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Elie Abou Jaoude, Restaurant Manager

Elie Abou Jaoude

Restaurant Manager·qoot

Lebanon

Bachelor's degree, Business Administration And Hospitality Management

Work experience

Total years of experience: 12 years, 2 months

Restaurant Manager

February 2020 - May 2020

qoot

Riyadh, Saudi Arabia

February 2020 - May 2020

Providing inspired leadership for the organization
Overseeing SOP’s manuals and recipes
Overseeing budgets, reports, plans and auditing
Managing the daily operation of the restaurant
Managing the social media, marketing and
branding
Developing and reviewing the operational policies
and procedures
Coordinating with the Finance to create a
profitable P&L
Ability to manage a team of 40 employees or more
from different countries and cultures
Maintaining expenses below budget through
accurate planning, waste reduction, purchasing
and a cost effective operating procedure
Re-training and developing all the staff (sequence
of service, problem solving and upselling
techniques)
Training the staff on all Lebanese food origins and
recipes
Increasing the daily briefings and general meetings
New menu engineering (dine-in and takeaway)
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Assistant Restaurant Manager

March 2016 - January 2020

Food trends

Beirut, Lebanon

March 2016 - January 2020

Coordinating with Finance to create a profitable
P&L
Achieving an average of 94% in food safety audits
among all branches (GWR)
Achieving an average of 98% in mystery shopping
audits (GWR)
Decreasing the monthly waste percentage to 8%
Decreasing the labor cost from 14% to 9%
Mentoring the managers FOH and BOH
Monthly inventory and overseeing stock levels
Ordering supplies
Producing staff rotas and schedules
Handling customer inquiries and complaints
Problem solving
Preparing and presenting staffing & sales reports
Keeping statistical and financial records
Assessing and improving profitability
Achieving annual targets
Handling petty cash, administrative duties, payroll
and budget
Liaising with customers, employees, suppliers,
licensing authorities and sales representatives
Mentoring and training staff
Cost control
Making improvements to develop and boost the
restaurant’s business
Increasing the restaurant's dine-in and delivery
positive online reviews
Reaching all annual KPIs
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Restaurant Floor Manager

February 2014 - February 2016

blends

Beirut, Lebanon

February 2014 - February 2016

staff schedule
table visits
customer service, answer customer questions, and address complaints
Ensure compliance with health and safety regulations.
Manage, train and supervise staff, schedule staff hours, and uphold standards of customer service.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Waiter

December 2008 - January 2014

blends

Beirut, Lebanon

December 2008 - January 2014

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Waiter

June 2008 - September 2008

Movempick Hotel Beirut

Beirut, Lebanon

I found this job using Bayt.com

June 2008 - September 2008

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Waiter Bartender

June 2007 - September 2007

Phoenicia Hotel Lebanon

Beirut, Lebanon

I found this job using Bayt.com

June 2007 - September 2007

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Hotel Management Institute of Dekwaneh - Beirut

June 2015

June 2015

Bachelor's degree, Business Administration And Hospitality Management

Lebanon

GPA (point): 3.6 out of 4

GPA (point): 3.6 out of 4

Skills

Profitability
Expert
Profitability
Expert
Hardwork
Expert
Hardwork
Expert
Leadership
Expert
Leadership
Expert
Training and Development
Expert
Training and Development
Expert
Customer Service
Expert
Customer Service
Expert
customer service
Expert
customer service
Expert
Back of the house role, payroll, inventories, requisitions, schedule and cost control
Expert
Back of the house role, payroll, inventories, requisitions, schedule and cost control
Expert
profitability
Expert
profitability
Expert
Financial reporting and analytical thinking
Expert
Financial reporting and analytical thinking
Expert
Time management
Expert
Time management
Expert
leadership
Expert
leadership
Expert
Customer oriented and problem solving
Expert
Customer oriented and problem solving
Expert
Negotiating with suppliers
Expert
Negotiating with suppliers
Expert
HRIS performance management
Expert
HRIS performance management
Expert
Ability to prioritize, plan and organize busy workloads
Expert
Ability to prioritize, plan and organize busy workloads
Expert
Brand management and marketing
Intermediate
Brand management and marketing
Intermediate
Menu engineering
Expert
Menu engineering
Expert
Developing and enhancing organizational culture
Expert
Developing and enhancing organizational culture
Expert
Strategic thinking and planning
Expert
Strategic thinking and planning
Expert
Management skills
Expert
Management skills
Expert

Languages

Arabic
Native Speaker
English
Expert
French
Intermediate

Training and Certifications

Certifications
Food safety L3
Feb 2017
The outward mindset (Trace)
Apr 2018

Hobbies

  • photography