Restaurant Manager
Kempinski Ishtar Dead Sea
Total des années d'expérience :10 years, 10 Mois
• Opening of the new Lebanese Restaurant
• In charge of all operations in the Lebanese Restaurant
• In Charge of Lobby lounge
• In charge of second Venue Breakfast Restaurant
• In charge of resort food and beverage operation during summer season (2017.2018.2019.2020).
• Implementing HACCP food safety System in the resort 2020.
• Achieving Resort budget 2020.
• In charge of All-Day Dining Restaurant (Breakfast, Lunch, Dinner) during winter 2019.
• In charge of Cigar lounge during winter 2019.
• In charge of Lobby Lounge during Winter 2019.
• Assisting and managing In-Room Dining during winter 2017 and 2018.
• Managing all Food and beverage outlets in the resort during summer (2 Restaurants and 2 Bars).
• Leading a team of 40 employees.
• Maximizing the resort target revenue of the 2018 budget by four times.
• Achieving the resort target revenue for 2019.
• Setting the whole plan of resort F&B operation (2018-2019-2020).
• planning events such as Beach parties, promotions, weddings, concerts, and dinners.
• Setting and implementing training calendars and submitting training reports by the end of each month.
• Training new hire F&B employees.
• Handling guest complaints, and finding practical solutions by taking corrective and preventive actions.
• Maximizing guest experience, satisfaction and trust.
• Planning birthdays and setting menus for special events.
• Setting par level.
• Setting staff schedules.
• Making requisitions.
• Placing summer promotions after making a complete study and applying it.
• communicate and make meetings with other departments to find the best way in some work situations.
• Responsible for bungalow VIP service and amenities.
• Participating in fine dining Michelin Chef dinner 2018.
• Fill and submit daily food and beverage report.
• Attending the head of the department's daily morning briefing during the absence of the director of food and beverage.
• Assisting in choosing employee of the month.
• Interviewing and hiring all seasonal employees for the F&B outlets.
• Responsible for international Kempinski F&B checklist KEA.
• Enhance food safety rules and regulations.
• Attending and explaining the outlet's P&L justification during the monthly meeting.
• Attending and participating in daily F&B meetings.
• Making end-of-season resort summary and preparing the points that need improvement and planning for next season.
• Reading financial figures and applying the operation needs through making purchase requisitions after referring to the budget.
• Following up and reporting all the maintenance jobs that need to be done in F&B outlets.
• Attending security and safety meetings.
• Assisting in sales blitz.
• Making seasonal employees' performance summary and submitting the report to HR.
• Preparing casual employees' requests, attendance sheets and payroll.
• Planning employees’ vacations, public holidays and extra hours within the deadline and the operation needs.
• Planning new menus and working on menu engineering, cost and selling price.
• Increasing revenue.
• Improving service and guest satisfaction.
• Setting a training plan.
• training employees.
• Organizing restaurant data.
• Menu engineering.
• Creating new menus.
• Implementing new promotions.
• Enforcing health and safety rules.
• Managing the bar team.
• Responsible for the beverage inventories and costs.
• Making requisitions.
• Setting par level.
• Creating and performing checklists.
• Setting staff schedule.
• Service sequence training.
• Handling guest complaints.
• Assisting in summer events.
• Attending P&L meetings and applying action plans.
• Supporting F&B outlets in the Hotel.
• Opening of the Lebanese Restaurant.
• Enforcing health and safety rules.
• Managing the bar team.
• Responsible for the beverage inventories and costs.
• Making requisitions.
• Setting par level.
• Creating and performing checklists.
• Setting staff schedule.
• Service sequence training.
• Handling guest complaints.
• Assisting in summer events.
• Attending P&L meetings and applying action plans.
• Implementing the international bar standard in the restaurant.
• Performing all necessary tasks to service beverages according to the Restaurant's standard.
• Conducting weekly training sessions on beverage pouring and cocktails.
• Achieving guest satisfaction.
• Preparing store and bar requisitions.
• Handling guest complaints and find solutions.
• Responsible for bar inventory.
• Responsible for employees' training.
• Opening of Applebee’s Hamra.
• Set staff, work schedules.
• Take guest’s feedback.
• Monitoring inventory.
• Supervise the restaurant operation.