محمود بيومي

Current “Operation Manager for AL Jabriyah international for restaurant management “

5obe, wok2wok, Kuwaiti gourmet, 7ouf, Alyaal, saman, kubbah rabeea, jo kabab&Mamounya

Manage the crew training program and personnel file
Complete monthly restaurant reports
Control of all P&L line items and helps achieve budget and control
Responsible for the overall restaurant operations
Restaurant training of managers and trainee
Responsible for the development of the management team and staff
Providing all the necessary reports and information to HR & Marketing
Responsible for the quarterly performance review of each staff
Responsible for the wage & performance review for all managers

Pre-Opening.
Interacts with guests to obtain feedback on product quality and service levels.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines
Handles associate questions and concerns.
Handles guest problems and complaints, seeking assistance from supervisor as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behaviors.
Strives to improve service performance.
Sets a positive example for guest relations
Assists in the review of comment cards and guest satisfaction results with associates.
Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results
Ensures compliance with all restaurant policies, standards and procedures.
Manages to achieve or exceed budgeted goals.

Capacity With 21 meeting rooms, three ballrooms and a 2, 600 square meter exhibition hall 3500 seats
Taken care of all areas of guest service and core standards including the creation of new ideas to assist with the continued development of the hotel image as a leader in food and service offerings and as a Food & Beverage destination.
Daily supervision, coordination and direction of all colleagues.
Maintaining high staff morale and team spirit within the department.
Leading and coaching all colleagues and leaders in the department.
Establish and implement 5 star service levels.
Create and implement colleague-training initiatives.
Implementing service standards.
Creating and implementing a preventative cleaning and maintenance program.

JW MARRIOTT HOTEL KUWAIT CITY

From (2008 till 01May2009)
( F&B Captain )
Ensuring the performance of all hourly hotel food and beverage servers and the personal reprehensive of property.
Management to hotel guest. As such, is exacted to coordinate all aspect the room/facilities set-up and food and beverage service, so all efforts are directed toward guest satisfaction.
The achievement/maintenance of division standards and profit maximization.
Responsible to the Maitre D’Hotel