AlAA ABDEL HAMID

• Performs activities covering materials and production costs, costs of sales, product development, overhead, etc.
• Compares actual costs to estimates and analyzes variances.
• Analyzes and monitors raw material inventory.
• Analyzes actual manufacturing costs and prepares periodic reports comparing budget costs to actual production costs; this includes product margin reporting and analytics.
• Superior of purchasing department and market survey.
• Superior of all company stores ( F&B- General - Assets .. ETC) .
• Prepare All the reports relating the cost of sales-price comparison-operation consumption...ETC
• Weekly and monthly spot check and variance analyzes.
• Regular daily inspections of quality and state of items in food store rooms.
• Cleaning inspections and checks of all storerooms
• Regular inspections on the conditions of refrigerated store rooms must be carried out with regard to temperature control and a temperature log needs to be maintained.
• Ensure that all items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a FIFO basis to enable stock rotation.
• Ensure that all food and beverage orders are to be placed according to company policy liaising with kitchen Chef, & outlet mangers taking into consideration pre-defined par levels in each location.
• Daily contact and exchange of information with Head Chef & outlet manager
• Conduct Spot check on company’s outlets including kitchen, service bars, shisha and warehouses
• Maintain, log & update all recipes & Sub-recipes of company’s service bars & kitchens in the inventory management software.
• Assist the Outlet & kitchen managers in creating recipe manuals.
• On-going spot checks to ensure standard recipes are being followed.
• Examine, check & log Daily Waste & breakage in inventory management software and submit related report
• Collect production sheets from outlets and log it on the inventory management software
• Make sure Received invoices matches LPO’s sign it and submit it to Payables department
• Make sure daily F&B cost does not exceed company’s pre-defined cost
• Control on daily basis items quantity requested by outlets from warehouse
• Collect daily, weekly & monthly inventories from Outlets
• Prepare Daily Flash report
• Control & check that complementary and promos transactions are conducted as per company Policy.
• Conduct monthly inventory in all outlets & warehouse and log it on the system
• Deal & investigate with variance
• Conduct end of month procedure and submit necessary reports
• Assist the financial controller to close the month and preparing the financial statement.
• Superior of HR. department and prepare all the reports related for both of outlet for total (125) employee..

Responsible for managing a team to deliver excellent results and achieve the highest operational standards across all areas of the business. Also in charge of overseeing all the company.
operations in accordance with the company's brand, product and service standards.

Duties;

Driving and delivering the commercial performance of the business.
Scheduling workloads to meet priorities and targets.
Setting recruitment, appraisal and line management processes.
Implementing business procedures.
Organizing staff schedules.
Organizing the maintenance of equipment.
Developing and implementing creative selling techniques.
Ensuring that company goals are met in a timely fashion by the efficient and effective management of personnel and resources.
Working with other department heads.
Involved in the recruitment and mentoring of new staff.
In charge of all departmental procurement.
Delegating responsibilities.
Undertaking staff performance reviews.
Establishing the businesses objectives.
Driving the sales and marketing strategy.

Management experience includes planning, budgeting, staffing, scheduling, procurement, and menu /pricing. "Hands-on" management style; actually... the executive manager of the company.

OWEN BUSNISS

Directed the day-to-day restaurant operations; controlled budget, labor, and costs. Maintained an outstanding sales product mix while forecasting sales trends for successful operations. Oversaw food and beverage orders following guidelines and forecasts. Managed development and performance quality for a staff of over 75 employees. Coordinated scheduling within all departments.
* Consistently ranked in the top five for highest featured sales.
* Increased sales consistently over 3 years at an average of 10% per year.
* Reduced food and beverage costs through effective supervision and inventory control; resulted in increased profit margin.
* Ensured a high level of satisfaction by delivering personal attention to customers to generate repeat clientele

Analyzes Food and Beverage costs and control factors for 6 outlets in one place to ensure the implementation of cost-effective measure throughout the Food and Beverage department. Prepares various reports and conducts weekly meetings to keep departments and apprised of trends and cost factors. Plans and directs actioned to be performed to correct activities harmful to the profitability of our food & beverage department.

RESPONSIBILITIES
• Prepare monthly and annual food and beverage forecasts.
• Prepare food and beverage cost on daily basis.
• Verify the Non chargable KOT’s has been approved by approval matrix.
• Monitor food and beverage expenses, costs and payroll in all food and beverage outlets through analysis of Profit and loss statements, daily sales, purchases, requisitions and consumption. Produces a daily food cost report and identifies menu costing and control.
• Research, analyze and prepare various reports, analyses and studies as directed by the Food and Beverage Director and Director of Finance, including the profit and loss statements.
• Prepare costing menus, set prices and mark-ups for Food & Beverage items.
• Assist outlet managers in the preparation of budgets, controlling of expenses and other cost control methods.
• Develop Product concepts and orientation with the Executive chef.
• Monitor receiving and purchasing practices. Review ticket voids, promotions and other food and beverage activities to ensure proper controls are in place.
• Performs other duties as instructed by Director of Finance Director F&B.
• Over all control on covers, price, discounts, Non-chargable KOT’s etc., and if any discrepancies have to be reported to Director Finance and Director F&B immediately

• Prepare monthly and annual food and beverage forecasts franchise outlet in CITY STAR MALL.
• Prepare food and beverage cost on daily basis.
• Monitor food and beverage expenses, costs and payroll in all food and beverage outlets through analysis of Profit and loss statements, daily sales, purchases, requisitions and consumption. Produces a daily food cost report and identifies menu costing and control.
• Research, analyze and prepare various reports, analyses and studies as directed by the Food and Beverage Director and Director of Finance, including the profit and loss statements.
• Prepare costing menus, set prices and mark-ups for Food & Beverage items.
• Assist outlet manager in the preparation of budgets, controlling of expenses and other cost control methods.
• Develop Product concepts and orientation with the Executive chef.
• Monitor receiving and purchasing practices. Review ticket voids, promotions and other food and beverage activities to ensure proper controls are in place.
• Performs other duties as instructed by Director of Finance Director F&B.
• Over all control on covers, price, discounts, Non-chargable etc., and if any discrepancies have to be reported to Director Finance and Director F&B immediately

Maintain the legal financial records of the ALLIBOTTI.
Effectively administer the accounting office staff and other section of the Controller’s Department
Prepare and responsible for the timely submission of all reports . To assist the controller in the efficient operation of the Controller’s Department and in the close supervision of the internal records.
RESPONSIBILITIES
• Maintains the legal books of ALLIBOTTI, prepares standard and miscellaneous journal voucher for the monthly closing coordinates the various sections of Accounting department to insure the timely
• Receipt of input for closing.
• Prepares final trial balance, Profit and Loss statement .
• Reviews and coordinates the reconciliation of all balance sheet and ensures that all supporting schedules and worksheet are Prepared updated monthly basis.
• Reconciles or ensures that Bank accounts are reconciled
o monthly and that all reconciling items are investigated and cleared
o in the subsequent period .
• Prepares ( or assist Financial controller in preparing ) all
• Reports required by GENERAL MANAGER.
• Administers those staff involved in activities outside the accounting office such as Food & Beverages Cashiers ECT, to ensure that work and vacation schedules are compatible with in - House guest activity resulting in the best utilization of the manpower.
• Assists the Controller in training of staff through job rotation programs, upgrading of staff periodic evaluation of the individual Employees within the Assistant controller’s area of responsibility.
• Participates jointly with the Controller in preparing annual Budgets and forecasts as required.
• Coordinates House bank counts with the General Cashier Supervises job rotation programs.
Equipment :
• Maintain in good order all equipment used by the General Accounting and Front Office Accounting personnel.

Provide the General Manager and Food & Beverages Department heads with cost of sales information needed to control costs .To establish and administer sound food & Beverages cost control systems and procedures within his assigned restaurant to ensure that food & beverages profits are maximized consistent with high standards of quality and service. To take initiative to see that food & beverage control procedures are adhered to and where necessary enlists assistant of the Controller and/or General Manager to ensure compliance .
RESPONSIBILITIES
• Check to see that bidding procedures as specified by the restaurants are adhered to report deviations to Controller for review with Management .
• Verify that SINDBAD standard purchase specifications are followed on a continuing basis .
• Check daily quotation sheets with invoiced prices . .
• Provide information from perpetual inventory records needed for beverage purchasing .
B. Receiving :
• Verify the accuracy of the entries, extensions and totals of the receiving clerks daily report and that all food items received, with or without have been recorded thereon.
• Verify that notice of error correction and goods received without invoice forms have been prepared where appropriate.
• Spot check merchandise received daily to determine that it conforms to specifications as to weight, trim and count that it has been properly invoiced. to review any deficiencies with receiving clerk ascertain why sub-standard merchandise was accepted . If not resolved report problem to the Controller.
• Ensure that adequate controls are maintained over all goods received from the point of receipt to the point of storage of final delivery.
• Reconcile total food purchase for each month as reflected on vendor statements to total amount from receiving clerk daily reports for the month.
C. Storage & Issuance
• Ensure that all merchandise is stored in properly locked storage areas and monitor security control of keys for all such areas

• SUPERVISOR OF 18 F&B CASHIER FOR 7 OUTLITE.

AS shift SUPERVISOR RESPONSIBILITY

HANDLING & PREPARE ALL ACCOUNTING ISSUE ( INCOME - COST - INVENTORY - PAYROLL - PAYAPLE AND HR ISSU )

HANDLING & PREPARE ALL ACCOUNTING ISSUE ( INCOME - PAYABLE - INVENTORY )

AS food & beverage Cashier including checker responsibility