Restaurant manager
Malak Al Tawouk
Total years of experience :23 years, 0 Months
, 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, …
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,
*
, 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.
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.
. 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
”. 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
: