فراس محمد

• Overseeing Daily Operations & Staff: Supervise front-of-house and back-of
house operations, ensuring smooth daily service, proper staffing, and efficient
opening/closing procedures.
• Team Leadership & Training: Recruit, train, and coach staff while managing
schedules, shift rotations, and performance to maintain high service
standards.
• Customer Experience Management: Ensure excellent guest experiences by
addressing inquiries, resolving complaints, and maintaining service quality
through regular floor supervision.
• Inventory & Supplies Management: Manage stock levels, coordinate with
suppliers, and implement cost-control measures to optimize resources and
reduce waste.
• Health, Safety & Cleanliness: Enforce hygiene and safety standards across
dining and kitchen areas, maintaining compliance with food safety
regulations.

• Operational Management: Oversee daily operations to ensure smooth functioning
of the restaurant, including opening/closing procedures, cleanliness, and
adherence to health and safety regulations.
• Team Leadership: Recruit, train, and manage staff, fostering a positive work
environment, ensuring high performance, and addressing any personnel issues.
• Customer Service Excellence: Ensure exceptional customer service by addressing
customer complaints, ensuring satisfaction, and maintaining high service
standards.
• Financial Oversight: Manage budgets, control costs, oversee inventory, and
ensure profitability by analyzing financial reports and implementing cost-saving
measures.
• Marketing and Sales: Develop and execute local marketing strategies, promotions,
and events to drive customer traffic, increase sales, and enhance the restaurants
brand in the community.

• Event Planning and Coordination: Collaborate with clients and event planners to
understand event requirements, develop customized catering menus, and ensure all
logistical details are addressed.
• Staff Management: Supervise and coordinate the catering team, including chefs,
servers, and support staff, to ensure efficient execution of events. This includes
scheduling, training, and performance management
• Quality Control: Ensure high standards of food quality, presentation, and service
are maintained consistently, meeting or exceeding client expectations.
• Inventory and Supplies Management: Monitor and manage inventory levels, order
supplies, and ensure all necessary equipment is available and in good condition for
events.
• Client and Guest Relations: Serve as the primary point of contact during events,
addressing client and guest needs, resolving any issues promptly, and ensuring a
positive and memorable experience.

• Team Leadership and Development: Supervise, train, andmentor staffto ensure high
performance and adherence to service standards. Foster a positive work
environment and address any team issues promptly.
• Customer Service Excellence: Oversee the dining experience to ensure customers
receive outstanding service. Handle customer complaints and feedback, ensuring
satisfaction and loyalty.
• Operational Oversight: Manage daily operations, including opening and closing
procedures, staff scheduling, and maintaining a clean and organized environment.
• Inventory and Supply Management: Monitor stock levels, place orders, and ensure
the availability of necessary supplies. Manage costs and minimize waste to maintain
profitability. and Safety