Fadel Sabbagh

• Researching new business opportunities and developing new concepts.
• P&L, KPI analyses and operational development.
• Overseeing the development of marketing literature.
• Looking for new potential locations for new restaurants
with feasibility study.
• Menu engineering, food recipes & cost calculations • Developing all restaurants operational forms. • Developing growth strategies focused on both financial gain and customer satisfaction.
• Staff recruitment and training.

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Respond efficiently and accurately to customer complaints.
• Organize and supervise shifts, appraise staff performance and provide feedback to improve productivity.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Train new and current employees on proper customer service practices.

• Analyze restaurant’s sales levels and profitability and create and implement strategic plans to achieve sales goals.
• Organize marketing activities such as discount themes and promotional events on and off site.
• Interview, hire and train new employees to work in different positions at the restaurant.
• Make certain that all staff members comply to the safe food handling procedures.
• Supervise food preparation and cooking activities to ensure compliance with health and hygiene principals of the restaurant.
• Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions.

• Report for duty punctually for every shift, in complete, clean uniform and sign in with restaurant manager.
• Prepare the restaurant for service following the established checklists and as directed by the Restaurant Manager; make sure that everything is complete before service start.
• Serve food and beverage, and consistently achieving the established agreed standards of service.
• Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning schedules and ongoing diligence during the shift and in set up and clean down.

Ability to anticipate any unexpected guest need and reacts.
• Serve food courses and beverages to guests.
• Set tables according to type of event and service
standards.
• Check with guests to ensure satisfaction with each food
course and beverages.
• Perform shift closing on the Point of sales terminal and
tally cash and credit card settlements.
• Work with staff and manager to ensure that the
restaurant achieves its full potential.
• Conducts monthly inventory checks on all operating
equipment and supplies.
• Take an active role in coaching and developing junior staff.

• In charge of overnight room service.
• Handling costumer complaints and orders to insure full
satisfaction.
• Audit and review all shift service bills and mini bar
transactions.
• Allocate mini bar / amenities schedules.

• Providing excellent wait service to ensure satisfaction.
• Taking customer orders and delivering food and beverages.
• Making menu recommendations, answering questions and sharing additional information with restaurant patrons.

• Cashier, Learn and apply greeting standards, phone protocols and up selling techniques.
• Kitchen Crew member, follow and insure high standers and food measurements.
• Closing team member, special detergents and cleaning techniques knowledge.