wael baseem

At the moment working on creating & establishing a corporate identity that supports 3 brand images
for 3 restaurants being built at the Ring Road mall across from Carrefour Maadi.

Duties include:
Executive start up business plan includes; 36month cash flow, break-even, ROI, and revenue
projection analysis.
Brands positioning prospective, reinforced by marketings unique selling propositions UPSs.
Preparing brands vision & mission and philosophy.
Establish accounting strategies, cost normative, and paper-works cycle.
Corporate identity uses ISO 9001 guidelines while brand images restaurants are under ISO 22000
and PAS 220 and US food code constructions requirement.
Preparing brand SOPs and operational & training manuals

Published work:
https://skydrive.live.com/redir?resid=E245742972B7E4F4!793

1) writting all F&B policies & procedures and Update operations manual
2) Information Monitoring
3) Facilitation
4) Internal  External Communication
5) Document production
" Writes all the F&B Departments SOP and updates quality manuals and FAHR procedures when required.
" Prepared reports and documents for various initiatives and certification programs, such as HCCAP.
" Prepares analytical and audit reports for submission to the chief operation officer as per request.
6) Food Inspection
7)Safety Promotion
8) Management Roles
" Leads and motivate employees
" May be involved in building teams within the workforce and managing those teams by communicating what types of performance objectives the team might have.
" Works alongside other departmental managers, like the executive chef, to ensure that both quality and production take place concurrently.
" Designs and develop quality control standards that can be applied to the entire manufacturing facility.

 Set-up accounting charts for oracle database system with 9 modules ( ERP ).
 Analyze operations in 10 stores, 9 pizza stores, factory, and BBQ restaurant.
 BBQ restaurant general manager (acting)
 Cross reference normative deviation to physical & set operational standards.
 Calculate equipment depreciation by month, hour and by production.
 Monthly audit, P&L, sales mix and revenue management reports and recommendations.
 Evaluate invariant/variant capitals and apprizing warehouse goods as per accounting pricing strategy.
 Set accounting strategies and standards considering product cycle from back to end-users.

 (MIDDLE EAST CER TIFIED TRAINING STORE)
 Implement all polices, procedures and specifications guidelines and training programs, Train the
trainer and mangers in training, as well as srevsafe certifications.
 Ensure that all guests feel welcome and are given responsive, friendly and courteous service.
 Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. (Culinary arts)
 Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
 Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
 Fill in where needed to ensure guest service standards and efficient operations.
 Continually strive to develop staff in both managerial and professional areas.
 Prepare all required paperwork, forms, reports and schedules in an organized and timely manner
 Ensure that all equipment is kept clean and in excellent working condition by following the restaurant’s preventative maintenance programs and personal inspection
 Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
 Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
 Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.
 Apply restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of
 Comply with all federal, state, county and municipal regulations, health, safety and labor requirements of the restaurant and employees.