Total Years of Experience: 18 Years, 2 Months
October 2015
To September 2016
Location Manager
at Abela Delices
Location :
Lebanon - Beirut
Managing the Catering for Abela Delices Company at Rafic Hariri University Hospital, controlling cost, setting POs, setting store Par level, recording data, monthly HR reports and staff evaluation, setting the diet Menu in cooperation with dietary department at Hospital, serve food due to different diet types, implementing HACCP, training staff Receiving, storing, Hygiene, safety rules, Implementing HACCP, Setting Budget.
September 2014
To April 2015
Site Manager
at Yemen catering And Services
Location :
Yemen
Managing the operation at camp, responsible for a 195 Employee divided between food service, Stores, gardeners, maintanance and Housekeeping.
Serving a 500 Mandays (breakfast, Lunch and dinner is a one Manday) in addition to a store par level for a 56 days consumption, a maintenance department and gardeners In addition to a housekeeping of 650 rooms and 100 office as well a laundry for all the camp.
Serving a 500 Mandays (breakfast, Lunch and dinner is a one Manday) in addition to a store par level for a 56 days consumption, a maintenance department and gardeners In addition to a housekeeping of 650 rooms and 100 office as well a laundry for all the camp.
January 2013
To September 2014
General Manager
at Silver Hospitality Group
Location :
Yemen - Sanaa
Handling all the organization departments, submitting a monthly P&L report, managing purchasing and product value with vendors, following a daily F&B Flash food cost report, Interviewing new requested candidates, analyzing services setting targets and achieving goals, setting quarterly budget and compare with actual reach..
March 2012
To December 2012
Project Manager and consultant
at Maknis-Company
Location :
Saudi Arabia - Riyadh
Restructuring administrative Management for a Yemeni Restaurant in Jeddah, , , Opening a New branch in Riyadh (Bab Al Yemen Restaurants).
Studying the company Manual and setting employee handbook and job description and list, training staff, safe rules, hygiene and HACCP and Hazard control.
The whole operation organization, Recruitment, Hiring (Nepali, Indian Bengali and Filipino staff), Organizing admin, setting Menu, Training staff (Service, Kitchen crew, Hygiene, Safety rules, Purchasing, Stores).
Studying the company Manual and setting employee handbook and job description and list, training staff, safe rules, hygiene and HACCP and Hazard control.
The whole operation organization, Recruitment, Hiring (Nepali, Indian Bengali and Filipino staff), Organizing admin, setting Menu, Training staff (Service, Kitchen crew, Hygiene, Safety rules, Purchasing, Stores).
July 2005
To December 2011
Operation Manager
at Silver Hospitality Group
Location :
Yemen
Managing the overall operation, setting targets (minimizing cost and increasing sales as per standard Quality) and achieving goals, general staff training ( HR, Purchasing, Cost Control, Quality Control, Stores, Service staff, Hygiene, Safety Rules), Setting the Menu Card and make the proper pricing compared to cost, direct supervision on different departments
September 2004
To July 2005
Assistant F&B Controller
at Habtour Group
Location :
Lebanon - Beirut
Set the standardized Recipe, Cost of Menu items, functions costing, issuing a daily cost report, Posting invoices, Monthly Purchase Prices market survey, setting the minimum and maximum stores par level, scheduling the monthly inventory, attending the monthly physical count for store items, kitchens and restaurants at location (five restaurants), inventory monthly adjustment, F&B monthly cost report, Monthly Menu engineering summery, complimentary and duty meals cost analysis.
March 2003
To August 2004
Cost Controller
at Four Points by Sheraton
Location :
Lebanon - Beirut
Set the standardized Recipe, Cost of Menu items, functions costing, issuing a daily cost report, Posting invoices, Monthly Purchase Prices market survey, setting the minimum and maximum stores par level, scheduling the monthly inventory, attending the monthly physical count for store items, kitchens and restaurants at location (five restaurants), inventory monthly adjustment, F&B monthly cost report, Monthly Menu engineering summery, complimentary and duty meals cost analysis.
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