رامي عيسى

Oversees responsibility for the business performance of the restaurant.

Coordinating the entire operation of the restaurant during scheduled shifts.

Managing staff and providing them with feedback.

Responding to customer complaints.

Ensuring that all employees adhere to the company's uniform standards.

Advising customers on menu

Organizing and supervising the shifts of kitchen

Maintaining high standards of quality control, hygiene, health and safety.

Checking stock levels and ordering supplies.

Helping in any area of the restaurant when circumstances dictate.

Ensure that employees are performing each of their tasks correctly according to Guidelines and Standards Ensure that all health and sanitary standards are being met by all kitchen and restaurant staff Ensure that food products are stored properly fifo standards and shelf life dates are accurate Manage Purchasing and Ensure that waste is controlled. Daily attendance and payroll Make sure staff is trained properly and are communicating with the sequence of service on timely manner.

budgeting forecast, flow chart, food quality and presentation, stock movements and variation, monthly inventory, utensils, purchasing order, daily ordering from central kitchen and direct supplier par level, follow up with maintenance department, restaurant cleanliness, and communication with the call center, monitoring delivery department, cost control, daily briefing and monthly meeting to ensure procedure and company policy are applied and discipline at all level.

In-charge of camp facilities management services, onshore / offshore Petrofac and Zadco drilling oil field.

Handling f & b mess hall catering services, kitchen production unit, housekeeping, store, laundry, waste management, reverse osmosis, sewage treatment plant, camp maintenance, receiving and storing food supplies containers

Planning menus in consultation with chefs

Ordering supplies

Hiring, training, supervising and motivating casual staff

Organizing staff rotation

Ensuring that health and safety regulations are strictly observed, recorded and archived

Monitoring the quality of the product and service provided

Keeping to budgets and maintaining financial and administrative records

Managing different types and skilled staff and client, 1200 mendays buffet daily basis, senior and labor .

Ensure and maintain high level standards of client’s rooms and special service for VIP’s.

Coordinate with HSE for any safety issues in the camp

Ensuring the Follow up of camp Rules and regulation

Accommodation request / check in / checkout follow up P.O.B

Organizing with Maintenance for preventive maintenance.

Managing restaurant operation, duties FOH & BOH

Duty roaster, ordering, receiving, stock inventory, follow up on customer needs, food presentation and quality safety assurance, delivery complains, staff training and briefings, maintenance issue, omega reports, outlook.

Follow up with production department, daily suppliers & ware house.

Ensure FIFO is applied all time, food items labeling, freshness and expiration.

Reservations and waiting list

Ensure standard is applied, company policies regulations.

Managing Asian concepts such as Japengo and Duck King
Handling team operations, scheduling, daily ordering, inventory, weekly ratio, food costing, ensure that food quality excellent & presentation up to standard. Follow up with suppliers, central kitchen, warehouse, contractors & maintenance issue, marketing survey, competitor revue, flyers distribution as per areas to improve delivery revenue, opening new outlets, Focusing on sales and Profit, in store sales competition, working on a monthly budget, manager controllable, P & L

.
Managing & directing staff, banqueting, live entertainment on weekend.
Daily deplotments as per section, briefing.
Follow up with the reservation, waiting list & handling customer’s complaints.
Handling overall cash operating procedures
Maintaining effective transaction and suggestive selling.
Responsible for maintaining quality & service standard

Al- Homaizi Company - Kout Food Group -Kuwait- Telephone: 00965 2402220
Kabab-ji Department - Restaurant Manager

Manage and handling day to day operation to achieve the optimum quality of service & guest satisfaction.
Daily, weekly, monthly sales budget & others report, FRS, FMIS, Action plans, inventories, P&L - plans to reduce food cost & labor cost.
Ordering, ware house, commissary, purchasing, suppliers, receiving & storing first in first out.
Daily banking, staff scheduling, briefing, maintenance issue, cleaning system, development plan.
Set & review action plan for operational, hygiene & safety issues
Control & maintain quality of food & service as per standards.
Forecast sales, projection, place orders & monitoring waste, profit & loss, stock, food & beverage.
Discussing mystery shopper report & how to improve the quality of service.
Supervise employees & monitoring their performance according to the tasks & job description.

Mohammad Hammoud Al Shaya Company - United Arab Emirates
Supervisor - Starbucks Coffee Company /15/04/2003 until 30/08/2006 - P O Box 1277 Dubai
Telephone : 00971 4 2620007 Fax: 00971 4 2692165

Responsible for daily cashiering on both cash and credit card transaction and manual invoicing.
Completes daily station deployments, food displays and sampling, preparation of standard beverages, receiving telephone inquiries.
Accomplishes merchandise endorsement, item pricing, displaying and inventory on weekly and monthly basis
In-charge of daily store shift operation, handling 70 percent of supervisory works such as staff station deployments, preparing daily and weekly report.
warehouse supply ordering and receiving, shift closing.
Preparing reports on Micros Fidelio System and reporting them on a timely manner.

Restaurant Salad bar & Grill - Japanese Food Sushi

Responsible for serving customer providing them with best

Service, positive attitude towards customer’s inquiry.

Direct, coordinates, support & assist the crews by providing an outstanding performance, enthusiastically satisfied the customers all of the time, with best knowledge & experience.