leveraging analytical tools to assess trends, forecast growth opportunities, and refine operational strategies for long-term succe

Inspect lodging and dining establishments for conformity with health and fire laws.
Recruit and Train staff
Coordinate waste removal and pest control services, as well as maintenance and repairs of
equipment.
Identify ways to improve service, performance, or safety by reviewing work procedures and
operational problems.
Purchase and order supplies and equipment. Consider the anticipated number of guests,
nutritional values, palatability, popularity, and cost of food when planning menus and food
usage.
Co‑ordinate kitchen staffing to ensure efficient food utilization and timely preparation.
Review budgets and payroll records to ensure expenditures are approved and planned.
Monitor food preparation procedures, portion sizes, garnishing, and presentation to ensure
food is prepared and presented properly.
Assist with food preparation or service, including cooking, wiping tables, and serving food
and drinks as needed.
Count and deposit money.
Keep records of inventory for food and equipment.
P&L.
Budgeting.

Requesting Equipments Needed for Operation.
Creating Restaurant Core Values and Checklists.
Creating Service Sequence, Service Standards Up to Restaurant Concept.
Manage And Oversee the Entire Restaurant Operation.
Deliver Superior Guest Services.
Ensuring Guest Satisfaction.
Plan And Develop Guest Loyalty Programs.
Plan New and Update Existing Menus.
Respond Efficiently to Customer Questions and Complaints.
Organize And Supervise Shifts • Manage and Lead Staff.
Hire New Employees.
Training And Evaluate Staff Performance.

Promote The Image of Golden Tulip as A Professional Organization.

Monitor Front Office Personnel to Ensure Guests Receive Warm Attention, Personal.

Recognition and Customized Services.

To Support Effective Communication Within the Hotel by Being Receptive to Issues.

Communicated to You and To Ensure That You Pass All Relevant Communications from
Colleagues or Guests to The Appropriate Person
Ensure To Maintain A Personal Attitude of a High Standard and Quality, Which Produce
Efficiency, And Productivity of The Restaurant Department.