عوني صمادي

Established the birth of qanateer the first speciality coffee house in the city
Established and opening the caffeine time with 3 branches
Established and Greating the birth of alhda highest the first luxuries lebanese and medertinan restaurant
managing the crepe chocolate house with 11 branches
managing the Dr cake . the main kitchen and bakery. pastry supplies in and out

Establishing and creating the birth of chocochino Dip
Setting up the brand identity and positioning
established the value and philosophy of the brand
creating a memorable and signature Guest experience
setting goals for the work group developing organizational capability and modeling how to work together
planning and Execution. developing strategic and operational plans. managing execution and measuring results
Team building and providing coaching. feedback and developmental opportunities
setting up the budgeting and forecasting of total year plan and mentoring daily. monthly operational cost

Leadership - Setting goals for the work group, developing organizational capability, and modeling how we work together:
• Coordinates with the different departments to ensure that all tasks executed are of best quality. Helps the CEO in devising plans that will be useful to the business’ success
• Increased sales and profitability of outlets.
• Consolidated sales report to compare with the actual sales on daily basis. Prepare the P&L
• Involved of hiring and training new staff. Delivering legendary service to all customer.
• Studying the market plan, competitor and introducing the menu engineering and promotional plans.
• Reduced expenses and maximizing upselling.
• Ensured that all budget and financial projections are met.
• Identifies and communicates key responsibilities and practices to ensure the immediate team of direct reports promotes a successful attitude, confidence in leadership, and teamwork to achieve business results.
• Supports the implementation of Company programs, procedures, methods and best practices to promote and achieve a competitive advantage.
• Handling and ordering all printing materials, menu designs and operation equipment.
• Interviewing & recruitment the best professional employees (for Both FOH & BOH).
• Doing the market survey. Bench market, menu Analysis.
• Analyzing the compotator’s products.
• Ensure and mentoring all operational reports are submitted to respective departments with accuracy.
Planning and Execution - Developing strategic and operational plans for the work group, managing execution, and measuring results:
• Directs and continuously improves store operations within the region to meet company objectives for operational excellence.
• Identifies plans and executes areas for improvement to ensure consistent legendary service to customers.
• Responsible for the budgeting and forecasting of the total year plan.
• Develops realistic action plans aimed to introduce and improve services, procedures and working methods in accordance to the short-, medium- and long-term goals.
• Plans and executes strategies to increase sales while controlling operational costs within the assigned region.
• Monitoring daily and monthly operational cost with accounting and CEO and taking the necessary actions to correct any financial situations.
• Doing the monthly auditing report on Both FOH & BOH and reviewing results with CEO
• Plans and manages business unit/department processes and practices to ensure that programs are aligned with company business goals and objectives.
Business Requirements - Providing functional expertise and executing functional responsibilities:
• Collaborates with regional distributive services and functional teams to support store operations and to execute regional and zone initiatives.
• Participates in cross-functional teams to enhance the service experience for the team customers and increase profitability, including identifying, planning, and executing opportunities for growth and expansion within region.
Development & Team Building - Providing coaching, feedback, and developmental opportunities and building effective teams:
• Challenges and inspires team members to achieve business results.
• Conducts and ensures the completion of performance reviews.
• Oversees training and development of employees directly and indirectly managed and makes effective staffing decisions.
• Provides coaching, direction and leadership support to team members in order to achieve business and customer results.
• Daily follow up with call center and customer’s complaints.

• Opening Jordan market with 9 branches.
• Opening Egypt market with 4 branches.
• Creates a positive /Can do Attitude - motivates and empowers others in order to reach organizational goals.
• Coaches and Provides Support.
• Drives initiatives to maximize sales and reduce costs.
• Identifies Solutions - breaks problems/situations into their essential parts - draws logical conclusions based on analysis of data.

• Increase level of guest satisfaction.
• Contribute to the profitability and guest satisfaction.
• Drives initiatives to maximize sales and reduce costs.
• Handling customer’s complaints.
• Planning monthly promotions.
• Insure Standards of hygiene, cleanliness & HACCP.
• Maintains employees' attendance records, changes of status and evaluates of staff

• Assisting F&B Director in day to day operations
• Set and maintain high standards of operations and ensure a high level of guest satisfaction
• Leading by example to the team ethic and drive best practice.
• Follows up on requirements of functions and ensures these are carried out to the last detail.
• Performs other duties that may be assigned from time to time by immediate supervisors
• Schedules staff duty according to forecasts.
• Planning and implementing food promotions.
• Responsible of training staff and new joiners.
• Monitor the profitability of all Food and Beverage.
• Maintaining & control food cost.
• Following up on Standards of hygiene, cleanliness & HACCP.
• Attends and acts on the different guest requests and queries
• Ensures that the highest quality standards in food and beverage operation are followed in accordance with the hotel service procedures
• Developing and monitoring the implementation of purchasing procedures with the Purchasing Manager.
• Identifies solutions, breaks problem into their essential parts and draws logical conclusions.
• Participating as a taskforce in the pre-opining team for four Season Damascus.

• Creating and managing different sales channels for the corporate division.
• Working independently to meet and exceed monthly and annual revenue.
• Focusing on Customer Satisfaction and retention.
• Collecting and performing market research on business opportunities and the potential growth of the market and targeting new clients.
• Working closely with the Marketing Manager, F&B Director and the Sales & Marketing Director Designing all type of menus & beverages.
• Monitor the proper ordering of all goods required and their storage under clean and correct conditions.
• Plans events set-up in advance
• Efficient handling of guests’ complaints (comments) and their follow up.
• Proposes changes in the pricing strategy in consultation with executive Chef and F&B Controller, based on competition analysis and keeping in mind the target customer.
• Develops an annual plan for special food promotions, marketing and PR activities.

Started as waiter service in the food and beverage department, where I have worked in different food and beverage outlet such as. Room service. All day dinning restaurants promoted to captain position for Mexican restaurant then as headwaiters for the Indian restaurant. And finally to assistant banqueting manager.