Jamil Allam

Restaurant Manager (Bebabel)
Capacity: 350 Pax
Specifically responsible to establish and maintain standards of operation in all areas of the restaurants.
Responsible for every Audit.
Responsible (open and closing shifts).
Handle weekly and monthly reports.
Reports directly to the Operation Manager.
Responsible For preparing Action Plans for the staff.
Responsible for staff Appraisal.
Reporting any maintenance issue for the related department.
Training staff on Sop’s
Training staff and evaluating performance
Non- food ordering .
Responsible for Managing Bar staff and inventory.

Restaurant Manager: \{BBQ House\}- \{BBQ Café\}- \{Sushi Bar by BBQ House\}.
Capacity: 400 Pax
Specifically responsible to establish and maintain standards of operation in all areas of the restaurant, supervise staff and guide them through their shifts.
Responsible for every Audit (safety, dining, and delivery).
Responsible for cash drawer (open and closing shifts).
Responsible for mid and end inventory.
Entering data on omega system (BO. OFFICE), (INV.OFFICE) related to purchase products, wastage, and complimentary 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.

Restaurant Manager: \{Bridge Restaurant, fine dining restaurant\}
Capacity: 600 pax
Specifically responsible to establish and maintain standards of operation in all areas of the restaurant, supervise staff, guide them through their shifts.
Train staffs 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).

House Manager. Private Butler: Le Dix hotel (KAS GROUP) pre-opening team.
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.

Assistant Outlet Manager: GEFINOR ROTANA HOTEL
In charge of the Restaurant Olive and Oil and the 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 through checklists and mails.