Lighthouse Bread Factory
Total des années d'expérience :24 years, 4 Mois
Managing two bakery shops, in charge of running all aspects from sales, staff
Quality of products and all related things, in charge of 20 employees.
In charge of all quality and ISO inspections 22000 and 9001 of the factory and all
the related paper work including all checks on all employees, products and health
and safety, in charge of over 200 plus employees, reporting to Quality manager and
the board of directors.
Managing hot kitchen, cold kitchen, deboning kitchen and butchery in Charge of 60+ employees
basically managing the daily non cooking operations of the kitchen, which may include but not
limited to: accounting, finance, staff working schedule, inventory control and equipment
supplies. Responsible for employees' training and all ISO and quality management also
overseeing other departments that contribute to the operations of the kitchen such as warehouse,
transport and slaughter house reporting to the board of directors.
Al Jazeera rest.mgmt and catering company Qatar
Covering many business functions for 10 projects in Qatar. and Dubai, as preopening franchise
restaurants including supplier negotiations, training, financial management budgets, menu and
Gap reviews, management reviews liaising with site managers and company chairman consulting
on site acquisition and company expansion program. Recruitment and the running of the business
Food and beverage manager Feb 08 - Oct 09
Traffic catering Lebanon Covered all aspects of starting a medium sized catering company
from marketing, promotions, staff training, menu development, health and safety, standards and
service.
Work hotel United Kingdom
Responsibilities included operational aspects for the whole site. Very hands on role, leading from
the front, significantly contributing towards the management of people, product and equipment,
whilst achieving P&L targets and maintaining systems of preventative maintenance and team
scheduling. Employing, training and
Supervising up to 40 staff. Implemented hygiene regulations, adhering to environmental health
regulations. Decreased all stock, cash, food, and wage losses.
Increased G.P by 15% in a very competitive local environment reduced labor turnover and
increased staff morale.
The Crabtree public house and restaurant UK
Managed this very busy city center public house restaurant. Including all aspects of financial
procedures, audit trails. Increased sales by 2000 pounds per month to an average of nearly 900k
p.a pounds and G.P. by 18 % over 2 years. Constantly achieved year-on-year growth. Managing
up to 25 staff including Assistant and trainee managers. Helped reduce staff turnover from 50%
to 25 % by maximizing teamwork and staff job satisfaction .Top performing restaurant in the
region as determined by “ Mystery Diner “
Inn keepers lodge UK
Managed all aspects of running a very busy kitchen Recruiting and training senior kitchen
employees, Supervising the kitchen staff Planning the menus and Ensuring that health and safety
standards are maintained in the kitchen at all times
Determining the food portions to be served to the customers managing food stocks and achieving
targets and year- on- year profits.