restaurant manager
Kout food group
مجموع سنوات الخبرة :14 years, 6 أشهر
Supervise the staff and the service as per the company standards.
Ensure that all the customers are receiving the same quality of service and food.
Train and build the team.
Inventory control.
Control the overtime.
Arrange monthly payroll.
Staff empowerment and tasks delegation.
QA reports.
Daily checking for food safety and hygiene procedures.
Communicating with the maintenance team for any maintenance issue.
Store checking and ordering stocks as per the business needs.
Plan and organize events.
Regular checking for food stock and storing, and restaurant cleanliness.
Sales forecasting.
Staff schedule and rotation.
Cost control.
Attend management and staff meetings.
Daily Reports.
Supervise the staff and the service as per the company standards.
Ensure that all the customers are receiving the same quality of service and food.
Train and build the team.
Store checking and ordering stocks as per the business needs.
Plan and organize events.
Regular checking for food stock and storing, and restaurant cleanliness.
Sales forecasting.
Staff schedule and rotation.
Cost control.
Attend management and staff meetings.
Daily Reports.
Petty cash and float cash.
Al SafatDhiafa Company, Al Sanawber Restaurant.
Kuwait, Hawally.
Main Duties:
•Controlling the operations and the staff.
•Handling customers complains.
•Controlling of cost and purchasing procedures.
•Planning and organizing for events and special occasions.
•Menu planning.
•Setting up plans to increase the sales.
•Periodic checking for sales numbers, P&L and take action when needed.
•Holding the Petty cash and Float cash.
Binhendi Enterprises, Burj Al Hamam Restaurant
Dubai Marina Mall, UAE.
•Arrange the restaurant Food cost and P&L
•Control the staff by using certain procedures
•Make sure that everything in the restaurant going as planned and as per the company standards.
•Arrange for events, reservations and special occasions.
•Planning how to increase the sales and to attract more customers.
•Solving customers complains.
Make sure that the service process in done in the professional and the right way.
•Ensure the guest satisfaction about the service and the food quality.
•Handling guests complains and solving it.
•Ensure that the sequence of service steps is followed properly.
•Staff training, motivating and briefing.
•Planning and coordinating with the high management to maintain the profitability for the outlet.
•Budgeting.
•Paper work and reports.
•Handling of cash float and petty cash.
•Following up with the maintenance team to ensure everything is working well.
•Planning and organizing for events and for reservations.
•Following up with the suppliers and invoices to ensure that all supplies are available.
Al Balad restaurant (Beirut, Lebanon)
Moltaka l Nahrain Restaurant
EDUCATIONAL QUALIFICATION& CERTIFICATION
2005 - 2008: TS in Hotel Management.