جورج أكليس

Implemented full cycle project development for a new restaurant concept including: Designed, budgeted, provided construction-build out management and execution, acquired commercial space, negotiated leases, supervised close out management.
•Planned and coordinated the restaurant construction and interior design process to meet state codes for health, fire safety, and the business license.
•Selected and managed various vendors required for the restaurant construction and licensure processes including: Architects, contractors and government offices.
•Created and implemented the restaurant menu.
•Hired, trained and scheduled the restaurant staff.
•Outlined restaurant management responsibilities.
•Managed the restaurant, increased sales by 30% through advertising and word of mouth return customers, built customer base.

(8 restaurants 550+ staff members)

•Certified Training in Level 3 Person in Charge (PIC) with Merit Award for Highest Score from Dubai Municipality
•Arranged and performed training for all restaurant staff (over 550 staff) including; service, food safety, hygiene, menu knowledge, fire safety training, first aid, etc.
•Developed and implemented new Steps of Service and Steps of Delivery standards for each restaurant location which resulted in a reduction in customer complaints and an increase in sales.
•Created new company training schedule for managers, for FOH & BOH staff.
•Coordinated with HR and preformed employee interviews, hiring & new staff orientation.
• Presented daily and quarterly reports on task and achievements. Also staff quarterly performance reviews.
•Worked with F&B on new menu training. Developed and implemented training and procedure manuals; trained Managers and Supervisors on how to increase sales, motivate staff, and handle guest complaints
•Supported F&B in creating a daily briefing sheet, check lists and more.
•Created new position of team leader including new job description, also trained how to train the trainee, leading to more hiring within the company.
•Arranged outside training with on Level 2 Food Safety Training & Fire Safety Training, required by Dubai Municipality.
•As the Quality Control Manager, I performed weekly and monthly audits of all eight restaurants. FOH and BOH.

Managed hiring and training of front and back of the house staff.
•Motivated staff during pre-shift meetings.
•Supervised opening and closing duties.
•Calculated weekly, monthly, yearly budget forecasts and Profit & Loss which resulted in an increase in sales by 20%.
•Prepared bi-weekly payroll for entire staff.
•Coordinated private events including: Concerts, private parties, corporate functions.

Developed restaurant/jazz club concept, marketing materials and menu
•Obtained business and liquor licenses.
•Managed employees including hiring, training and scheduling.
•Sold space for and managed special events.
•Coordinated nightly entertainment.
•Maintained P & L for yearly increase in profit of 30%.

Managed highest volume FRIDAY’S in the U.S., fast paced, airport location.
•Maintained P&L, daily bookkeeping, inventory and purchasing.
•Responsible for liquor sales, inventory and ordering
•Daily managing opening and closing

Developed and implemented new Steps of Service and Steps of Delivery standards for each restaurant location which resulted in fewer customer complaints and higher sales.
•Assisted restaurant owners in creating new menu, invented and recommended new menu items that resulted in increased sales.
•Created and implemented new menu training for Front of the House & Back of the House staff members.
•Developed and implemented training and procedure manuals; trained Managers and Supervisors on how to increase sales.
•Created new company training schedule for managers, servers, cashiers, drivers, and Back of the House employees.
•Performed weekly quality control and financial audit of each restaurant