Rony Al Shamy

Duties and responsibilities include managing daily operations, and organizing the use of materials and employee resources. Play an active role in marketing the restaurant and devising promotional programs. Interact with customers and vendors and ensure that their needs are met in a timely and satisfactory manner. Responsible for managing inventory and keeping financial records of purchases and sales and work with the human resources department to train, develop, hire, retain and fire employees

•Setting the vision, mission of the company
•Setting the company’s values
•Developing the company employee hand book that complies with the Qatari Labour Law
•Creating all the training manuals required, trainer manual, front of the house manual, and back of the house manual
•Finding supplier with good quality and competitive prices
•Setting the restaurant menu
•Menu engineering
•Designing the production line
•Selecting, recruiting, training and evaluating employees and key people.
•Searching and finding prime locations for new openings.
•Supervision and training of all food and beverage personnel
•Ensure all personnel follow company procedures
•Develop company procedures " company handbook, training documents, line assembly documents.."
•Develop incentives and merchandising tools for all food and beverage outlets
•Forecast sales and food orders
•Maintain budget and employee records, prepare payroll
•Develop accurate long term and short term financial objectives
•Control health and safety practices
•Process analyse information when scheduling and budgeting
•Control costs
•Monitoring quality
•Extensive profit/loss experience in standardization of portions and implementation of labour cost control, documents end of month, daily and weekly transactions
•Specialties: Analyzing and planning restaurant sales levels and profitability
•Setting budgets, sales, labour, direct operating expenses, controllable expenses.
•Implementing NetSuite ERP System.
•Motivating staff
•Develop and implement policies and procedures for food and beverage department.
•Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
•Greet the guests and oversee the actual service on a routine, random basis.
•Address member and guest complaints and advise the Restaurant Managers about appropriate corrective actions taken.
•Setup POS recipe cards based on SOPs.
•Setup inventory program linked to the recipe card and integrated to the ERP
•Setting monthly, quarterly and yearly budgets.
•Analyse and review budgets based on market fluctuation.
•Develop and analyse shops P&L sheets.
•Develop company's franchising strategy.
•Develop franchise structure and business plan.
•Develop franchise operations manual, and franchise marketing manual.
•Participate and lead franchise exhibition all around Europe and GCC.

• Plan the floor
• Implement and follow up safety HACCP standards
• Conduct weekly meetings for the team members
• Handle guest complaints
• Replace restaurant manager in his absence
• Orient, coach and motivate team members
• Respond to team member inquiries

• Forecast sales and food orders
• Maintain budget and employee records, prepare payroll
• Recruit hire and train staff
• Control health and safety practices
• Process analyse information when scheduling and budgeting
• Control costs, minimizing waste
• Monitoring quality
• Extensive profit/loss experience in standardization of portions and implementation of labour cost control, documents end of month, daily and weekly transactions