Joe Sfeir

• Manage operations with passion, integrity, and knowledge.
• Recruiting, training and supervising staff.
• Agreeing and managing budgets.
• Ensuring compliance with licensing, hygiene, and health and safety legislation/guideline.
• Handling customer enquiries and complaints/problem solving.
• Preparing and presenting staffing/sales reports.
• Setting targets and achieving them.
• Handling administration and paperwork.
• Making improvements to the running of the business and developing the restaurant.
• Developed New F&B Concepts & Analyzing Restaurants Franchise Agreements
• Established the work flow of the company
• Worked on the outlets Pre-opening feasibility studies & Budgets
• Achieved forecasted sales based on specified targets - maintaining a 14% Average Growth Forecasted yearly sales and planning for monthly sales targets
• Coordinated with the financial department to improve results
• Agreements
• Established the work flow of the company
• Worked on the outlets Pre-opening feasibility studies & Budgets
• Achieved forecasted sales based on specified targets - maintaining a 14% Average Growth Forecasted yearly sales and planning for monthly sales targets
• Coordinated with the financial department to improve results

• based on P&L analysis and specific KPIs
• Coordinated with all related Departments (Cost / Accounting / Human Resources / Purchasing / Finance / PR & Social Media / Branding Agencies)

• Manage operations with passion, integrity, and knowledge.
• Recruiting, training and supervising staff.
• Agreeing and managing budgets.
• Ensuring compliance with licensing, hygiene, and health and safety legislation/guideline.
• Handling customer enquiries and complaints/problem solving.
• Preparing and presenting staffing/sales reports.
• Setting targets and achieving them.
• Handling administration and paperwork.
• Making improvements to the running of the business and developing the restaurant.

• Provide coaching and feedback to leaders and staff and assess performance on and ongoing basis.
• Create a positive shop experience by delivering a high level of service and ensuring all staff engages guests to understand their needs and exceed expectations.
• Assist in any areas of the store when staffing constraints require.
• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Complete the season to the specifications outlined in our employment contract.

• Delivering exceptional customer service to all customers and representing a positive corporate image of the company.
• Provide friendly, responsive service to create an exceptional dining experience for all of our guests.
• Ensure high level of customer service and lead the runners and maintain cleanliness.
• Effectively manage the restaurant in the absence of the manager.
• Manage operations with integrity and knowledge while promoting the culture and values of the Silo.
• Assist in conducting staff and daily pre-shift meetings.
• Identify employee weaknesses and retain as necessary.

• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
• Consistently monitor product and labor costs to remain within goals.
• Train and coach staff on guest services principles and practices.
• Develop and implement creative solutions to areas of improvement.