Hussein Ahmed

- operational management: organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;
- financial management: planning and working to budgets, maximizing profits and achieving sales targets set by head office;
- staff management;
- working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;
- ensuring high standards of customer service are maintained; handling customer complaints and queries;
- reporting to and attending regular meetings with area managers or head office representatives;

- operational management: organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;
- financial management: planning and working to budgets, maximizing profits and achieving sales targets set by head office;
- staff management;
- working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;
- ensuring high standards of customer service are maintained; handling customer complaints and queries;
- reporting to and attending regular meetings with area managers or head office representatives;

Coordinate the entire operation of the Bar & Restaurant, ensure standards are being followed; recruit, train, motivate and manage staff; check stock levels and order supplies; prepare payroll and monitor bookkeeping records; manage service delivery to ensure excellent service from point of entry to departure; monitor food preparation; maintain high standards of quality control, hygiene, health and safety;

Responsible for assigned shift; assisting in overall management, conduct pre-meal meeting with staff; observe, teach, and correct staff's service; check food preparation; check beverage presentation; communicate with guests and receive feedback; handle guest comments and complaints; ensure guest satisfaction

Ensure that the outlet is clean, neat and tidy; accurately records, pre-check and pick-up all food and beverage orders; set tray as per outlet standard; follow the cash handling procedures and process all guest orders through MICROS; prepare breakfast and lunch boxes; in charge of banquets and meeting rooms.

Taking responsibility for the business performance of the restaurant, food supply, coordinating the entire operation of the restaurant during scheduled shifts, managing staff, organizing and supervising kitchen, waiting and cleaning staff, recruiting, training and motivating staff, meeting and greeting customers and organizing table reservations

Responsible for supervising restaurant functions: communication between kitchen and wait staff; restaurant appearance; restaurant responsibility and cleanliness; look after the wait staff, make sure orders are correct and timely