Restaurant Manager
Apparel Group
Total years of experience :10 years, 8 Months
Jamie’s Italian- Italian Restaurant, Doha Festival City Mall, Apparel Group, Qatar
Managed a team of 20 consisting of cooks, servers, hosts and back of house staff for a high -end restaurant.
• Reporting to the General Manager
• Supervising and directing associates in daily work
activities
• Ensuring proper training of employees
• Formulating work schedules
• Maintaining good customer and public relations within the community,
• Ensuring that guests have a positive and memorable experience each and every time they visit
• Ensuring proper compliance with cash control procedures, and performs related accounting and administrative reports as required
• Manage Daily Operations and POS functions
• Check Inventory, order FOH Supplies
• Inspect Open/Close restaurant in accordance with daily checklists
• Enforce Company Policies and Procedures with Cash handling & reconciliation - balance tills, provide due- backs
• Ability to multi-task, and change priorities constantly as needed in a fast-paced environment
• Self-motivated with a high degree of integrity, honesty and ethics; Self-starter, flexible, and able to work independently
• Exceptional organizational skills
• Good communication skills for dealing with diverse staff
Zodiac Cuisine Rest (BOULEVARD) & The Groves (AL SAFARAT), Riyadh
• Analyze the 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.
• Assist head chefs in planning and coordinating restaurant menus keeping trend and competition
information in mind.
• Interview, hire, and train new employees to work in different positions at the restaurant.
• Make sure that all staff members comply with safe food handling procedures.
• Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties.
• Supervise food preparation and cooking activities to ensure compliance with the health and hygiene
principals of the restaurant.
• Engage customers in positive dialogue to ensure return business and take and resolve any complaints
from them.
• Assist restaurant managers in developing and implementing core business and marketing plans.
• Develop and implement marketing strategies to maximize restaurant revenues.
• Perform restaurant opening and closing activities and organize management of repair and maintenance
issues.
• Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of
financial transactions.
• Keep track of inventory and order supplies as needed.
• Make-certain that all fire, safety, and health regulations regarding food preparation and serving are
adhered to on a constant basis.
• Monitor from end presentation and ensure that restaurant service and quality standards are constantly
met.
Paul Gabon, Paul Bakery & Restaurant, Libreville, Gabon
• Manages all day-to-day operations.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial
objectives are met.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
Paul Gabon, Paul Bakery & Restaurant, Libreville, Gabon
Responsible for helping the Restaurant Manager to ensure profitability and high standards of
service to all customers. Apart from supervising the running of the restaurant on a regular basis also I’ am in charge of maintaining and managing staff holidays, absenteeism and sick leave.
• Leading the team to provide outstanding product quality for each and every customer who visits the shop, ensuring that all customer needs are exceeded at all times.
• Planning, organizing and monitoring the workload & productivity of the team whilst
promoting excellent teamwork.
• Assisting the manager with daily & weekly management tasks & responsibilities to ensure the
smooth running of the production area.
• Taking responsibility for all company policies & legal requirements whilst on duty as required.
• Following reasonable instruction from the management team and carrying out miscellaneous duties
The Rose & Crown, British Bub. Rest, The Atrium at Al Habtoor City,
• Opening Team
• Meeting and greeting visitors to the restaurant.
• Actively marketing and promoting the business through a variety of platforms.
• Overseeing breakfast, lunch and dinner shifts.
• Maintaining hygiene and ensuring that health & safety standards meet the highest specifications
• Completing all paperwork and then filing it accordingly.
• Dealing with and responding to customer complaints, and always ensuring that the customers
leave satisfied.
• Giving advice to customers on menu choice.
Reform Social and Grill, British. Rest, The Lakes Club,
• Opening Team
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Continually monitored restaurant and took appropriate action to ensure food quality and service
standards were.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Exhibited a thorough knowledge of foods, beverages, supervisory duties, service techniques, and
guest.
• Ensured proper cleanliness was maintained in all areas of the bar and front of the house.
• Optimize profits by controlling food, beverage and labor costs on a daily basis.
Master degree in Management
Bachelor degree in hotel management
High School Mathematics
