وليد زغلول جابر القاضى Elkady

Pre-opening of a newly opened property.
In-charge of All day dining restaurant.
Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Meets restaurant financial objectives by forecasting requirements, by increasing sale and maintain guest satisfaction.

Pre Opening Team Pre-opening of a newly opened property. In-charge of All day dining restaurant. Responsible to achieve the optimum level of guest satisfaction and departmental profitability in an atmosphere of team work and high team work moral. Set standard operation procedure for the Outlet as it is a pre-opening Hotel. Conduct regular trainings session on a daily basis with the assigned team in line with the departmental S.O. P such as guest care, service standards, up- selling techniques, product knowledge, telephone manners, etc. Monitor service activities in the Outlet, aiming for highest possible customer satisfaction. Work in close co- operation with Kitchen, Stewarding, Front Office, Cashiers as well as other departments. Work towards the successful operation and Maintain a professional and friendly relationship with in-house guests, ensuring proper and prompt service.

Implementing, and instilling the company policies, procedures and ethics. Handling Customer complaints and queries. devising and marketing promotional campaigns. People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling. Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations. Ensuring high standards of customer service are maintained. Preparing reports and other performance analysis documentation. Operational management: organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security. Financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls. Establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programmes.