ابراهيم عبود

Responsible for helping the restaurant meet service, sales, and objectives, along with supervising
and directing associates in daily work activities. Assist the General Manager with ensuring proper
training of new associates, formulating work schedules, and maintaining good customer and public
relations within the community. Maintains proper inventories, ensures compliance with cash control
procedures, and completes related accounting and administrative reports as required. Serves in any
capacity within the restaurant as needed due to associate absence and performs related duties and
assignments.

Coordinate intemal resources and third parties/vendors for the flawless execution of projects Ensure
that all projects are delivered on time, within scope and within budget technical feasibility Developing
project scopes and objectives, involving all relevant stakeholders and ensuring Ensure resource
availability and allocation Develop a detailed project plan to track progress Use appropriate
verification techniques to manage changes in project scope, schedule and costs Measure project
performance using appropriate systems, tools and techniques Report and escalate to management
as needed Manage the relationship with the client and all stakeholders Perform risk management to
minimize project risks Establish and n nd maintain relationships with third parties/vendors Create
and maintain comprehensive project documentation

Opening and closing the restaurant Appointing, inducting, and mentoring new staff members.
Scheduling shifts and assigning tables to waitstaff. Resolving customers questions and grievances
in a professional manner. Conducting payroll activities in on accurate, timely manner. Ensuring that
the restaurant adheres to pertinent health and safety regulations. Purchasing new ingredients,
kitchen utensils, and equipment as stock is damaged or depleted. Sourcing better deals on all
resources and equipment that warrant replacing or replenishing Recording all income and expenses
and ensuring that cash registers are balanced

Research new wholesale food suppliers and negotiate prices Calculate future needs in kitchenware
and equipment and place orders, as needed. Manage and store vendors contracts and invoices
Coordinate communication between front of the house and back of the house staff Prepare shift
schedules Process payroll for all restaurant staff Supervise kitchen and wait staff and provide
assistance, as needed Keep detailed records of daily, weekly and monthly costs and revenues
Arrange for new employees proper onboarding (scheduling trainings and ordering uniforms) Monitor
compliance with safety and hygiene regulations Gather guests feedback and recommend
improvements to our menus

Screening, interviewing, hiring, and training restaurant staff. Managing restaurant staffs work
schedules Conducting regular inspections of the restaurant kitchen to determine whether proper
standards of hygiene and sanitation are maintained. Overseeing food preparation, presentation, and
storage to ensure compliance with food health and safety regulations. Checking in on dining
customers to enquire about food quality and service. Monitoring inventory and ensuring that all food
supplies and other restaurant essentials are adequately stocked. Monitoring the restaurants cash
flow and settling outstanding bills. Reviewing customer surveys to develop and implement ways to
improve customer service Resolving customer complaints in a professional manner