محمد خضر

With no manager or assistant manager of the restaurant, I was in charge of managing the staff and operation since the opening of the restaurant in 360 mall. Some of my duties covered:
- Managing staff and operation
- PR with customers
- Communicate with the back office and directly reporting to the area manager
- Sending monthly and budget related reports
- Dealing with all operation issues with the mall

In addition, I learned working with FMC and got an introduction to menu engineering

I worked as a floor supervisor in Margherita Pizzeria for a duration of three months. I got introduced to Italian cuisine and had managed the staff.
I was later transferred to a larger restaurant with higher turnover, Semsom. I gained more experience in Oriental Lebanese cuisine and had managed a bigger staff.
I had also catered on several occasions for personal VIP dinners at their homes.

I managed the mini market family business in my hometown.

I worked as a waiter for the first year and got introduced to French fine dining and high quality customer service. During my work as a waiter in Brasserie, I had served VIP guests in their suites and homes.
My second year I got promoted to headwaiter and worked extra hours in the kitchens to learn more about the detailed ingredients of French cuisine.
I got three Thanks Cards from Al Shayaa and later had helped training new incoming waiters. I was also trained in the back office and went through an overview of the paperwork done by the supervisor and manager.
I was ready to be promoted to a floor supervisor, but due to the fact that I was the youngest employee of Al Shayaa I wasn’t promoted at the time.

I worked as a waiter in a Fish Restaurant and gained more knowledge about seafood service and its rules and got more experience in customer service.

I worked as an extra waiter in banquets where I learned more details about all kinds of food being served and was trained to work under pressure and dealing with VIP guests.

I was a trainee in the kitchen and got introduced to International Food and helped everywhere around the kitchen, going through the smallest details.