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Tarek Hamdan, Location Manager

Tarek Hamdan

Location Manager·Abela Delices

Lebanon

Diploma, Hotel and restaurants Managment

Work experience

Total years of experience: 13 years, 0 months

Location Manager

October 2015 - September 2016

Abela Delices

Beirut, Lebanon

October 2015 - September 2016

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.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Site Manager

September 2014 - April 2015

Yemen catering And Services

Yemen

September 2014 - April 2015

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.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

General Manager

January 2013 - September 2014

Silver Hospitality Group

Sanaa, Yemen

January 2013 - September 2014

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..
Company industry:
Hospitality & Accomodation
Job role:
Management

Project Manager and consultant

March 2012 - December 2012

Maknis-Company

Riyadh, Saudi Arabia

March 2012 - December 2012

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).
Company industry:
Hospitality & Accomodation
Job role:
Consulting

Operation Manager

July 2005 - December 2011

Silver Hospitality Group

Yemen

July 2005 - December 2011

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
Company industry:
Hospitality & Accomodation
Job role:
Management

Assistant F&B Controller

September 2004 - July 2005

Habtour Group

Beirut, Lebanon

September 2004 - July 2005

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.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Cost Controller

March 2003 - August 2004

Four Points by Sheraton

Beirut, Lebanon

March 2003 - August 2004

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.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Bir Hasan Institute

June 2001

June 2001

Diploma, Hotel and restaurants Managment

Lebanon

Skills

Pricing
Expert
Pricing
Expert
Rules
Expert
Rules
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Operation
Expert
Operation
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Increasing Sales
Expert
Increasing Sales
Expert
Hygiene
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Hygiene
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Hygiene
Expert
Hygiene
Expert
Increasing Sales
Expert
Increasing Sales
Expert
Operation
Expert
Operation
Expert
Rules
Expert
Rules
Expert
Pricing
Expert
Pricing
Expert

Languages

English

Expert