برهان بلدي

• Led the strategic planning and execution of restaurant operations, significantly improving efficiency and guest satisfaction.
• Defined and implemented service offerings while establishing comprehensive operating procedures to boost performance.
• Recruited, trained, and mentored staff, cultivating a team dedicated to exceptional service and high performance.
• Created and optimized work schedules, actively monitoring employee performance to enhance productivity and morale.
• Managed inventory effectively, ensuring optimal stock levels and minimizing waste, contributing to overall profitability.

• Operations Management
• Oversee daily restaurant operations, ensuring seamless opening and closing procedures.
• Uphold strict compliance with health, safety, and hygiene regulations to ensure guest well-being.
• Efficiently manage inventory and stock levels, optimizing ordering processes to minimize waste.
• Elevate food presentation and service quality standards, enhancing guest satisfaction.
• Staff Management
• Recruit, train, and schedule a high-performing restaurant team, fostering a positive work environment.
• Inspire and motivate team members to achieve excellence in service delivery.
• Conduct regular performance reviews to identify strengths and areas for improvement, driving team development.

• Effectively planned and organized daily operations of a restaurant, ensuring a seamless dining experience for guests.
• Established efficient work schedules, optimizing staff performance and enhancing team productivity.
• Managed inventory control and recipe accuracy, leading to cost-effective menu pricing and reduced waste.
• Proactively addressed customer complaints, fostering a positive dining atmosphere and ensuring adherence to health and safety regulations.
• Negotiated favorable terms with suppliers, securing high-quality food and commodities while managing costs.
• Developed training programs for staff, enhancing service quality and operational efficiency within the restaurant.

Successfully planned and organized various banquet events, enhancing customer satisfaction through meticulous attention to detail.
• Coordinated the set-up and decoration of buffets, creating visually appealing presentations that elevated the dining experience.
• Developed efficient work schedules, optimizing staff performance and ensuring seamless service delivery.
• Managed inventory and controlled materials for buffet setups, reducing waste and maintaining cost efficiency.
• Provided exceptional customer service, addressing guest needs promptly and fostering a welcoming atmosphere.
• Supported staff during service to ensure smooth operations and high-quality service standards.
• Effectively handled customer complaints, ensuring resolution while upholding health and safety regulations

• Ensure the restaurant is impeccably set up for service, enhancing guest experience.
• Lead and motivate the brigade to deliver exceptional service, fostering teamwork and efficiency.
• Greet and seat customers warmly, creating a welcoming atmosphere that encourages repeat visits.
• Accurately take food orders, ensuring guest preferences are met and enhancing overall satisfaction.
• Collaborate with kitchen staff to ensure timely and high-quality food delivery, contributing to a seamless dining experience.
• Implement best practices in service standards, aiming for continuous improvement and excellence in customer care.

• Maliks Restaurant, Tunisia March 2010 (Chef de brigade)
• Maliks Restaurant, Tunisia June 2009 - August 2009
• Hotel les Jasmins, Tunisia June 2008 - September 2008
• Hotel Sidi Bou Said, Tunisia March 2007
• Hotel Sidi Bou Saïd, Tunisia December 2006
• Hotel Iberostar Sahar beach, Tunisia June 2006 - August 2006
• Hotel Iberostar Sahar beach, Tunisia April 2006
• Hotel Omar Al Khayam, Tunisia January 2006