محمد الجندي

Led the pre-opening and daily operations of a premium Lebanese restaurant with 148 seats. Managed a diverse team of 46 staff members
to ensure a smooth launch and high-quality service.
Trained the team on food safety & sequence steps while personally developing the team, resulting in the promotion of two Captain
Waiters to Supervisors.
Managed the P&L and performed daily closing procedures for cash and credit payments to ensure 100% accuracy in the system.
Exceeded the first-quarter sales target by 23% and kept labor costs 4% under budget.
Issued team compliance lists and health certifications for the whole staff while ensuring all food safety and cleaning standards were met.
Managed SevenRooms to manage bookings and reduced guest wait times through better table management and active floor supervision.
Built the Tevalis POS system, including unit costs and stock links, and created all SOPs using Canva (cooperating with upper management)
Ran smoothly shifts with clear briefings and controlled the restaurant ambiance including lighting, music, and AC to maintain high
standards.

Led and supervised a team of 32 staff in a 120-cover venue, managing the outlet since pre-opening for a brand that accommodating
allergen guests & for beans lovers.
Recruited, trained, and onboarded new employees, conducting regular team development sessions.
Achieved a 4.7 Google rating by actively monitoring complaints, coordinating with Guest Relations, and conducting table visits to ensure
positive guest feedback.
Monitored supplier purchasing, tracked costs through P&L, controlled wastage, and implemented upselling training consistently driving
sales growth and meeting store targets.
Manage and update digital menu content, including descriptions, calorie information, pricing, 86 items, and chef specials.
Prepared operational reports, tracked attendance, vacations, overtime, and distributed tips/salaries.
Managed restaurant cleanliness, floor plans, seating arrangements, and outlet maintenance to ensure smooth operations and optimal
guest flow.

In my role, I successfully motivated and supported a team of 18 employees, ensuring guest satisfaction through the delivery of efficient and professional service. I worked closely with the kitchen staff to maintain high standards of food quality, profitability, and creative presentation. Additionally, I coordinated purchasing, stock control, and inventory management in collaboration with the Procurement Manager and Café Coordinator. I conducted annual appraisals for team members, providing constructive feedback and making recommendations for operational improvements.

My strategic approach led to the development and execution of initiatives aimed at increasing sales and profitability. I also spearheaded training programs, including the orientation of new hires and regular refresher courses for existing staff. Moreover, I managed the requisitioning and control of food, beverage, and guest supplies, ensuring seamless operations. By actively monitoring and responding to customer feedback, I contributed to the restaurant achieving an impressive 4.9-star rating on Google Maps.

Motivated and supported a team of 22 employees.
Ensured guest satisfaction by delivering efficient and professional service.
Liaised with kitchen staff to uphold food quality, profitability, and creative presentation standards.
Coordinated purchasing, stock control, and inventory management with the Procurement Manager and Café Coordinator.
Conducted annual appraisals for team members and made recommendations for operational improvements.
Developed and executed strategies to increase sales and profitability.
Led training initiatives, including orientation for new hires and regular refresher courses for current employees.
Managed requisitioning and control of food, beverage, and guest supplies.

Lead and supervise a team of 43 employees, fostering a positive work environment.
Manage the daily operations of a 154-seat restaurant to optimize efficiency.
Monitor and respond to customer feedback, contributing to the restaurants 4.3-star rating on Google Maps.
Implement streamlined processes to enhance productivity and reduce operational costs.
Manage P&L report, identify trends, improve financial performance.
Emphasize and prioritize customer relations to enhance overall customer experiences.
Provide visionary leadership by introducing innovative ideas for business growth.
Implement training programs to enhance team skills and performance.
Deliver persuasive presentations outlining strategic initiatives and new avenues for expansion.

Team Formation & Training.
Strategic Planning.
Logistical Coordination.
Quality Assurance.
Community Engagement.
Kitchen & Dining Layout Design.

Ensure precise supervision of cash drawer counts to maintain financial accuracy.
Streamline operations through efficient form preparation and meticulous oversight of inventory management.
Strategically guide staff to maximize sales while minimizing wastage.
Address customer concerns promptly, showcasing a steadfast commitment to satisfaction.
Orchestrate a comprehensive training program, significantly reducing onboarding time.
Foster collaboration within the team to enhance overall efficiency and communication.
Committed to providing daily reports to improve operational transparency and support informed decision-making.

Proactively recommend additional menu items to guests, contributing to an overall increase in profitability and enhancing the
dining experience.
Guide and mentor junior staff, fostering their professional development and contributing to overall team efficiency.
Showcase in-depth knowledge of Eastern cuisine, providing insights and recommendations to guests to enhance their dining
experience.

Oversee restaurant setup to meet brand standards, ensuring a consistent and inviting atmosphere.
Communicate effectively with guests, address inquiries, and provide detailed menu information for a positive dining
experience.

Learn from the captain waiter, gaining skills in strategic selling, effective guest issue handling, and operational section
arrangement.
Assist the section leader by managing utensil backups, keeping the section organized, and efficiently taking orders to
ensure the dining area runs smoothly.

Supervise catering event logistics: setup, breakdown, vendor coordination for smooth service.
Collaborate with clients to meet their needs, tailor services, and ensure guest satisfaction at events.