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Noel Seif, Restaurant manager

Noel Seif

Restaurant manager·Malak Al Tawouk

Lebanon

High school or equivalent, Commercial Science

Work experience

Total years of experience: 25 years, 3 months

Restaurant manager

September 2019 - Present

Malak Al Tawouk

United Arab Emirates

September 2019 - Present

, in charge of
implementing all rules and regulations, recruiting, training, following up on daily
basis the operation while checking on FIFO items waste control, inventory control,
par level of stock and raw materials control, labor cost control, quarterly
performance evaluation, full control of receiving goods from external suppliers.
Dealing with problems, reporting any major issue, as well as the administration part
that requires checking and answering the mail, delivery charge entry, schedule, …

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

March 2018 - December 2018

Mon Maki A Moi sushi boutique

March 2018 - December 2018

Manager, as manager

February 2017 - January 2018

February 2017 - January 2018

I was in charge of implementing and following up on all rules
and regulations of the company as well as the food safety process plus the storage
FIFO process and labeling all and every single item, I prepared the weekly schedule
and coordinated with the Brumana branch to set it (we had a high rotation between 2
branches with the majority of the employees), I lifted the score on the “ Zomato ”
online rating application, from 3.8 to 4.1 through training and developing my staff,
inputting the right incentive program in order to achieve the financial target through
upselling techniques and suggestive selling, following up on all maintenance issues
with the concerned party,
*

Job role:
Management

Operations manager

July 2013 - January 2017

Lamisse catering

July 2013 - January 2017

, I held
the preparation of all events (Weddings, Banquets, Seated Dinner…) from beverage
requisitions to required materials to equipment rentals and waiters then applying all
action on floor during the event as well as managing all staff during the service of
the event. Following up with the executive chef in applying the safety and hygiene
thus the rules and regulations of the company on all kitchen staff, managing the
beverage store on all operations (inventory, FIFO, receiving’s, cost, ordering...)
meeting with new prospects that might increase the business income and setting new
goals and financial plans, menu costing, laboring, leading by example when
necessary.

Job role:
Management

September 2015 - January 2016

September 2015 - January 2016

The Tyrant” ENTRACTE restaurant, Pre-
opening/opening of the restaurant, prepare all needed documents in the
administrative section and following up on the operation with all suppliers.

June 2011 - April 2013

P.R.A.N

June 2011 - April 2013

. Group which has 3 companies STONE the 4
stars restaurant, LE RAFFINEE CATERING, and PRET A MANGER food center,
I started first in STONE where I was the restaurant manager I held all the operation
from administration, where I prepared all paper work and necessary documents to
launch an operation and assisted in the creation of the identity of the restaurant by
setting the menu items and pricing, to operation where I prepared the training system
and schedule, hiring, cross training, hygiene training... After launching the restaurant
in 11/11/2011, I relocated to LE RAFFINEE CATERING, and handled the
restaurant to the managers I recruited, in order to assist catering season then I held the
position of Operation and Logistics Manager where I was in charge of the catering
events from ordering all necessary equipment to the setup on location to the ending of
the event and finally to the store back. Taking into consideration that during the time
between the transfer from the restaurant to the catering and beginning of the catering
events which was almost 5 months I was the store keeper for the whole company.
During that time I organized the store for the right usage for the future store keeper
and created an inventory sheet and a workbook that defines the ingredients and their
usage and the required items to be ordered and checked upon receiving …
and at the moment I am assisting in the day to day operation to launch the PRET A
MANGER

Head Waiter/Team Leader

June 2002 - February 2010

Roadster Diner

Lebanon

June 2002 - February 2010

”. I
started from the beginning as a Runner or a busser then got promoted to a waiter
after 8 months and due to my technical skills and fast leanings I was able to achieve
many titles such as Team Member Of The Months and Cleaning Controller Of
The Branch (was responsible for controlling the cleaning team, their schedule and
their positioning and the hole restaurant cleanliness) and many positions such as
Counter attendant ( prepare the deserts and all the menu’s non alcoholics beverages
), Bartender ( prepare all the menu’s alcoholic beverages and cocktails) Expeditor (
responsible for the food handling and presentation before the platters reach their final
destination THE CLIENTS and waiter (taking and following up on the orders,
solving problems when they occurs with the customers handling the bills, delivering
the total cash out on the end of the shift and communicating with the manager on
duty. After taking the Diploma of the hygiene training from BOECKER I went to
the kitchen for a food preparation and Danger Zone Cooking Training, after that I
became the first Joker (as in all positions filler) of the branch. I assisted in the
Opening of 2 Branches for the diner (Jal-El-Dib branch and City Mall Branch

Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Waiter/Bartender

April 2001 - June 2002

Kaakat Restauran

April 2001 - June 2002

Job role:
Customer Service and Call Center

Accountant

January 1998 - March 2000

Versaille Gallery

January 1998 - March 2000

Job role:
Accounting and Auditing

Education

Collège Technique De La Sagesse AinCollege De La Sagesse Achrafiyeh

January 2001

January 2001

High school or equivalent, Commercial Science

United States

GPA (point): 2 out of 4

GPA (point): 2 out of 4

:

Skills

Achieving Targets
Expert
Achieving Targets
Expert
Cash Handling
Expert
Cash Handling
Expert
Service Standards
Expert
Service Standards
Expert
Implementing Sales
Expert
Implementing Sales
Expert
Sales Targets
Expert
Sales Targets
Expert
INVENTORY MANAGEMENT
Expert
INVENTORY MANAGEMENT
Expert
COOKING
Expert
COOKING
Expert
COST CONTROL
Expert
COST CONTROL
Expert
HIRING
Expert
HIRING
Expert
LOGISTICS
Expert
LOGISTICS
Expert
PRICING
Expert
PRICING
Expert
RECRUITING
Expert
RECRUITING
Expert
REPORTS
Expert
REPORTS
Expert
COMPUTER SKILLS
Beginner
COMPUTER SKILLS
Beginner
MICROSOFT EXCEL
Beginner
MICROSOFT EXCEL
Beginner
Achieving Targets
Expert
Achieving Targets
Expert
Cash Handling
Expert
Cash Handling
Expert
Service Standards
Expert
Service Standards
Expert
Implementing Sales
Expert
Implementing Sales
Expert
Sales Targets
Expert
Sales Targets
Expert

Languages

Arabic

Expert

English

Expert

French

Expert

Italian

Expert