Brand Manager
Cedar Tree Hospitality
Total des années d'expérience :16 years, 7 Mois
Managing the outlet by applying the standards of Zaatar W Zeit in kitchen production, guests service, food safety, quality & cost control, ordering, inventory management, cash out and labor scheduling, in order to achieve guests satisfaction and the sales targets.
Ensuring the standards of food and beverage service. Ensuring health and safety and also hygiene procedures & standards are maintained. Responsible for floor staff training. Dealing with and resolving customer complaints.
Communicating with the kitchen staff to ensure efficient food service. Liaising with the head chef to discuss and develop the menu . Overseeing client bookings & reservations. Organizing the weekly FOH schedule. Ability to create a great atmosphere & be an inspirational host. Monitoring sales and then writing informative reports for the restaurant owners.
Margherita - Spoon S.A.R.L
Beirut - Lebanon
Job title:
Supervisor
Performing basic inventory management, opening and closing the pizzeria, ensuring adherence to all Margherita standards for customer service, responsible for all cash accountability, being
decision maker and problem solver in absence of manager.
Le Ragueneau - Entrecote de Paris Beirut - Lebanon 2008 - 2009
Job title
Assistant Manager
Responsible for time scheduling, presenting a very high level of service and customer satisfaction and running the operation in all its aspects, training, purchasing, and store management.
Massaya Restaurant - Al Dorany Trading Doha - Qatar 2007 - 2008
Job title
Supervisor
Responsible for time scheduling, presenting a very high level of service and customer satisfaction.
Assisting the manager in the purchasing tasks, store management, and office work (filing, typing,
creating format etc.)
Other job performed: Replacing the manager during his absence, day off and annual vacation.
Assisting the management in creating the new menu especially the bar items.
And making the cost price of the menu.
Maxim Restaurant - Ceder Co. Ryad - K.S.A. 2005 - 2007
Job title
Catering Supervisor
Responsible for taking the catering orders (4 orders minimum per week for 50 persons as an average for each)
Leading the catering team in all the tasks providing a very high level of service and gaining
customer satisfaction.
Other job performed: Replacing the manager during his absence, day off and annual vacation.
The Military Club - Lebanese Army Beirut - Lebanon 2004 to 2005
Job title Chef de Rang
Responsible for my team tasks and performance presenting a very professional Lebanese food
service for getting the customer satisfaction.
Grand Hills Village Hotel & Resort Broumana - Lebanon 2002
Job title Chef de Rang
Responsible for my team tasks and performance applying a high level of service which attract the customer satisfaction.
Reason For Leaving: The Education in the Hotelery Institute - Dekwaneh.
Duo Restaurant - Ghia Co. Beirut - Lebanon Summer 2002
Job title
Chef de Partie (Kitchen)
Responsible for the preparation of steaks, escalops and the grill area following the hygienic rules.
I learned for 1 month the professional inventory management system applied.
Reason For Leaving: The obligatory institute training (Hotelery Institute - Dekwaneh)
Chez Michel Restaurant Fakra - Lebanon 2000 to 2001
Job title
Assistant Chef Cook
Responsible for the B.B.Q. section, and helping the Cave Kitchen when available.
Al Bustan Hotel Beit Mery - Lebanon 1999 to 2000
Job title
Commis (Kitchen)
I gained the experience of Lebanese and International food production (Glycine kitchen) in all its
sections and buffet platters garnishing and decorating.
Holiday Suites Hotel Jounieh - Lebanon Summer 1998
Job title
Waiter & Bartender Trainee
Other Job Al Aman Insurance Consultants Beirut - Lebanon Since 1998
Family business
Typing, filing, accounting, and marketing.
T.S. Hotel Management 2000 to 2003 Hotelery Institute - Dekwaneh
B.T. Kitchen Production 1997 to 2000 Hotelery School - Dekwaneh
Lebanese Brevet 1984 to 1997 College des Freres Sacre - Cœur