adnan عليم

Professionally oversee Front of House and Back of House teams, coordinating material requests and conducting daily briefings. Drive innovation, maintaining elevated food and beverage service standards while controlling costs. Ensure strict compliance with Health and safety and hygiene protocols, and in-depth menu knowledge. Lead recruitment, training, and development efforts, leveraging opportunities
for sales optimization.

Oversaw daily operations of Front of the House and Back of the House teams, ensuring exceptional customer service and timely issue resolution.
Managed vendor relations and staff performance to optimize productivity. Maintained compliance with safety regulations and enhanced the restaurant's image. Drove cost efficiency, generated insightful financial reports, and actively promoted the brand within the local community.


Grand Buffet by Bin Shabib Group: Orchestrated a seamless pre-opening process for the Grand Buffet by Bin Shabib Group, ensuring a successful launch and exceptional customer satisfaction.

Ensuring the highest standards of food and beverage service.

Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Responsible for recruiting, training & developing restaurant staff.

Ability to create a great atmosphere & to be an inspirational host.

Monitored staff performance, enforcing adherence to policies, procedures, regulations, staff hygiene, and top service standards.

Directed both FOH and BOH employees through daily tasks and monitored performance throughout the day.

Greeted and interacted positively with customers, promoting specials and providing information on key product offerings.

Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.

Prepare successful work schedules for each team member to maintain deadlines and fully staff shifts.

Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.

Purchased adequate quantities of food, beverages, equipment, and supplies.

Supervised all areas of the restaurant to keep it clean and well-maintained.

Overseeing client bookings & reservations.
Communicating with the kitchen staff to ensure efficient food service.

Table reservations.