Sghaier Ali

-I am responsible for supervising and controlling the whole team while participating in achieving outstanding service and guests' satisfactions.
-Supervise the food preparation and presentation process, ensuring high qualty items and conformity with the set standards and techniques, check the quantity/ qualityof displayed items and take necessary actions upon needed.
-Perform, during rush hour and upon need, the tasks of greeting, taking food orders, serving guests while informing kitchen/ bar staff and waiters to act accordingly.
-Implement adequate hyginic policies and procedures and ensure that health and safety regulations are followed at all times in the hotel.
-Handle customers' complaints appropriately while ensuring continuous client satisfaction.
-Monitor, on a daily basis, F&B costs and review the operation's budget with my supervisor and overview the hotel's targets taking necessary measures tomeet them.
-Manage all operations relating to restaurant's function such as particpating in the opening and closingprocedure, checking maintenance, managing shifts and liaising with the purchasing department.
-Monitor performance of stewards and handle tips calculation and distribution.
-Controle inventory, monitor revenues and modify procedures and prices.

-I was responsible for supervising and controlling the whole team while participating in achieving outstanding service and guests' satisfactions.
-Supervise the food preparation and presentation process, ensuring high qualty items and conformity with the set standards and techniques, check the quantity/ qualityof displayed items and take necessary actions upon needed.
-Perform, during rush hour and upon need, the tasks of greeting, taking food orders, serving guests while informing kitchen/ bar staff and waiters to act accordingly.
-Implement adequate hyginic policies and procedures and ensure that health and safety regulations are followed at all times in the hotel.
-Handle customers' complaints appropriately while ensuring continuous client satisfaction.
-Monitor, on a daily basis, F&B costs and review the operation's budget with my supervisor and overview the hotel's targets taking necessary measures tomeet them.
-Manage all operations relating to restaurant's function such as particpating in the opening and closingprocedure, checking maintenance, managing shifts and liaising with the purchasing department.
-Monitor performance of stewards and handle tips calculation and distribution.
-Controle inventory, monitor revenues and modify procedures and prices.

Call up loan owners and present to them the new rates proposed by the bank and the market.
Take the informations of the target people and check his or her credit score for eligibility for another loan, and if that comform our numbers we proceed to the next step and I woul pass all the documents to a baker who proceeds with the application.