lH.R OFFICE INCHARGE
ARABIC HOSPITALITY GROUP
Total years of experience :7 years, 6 Months
COMPANY: ARABIC HOSPITALITY GROUP
AREA: H. R office
EXPERIENCE: 2012 TO present.
REPORTS TO: GM/DGM
Raise the morale of the staff through the development of effective plans in each section
Identify areas for improvement constantly in the human resources department
Support and support initiatives that promote respect for people and the dissemination of the values of integrity Initiative and individuals in a proper way.
Create models that encourage the activities of teamwork and cooperation with the members of one team.
KEY DUTIES: 1. Develop corporate HR policies
2. Mentoring, developing & guiding of employees
3. Recruitment of skilled employees
4. Information & input for salary budget
5. Develop an HR business plan
6. Reward & recognition of employees
7. Staff retention
8. Management/employee career development
9. Competency building program
10. Compensation/ benefits program
11. Accident car insurance handling
12. Monitor the performance of a number of staff to carry out current operations.
13. Maintain all files and records of workers.
14. Reduce Employee turnover %
15. Internal customer satisfaction score
16. Employee training
17. Disciplinary action past vs. present
18. Number of exit interviews
19. Cost per hire
20. New hires retention rate vs. old hire retention
21. Average time period of employee in company
22. Number of reward and recognition program
COMPANY: ARABIC HOSPITALITY GROUP
AREA: PURCHASING Manager
EXPERIENCE: 2008 TO 2012.
PURCHASE VOLUME USD MORE 2 MILLION.
Duties and Responsibilities
• Manage Purchasing Department.
• Define issues, analyze information and problems, evaluate alternatives, and develop a sound conclusion and recommendation.
• Analyze, develop and monitor supplier performance, quality measures, evaluate and purpose new procurement programs and process that will improve cost, quality and customer responsiveness.
• Review, approve, processes and track purchase requisitions.
• Evaluate inventory levels, review inventory control procedures, recommends and institute changes to inventory stock. Review non inventory purchases for repetition and potential inclusion in inventory stock. Investigate and recommend improved inventory control and warehousing procedures and practices.
• Make effective independent decisions, and coordinate all day to day functions.
• Check the received supplies to ensure they were in order.
• Organize and oversee the purchase and services.
• Supervise and evaluate multiple subordinates in the purchasing department.
• Coordinate effectively with the purchasing agents.
• Solicit bids, secure written and telephone quotations from vendors, analyze bids, Perform value and cost analysis and select products and vendors consistent with existing policies and procedures.
• Manage the routine correspondence, vendor list preparation.
• Analytical person. Proven track record in effective management of all resources. Analyze, review and finalize sourcing decisions.
• Utilize personnel computer and spreadsheet software to perform efficiently.
• Perform other related duties as assigned
COMPANY: FILLFILAH RESTAURANTS
AREA: BRANCH MANAGER
EXPERIENCE: 2007 TO 2008
• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.
Front-of-house: • Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform standards.
• Meeting and greeting customers and organizing table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts of the kitchen, waiting and cleaning staff.
Housekeeping: • Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.