Hisham Farhat

Led daily restaurant operations while ensuring strict compliance with SOPs, ISO standards, and municipality regulations, contributing to a 15% increase in revenue.

Assisted the Restaurant Manager in staff supervision, shift planning, and daily operational decision-making to ensure smooth service flow.

Monitored service quality and guest experience, proactively handling customer concerns and implementing corrective actions to maintain high satisfaction levels.

Optimized food cost and inventory control through COGS analysis, waste reduction, and accurate ordering, achieving a 6-8% reduction in food cost.

Improved labor cost efficiency by 12% through effective manpower planning, scheduling optimization, and productivity monitoring.

Streamlined inventory management and stock audits, reducing variances by 10-15% via improved receiving procedures and regular stock checks.

Trained and developed 20+ staff on service standards, upselling techniques, hygiene practices, and guest interaction, resulting in improved service consistency.

Conducted regular team meetings to communicate operational goals, performance feedback, and service updates.

Supported financial reporting, budgeting, and cost monitoring, assisting management in maximizing profitability while maintaining quality standards.

Collaborated with management on menu updates and operational improvements, aligning offerings with seasonal availability and guest preferences.

Supported marketing initiatives and promotions by ensuring operational readiness, staff engagement, and consistent brand execution.

Performed HACCP-based hygiene inspections, storage assessments, and safety checks to ensure full compliance with health and safety regulations.

• Led front-of-house operations and optimized staff allocation, resulting in a 10% increase in table turnover rate.
• Streamlined service processes, achieving a 15% reduction in service delays through effective workflow reorganization.
• Implemented guest recovery strategies that significantly minimized negative feedback and enhanced customer loyalty.
• Compiled precise daily sales reports and performance summaries, providing valuable insights to inform management decisions.
• Fostered a positive dining environment, ensuring high-quality guest experiences and team collaboration.
• Trained and mentored staff to uphold service standards, contributing to overall operational efficiency.

• Achieved top 10% ranking in upselling and guest satisfaction, demonstrating exceptional sales and service skills.
• Leveraged extensive menu knowledge to create tailored dining experiences, boosting guest engagement and loyalty.
• Ensured consistent high service standards during peak hours and special events, effectively managing team dynamics and guest expectations.
• Trained and mentored junior staff on best practices in customer service and upselling techniques, fostering a collaborative team environment.
• Implemented feedback mechanisms to continuously improve service quality and guest satisfaction, contributing to overall restaurant success.