فادي جبور

Make new contacts, close deals with the clients. set menus according to client requirements, do the costing and the pricing.

Search for new clients, maintain the old ones. set the menu with the client, follow up to sign the deal, supervise the events.

A- I was responsible for the project on UNIFIL Head Quarter in Naqoura (south of Lebanon). we used to serve up to 1500 meal per day (breakfast, lunch and dinner). My duties was to maintain a standards in service, food quality and food quantity and food presentation. Menu scheduling, prepare theme days, take care of all VIP events and special events. Maintain a good relation with the clients. Control food production, food requisition. Supervise the cleaning, and training of the employees.
B- Then I shifted to Beirut governmental Hospital. We used to serve on daily basis 250 different cases patients, 150 doctor and the guest cafeteria.
Maintain good relation with the client, the food quality and good service. supervise food production, food dispatching, food service and cleaning. I was also responsible of food purchasing orders, store control and inventory, menu schedule and training employees.

Responsible for the branch: service, food quality, increase sales, maintain standards of food service and food quality, train employees, daily briefing, duty roaster, inventory and guest satisfaction.

Opened the Business and educational catering department in Faqra Catering.
Since I had previous experience with Sodexo, I was able to open the this field of catering in fine dining catering companies.
I have opened 2 locations in 2 universities from: Equipment, menus, hiring, training,

Started as Unit manager in a university. Than, I was given the chance to improve the quality of service, food and income. Since I was fresh graduate and self motivated, I have succeeded the mission and I have done good results in every other missions.

I used to work as a part-time waiter at the restaurant. I was studying and working at the same time.