Jamil Allam

Specifically responsible to establish and maintain standards of operation in all areas of the restaurants.
Responsible for every Audit (safety, dining and delivery).
Responsible for cash drawer (open and closing shifts).
Handle weekly and monthly reports.
Reports directly to the operation manager.

Specifically responsible to establish and maintain standards of operation in all areas of the restaurant, supervise staff and guide them through their shifts.
Maintain standards and follow up the staff during their shifts.
Responsible for every Audit (safety, dining and delivery).
Responsible for cash drawer (open and closing shifts).
Responsible for mid and end inventory.
Responsible for entering data on omega system (BO.OFFICE), (INV.OFFICE) related to purchase products, wastage, and free items….
Share ideas with the operation manager, which are related to budgeting, profit and loss (P&L), cost control, profitability and revenue supervision.
Reports directly to the operation manager.
Prepares monthly reports related to repeated business, incidents, compensations, and new customers.
Shares sometimes in marketing planning.
Train the supervisor on the best way of problem solving.
Prepare warehouse requisitions and daily orders.

Specifically responsible to establish and maintain standards of operation in all areas of the restaurant, supervise staff, guide them through their shifts.
Train staff on new skills and techniques that help them ensure guest satisfaction.
Reports to the operation manager through check list and mails.
Handle any function related to food and beverage department.
(Coffee breaks, conference, events, birthdays and weddings).

Manage and link all departments in the hotel to provide a good atmosphere for guest and to exceed guest expectations.
Apply the imperial service, which provide a peaceful accommodation for the guest.
Ensure and maintain room security.
Reports directly to the food and beverage manager.

(In charge of the restaurant & room service).
Specifically responsible for many duties related to food and beverage department. I was responsible for reporting directly to the food and beverage manager, but through checklist and easy job to do.

Specifically responsible to establish and maintain standards of operation in the all areas of the restaurant. (Food Quality, Service Quality, Profitability, Performance of staff). Although I was responsible for marketing _ promotion _and directly controlling and supervising revenue.