Hassan Sabra

➢Supervise daily restaurant floor operations to ensure smooth service and guest satisfaction.
➢Manage, train, and motivate front-of-house staff to maintain high performance and professional standards.
➢Monitor food and beverage quality, service speed, and cleanliness in accordance with company policies.
➢Handle guest complaints and special requests promptly, ensuring a positive dining experience.
➢Coordinate between kitchen and service teams to maintain efficient workflow.
➢Assist in scheduling, shift planning, and staff allocation based on business needs.
➢Oversee cash handling, billing accuracy, and end-of-shift reports.
➢Ensure compliance with health, safety, and hygiene regulations.
➢Support in achieving sales targets through upselling, promotions, and customer engagement.
➢Report directly to the Restaurant Manager/General Manager on daily operations, challenges, and improvements.
➢Process payroll for all restaurant staff
➢Supervise kitchen and wait staff and provide assistance, as needed
➢Keep detailed records of daily, weekly and monthly costs and revenues
➢Arrange for new employees’ proper on boarding (scheduling trainings and ordering uniforms)
➢Monitor compliance with safety and hygiene regulations

➢Coordinate communication between front of the house and back of the house staff
➢Prepare shift schedules
➢Supervise kitchen and wait staff and provide assistance, as needed
➢Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
➢Monitor compliance with safety and hygiene regulations
➢Gather guests’ feedback and recommend improvements to our menus
➢Calculate future needs in kitchenware and equipment and place orders, as needed
➢Delegates and Follow-Up effectively.
➢Shift priorities and goals as work demands change.
➢ Has effectively forecasted restaurant needs.
➢ Ensures product quality and great service.
➢ Ensures new products are executed properly the following roll-out.
➢ Arrange for maintenance and repair of equipment and other services.
➢ Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
➢ Understands building capability through Cross training.
➢Controls inventory, monitors revenues and modifies procedures and prices.

➢Supervise kitchen and wait staff and provide assistance, as needed
➢ Monitor compliance with safety and hygiene regulations
➢ Gather guests’ feedback and recommend improvements to our menus
➢ Manage communication between front of the house and the staff
➢Ensure members of staff adapt to the sanitary standards of the organization.
➢ Manage and organize all cash and paperwork duties in the restaurant
➢ Cover up for any member of staff that is unavoidably absent from his/her duty post
➢ Resolve any issue or disagreement among members of staff and between members of staff and customers
➢ Liaise with the management and staff of the restaurant to ensure provision of top-quality customer services
➢ Listen to inquiries and complaints of customers
➢ Plan and oversee scheduling for the restaurant’s members of staff.
➢ Briefing their teams on new initiatives, change to target and company news.

➢Supervise employees to ensure company is represented well
➢Assign tasks to employees to keep business running smoothly
➢Create working schedule so employees know when they have to work
➢Recruit, interview and train new employees by focusing on necessary skills for the job
➢Assist customers if they have concerns, questions or complaints to keep them happy
➢Motivate employees to succeed and improve in order to bring customer service to a higher level
➢Explore opportunities to add value to the job and recommend changes to the manager
➢Assist manager as necessary
➢Stay up-to-date on industry by reading publications, taking advantage of educational opportunities and maintaining personal networks
➢Make orders to ensure office is always properly stocked

➢Experience of leading multi-discipline teams and working with external bodies.
➢Ensuring that all work is carried out to the highest standards.
➢Developing and motivating teams to do better.
➢Always driving for continuous improvement of performance.
➢Ability to handle emergency situations as they arise.
➢Able to deputies in a manager’s absence.
➢Handling customer complaints and resolving issues that employees are not authorized to handle on their own.
➢Dealing with schedule changes, employee call-ins, and other staffing issues
➢Filling in for absent employees as needed to ensure smooth operation of the business
➢Acting as a role model for all employees by continuously exhibiting a high level of service and attention to detail in all tasks
➢Delegating tasks to employees
➢Leading training classes or providing one-on-one training to employees
➢Supervising employees and providing additional training and coaching as needed to ensure everyone is performing their job properly
➢Resolving disputes between employees
➢Addressing employee problems on the job to ensure everyone is thriving in the workplace and satisfied with their job and work environment
➢Motivating employees to perform well
➢ Managing the outstanding bills and cash inflows of the restaurant.
➢Maintaining a safe and clean work environment.
➢Training employees in proper safety procedures and providing training updates as needed.

➢Lead the floor team to ensure the store is operating in an efficient, safe and legal manner and offering excellent customer service.
➢Organizing the weekly staff Rota.
➢Always on the shop floor to ensure the team is functioning to the best of their ability.
➢Liaising with customers and addressing any issues they may raise.
➢Monitoring stock levels and placing orders with Head Office when stock runs low.
➢Utilizing reporting tools available to shape commercial decisions which will benefit the customer and store.
➢Participating in the hiring and training of new staff.
➢Ensuring the store showcases brands in the best possible way.
➢Creating a fun and aspirational in-store atmosphere that encourages customers to shop at the store.
➢Covering for the store manager in their absence.
➢Setting team targets and chairing morning meetings.
➢Sets staff work schedules and monitors staff performance at all times.
➢Opening new branches and Franchises and set up the restaurants
➢Controls inventory, monitors revenues and modifies procedures and prices.
➢Arrange for maintenance and repair of equipment and other services,
➢Maintaining high standards of quality control, hygiene, and health and safety.
➢Checking stock levels and ordering supplies.
➢Preparing cash drawers and providing petty cash as required.
➢Helping in any area of the restaurant when circumstances dictate.
➢Organizing and supervising the shifts

➢Planning and delegating work duties to the staff and ensuring that they work according to the compliance of the restaurant business.
➢ Overseeing the staff for the smooth running of the restaurant.
➢ Training new employees as per their abilities and skills.
➢ Maintaining a strong relationship with suppliers and vendors.
➢ Inspecting the food and beverage stock level and restock them in a timely manner.
➢ Conducting inspections of the restaurant kitchen and ensuring proper hygiene is maintained.
➢ Checking with the guest and making sure that they are getting served with the best quality food.
➢ Resolving customer complaints in a professional manner.
➢ Ensuring customer satisfaction with all the services provided to them.
➢ Preparing daily reports and presenting them to the higher management.