Finance and Procurement Manager
M.Or s.a.l. - (Le Mythe Cercle Privé)
Total years of experience :19 years, 2 Months
- Monitored the day-to-day financial operations within the company, such as payroll and invoicing
- Reviewed financial data and prepare monthly reports
- Provided the management with accurate figures of the food and beverage costs
- Achieved higher margins through effective analysis and auditing of cost control processes linked to food production
- Overviewed regular On-the-Job Training on all inventory related processes as per agreed standards
- Elaborated regular performance appraisals with all management staff, identified areas for development and training needs, and ensured that this training is implemented
- Checked staff schedules and solved any problem that may has risen between employees and/or customers, interviewed new employees and registered them on the ERP system
- Cross-checked the CCM papers with banks reports
- Handled all legal documents and checked the surveillance cameras
- Was responsible for purchasing and receiving the goods for the club
- Established with Executive Chef, standard recipes for the entire club’s F&B operations
- Processed the change/update done on recipes and/or prices and accordingly export related data to the Point of Sale (POS) through the ERP system
- Visited departments to conduct spot checking, expiry date checking, run audit on recipes and physical takes
- Was available to the F&B staff at all times in case of emergency or absence of the F&B supervisor
- Assist clients in program planning and menu selection
- Prepare Sales Promotions & Mailings
- Responsible for all catering events from the first contact with the client till generating the bill with particular regard to accuracy and timeliness
- Prepare instructions relating to policies and procedures
- Overview regular On-the-Job Training on all inventory related processes as per agreed standards
- Assure company and statutory hygiene standards are maintained in all areas
- Supervise the efficient and effective operation of the Back of the House Department
- Elaborate regular performance appraisals with all management staff, identify areas for development and training needs, and ensure that this training is implemented
- Manage staff payroll
- Check staff schedules and solve any problem that may rise between employees and/or customers, interview new employees and register them on the system
- Cross-check the CCM papers with banks reports
- Handle all legal documents and check the surveillance cameras
- Responsible for all the food & beverage operations in the club departments such as the French fine-dining bistro “Europa”, the “Wine Bar”, the cigar lounge “Le Patricien”, the spa, the gym and the swimming pool
- Responsible for purchasing and receiving the goods for the club
- Establish with Executive Chef, standard recipes for the entire club’s F&B operations
- Process the change/update done on recipes and/or prices and accordingly export related data to the Point of Sale (POS)
- Visit departments to conduct spot checking, expiry date checking, run audit on recipes and physical takes
- Provide the management with accurate figures of the food and beverage costs
- Achieve higher margins through effective analysis and auditing of cost control processes linked to food production
- Available to the F&B staff at all times in case of emergency or absence of the F&B supervisor
- Responsible for all the food & beverage operations in the club departments such as the French fine-dining bistro “Europa”, the “Wine Bar”, and the cigar lounge “Le Patricien”
- Responsible for purchasing and receiving the goods for the club
- Establish with Executive Chef, standard recipes for the entire club’s F&B operations
- Process the change/update done on recipes and/or prices and accordingly export related data to the Point of Sale (POS)
- Visit departments to conduct spot checking, expiry date checking, run audit on recipes and physical takes
- Check staff schedules and solve any problem that may rise between employees and/or customers
- Provide the management with accurate figures of the food and beverage costs
- Achieve higher margins through effective analysis and auditing of cost control processes linked to food production
- Available to the F&B staff at all times in case of emergency or absence of the F&B supervisor
- Co-ordinated on a daily basis all phases of group meeting and catering functions
- Assisted clients in program planning and menu selection
- Ensured that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments by establishing functional F&B cycle processes
- Prevented and detected accidental errors and / or fraud related to the receiving, issuing, and sales of items in the restaurant’s F&B operation
- Established with Executive Chef, standard recipes for the entire restaurant’s F&B operations
- Processed the change/update done on recipes and/or prices and accordingly export related data to the Point of Sale (POS) of the restaurant
- Provided the management with accurate figures of the restaurant food and beverage costs
- Achieved higher margins through effective analysis and auditing of cost control processes linked to food production in the restaurant
- Timely analysis of Food & Beverage Prices in relation to competition
- Prepared Sales Promotions & Mailings
- Participated and share input towards F&B Marketing activities
- Responsible for all catering events from the first contact with the client till generating the bill with particular regard to accuracy and timeliness
- Prepared instructions relating to Warehouse policies and procedures
- Arranged various inspections for raw materials quality
- Visited shops to conduct spot checking, expiry date checking, run audit on recipes and physical takes
- Ensured maximum security in all areas and that staff are fully aware of the importance of key security
- Overviewed regular On-the-Job Training on all inventory related processes as per agreed standards
- Assured company and statutory hygiene standards are maintained in all areas
- Supervised the efficient and effective operation of the Back of the House Department
- Elaborated regular performance appraisals with all management staff, identify areas for development and training needs, and ensure that this training was implemented
- Was available to restaurant staff at all times in case of emergency or absence of the Floor Manager
- Conducted training for the Floor Manager on the financial policies for closing the shift
- Maintained a clean, professional and safe working environment by inspecting and scheduling maintenance, and ensuring that all office and warehouse equipment is properly accounted for and in safe working condition
- Managed staff payroll
- Checked staff schedules and solved any problem that may rise between employees and/or customers, interviewed new employees and registered them on the system
- Created and modified menus with the executive chef, catalogs, Word & Excel forms
- Cross-checked the CCM papers with banks reports
- Handled the games system; reports and registering new promotional magnetic game cards
- Handled all email correspondence, answered Facebook inquiries, OLX advertising and research
- Sourced bowling spare parts and new lanes, arcade games or any needed item from abroad
- Handled all legal documents and check the cameras
- Business writing (Management system, organizational charts, job descriptions, job specifications, procedures, policies and bylaws)
- Trainer for companies staff, school teachers and NGOs volunteers
- Coordinated and supervised all office operational activities
- As appropriate, contacted and coordinated external service agencies to schedule repair work and ensure timely and effective work order completion
- Suggested the implementation of new processes to enhance the quality of service
- Made regular inspections to ensure that decor, furnishing and maintenance requirements are executed
- Implemented the management system (organizational chart, job descriptions, procedures and policies)
- Managed human resources functions such as screening, interviewing, hiring, payroll and training
- Ensured that quality organizational training is given to the trainees
- Participated actively in the feedback session and performance evaluation of the employees
- Monitored the performance and achievements of the employees
- Directed people to various goals and targets
- Oversaw and maintained the purchasing process, stockroom activities, and accounts payables and receivables
- Planned and implemented office systems, layout and equipment procurement
- Maintained and replenished inventory
-Checked stock to determine inventory levels
- Anticipated needed supplies
- Maintained office equipment
- Verified receipt of supply
- Looked into the matters related to the human resources, screening, interviewing, hiring and training
- Provided guidance and intervention, as needed, to resolve personnel issues
- Supervised the constructions, visited the site frequently to check that the plans are being followed
- Ensured that the project is running on time and to budget
- Approved the materials being used
- Kept within financial budgets and deadlines
- Resolved problems and issues that arise during construction
- Ensured that the environmental impact of the project is limited
- Managed preventive maintenance schedules in coordination with maintenance contractors
- Handled the accounting software (Bee2)
- Supervised the matters related to finance and transactions
- Managed and utilized the funds and expenditures of the various operations carried out by the firm
- Handled Costing and Pricing of Menu items of all branches and franchises
- Ensured HR procedures, staff schedules, training, and recruitment when need be
- Handled customer complaints and customer service analysis
- Coordinated with inter-departments and other franchises
- Coordinated user-training programs for employees; demonstrated software program applications and peripheral equipment use; interacted with staff, management, and committee members concerning user operational support needs
- Conducted computer training; provided consultation and technical assistance to users in all branches
- As appropriate, contacted and coordinated external service agencies to schedule repair work and ensure timely and effective work order completion
- Held regular On-the-Job training sessions to ensure that staff can perform their duties correctly
- Maintained a high degree of interest in self-development, displaying this by making suggestions for realistic improvements
- Maintained high standards of morale and personal appearance of all staff
- Was aware of all statutory regulations affecting safety and ensured that any safety hazard is rectified
- Elaborated the menu in all aspects: Recipes, costs, pricing and design
- Handled the full job description of the F&B manager
- Handled Human Resources operations including scheduling, recruitment and personnel differences
- Ensured that food items are prepared and presented strictly in accordance with the standards laid down by the company
- Ensured that orders are taken, prepared and served promptly, with a minimum of waiting.
- Ensured that customers are billed correctly and promptly
- Ensured that all staff is fully trained in and applying good customer relations skills
- Ensured that orders are placed with suppliers, complying with the minimum/maximum stock levels and that no variance above or below these levels takes place
- Ensured that all stocks are rotated and stored under the correct conditions
- Ensured that all equipment is checked regularly to avoid breakdowns, particularly refrigeration units and cooking equipment
- Maintained good relations with the health department and ensured that all areas are clean, particularly highly visible areas
- Ensured that staff maintains a clean appearance and always correctly dressed
- Made regular inspections to ensure that decor, furnishing and maintenance requirements are executed
- Took the necessary action in the event of a product not producing the required profit
- Ensured that all Store/Regional/ National promotions are undertaken to agreed standards
- Completed all company administrative and bookkeeping requirements
- Ensured that staff records are up-to-date and kept in accordance with company/statutory regulations
- Ensured effective procedures are in operation, have been practiced, and are fully understood
- Carried out regular training and coaching sessions so that staff can perform their duties effectively
Senior Project: The Exploratory Study of the Social Impact Bonds (SIBs) as a Financial Tool to Financially Reform Electricité du Liban (EDL)
Rank 6 in Lebanon
