Kais Tbaishat

• In charge of operation of all day dinning with high Volume of breakfast and Lunch operation.
• Plan Q4 Marketing and promotional plan for the year of 2023
• Work on OS&E and present the restaurant artworks and design to improve the atmosphere.
• Create Budget of 2024
• Action plans of guest satisfaction survey
• Attend meetings with General manager executive chef and Director of Food and beverage to present and discuss the revenue, promotion and action plans.
• Responsible of the daily operation.
• Leading a team of 35 Team members
• Preparing presentation of profit and lost statement to increase the revenue and minimize the expenses and keep control on it.

Pre opening project
Fully in charge
Marketing plan
Promotion plan
Budgeting and menu engineering
Promotion flyers designs and social media targets
Creating concepts and signature nights for the restaurant

• Responsible for Restaurant Supervisor, Waiter / Waitress, Host / Hostess.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Outlet Manager.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and to attend daily/weekly outlet meetings with the Culinary Team and fostering teamwork to constantly develop the restaurant for more success.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the Outlet Manager to produce outlet-specific reports and analysis for the monthly performance meeting.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend all required trainings as described by the department.

• Preopening for three outlets and in charge of the operation for these outlet
• Assist in the preparation, presentation and subsequent achievement of the restaurant Business Plan, which includes the annual Operating Budget, Marketing & Sales Plan as well as the Strategic Plan.
• Implement new company policies and procedures by developing plans and instructing staff.
• Exercise maximum effort in promoting and selling of the Hotel, using the agreed methods as approved in the sales procedures manual.
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement.
• Provide coaching and feedback to managers and staff and assess performance on an ongoing basis