Wissam Fayyad

Overall Food & Beverage Management

 Recruitment & manning process
 Searching & identifying suppliers
 Deals with A&E / OUA - MMI
 Floor plan & process
 SOPs & training
 Hygiene implementation & training
 Budget, Forecast & Revenue Projection
 Staff manual
 Assets inventory/ product inventory docs
 Marketing & Business Plan

Operational Management (35 Team Members) Restaurant Capacity (Restaurant, Sport Bar, Terrace, Kiosk) 200 + 150 + 80 + 100 pax Mainly responsible of:  Team members training, daily briefing and communication meeting  Product & Service quality control  Menus implementation & updates  Budgeting, Forecasting and P&L analysis  Duty Roster & Vacation Plans  Promotions & Events  Profit increase & cost control  Guests return and upselling  Implementation of Hygiene & Safety  Guests reports and individual communication

Operational Management (25 Team Members)
Restaurant capacity : 500 pax - Bar Capacity : 150 pax
Mainly responsible of:

 The team members roster
 Outlet P&L performance
 Creating Cocktails menu
 Creating Themed nights for the outlet
 Gazebo private events and revenue objectives
 Assuring outside Sales Calls / Blitz
 Banqueting & Special Events Operations
 Annual RAMADAN tent concept & operation
 The creation of the Outlet Extension Concept - ESS LOUNGE
 The Team recruitment & training
 The Performance Monitor Results
 The application of ISO 9001, SFSMS, HACCP & Shangri - La SOPs

Mainly responsible of:

 The team members roster
 The department productivity
 Creating/customizing all SOPs for the division
 Implementing Hygiene standard and applying accordingly
 The Sales & Marketing objectives of the department
 The annual RAMADAN tent concept & operation
 All Banqueting & Special Events Operations (900 pax)
 The Team recruitment & training
 Increasing clients frequency

Operational Management (30Team Members)
Mainly responsible of:

 The team training
 Outlet SOPs
 All banqueting et events (350 pax)
 The department productivity
 The team roster
 The guests Satisfaction monitoring