شربل عدوان

• Designing and updating menus to suit customer preferences and seasonal changes.
• Creating innovative dishes and drinks that enhance the dining experience.
• Monitoring and maintaining food and beverage inventory levels.
• Efficiently ordering and restocking supplies to minimize waste and control costs.
• Training and mentoring F&B staff to ensure service excellence.
• Supervising daily activities, providing guidance, and fostering teamwork.
• Providing exceptional customer service and addressing customer inquiries and concerns.
• Ensuring guests' needs and special requests are met.
• Maintaining high food and beverage quality standards and presentation.
• Conducting regular quality checks and taste tests.
• Implementing cost-saving measures while preserving quality and customer satisfaction.
• Analyzing and managing food and beverage costs to meet budgetary goals.
• Organizing and overseeing special events, banquets, and catering functions.
• Managing event logistics, menu planning, and staff coordination.
• Ensuring compliance with health, safety, and food safety regulations.
• Maintaining cleanliness and safety standards in the F&B area.
• Conducted regular inventory assessments and collaborated with suppliers to negotiate better prices and terms
• Preparing financial reports related to F&B operations, including revenue and expenses.
• Assisting with budget planning and tracking financial performance.
• Establishing and maintaining relationships with F&B suppliers and vendors.
• Collaborating with marketing teams to promote F&B offerings and special events.
• Creating and executing promotional campaigns to boost revenue.
• Creating staff schedules and ensuring smooth shift transitions.
• Managing labor costs at 18% while maintaining high-quality service.
• Effectively resolving customer and staff issues as they arise.
• Maintaining a positive and productive work environment.
• Providing training and continuous development opportunities for F&B staff.
• Conducting regular team meetings and training sessions to improve service quality.

south american mexican food restaurant 170 seets

• Played a pivotal role in the establishment and opening of 5 new restaurant outlets, ensuring a seamless and successful launch.
• Spearheaded the renovation 3 existing outlets, elevating their culinary offerings and guest experiences.
• Conceptualizing and creating innovative and diverse menus that showcase culinary expertise.
• Designing seasonally inspired dishes that cater to customer preferences and dietary needs.
• Implemented and maintained stringent cost control measures, resulting in a 15% reduction in food costs while preserving the quality of ingredients and dishes.
• Developed and streamlined standardized recipes and portion control procedures to minimize waste and optimize ingredient utilization.
• Created seasonal and rotating menus that maximized the utilization of locally sourced, seasonal ingredients, reducing transportation costs and increasing the freshness of ingredients.
• Trained kitchen staff in efficient cooking techniques, portion control, and waste reduction, resulting in a \[percentage\] decrease in food wastage.
• Worked closely with the General Manager to monitor daily sales, adjusting inventory and purchasing orders accordingly to maintain an optimal food cost percentage.
• Providing leadership and vision to the culinary team to maintain high standards of food quality and presentation.
• Achieved significant cost reductions
• Setting the tone for creativity, quality, and consistency in the kitchen.
• Overseeing all aspects of kitchen operations, including staff supervision, inventory control, and equipment maintenance.
• Ensuring a well-organized, efficient, and productive kitchen environment.
• Developing and managing budgets to optimize profitability while maintaining food quality.
• Implementing cost-saving measures and efficient purchasing strategies.
• Vigilantly maintaining the highest standards of food quality, safety, and hygiene.
• Conducting regular food quality checks and taste tests.
• Staying updated with the latest culinary trends, ingredients, and techniques to bring fresh and exciting elements to the menu.
• Experimenting with new dishes and presentation techniques.
• Training, mentoring, and motivating kitchen staff to excel in their roles.
• Fostering a culture of continuous learning and improvement.
• Ensuring exceptional dining experiences by focusing on service excellence and tailoring offerings to meet the preferences and dietary needs of guests.
• Handling customer feedback and resolving issues to maintain high levels of satisfaction.
• Collaborating with sommeliers and bartenders to create beverage pairings that enhance the dining experience.
• Maintaining a strong knowledge of wine and beverage offerings.
• Establishing and maintaining relationships with high-quality food suppliers and vendors.
• Negotiating contracts, terms, and pricing to secure the best ingredients.
• Ensuring strict adherence to food safety and sanitation standards.
• Maintaining a clean, safe, and organized kitchen environment.
• Overseeing the planning and execution of special events, banquets, and private dining experiences.
• Collaborating with the event planning team to create customized menus.
• Preparing financial reports related to kitchen and F&B operations.
• Assisting in budget planning and cost tracking.
• Providing guidance and mentorship to junior chefs and kitchen staff.
• Conducting regular team meetings and training sessions
• Highlight any awards, accolades, or industry recognition you've received for your culinary achievements.

• Culinary innovation, overseeing the creation of diverse and high-quality menus for each outlet.
• Infuse creativity into French and Japanese culinary traditions while crafting unique offerings for the VIP lounge.
• Develop and curate menus for each outlet, ensuring they align with the cuisine style and customer expectations.
• Regularly update menus to incorporate seasonal and fresh ingredients.
• Manage each outlet independently, ensuring the distinct identity and high standards of French, Japanese, and VIP lounge cuisines are maintained.
• Supervise kitchen staff and operations for each outlet, maintaining efficiency and consistency.
• Vigilantly maintain the highest standards of food quality, presentation, and flavor across all outlets.
• Conduct regular quality checks and taste tests for each cuisine type.
• Oversee all aspects of kitchen operations, including staff supervision, inventory control, and equipment maintenance.
• Ensure a well-organized, efficient, and productive kitchen environment for each outlet.
• Develop and manage budgets for each outlet to optimize profitability while maintaining culinary excellence.
• Implement cost-saving measures and efficient purchasing strategies specific to each cuisine style.
• Customize offerings in each outlet to meet guest preferences and dietary needs, providing exceptional dining experiences.
• Handle customer feedback and concerns promptly to maintain high levels of satisfaction in all three outlets.
• Collaborate with sommeliers and beverage professionals to create exceptional wine and beverage pairings in French and Japanese outlets.
• Provide a premium dining experience in the VIP lounge, focusing on service excellence and personalized offerings.
• Maintain a deep knowledge of both French and Japanese culinary techniques, ingredients, and traditions.
• Adapt to and explore new culinary trends and innovations specific to each cuisine.
• Manage the VIP lounge to create an exclusive and luxurious atmosphere, ensuring high levels of customer satisfaction.
• Oversee special events, unique menus, and personalized service for VIP guests.
• Establish and maintain relationships with high-quality food suppliers and vendors specific to French and Japanese cuisine.
• Negotiate contracts, pricing, and terms to secure the best ingredients.
• Ensure strict adherence to food safety and sanitation standards in each outlet.
• Maintain a clean, safe, and organized kitchen environment specific to each cuisine style.
• Prepare financial reports related to kitchen and F&B operations for each outlet, assisting in budget planning and cost tracking.
• Manage the entire F&B staff for all outlets, providing leadership, training, and motivation specific to each cuisine style.
• Conduct performance evaluations and foster teamwork.
• Collaborate with marketing teams to promote F&B offerings and special events in each outlet.
• Create and execute promotional campaigns to boost revenue

this company had 6 outlets.
*pitch black night club fusion food 450 person
*verseine french gastronomie restaurant 160 person
*bear cat american pub restaurant 150 person
*fun scape kids play groung with a food court
*cigar loungue 30 person with an exotic food menu
*lebanese restaurant 120 person
*central kitchen for the preppreperstion and the products distribution and preparation for the outlets

- Charlotte 60 seat, French fusion cuisine(mar mkhayel street)
- Nonna 2 branches, pizzeria (city mall / achrafiyeh)
- Gouton voir 60 seat French cuisine (achrafiyeh)
- Menu developing, costing, staff training

- 450 seat, Peruvian Argentinean fusion kitchen
- Preopening, opening, developed Menus, staff training

- 350 seat, Thai kitchen