jad Mahmood

Developed and managed the organization and procedures for the Food & Beverage Department. Oversaw and coordinated all FOH activities, such as food ordering, equipment inventory, property maintenance, cash revenues, and customer service. Managed the Beverages promotions for the Bars on the pools and supervised and supported beverage manager, and other members in providing courteous and professional beverage service.
Established a yearly F&B marketing plan, by working closely with the Director of Marketing ensuring clear action plans to penetrate key market segments
. Stayed aware of market trends and introduced new food and beverage products to meet and exceed customer expectations, generated increased revenue and ensured a competitive position in the market.

Skills: Store Management Catering delivery Hospitality Management Guest Service Management Budgeting Inventory Management Management. Customer Service Recruiting Leadership. Communication Customer Satisfaction

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI’s, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity

• Managing a high-volume restaurant & improving all controllable costs thereby
maximizing financial performance.
• Effectively developing, managing and leading the restaurant team to provide
excellent service.
• Keeping control of food and labor costs.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• -Having an in-depth knowledge of all menus.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• Maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.
• Advising customers on wine selection.
• Liaising with the Head Chef to discuss and develop the menu.
• Overseeing client bookings & reservations.
• Organizing the daily and weekly rotations for the Restaurants staff.
• Purchasing stock, supplies and negotiating best prices with trade suppliers
• Ability to create a great atmosphere & be a inspirational host.
• Monitoring sales and then writing informative reports for the restaurant owners.

• Supervise all restaurant activities and ensure compliance to all company standards
to increase all sales of labor costs and prepare various reports accurately and within
timeframe.
• Maintain optimal level of sanitary procedures for all food handling and maintain neat
and clean kitchen area and ensure optimal quality of all food preparation and ensure
compliance to all standards.
• Administer performance of all service staff and schedule and evaluate all restaurant
operations and provide training to all employees and maintain all work according to
required policies and procedures and maintain knowledge of all food and beverage
trends.
• Prepare estimates of all food and beverage costs and coordinate with corporate staff
and assist to purchase all required supplies and place required orders for all
distributors and ensure response to all complaints.

Managed restaurant staffing and scheduling operations ensuring full coverage for 126 Shifts, 14 hours per day, and 7 days per week

Trained over 75 incoming staff on menu, serving protocol, etc providing a consistent and enjoyable customer dining experience
Managed inventory, stock and supplies items executing over 10k meals per month with 110 menu items
Led new product development/introduction & managed existing products, including product update and retirement, increasing new customers by 40% & return customers by 90%.
Maintained nightly credit card batch and cash out ensuring 100% accountability of revenue

Managing a high volume restaurant & improving all
controllable costs thereby
Maximizing financial performance.
* Also responsible for effectively developing, managing and leading the
restaurant team to provide excellent service.
Duties:
* Ensuring the highest standards of food and beverage service.
* Keeping control of food and labour costs.
* Ensuring Health & Safety and also hygiene procedures & standards are
maintained.
* Having an in-depth knowledge of all menus.
* Responsible for recruiting, training & developing restaurant staff.
* Dealing with and resolving customer complaints.
* Maximising all business opportunities to drive sales.
* 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.
* Organising the daily and weekly rotas for the Restaurant’s staff.
* Purchasing stock, supplies and negotiating best prices with trade suppliers
* Ability to create a great atmosphere & be a inspirational host.
* Monitoring sales and then writing informative reports for the restaurant owners.
From September 2016 Till Present Maxim Restaurant Company

Diyafa group Opening
General manger for La Serena Restaurant Park Hayat Jeddah
AND BANQUET MANGER
December 2010-2012 Diyafa Group Jeddah Opening
General Manager for Breaktime Restaurant
&Catering Manager
December 2009 - 2010 Diyafa Group Jeddah
o F&B Service
- Supervisor in The branches of Diyafa(NOSH, CREPE
SUZETTE)
April 2009 - December 2009 c’est la vie Beirut

• Coordinate all front of house and back of house operations
• Manage the budget and make sure all supplier payments are made in full and on
time
• Ensure compliance with all regulations regarding food hygiene and employee safety
• Improve employee satisfaction by reorganizing their work schedules
• Promote full commitment to customer satisfaction among employees
• Greeted customers and established personal relationships with customers
• Prepared payroll reports
• Worked daily to resolve various customer complaints

Outlet Manager in charge of the dining restaurant
May 2008 - April 2009 Le Bristol Beirut
o F&B Service
- Banquet superviser