Store Manager/ Starbucks
M. H. Alshaya Company - Saudi Arabia
مجموع سنوات الخبرة :25 years, 2 أشهر
Responsible for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events, discount schemes and collecting customer’s data base.
Preparing reports at the end of the shift/week, including staff control, food control sales control and dealing with the suppliers.
Planning and coordinating menus.
Taking care of the maintenance issues.
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organizing table reservations.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
I made some renovations in the Lounge specially the outdoor seating aria.
Goals Achieved:
1. Increased the sales (130%) in one year.
2. Decreased the labor cost (40%).
3. Decreased purchasing amount (30%).
4. Built a good reputation for the Lounge in the Market.
I was the Restaurant Manager for the second Mugg &Bean Branch in Jeddah, KSA,
So I was part the opining team, in coordination with the International Franchise Representative, to hire, train the staff and prepare the Staff housing and all the staff issues,
Help in some construction issues, Chose the Suppliers, and all the opining Issues
Ensure the required standards of personal hygiene.
Set specific objectives to attain budget.
Operational objectives, Training objectives and Sales objectives.
Manage maintain and improve, where necessary the performance of all restaurant staff.
Strive to achieve maximum turnover ensuring guest satisfaction.
Supervise the service of food and drinks.
Ensure maximum security in all areas under control.
Greet customers and seat them ( in many cases take orders and pass them to the waiter).
Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
Hold regular on the job training sessions to ensure that staff can perform their duties correctly.
Manage the team in the service of food and beverage and ensure that all the standards are maintained.
Maintain the highest standard of cleanliness and hygiene in the restaurant.
Control loss, abuse and breakages of all operating equipment and to ensure all equipment and utensils are correctly handled and stored.
Handle any complaints to the satisfaction of the guest and in accordance with Mugg & Bean policy.
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Recruiting, training and supervising staff.
Agreeing and managing budgets.
Planning menus.
Controlling stock levels.
Ordering supplies.
Handling customer enquiries and complaints.
Taking reservations.
Greeting and advising customers.
Problem solving.
Preparing and presenting staffing/sales reports.
Keeping statistical and financial records.
Assessing and improving profitability.
Setting targets.
Handling administration and paperwork.
Making improvements to the running of the business and developing the restaurant
Managing the food and beverage provision for functions and events.
Supervising catering and waiting staff at functions.
Planning menus in consultation with chefs.
Recruiting and training permanent and casual staff.
Organizing, leading and motivating the catering team.
Planning staff shifts and rotates.
Ensuring health and safety regulations are strictly observed.
Budgeting and establishing financial targets and forecasts.
Monitoring the quality of the product and service provided.
Keeping financial and administrative records.
Managing the payroll and monitoring spending levels.
Maintaining stock levels and ordering new supplies as required.
Interacting with customers if involved with front of house work.
Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered.
Maximizing sales and meeting profit and financial expectations
Recruiting, training and supervising staff.
Agreeing and managing budgets.
Planning menus.
Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
Controlling stock levels.
Ordering supplies.
Handling customer enquiries and complaints.
Taking reservations.
Greeting and advising customers.
Problem solving.
Preparing and presenting staffing/sales reports.
keeping statistical and financial records
Assessing and improving profitability.
Setting targets.
Handling administration and paperwork.
Making improvements to the running of the business and developing the restaurant.
Managing Restaurant Environment.
Managing Employee Performance.
Maintaining Controls (cost, inventory, assets, compliance, and sanitation standards).
Train, coach, lead, manage, support, develop and motivate staff.
Manage all details of running the front of the house and guest relations.
Assist in overseeing all aspects of the front and back of house operations, Problem solving Cash handling, shift supervision & scheduling.
Ordering, Receiving and storing.
I was part of the opining team for (Al-Jubail Branch) KSA, December 2007.
Performing a whole range of managerial and operational tasks including counting inventory for all the supplies in the store.
Implementing food safety control.
Improving customer service and client relationships.
Hiring and training personnel.
Responsible for creating the daily reports, making daily deposits and other related tasks.
Immediately solve a problem as soon as it arises and implement the company’s safety procedure.
December 2002 to December 2004 banqueting service
As Team-Leader
* March 2002 to December 2002 as waiter room service,
Grand café and Oryx Lounge bar.
* August 1999 to March 2002 as waiter in (L’Incontro)
Italian restaurant.
I Got a Great Experience in Grand Hyatt Hotel; it was the best 5 Stars Hotel in Jordan
I had the pleaser to serve His Majesty (King Abdulla) and her Majesty (Queen Rania) many
Times, and served top V.I.Ps like: Singer Amro Diab, Adel Emam, and others.
I started my training in this Hotel after Graduation, My training was supposed to be
Three Months in the F&B division, but because of my Performance
I was hired after about 45 Days as Permanent Employee.
Hotel Managment