Restaurant Operations Consultant
Duval
Total years of experience :12 years, 1 Months
-Supervising day-to-day operations with branch managers (waste control, daily sales process, sales
tracking and other related objectives).
-Developing a network of effective public relations with potential customers through participation
in social events to promote sales and brand awareness.
-Monitoring the standards (Quality of products, speed of service, cleanliness and Hygiene) and
take corrective measures to ensure that all the operation procedures are meeting the standards.
-Creating SOP’, standard recipes & checklists for operational areas (in alignment with all deps
and labor law).
-Controlling operational costs and identify measures to cut waste (Production, Labour,
Material…)
-Preparing the annual budget after reviewing with the management
-Developing plans for new branch openings and assist with location selection and feasibility
studies
-Checking the daily Food & Beverage revenues report for accuracy of sales & average check
-Checking the merchandise variance for discrepancy and obtain valid explanations.
-Preparing the weekly and monthly cost report in relation to cost of sales.
-Monitoring restaurant progress towards unit goals and assigns associates to meet those objectives
-Maintaining a working knowledge of all standards, Landlord lease agreements, and all procedures
and protocols to maximize brand/landlord/labor relations.
-Overseeing restaurant revenues, ensure that the profit margin is acceptable, and adjust prices of
services accordingly.
-Overseeing stock and inventory levels of food supplies, as well as equipment status, and
ensure the appropriate restocking and repairing.
-Conducting on-the-job trainings for associates, and ensure that they receive basic training skills
-Assigning work tasks and activities, prepares schedules, and ensures that all shifts are covered.
-Interviewing job candidates; provide recommendations for hiring, terminations, advancement,
promotions or any other status change of associates within the branch.
-Developing a business network of vendors and suppliers.
-Coordinating daily Front of the House and Back of the House restaurant operations
-Implementing policies and protocols that will maintain future restaurant operations.
-Generating reports and analyzing sales per branch to measure performance vs. budget.
-Directing and controlling the staff to ensure that they are appropriately motivated and trained to
meet all targets
-Monitoring & handling the customer feedback & complaints
-Developing and implementing branch sales & operation strategies that enable the company to -
achieve its corporate objectives.
-Reviewing the pricing strategy and recommends adjustments while proving better results
without sacrificing the neither the brands’ image nor profitability.
Education:
2006
-Supervising day-to-day operations with branch managers (waste control, daily sales process, sales
tracking and other related objectives).
-Developing a network of effective public relations with potential customers through participation
in social events to promote sales and brand awareness.
-Monitoring the standards (Quality of products, speed of service, cleanliness and Hygiene) and
take corrective measures to ensure that all the operation procedures are meeting the standards.
-Creating SOP’, standard recipes & checklists for operational areas (in alignment with all deps
and labor law).
-Controlling operational costs and identify measures to cut waste (Production, Labour,
Material…)
-Preparing the annual budget after reviewing with the management
-Developing plans for new branch openings and assist with location selection and feasibility
studies
-Checking the daily Food & Beverage revenues report for accuracy of sales & average check
-Checking the merchandise variance for discrepancy and obtain valid explanations.
-Preparing the weekly and monthly cost report in relation to cost of sales.
-Monitoring restaurant progress towards unit goals and assigns associates to meet those objectives
-Maintaining a working knowledge of all standards, Landlord lease agreements, and all procedures
and protocols to maximize brand/landlord/labor relations.
-Overseeing restaurant revenues, ensure that the profit margin is acceptable, and adjust prices of
services accordingly.
-Overseeing stock and inventory levels of food supplies, as well as equipment status, and
ensure the appropriate restocking and repairing.
-Conducting on-the-job trainings for associates, and ensure that they receive basic training skills
-Assigning work tasks and activities, prepares schedules, and ensures that all shifts are covered.
-Interviewing job candidates; provide recommendations for hiring, terminations, advancement,
promotions or any other status change of associates within the branch.
-Developing a business network of vendors and suppliers.
-Coordinating daily Front of the House and Back of the House restaurant operations
-Implementing policies and protocols that will maintain future restaurant operations.
-Generating reports and analyzing sales per branch to measure performance vs. budget.
-Directing and controlling the staff to ensure that they are appropriately motivated and trained to
meet all targets
-Monitoring & handling the customer feedback & complaints
-Developing and implementing branch sales & operation strategies that enable the company to -
achieve its corporate objectives.
-Reviewing the pricing strategy and recommends adjustments while proving better results
without sacrificing the neither the brands’ image nor profitability.
Education:
2006
Supervise day-to-day operations of the branch (waste control, daily sale process, sales tracking and other
related objectives)
o Recruit, train and supervise staff in addition to establishing shifts and schedules for employees, as well as
manage sick and maternity leaves and vacations;
o Perform Menu engineering
o Develop a business network of vendors and suppliers
o Coordinate and conduct supplies arrangements to establish delivery of food, beverages, and other
restaurant and bar supplies.
o Ensure compliance with licensing, hygiene and health and safety legislation/guidelines
o Develop marketing strategies and implement advertising, promotional campaigns, and planning events
(e.g. happy hours, food and beverage deals, and Mondial events) to increase business and boost interest
in the establishment
o Oversee stock and inventory levels of food supplies, as well as equipment status, and ensure the
appropriate restocking and repairing
o Oversee restaurant revenues, ensure that the profit margin is acceptable, and adjust prices of services
accordingly
o Set, monitor, and assess standard procedures for staff performance, duties, and responsibilities;
o Handle customer enquiries and complaints and make sure that customer service meets the expected levels
of quality
o Handle administration and paperwork
o Make improvements to the running of the business and developing the restaurant
Moka and More Saida/Beirut, Lebanon
o Supervise day-to-day operations with branch managers (waste control, daily sale process, sales tracking
and other related objectives)
o Assist in training supervising staff in addition to establishing shifts and schedules for employees, as well
as manage sick and maternity leaves and vacations;
o Develop a business network of vendors and suppliers
o Coordinate and conduct supplies arrangements to establish delivery of food, beverages, and other
restaurant and bar supplies.
o Ensure compliance with licensing, hygiene and health and safety legislation/guidelines
o Develop marketing strategies and implement advertising, promotional campaigns, and planning events
(e.g. happy hours, food and beverage deals, and Mondial events) to increase business and boost interest
in the establishment
o Oversee stock and inventory levels of food supplies, as well as equipment status, and ensure the
appropriate restocking and repairing
o Oversee restaurant revenues, ensure that the profit margin is acceptable, and adjust prices of services
accordingly
o Set, monitor, and assess standard procedures for staff performance, duties, and responsibilities;
o Handle customer enquiries and complaints and make sure that customer service meets the expected levels
of quality
o Handle administration and paperwork
o Make improvements to the running of the business and developing the restaurant
Maison du Café-Café Najjar Saida, Lebanon
o Coordinate daily Front of the House and Back of the House restaurant operations
o Deliver superior service and maximize customer satisfaction
o Respond efficiently and accurately to customer complaints
o Organize and supervise shifts
o Appraise staff performance and provide feedback to improve productivity
o Estimate future needs for goods, kitchen utensils and cleaning products
o Ensure compliance with sanitation and safety regulations
o Manage restaurant s good image and suggest ways to improve it
o Control operational costs and identify measures to cut waste
o Create detailed reports on weekly, monthly and annual revenues and expenses
o Promote the brand
o Train new and current employees on proper customer service practices
o Implement policies and protocols that will maintain future restaurant operations
Hospitality and Tourism Management / Business Management