محمد عفيفي

•Maintains the satisfaction by monitoring, evaluating, and auditing food, beverage, and services offered.
•Initiate improvements and building relationships with the supplier and other affiliate company.
•Establishes restaurant business plan by surveying restaurant demand getting the updated trend with people in the community, identify and evaluate competitors and prepare necessary action to be competitive in the market.
•Preparing financial, sales projections and market analysis.
•Meets restaurant financial objectives by developing financing and establishing good banking
relationships.
•Plan improvements, broadening awareness of market and competitor activity to guide in planning
and developing the restaurant im.
•Preparing strategic and annual forecasts and budgets while analyzing variances followed by initiating corrective actions.
•Establishing and monitoring financial controls, developing and implementing strategies to increase average meal checks.
•Attracts markets by developing and implementing marketing, advertising, public and community relations programs. Evaluating program results and identifying and tracking changing demands.
•Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
•Maintains operations by preparing policies and standard operating procedures. Implementing production, productivity, quality, and service standards, determining and implementing system improvements.
•Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff.
•Communicating job expectations, planning and monitoring, appraising, and reviewing job contributions.
•Manpower planning and reviewing compensation actions, enforcing policies and procedures.
•Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standard, procedures, complying with health and legal regulations and maintaining security systems.
•Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry;
•Attending educational workshops, establishing personal networks and participating in professional societies.
•Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.

•Plan improvements, broadening awareness of market and competitor activity to guide in planning and developing the restaurant improvement followed by the implementation.
•Maintains the satisfaction by monitoring, evaluating, and auditing food, beverage, and services offered.
•Initiate improvements and building relationships with the supplier and other affiliate company.
•Establishes restaurant business plan by surveying restaurant demand getting the updated trend with people in the community, identify and evaluate competitors and prepare necessary action to be competitive in the market.
•Preparing financial, sales projections and market analysis.
•Meets restaurant financial objectives by developing financing and establishing good banking relationships.
•Preparing strategic and annual forecasts and budgets while analyzing variances followed by initiating corrective actions.
•Establishing and monitoring financial controls, developing and implementing strategies to increase average meal checks.
•Attracts markets by developing and implementing marketing, advertising, public and community relations programs. Evaluating program results and identifying and tracking changing demands.
•Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
•Maintains operations by preparing policies and standard operating procedures. Implementing production, productivity, quality, and service standards, determining and implementing system improvements.
•Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff.
•Communicating job expectations, planning and monitoring, appraising, and reviewing job contributions.
•Manpower planning and reviewing compensation actions, enforcing policies and procedures.
•Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standard, procedures, complying with health and legal regulations and maintaining security systems.
•Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry;
•Attending educational workshops, establishing personal networks and participating in professional societies.
•Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.

• Plan improvements, broadening awareness of market and competitor activity to guide in planning and developing the restaurant improvement followed by the implementation.
• Maintains the satisfaction by monitoring, evaluating, and auditing food, beverage, and services offered.
• Initiate improvements and building relationships with the supplier and other affiliate company.
• Establishes restaurant business plan by surveying restaurant demand getting the updated trend with people in the community, identify and evaluate competitors and prepare necessary action to be competitive in the market.
• Preparing financial, sales projections and market analysis.
• Meets restaurant financial objectives by developing financing and establishing good banking relationships.
• Preparing strategic and annual forecasts and budgets while analyzing variances followed by initiating corrective actions.
• Establishing and monitoring financial controls, developing and implementing strategies to increase average meal checks.
• Attracts markets by developing and implementing marketing, advertising, public and community relations programs. Evaluating program results and identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures. Implementing production, productivity, quality, and service standards, determining and implementing system improvements.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff.
• Communicating job expectations, planning and monitoring, appraising, and reviewing job contributions.
• Manpower planning and reviewing compensation actions, enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standard, procedures, complying with health and legal regulations and maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry;
• Attending educational workshops, establishing personal networks and participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.

•Plan improvements, broadening awareness of market and competitor activity to guide in planning and developing the restaurant improvement followed by the implementation.
•Maintains the satisfaction by monitoring, evaluating, and auditing food, beverage, and services offered;
•Initiate improvements and building relationships with the supplier and other affiliate company.
•Establishes restaurant business plan by surveying restaurant demand getting the updated trend with people in the community, identify and evaluate competitors and prepare necessary action to be competitive in the market.
•Preparing financial, sales projections and market analysis.
•Meets restaurant financial objectives by developing financing and establishing good banking relationships.
•Preparing strategic and annual forecasts and budgets while analyzing variances followed by initiating corrective actions.
•Establishing and monitoring financial controls, developing and implementing strategies to increase average meal checks.
•Attracts markets by developing and implementing marketing, advertising, public and community relations programs. Evaluating program results and identifying and tracking changing demands.
•Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
•Maintains operations by preparing policies and standard operating procedures. Implementing production, productivity, quality, and service standards, determining and implementing system improvements.
•Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff.
•Communicating job expectations, planning and monitoring, appraising, and reviewing job contributions.
•Manpower planning and reviewing compensation actions, enforcing policies and procedures.
•Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standard, procedures, complying with health and legal regulations and maintaining security systems.
•Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry;
•Attending educational workshops, establishing personal networks and participating in professional societies.
•Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments

•Analyzing restaurant’s sales level and profitability and creating and implementing strategic plans to achieve sales goals.
•Assisting head chefs in planning and coordinating restaurant menus keeping trend and competition information in mind.
•Training new employees to work in different/various position at the restaurant.
•Ensuring that all staff members comply with the safe food handling procedures.
•Formulating work schedule on a weekly basis and outlining each staff members work duties.
•Supervising food preparation and cooking activities to ensure compliance with health and hygiene principals of the restaurant.
•Engaging with customers in a positive dialogue to ensure a return business and resolving complaints, if any.
•Assisting Restaurant Manager in developing and implementing core business and marketing plans.
•Developing and implementing marketing strategies to maximize revenues.
•Performing restaurant opening and closing procedures and organizing repairs and maintenance issues.
• Monitoring daily sales and servers financial report and performing bank deposits after ensuring consistency of all transactions.
• Keeping track of inventory and order supplies, as needed.
•Ensuring that all fire, safety and health regulation regarding food preparation and service is adhered to in a constant basis.
•Ensuring that the restaurant service and quality standards are constantly met.

•Leading, directing and monitoring kitchen staff and coordinating food orders.
•Performing as main contact for all matters related to kitchen production.
•Maintaining productive kitchen ambience using charts, forms, lists and recipes.
•Ensuring entire kitchen staff follows all established procedures and policies.
•Supervising food prep and cooking.
•Checking food plating and temperature.
•Establishing portion sizes.
•Scheduling kitchen staff shifts.
•Pricing menu items in collaboration with the Restaurant Manager.
•Controlling inventory and ordering food supplies and kitchen equipment, as needed.
•Training kitchen staff on prep cook and food plating techniques.
•Storing food products in compliance with safety practices.
•Keeping weekly and monthly cost reports.
•Maintaining sanitation and safety standards in the kitchen area.

•Implementing the control on quality along with consistency of every food being served.
•Developing and adapting work schedule as per prevailing work pressure and occupancy.
•Involving in ordering and receiving of items required in the kitchen.
•Implementing staff line-ups regularly as routine.
•Controlling, maintaining and managing kitchen inventory and food supplies.
•Ensuring that all ingredients for the preparation of food are in right supply on time.
•Supporting and facilitating control on food cost.
•Conveying any maintenance of kitchen equipment's.
•Utilizing service of direct preparation or supervision of some other cooks as required.
•Developing and maintaining professional relations with suppliers.
•Inspecting and ensuring best functioning of all kitchen equipment's is as per standards.
•Supervising other cooks directly including schedule and ensuring adequate coverage of cooks for food preparation.

•Leading the team to follow the operation rules and standards without compromising quality.
•Controlling food quality according to the set standard.
•Performing daily inventories.
•Ensure kitchen hygiene & sanitation is being observed at all times.
•Controlling food cost and expenses.
•Checking the quality of new delivered items.
•Checking the safety in a five star facility.
•Conducting daily briefing with the whole team to be ready for the operation.