04-11-2019 UNTIL PRESENT
MINI BURGER QATAR
OPERATION MANAGER

JOB PURPOSE;

Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe.
Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and

maintain food quality at all times and perform regular interviews with all employees.
Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans

28-02/2018 TO 12-01-2019
RESTAURANT MANAGER
LE VENDOME PEARL RESTAURANT QATAR DOHA

PURPOSE:

MANAGE ALL RESTAURANT & VIP OPERATIONS, INCLUDING RUNNING OF THE LOUNGE TO PROVIDE AN EXCEPTIONAL EXPERIENCE FOR ALL GUESTS. ENSURING ALL TEAM MEMBERS FOLLOW VOX SERVICE PROCEDURES TO PROVIDE EXCEPTIONAL GUEST SERVICE.MANAGING ALL FOH STAFF TO ENSURE THAT ALL SALES OPPORTUNITIES ARE TAKEN, THROUGH EFFECTIVE UP AND SUGGESTIVE SELLING. CONTROL COSTS THROUGH EFFECTIVE ROSTERING, STOCK ORDERING, AND WASTAGE WHILE CONSISTENTLY COACHING EMPLOYEES WHERE REQUIRED TO RAISE OVERALL STANDARDS. RESPONSIBLE FOR THE ONGOING TRAINING OF FOH STAFF.
MAIN DUTIES
SUPERVISION, DEVELOPMENT AND PERFORMANCE MANAGEMENT OF ALL FRONTS OF HOUSE VIP STAFF
MAINTAIN GOOD MORALE BETWEEN FOH AND BOH TO PROMOTE AN EFFECTIVE AND SUCCESSFUL TEAM.
SUPERVISE ALL ASPECTS OF VIP & RESTAURANT OPERATIONS AS WELL AS TEAM GROOMING
PROVIDE REGULAR 1 TO 1 AND GROUP FEEDBACK AND TRAINING TO ALL DIRECT REPORTS
ENSURE VOX SERVICE STEPS ARE FOLLOWED FOR EACH AND EVERY GUEST.
PRO-ACTIVELY ASSIST GUESTS TO RESOLVE ANY PROBLEMS THEY ENCOUNTER INCLUDING POST VISIT COMMUNICATIONS
IMPLEMENT DAILY HUDDLES WITH ALL FOH STAFF IN ORDER TO MAKE ALL AWARE OF SHIFT ASSIGNMENT, DAILY BUSINESS EXPECTATIONS AND PROCEDURAL CHANGES.
MOTIVATE TEAM TO ENSURE DELIVERY OF EXCEPTIONAL SERVICE AT ALL TIMES

MONITOR ALL COGS THROUGH PORTION, SPOILAGE AND SHRINKAGE RATES, ENSURING ACTION PLAN IS CREATED, IMPLEMENTED AND REVIEWED ON A WEEKLY BASIS. ENSURE ALL STAKEHOLDERS ARE KEPT INFORMED OF PROGRESS.
COMPLETE REGULAR MAINTENANCE CHECKS TO ENSURE ALL AMENITIES ARE OF AN APPROPRIATE STANDARD AND ENSURE REPAIRS ARE COMPLETED IN A TIMELY FASHION WHERE REQUIRED.
SUPPORT TEAM IN THE OPERATION AS NEEDED AND BE AN EXAMPLE OF GREAT CUSTOMER SERVICE.

AUGUST-2015 – OCTOBER-2017
RESTAURANT & CAFE MANAGER
GULF BEAUTY INTERNATIONAL QATAR, DOHA AL SAAD

JOB PURPOSE:
PROVIDE AN EFFICIENT RESTAURANT OPERATION TO ENSURE THE HIGHEST STANDARD OF FOOD AND BEVERAGE QUALITY, PRESENTATION AND SERVICE STANDARDS THAT AIMS TO DELIGHT AND EXCEED GUEST EXPECTATIONS.
OPERATIONS
COORDINATE AN EFFICIENT CAFE OPERATION, INCLUDING FRONT-OF-HOUSE AND BACK-OF-HOUSE THAT CONTINUALLY UPHOLD STANDARDS OF CAFÉ PERFORMANCE, POLICIES AND PROCEDURES AND SERVICE STANDARDS PERTINENT TO THE EFFICIENT OPERATION OF THE CAFÉ.
SALES AND BUDGET
UNDERSTANDS HOW MAXIMIZING PROFITABILITY IS ACHIEVED AND COSTS ARE CONTROLLED AND CAN UNDERTAKE NECESSARY ADMINISTRATION OF SUCH WHEN REQUIRED.
CONTINUALLY KEEPS ABREAST WITH ALL COMPANY PRODUCTS, SERVICES AND ACTIVITIES TO BE ABLE TO PROMOTE OFFERINGS AND TO BE RESPONSIVE TO GUEST INQUIRIES.
UNDERSTANDS HOW TO ENSURE EFFICIENT PURCHASING, ISSUING OF SUPPLIES, STOCK CONTROL AND INVENTORY CONTROL AND CAN UNDERTAKE NECESSARY ADMINISTRATION OF SUCH WHEN REQUIRED.
UNDERTAKES SOME DEPARTMENTAL REPORTS WHEN NECESSARY ON SCHEDULES, MENUS, LOGBOOK, INVENTORIES, GUEST COMMENTS REPORTS, GUEST HISTORY RECORDS AND CORRESPONDENCE.

TEAM MANAGEMENT

ASSIST IN THE BUILDING OF A MOTIVATED, ENGAGED, COHESIVE TEAM TO DELIVER SERVICE STANDARDS BY ENSURING THEIR WELFARE, SAFETY, TRAINING AND DEVELOPMENT.
PROVIDE REGULAR, CONSTRUCTIVE FEEDBACK AND TRAINING KEEPING STAFF UPBEAT AND ENGAGED.
PROVIDE CONSISTENT, REGULAR COMMUNICATIONS WITH ALL TEAM MEMBERS TO ENSURE COLLEAGUES ARE UP TO DATE AND WELL INFORMED OF COMPANY POLICIES, PROCEDURES, SPECIAL EVENTS ETC. (VIA TEAM MEETINGS, 121S AND YEARLY APPRAISALS).
ENSURE THE EFFICIENT SCHEDULING OF EMPLOYEES AND ARRANGING COVER WHERE NECESSARY.
SUPERVISE AND SUPPORT NEW TEAM MEMBER’S ORIENTATION.
BRAND STANDARDS
SET THE BRAND AMBASSADOR INSIDE AND OUTSIDE OF WORK VIA THE FOLLOWING:
WORKING TO UPHOLD QUALITY AND PRIDE IN WORK, THEMSELVES AND CAFÉ.
ENSURE THE ADHERENCE TO GROOMING GUIDELINES FOR THEMSELVES AND ENFORCING THE SAME WITH TEAM MEMBERS.
MAINTAINS PRESENTATION AND EFFECTIVENESS OF THE CAFÉ BY ENSURING HIGH STANDARDS OF FOOD AND PRODUCT QUALITY, EQUIPMENT, FLOOR ORGANIZATION, CLEANLINESS AND THAT ALL MAINTENANCE ISSUES OR HAZARDS ARE RESOLVED EFFICIENTLY IN A TIMELY MANNER (E.G. FLOORS, TABLES WALL, PLUMBING, EQUIPMENT/ TOOLS).

LIVES AND ADVOCATES THE RESTAURANT VALUES:
QUALITY
INNOVATION
AUTHENTICITY
INTEGRITY

OCTOBER-2011 – OCTOBER-2014
NEW AL BAWADER FACILITY MANAGEMENT: UAE ABUDHABI
CATERING & DUTY MANAGER

JOB PURPOSE

MANAGE & LEAD TEAMS OF CHEFS AND CATERING ASSISTANTS, RESPONSIBLE FOR RUNNING THE DAY-TO-DAY CATERING OPERATIONS AND SERVICES IN RESTAURANTS, AND ALL DINING.
RESPONSIBLE FOR MONITORING THE QUALITY OF THE FOOD, SERVICE AND FOR MAKING SURE THAT THE OUTLETS PERFORM WELL. THE MOST IMPORTANT PART IS ACHIEVING GOOD QUALITY WITHIN A BUDGET AND MAINTAINING HIGH STANDARDS OF HYGIENE AND CUSTOMER SATISFACTION. TYPICAL ACTIVITIES INCLUDE:
PLANNING MENUS IN CONSULTATION WITH CHEFS ORDERING SUPPLIES
HIRING, TRAINING, SUPERVISING AND MOTIVATING PERMANENT AND TEMPORARY STAFF ORGANIZING STAFF ROTES
ENSURING THAT HEALTH AND SAFETY REGULATIONS ARE STRICTLY OBSERVED, RECORDED AND ARCHIVED
MONITORING THE QUALITY OF THE PRODUCT AND SERVICE PROVIDED
KEEPING TO BUDGETS AND MAINTAINING FINANCIAL AND ADMINISTRATIVE RECORDS.
FOLLOWING ALL COMPLAINTS FROM: CATERING DEPARTMENT, HOUSEKEEPING, SECURITY, AND FORWARD IT TO CONCERNING DEPARTMENT.
FOLLOW UP ALL KINDS OF COMPLAINTS WITH MAINTENANCE TEAM
MANAGE AND LEAD HELP DESK OFFICE.

FEBRUARY 2010 – AUGUST 2011
F & B SUPERVISOR
ABU DHABI MOTOR SPORTS MANAGEMENT:UAE ABU DHABI

DUTIES AND RESPONSIBILITIES:
THE MAIN ROLE IS TO CHOOSE THE TYPE OF FOOD AND DRINK SELECTIONS AVAILABLE AT A RESTAURANT. THIS RESPONSIBILITY INCLUDES CREATING MENUS, CHOOSING SPECIALS, AND OVERSEEING FOOD PREPARATION.
OVERSEE THE INVENTORY OF ALL FOOD AND BEVERAGE IN AN ESTABLISHMENT, CONDUCT CHECKS TO ENSURE THAT ENOUGH PRODUCTS ARE ON HAND TO SERVE CUSTOMERS, ORDER ITEMS AS NEEDED, AND GENERATE INVENTORY REPORTS FOR SUPERIORS.

OVERSEE KITCHEN OPERATIONS:

MANAGE COOKING, WAIT AND BAR TENDING STAFF, RESPONSIBLE FOR INTERVIEWING, HIRING, AND TRAINING PERSONNEL, AS WELL AS INSPECTING KITCHEN AND BAR EQUIPMENT.

MONITOR ADHERENCE TO REGULATIONS:
ENSURE THAT THE ESTABLISHMENT FOR WHICH THEY WORK MEETS ALL FEDERAL, STATE, AND LOCAL FOOD SANITATION AND SAFETY REGULATIONS, MUST BE KNOWLEDGEABLE ABOUT THE MOST UPDATED LAWS AND GUIDELINES AND RESPONSIBLE FOR COMMUNICATING THIS INFORMATION TO ALL WORKERS.

MARCH -2008 – JUNE-2010
STAFF SUPERVISOR
SAN CARLO ADECOITALY

JUNE-2004 – JANUARY-2008
F&B SUPERVISOR
ABU DHABI NATIONAL HOTELS:UAE ABU DHABI

SEPTEMBER-2003 – MAY-2004
COOK
MARHABA PALACE HOTEL: PORT KANTAWI SOUSSE TUNISIA

EDUCATION:

2001-2003
BTP DIPLOMA
ECOLE HOTELIER BULLARIJIA, KANTAWI SOUSSE TUNISIA
F&B DIPLOMA.

2002-2003
BTP DIPLOMA
ECOLE PILOT INFORMATICS & DE GESTION KASSERINE TUNISIA
COMPUTER COURSE
SECONDARY SCHOOL
LYCEE 20 MARSH KASSERINE TUNISIA1993-2000
SECONDARY SCHOOL

SKILLS:
•EXCELLENT COMPUTER & INTERNET ACCESS •EXCELLENT COMMUNICATION AND PRESENTATION SKILLS IN ARABIC AND ENGLISH •WORK UNDER PRESSURE •GOOD TEAM LEADER OR WORKING ON A TEAM •EXCELLENT

PERSONALITY •ADAPTABILITY •FLEXIBILITY •HIGH ENERGY LEVEL •STRESS TOLERANCE

LANGUAGE:
ARABIC: MOTHER LANGUAGE
FRENCH: FLUENT
ENGLISH: FLUENT

OTHERS:
DRIVING LICENSE
FOOTBALL COACH CERTIFICATE (D)