Michel El Teres

· Lead and oversee daily restaurant operation ensuring efficiency, quality and compliance with brand standards.
· P&L accountability, managing budgets, costs, and revenue, analyze sales reports and operational data.
· Improve staff performance, productivity and guest’s satisfaction.
· Recruit, train, schedules, and lead (FOH, BOH) and monitor SOP’s. for all departments.
· KPI’s and evaluating staff.
· Control food, beverage, menu engineering, pricing, inventory, labor costs and profits.
· Ensure full compliance with food safety and food hygiene regulations.
· Managed reservations and groups booking and private events, including proposal, pricing and contract negotiation.

· Daily inspection, training sessions for all departments, IFPC inspection experience, quality control, storage level control, food safety inspection, daily inventory controlling, payroll, manning control.

· Recruit, train, and coach over 55 staff members on customer service, food & beverage knowledge, sales, health & safety standards.
· Reduced costs by 14% through controls on staffing list, operational efficiencies, and reduced waste.
· Consistently exceed monthly sales goals of 24% by training FOH staff on upselling techniques and by creating a featured food and beverage program.

· Created a pre-opening cross-training program ensuring FOH and BOH staff members were able to perform confidently and effectively in all positions.
· Grew customer based and increased restaurant social media accounts by 19% through interactive promotions, engaging postings and contests.
· Created and implemented staff health and safety standards compliance training program, achieving a high score from the Board of Health.
· Successfully redesigned existing inventory system, ordering and food storage practices, resulting in a 6% decrease in food waste and higher net profits.

· Preparing events menu, organizing events,
· Staff training program, minimize restaurant expenses.
· Weekly attendance, monthly salaries experience.
· Yearly budget and quarterly P&L.
· Daily Customers call back, complain and problem solving.
· Daily staff briefing and daily upselling schedule.
· Menu engineering and cost control.

· Hiring and staff training.
· Advertising and marketing.
· P&L, yearly budget, monthly attendance and payroll.
· Cost control, menu engineering and analyzing.
· Menu daily up-selling schedule.
· Increase sales and profit margins after creating a staff training schedule and develop their skills in customers service and how to following up on solving daily problems.

RESTAURANT MANAGER | KABAB-JI (LEBANON, KSA, USA, JORDAN) | OCT. 1993-MAY 2014.
· Previously worked at Reputable Outlet KABAB-JI Restaurant in Lebanon, crossed for many positions (KITCHEN TRAINEE THAN CREW IN ALL DEPARTEMENTS, RUNNER, WAITER, TEAM LEADER, DELIVERY SUPERVISOR, FLOOR MANAGER, ASST. MANAGER, RESTAURANT AND CATERING MANAGER), was one of the training team for franchising department in Lebanon and abroad) with my dignity and Professionalisms.
· Created a pre-opening cross-training program ensuring BOH, FOH staff members were able to perform confidently and effectively in all positions.
· Coordinated and trainer two Outlets KABAB-JI in KSA. (JEDDAH) 2008 and 2009.
· Promoted to open the new prestigious outlet KABAB-JI in WASHINGTON D.C (USA) 2010 as (TRAINER) for two months and one outlet in Jordan in 2011.