Nicole Tabbal

Handled all meal planning and preparing, ordering and inventory, cleanliness and organization kitchen catering, created menu items, recipes and developed dishes ensuring variety and quality. Ensured the kitchen meets all regulations including sanitary and food safety guidelines, abiding by the Health & Safety Hygiene Practices. I succeed in this role since I was able to:
• Keep track of which items are most popular on the menu and which items are not being ordered that often and make changes accordingly.
• Maintaining sustainable profit levels and cash flow maintenance.
• Created food preparation schedules a day in advance.
• Inspected storage areas and allocated tasks such as labeling, removing of old stock, cleaning of fridges, cold rooms and other storage areas to the Kitchen Hand.
• Act as the role model and being accountable on events preparation and execution.

Went above cross training & developing crewmembers, achieving a high score in Food Safety management
● Effectively coordinated daily restaurant management operations, resulting in greater productivity and higher levels of customer satisfaction.
● Altered the Restaurant Check List based on daily operation and customer needs.
● Monitored the dining room and made changes as necessary.
● Addressed any customer concerns or wishes appropriately.
● Interviewed, hired, and counseled qualified server and kitchen staff.
● Evaluated staff performance and provided constructive feedback to improve overall productivity
● Reduced variable cost through tighter controls & inventory waste based on issuing P&L statements.

Benefit enrollments including educating new & existing F&B employees’ in three main branches for “Shawarmanji Chain”
● Struggled a sales forecast setting standards for branches expenses & profits lead to a succeed in sales projection.
● Strived to ensure guest & employee satisfaction while maintaining the operation budget.
● Strengthened the food & beverage culinary team by assisting in other outlets when needed.
● Determined training needed to accomplish goals, then implements a plan.
● Assisted with promoting the lounge, menu planning, maintains standards, and manages properly inventories & controls.
● Ensured the highest levels of customer service by handling complaints and resolving issues with the appropriate follow-through resulted with a reduction of 90% from their complaints.

Promoted from Headwaiters position to Procurement Coordinator & stock control after one year of employment for exceptional organizational skills
● Resolved customer complaints regarding food service.
● Observed and evaluated workers and work procedures to ensure quality standards and service, and completed disciplinary write-ups.
● Assigned duties, responsibilities, and workstations to employees in accordance with work requirements.
● Maintained Restaurant Supply Chain Continuity.
● Placed orders, made sure goods requested are delivered on time complying foods hygiene and standards.
● Succeeded in minimizing losses, developed inventory control procedures,
● Liaised with suppliers ensuring fast procurement of products.
● Directed all beverage and minor food purchasing processes to ensure effective inventory control.

Served as Headwaiters for prominent, authentic French &Italian Kitchen.
● Trained all new hires and enforced all health code regulations direct chef during food preparation of any dietary restrictions and special requests.
● Supervised the opening and closing protocols of the restaurant, which includes cash handling, and ordering of inventory.
● Secured long-term business need strategies, generating guest relations' feedback for process improvements
● Set an example for team members of commitment, work ethic, habits & personal character.