Wealth manager, private financial advisor
Libano-Suisse
مجموع سنوات الخبرة :18 years, 11 أشهر
• Providing clients/customers with financial products and services, insurance agent broker qualified to create financial plans for clients or sell financial products, or a combination of both.
• Opening new concept Monte's (Grab and Go, healthy, fast salads and sandwiches, in a Coffee shop industrial look venue).
• Deliver revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Providing leadership and management to the business and fully responsible for the day- to-day
running of three restaurants.
• Maintaining high level of customer satisfaction at all times.
• Increasing sales at all opportunities through adequate staff training and practicing of upselling and cross selling techniques.
• Recruit and induct floor and bar staff (ensuring adequate skilled staff levels are maintained).
• Ongoing product knowledge and sales training to maximize sales and increase average spend.
• Monitoring and achievement of all restaurant KPIs.
• Ensuring correct operation and balancing of cash registers and daily reporting.
• Verify appropriate food safety, food handling and food storage procedures are followed.
• Oversee purchasing for food, beverages, equipment and other supplies including vendor sourcing and negotiating.
• Employee performance management including feedback, mentoring, coaching and discipline
where required.
• Other duties as necessary for successful and efficient operations.
• Recruiting, training and supervising staff.
• Agreeing and managing budgets.
• Planning menus.
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Promoting and marketing the business.
• Overseeing stock levels.
• Ordering supplies.
• Producing staff rotas.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Setting targets.
• Handling administration and paperwork.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives
• Making improvements to the running of the business and developing the restaurant.
• Supervise efficient working of departments and assigned shift, administer pre-meal meeting and rectify all service of staff.
• Administer training program and prepare schedule and handle inventory effectively.
• Monitor and manage guest complaints, ensure satisfaction and administer efficient follow up for same to receive feedback.
• Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales.
• Maintain and ensure compliance to established food quality and standards.
• Manage workload and ensure effective working of restaurant activities and maintain excellent standards to meet operational expectations.
• Train and instruct employees to ensure smooth transition in company.
• Assist and provide training to staff members and offer incentives when necessary.
• Coordinate with General Manager for everyday operation and maintain financial and administrative records.
• Ensure compliance with prescribed standards and local state and federal laws in labor costs, and guest relations.
• Evaluate performance and recommend salary increase, incentives for all.
• Maintain personal records, schedules and reports for all employees.
• Develop special, promotional and merchandising plans, advertising materials and ensure adherence to local and company standards.
• Assist employee teams to provide excellent customer service.
• Maintain proper sanitation
• Opening Team of the Three Michelin Stars renown Chef Mr. Guy Savoy.
• Greet all the guests and seat them according to their preference.
• Explaining the different steps of the Three Michelin Stars service steps.
• Serving the different Trolleys and explaining (Bread, Cheese, Sweets, Tea)
• Giving the Three Michelin Stars service as per the Chef Guy Savoy Paris Standards.
• Clearing the tables and setting up the next courses.
• Attend all the phone calls that come into the restaurant.
• Take reservations for the guests and make a note of the reservation in the diary.
• Ensure that guests have a good time at the restaurant and look immediately into any complainants they might have.
• Ensure that the restaurant is clean before they open for business.
• Point out anything dirty to the cleaning crew.
• Coordinate between all the staff of restaurant and ensure that everything is in working order.
• Responsible for the crockery and cutlery.
• Responsible for cleaning chemicals as per different surfaces of the restaurant.
• Responsible for all condiment holders.
• Responsible for the Cigars and the cigar bar.
• Hollywood Cafe an international restaurant (220 seats).
• Mr. Grill a Lebanese restaurant (110 seats).
• 8 Cinema theaters and movies changes.
• Cinemas Cafeterias.
• Developing the business.
• Menu creations.
• Costings.
• Advertising and marketing
• Introducing Wi-Fi on the premises.
• Proposing, executing and remodeling with an expansion of Mr. Grill restaurant.
• Placing rotas for the team.
• Inventories, stocks, ordering and receiving.
• Human resources administration.
• Semi fast food and a Lebanese chain restaurant.
• Responsible for the outlet, budget, ordering and receiving.
• Recruiting, profit and loss statement, food, beverage and paper cost.
• Deliveries and applying standard franchise standards.
In Mosaic Restaurant
Sheraton Coral Beach Lebanon, Trainee, Waiter, pastry, kitchen
GPA of 14.5 and a full grade final project and these, mainly a study about an area, history, demography, problems and solutions. internship in different 5 stars hotels in Lebanon, along with training, in different segments and positions in hotel, while studying and working a full time Job.
