محمد السبلاني

Al Sama Al Zarka Restaurant / KSA, Al Madina Al Monawara
10/2011 (Family dining / complete meal concept / seating for 200; 30 staff)
9/2012 Manager: • First made a big change with the menu items, which I removed some items and added new items which made dramatically increase in sales
• Retraining for staff on high standers of service and new menu items
• Balance service with costs to ensure profitability
• Promote guest satisfaction for steady repeat business
• Coach / schedule servers to maximum levels of performance
• Monitor FOOD QUALITY & PRESENTATION
• Purchase / control inventory with attention to budget guidelines
• Adding 4 rooms for family section up to costumers increasing

9/2010 Banquet Management Team
10/2011 managing all kinds of ceremonies ( weddings, conferences, birthdays, fashion shows, et.)
• Coach / schedule servers to maximum levels of performance for more than 50 employee up to event
• Monitor FOOD QUALITY & PRESENTATION
• Focusing on company standers and rules added to my skills in presenting best experience for our guests
• Recheck for check lists after supervisors to prevent waste of inventory

(fast food restaurant with dining in tables and terrace seating for 50; 11 staff
; delivery; take away)
It was a great experience and project for me which I believe I did a great job with team was supporting me
• Reaching excellent revenue through every month of business life
• create a brand which earned its place in a competitive market

It's an upgrading for Lebanese oven & saj to reach a 4 stars dining in restaurant
(Family dining / complete meal concept / seating for 150; 30 staff)

Assistant manager (manager in charge for three months before manager arrived to KSA)

• starting the project from a to z which arrived to KSA when the construction of the restaurant was just finished, what made me responsible about making control on restaurant maps was sent from the company to the engineer, buying equipments, responsible about seeking for new suppliers for inventory
• training new employees from with different nationalities ( India, Philippines, Syria, Lebanon, Nepal)
• Balance service with costs to ensure profitability
• Promote guest satisfaction for steady repeat business
• Coach / schedule servers to maximum levels of performance
• Monitor FOOD QUALITY & PRESENTATION
• Purchase / control inventory with attention to budget guidelines

these years were nice and hard trip in this domain before I did discovered my qualifications which it was my first step years for a baby walk in hospitality business