C.O.O
Benchmark Hospitality
مجموع سنوات الخبرة :16 years, 4 أشهر
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.
Hotels & Restaurants Administration
Hospitality management
