julien rouhana

 The mission for 3 months- Opening branch Rabieh
 Ensuring the highest standards of food and beverage service
 Keeping control of food waste and labor costs to reduce
variable costs
 Controlling monthly inventory
 Ensuring Health & Safety and also hygiene procedures &
standards are maintained
 Responsible for recruiting, training & developing staff.
 Perform yearly evaluations for staff
 Dealing with and resolving customer complaints and
feedbacks
 Supervising Customer Retention procedure
 Overseeing client bookings & reservations
 Purchasing stock, supplies and negotiating best prices with
trade suppliers
 Managing and supervising the delivery operation
 Consistently exceeded monthly goals by training staff on
upselling techniques
 Maintain payroll and paperwork
 Weekly schedule
 Responsible for Daily Cash Flow and Cash out
 Direct report to Restaurant Operation Manager

 Opening Antelias Outlet
 Assist branch manager to upgrade and implement standards
 Dealing with customer complaints and ensure customer
satisfaction
 Set daily and monthly target to reach goals set by
management
 Handling delivery operation
 Monitor dining room to ensure the optimal guest experience
 Regularly checked on guests to ensure satisfaction with each
food course and beverages
 Train new waiters on guest service expectations, proper food
handling, and restaurant protocols
 Managed closing duties, including restocking items and
reconciliation of the cash drawer

 Delivered exceptional, friendly and fast service
 Answered questions about menu selections and made
recommendations when requested
 Settlement of the daily cash out

 Mission - Opening Jeita Branch
 In charge of the Opening Shift
 Assist customers with an exceptional service
 Ordering items from the suppliers
 Creating a checklist in order to follow the SOP

Started my career in food and beverage industry slowly advancing to
become a captain, where I received the responsibility of handling the
floor employees.