علي صبرا

 New Restaurant Openings. (Scaramouche Lounge and Patisserie, The Melting pot).
 Business Planning.
 Reporting to Operations Manager.
 Operations Management.
 Market Study (Competitors, New trends, New openings …)
 Conducting Daily, Weekly and Monthly meetings with all outlets managers.
 Creating Standard Operations Procedures.
 Executing and applying all restaurant standards.
 Preparing Weekly schedule
 Monitoring daily Operation.
 Ensuring guest Satisfaction
 Handling guest complaints
 Ensuring sequence of service is being applied
 Monitoring hosts performance and applying standards.
 Handling reservations inquiries.
 Maintaining cleanliness at all times.
 Opening and closing checklists.
 Ensuring the entire restaurant is well maintained.
 Bar Management (FIFO, expiry, consumption …)
 Controlling restaurant’s storage (FIFO, storing, receiving …)
 Handling Catering inquiries.
 Managing and organizing Catering events (Buffet style, VIP Seated events, ...)
 Ensuring high quality of food production.
 Maintain a high standard of HACCP System
 Ensure consistency of food quality and taste.
 Applying food safety practices.
 General restaurant audits.
 Setting Marketing plans.
 Setting Yearly vacation plan.
 Job Interviews (Hiring new Staff)
 Creating Master Lists
 Preparing Yearly budgets, Sales Forecasts and Financial reports as required (including but not limited to):
 Daily sales reports
 Discounts reports / Voids and refunds analysis
 Petty cash/Cash Float management
 Credits and accounts
 P&L statement analysis
 Guest Count analysis
 Menu Engineering
 Manpower Budget
 Monthly & Yearly Inventories

Handling guests order
Applying hotel's standards
Applying daily routines
Polishing equipments