طارق حمدان

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.

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.

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..

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).

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

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.

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.