Assistant Operation Manager
L’Eto café, Huqqabaz and Meat moot Restaurants
Total years of experience :21 years, 11 Months
Supervise all restaurants and cafés activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe
Provided visible leadership to management and employees while generating a business atmosphere focused on great hospitality where the expectations of the guest are exceeded routinely.
Conduct evaluations of Staff/ Set goals/ monitor progress and recommend action plan for growth
Supervise all 3 Brands: L’Eto Café, HuQQabaz café and Meat Moot
oversee the day-to-day operations of a restaurants, working with other managers, as well as owners, in planning, directing, and coordinating
restaurant operations
creating menus with the Chef, and recruiting and training restaurant staff
DelegatedOpeningandClosingproceduresforallthoseAreastomanagers
and Assistant managers.
Led new product development/introduction & managed existing products,
including product update and retirement,
increasing new customers by 30% & return customers by 50%.within 2
months as well as increase the sales by 10%
Implement New Training Manual for all Position with all job description
Training and Development for all the staff to improve Productivity, Service
and quality of food to exceed guest expectation and increase profit
promote positive customer service experiences by promptly resolve
conflicts and coach team members
Train, coach and utilize corrective action when necessary
Oversee health code compliance and sanitation standards
Managing staffing process, planification of the operations, contracting with
suppliers, pricing, creations of menus and designing the services offered.
implemented SOP and standard for all branches
Performance management of all Restaurants and Cafes team including training, mentoring, counseling, recognition,
develop action plan for restaurants’ teams and motivate them to meet or exceed company goals
apply the SOP and Company Standard for all stores and staff
improve Sales by training staff on selling techniques and monitoring the
daily sales using the two metrics: Average Transaction Value and Average Customer Spend
-coordinating and optimizing front- and back-of-house restaurants operations.
-controlling operational costs and promoting efficiency.
-weekly, monthly and annual financial reporting.
-Improve operational management systems, processes and best practices
-Examine financial data and use them to improve profitability
opening new concept Burger
implemented new administrative and financial system in order to improve the operation and the business in overall
-Manage budgets and forecasts
-Perform quality controls and monitor production KPIs by increasing sales 20%
-Recruit, train and supervise staff
- increase quality of customer serviceAppraise staff performance and provide feedback to improve productivity
-Estimate future needs for goods, kitchen utensils and cleaning products-
-Ensure compliance with sanitation and safety regulations
-Manage company’s good image and suggest ways to improve it
-Control operational costs and identify measures to cut waste
-build operational policies and strategies that keep the organization functioning smoothly.
-responsible for the effective and successful management of Manpower, productivity, quality control and safety measures as established and set for the Operations Department
Ensure compliance with company’s policies and operational guidelinesSetting standards and objectives for different stores and departments
Optimizing and overseeing operations to ensure efficiency
-Deal with problems by providing creative and practical solutions
-Evaluate performance using key metrics and address issues to improve
-maintain high profit and low cost by increasing the sales and reduce the cost and wastage -implement training program for all position to improve success, knowledge and productivity
-promote positive customer service experiences by promptly resolve conflicts and coach team members
-develop action plan for restaurants’ teams and motivate them to meet or exceed company goals
-Preparing and submitting weekly and monthly reports to senior managers on key perfor- mance metrics
-Acting upon client requests in an efficient manner.
-Ensuring that stock is managed in line with the financial and operational requirements of the business
-Lead a team of store managers towards effective collaboration and attainment of goals -Implementing event plans and concepts.
-Gather customer requirements
-Manage stock and place orders as needed
-Explore business opportunities to obtain new orders.
Develop positive working relationship with existing customers for repeat business.
-Respond to customer inquiries in accurate and timely manner
-Review and finalize sales contracts, catering event orders and pricing agreements with
clients.
-Calculating figures and amounts such as discounts, interest, commissions, proportions, and percentages.
-Ensure compliance with health and safety regulations -Liaising and negotiating with vendors
-Handling budgeting and invoicing
-Developing event feedback surveys
-Handling post-event reports
.Oversee food preparation, transportation and set-up activities to ensure successful event.
-Hire and train staffs on catering processes and policies.
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-Working with other managers, as-well as owners, in planning, directing, and coordinating restaurant operations.
-Overseeing client bookings and reservations for offsite catering events
-creating menus with the Chef and creating new dishes too
Recruiting, training restaurant staff, created training manual for each position
-implement new company rules and policies and standard Operating System (SOP)
-Confirm daily/shift labor hours for payroll using end of week labor report on the - Manager-monitoring quality of food
and ensuring compliance to health and safety -regulations
-performing inventory stock management and negotiating favorable terms with-suppliers
-dealing with suppliers for the purchase and control it
-Maintaining administrative, finance and personnel records
-Maintained restaurant standards and speed of service to consistently produce high-quality products
-Evaluate guest satisfaction levels with a focus on continuous improvement
-Acted as the point of contact between vendors and the owner
-Responsible for P&L and sales accountability and driving increased business results
-Responsible for HR work too from arranging staff documents (contract, salary offer, work permit, Civil ID, health card etc…) to preparing Staff vacation plans
Responsible for payroll staff and Salaries
Handling the entire recruitment for 3 outlets.
Visa Application (New Visa/Renewal/Cancellation):
Joining and Exit Documentation:
Compensation & Benefits:
Employee Engagements:
Attendance & Administration:
Managing monthly Leave /Attendance record
Ticket bookings for staff
Comply with all local laws ( Municipality, Labor Law, Public Authority of Manpower, ministry of Commerce….)
- Deal with food delivery companies ( Carriage, Talabat and Deliveroo (new food delivery startup)
-pre -opening the restaurant
-oversee daily business activities
-ensure smooth operations and maximum profitability
-ensure delivery of high level of quality customer service.
-resolving problems and complaints
-recruiting, mentoring and training staff
-Confirm daily/shift labor hours for payroll using end of week labor report on the Labor Manager-monitoring quality of food and ensuring compliance to health and safety regulations
-performing inventory stock management and negotiating favorable terms with suppliers
-dealing with suppliers for the purchase and control it
-maintaining administrative, finance and personnel records.
-implementing staff personal development plans.
-overseeing menus planning with chef
create detailed reports on weekly, monthly and annual revenues and expenses (P&L statement )
Collecting all guest data and Guest feedback form and created guest history
• Ensure the highest of food and beverage service
• Welcomes and greets all guests, offering assistance
• Keeping control of food and labour costs.
• Ensure health and safety and also hygiene procedures and standards are maintained.
• Having an in-depth knowledge of all menus
• Responsible for recruiting, training and developing restaurant staff
• Cultivating a positive work environment for all the staff to work in.
• Keeping accurate statistical information and records.
• Dealing with and resolving customer complaints
• Maximise all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.
• Liaising with the operational manager and chef to discuss and develop the menu
• Purchasing stock, supplies and negotiating best prices with suppliers
• Monitoring sales and then writing informative reports for the operation manager
• Looking after each and every guest to ensure that all his expectations are met.
• Organizing the weekly schedules and monthly attendance for all the staff.
• Ensuring that all equipment is used correctly maintained and cleaned properly.
• Create a welcoming environment for all customers
• Documents sale by creating a sale track report
• supervise and co-ordinate activities of staff who prepare and portion food, Establish work schedule, Estimate and order ingredients and supplies, Ensure food service and quality control, Maintain records of stock, repairs, sales and wastage, Prepare and submit reports, Supervise and check assembly of trays, Supervise and check delivery of food trolleys
• Ensure that the standards of hygiene are always maintained.
• Greeting the guests and looking for their satisfaction
• Handling all guests’ requests and complaints
assistant restaurant manager in L'wzaar Seafood Restaurant Aspire Katara Hospitality Qatar
Organizing daily operation of the restaurant as well as making the schedules and the assignment of the station helping the manager in some tasks as administrative and managerial tasks greeting the guests and looking for their satisfaction handling guest request and complaint
Ensure that the standards of hygiene are always maintained
Planning and organizing outside events such as FIFA Beach World Cup qualifier Qatar 2013
Conducting daily briefing for the staff as well as 15 minutes training
Training the new hire staff
Perform other duties assigned by the management
• Organize all store operations and allocate responsibilities to personnel
• Supervise and guide staff towards maximum performance
• Monitor stock levels and purchases and ensure they stay within budgets
• Deal with complaints from customers to maintain the store’s reputation
• Ensure high levels of customers satisfaction through excellent service
• Complete store administration and ensure compliance with policies and procedures
• Maintain outstanding store condition and visual merchandising standards
• December 2007 till July 2009: butler in Burj Al Arab Jumeirah Dubai U.A.E
This job consist of taking care of the guest, up selling new promotion, make reservation and be proactive role in providing assistance to all guests by offering help and anticipate guest needs and expectation by collecting guest preferences
Up selling our facilities, services and promotion
Handling guest complains
Establish and develop guest rapport
Ensure the liaison between the guest and the other departments
Ensure the guest's requests are handled in a seamless manner and demonstrate a high and consistent level of organization and management
Ensure complete guest satisfaction and needs
Handling and answering telephone
Otherwise my job consist of all customer service from the Check In till his Check Out
• Responsible for assisting in managing the day to day operation of the restaurant and for putting a team of great people who are committed to creating a welcoming environment for all the customers
• Assisting with the day to day running of the restaurant
• Supervising the staff and provide in-service training
• Conducting the daily briefing with my manager
• Looking after all the guest
• Keep the restaurant clean all time
• Welcomes and greet the guest
• Assist the guests and help them in their orders
• Assign the staff
• Looking after the guests
• Taking care of cleanliness of the restaurant, mise en place and clearness
Training period: Summer 2001: Mahdia Melia Palace hotel: 5 stars
December 2001 and March 2002: Sangho hotel Sfax 4stars
Summer 2002: Restaurant Le Mediterranean Sousse: 3 forks
March 2003: hotel du Parc Tunis
Professional Experience
• Answer all guest call and provide them with the right information
• Provide excellent customer service for guest needs and satisfaction
• Welcomes customers by greeting them; offering them assistance.
• Directs customers by escorting them to racks and counters; suggesting items.
• Advises customers by providing information on products.
• Helps customer make selections by building customer confidence; offering suggestions and opinions
• Documents sale by creating or updating customer profile records.
• Processes payments by totaling purchases; processing checks, cash, and store or other credit cards.
• Keeps clientele informed by notifying them of preferred customer sales and future merchandise of potential interest.
hospitality management degree from the high institute of tourism Tunis Tunisia
1999_1999: BAC +2 diplomas in geography and history: University of Arts Tunis
1988_1996: baccalaureate diploma: Secondary School Agareb