fadi imran

plane sales levels and profitability for the project
•organise marketing activities, such as promotional events and discount schemes;
•prepare reports at the end of the shift/week, including staff control, food control and sales;
•create and execute plans for department sales, profit and staff development;
•set budgets or agree them with senior management;
•plan and coordinate menus;
•coordinate the operation of the restaurant during scheduled shifts;
•recruit, train, manage and motivate staff;
•respond to customer queries and complaints;
•Meet and greet customers, organize table reservations and offer advice about menu and wine
•maintain high standards of quality control, hygiene, and health and safety;
•check stock levels, order supplies and prepare cash drawers and petty cash.

Qasr al sultan boutique hotel (Meraas)
1-

used to be responsible of all activates including training of the staff within my outlet
•Beach bar Lebanese restaurant with 200 seats.
•Up selling to the outlet and the hotel activates.
•Retrain the staff rapidly.
•Checking opening and closing check list.
•Checking the equipment’s and requisitions always.
•Checking the food & beverage requisition for the outlet.
•Checking the hygiene of the staff and maintain a weekly report.
•Checking the sale report and the items that should be adding to the menu
•Making a very good relation with the guest
•Calling all the guest by their names and teaching the staff to do the same
•Making cocktails of the day .and meal of the day.
•Checking availability of the menu items before operation & during
•Close the checks and hand over the sale to the save box.
•All papers work to be done by me or my supervisor.
•During my service at the hotel I used to be responsible of the room service & I used to
work in the Chinese restaurant (peacock)
•Keeping the standard of the hotel applied all the time.

restaurant manager in charge of The café de Paris
•I was one of the openings team and opening teems of the other outlets in the hotel
•My responsibility was to keep the standard of the hotel.
•Train the staff to be able to handle complaints.
•Train the staff to up selling all the time.
•Making sure we reach the budget of the outlet.
•Opening & closing system to be followed.
•Checking the casher rapidly.
•Making good relations with our guests.
•I used to work at the Big fellow (Irish pop)
•I used to work at the Piano Piano (fine dining Thai restaurant)
•I used to work at the Al Afandey (fine dining Lebanese restaurant.

Yesterdays - Irish pop