Mohamad Sabeh
Regional Operations Manager at Paramount Fine Foods- Claim this Profile
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Topline Score
Bio
Fadi Harfoush
Mohammed have a great faith for what he do and will face any obstacles,He have the right experience and success achievements.
Fadi Harfoush
Mohammed have a great faith for what he do and will face any obstacles,He have the right experience and success achievements.
Fadi Harfoush
Mohammed have a great faith for what he do and will face any obstacles,He have the right experience and success achievements.
Fadi Harfoush
Mohammed have a great faith for what he do and will face any obstacles,He have the right experience and success achievements.
Credentials
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Food handling certification.
TrainCan, Inc.Jul, 2022- Nov, 2024 -
ALDP accelerated leadership development
InterContinental Hotels & Resorts -
Body language and how to read your guest
InterContinental Hotels & Resorts -
CTC craft training certificate
InterContinental Hotels & Resorts -
Food and Beverage costing
InterContinental Hotels & Resorts -
HACCP level 3
IHG Hotels & Resorts -
Handling complaints
InterContinental Hotels & Resorts -
Interviewing skills
InterContinental Hotels & Resorts -
MTD Managing training and development
InterContinental Hotels & Resorts -
Presentation skills
InterContinental Hotels & Resorts -
SOP training
InterContinental Hotels & Resorts -
Smart Serve
Smart Serve Ontario
Experience
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Paramount Fine Foods
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Canada
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Restaurants
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100 - 200 Employee
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Regional Operations Manager
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Sep 2017 - Present
Regional Operations Manager Paramount Fine Foods, Toronto, Ontario 09/2017 - Current * Improved overall operations from a 71% score to an 88% score by having a hands-on approach with the leaders in my region. * Increased sales revenue by 12% for a total of 15 branches by enhancing operational flow and leadership. * Collaborated with the marketing department to develop and implement marketing campaigns and promotions that resulted in a 15% increase in customer traffic and a 10% increase in average check size. * Led and participated in the opening of 9 new locations across Canada and internationally in Lebanon. * Rolled out a New Menu Launch in my region within 2 weeks and ensured full compliance. * Managed a budget of 23.5 million annually and increased EBITDA from 5.8% to 9% since I took over my region. * Used data to implement new inventory systems and scheduling methods which were not existing at my debut. * Supported Franchisees in attracting, hiring and retaining top talents in the markets. (We hired 7 GM’s to take over Restaurants). * Launched staff engagement, gender diversity, and cultural programs in addition to robust reporting tools that increased operational quality. * Set, enforced, and optimized internal policies to maintain efficiency and responsiveness to demands. * Scheduled a weekly routine to align with other departments to remain proactive to the competition and respond to the demands of guests. * Implemented weekly audits at the restaurant levels which allowed me to discover $8,200 in stolen money and recovered the totality of it. * Coordinated constantly with marketing and supply chain to ensure the availability of products. Show less
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Paramount Fine Foods
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Canada
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Restaurants
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100 - 200 Employee
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Bussiness Development Manager
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Jun 2016 - Jul 2017
* Directed a successful SEO and link-building campaign to increase the website's credibility and drive traffic.* Led the BC market entry for Paramount Fine Foods.* Devised SWOT analysis to create and execute a business plan supporting the achievement of established quotas.* Localized the menu based on market research study to meet specific regional demand.* Directed product development efforts to create a menu architecture that will meet our margins.* Influenced the CEO and CFO on decisions that will affect the day-to-day operations.* Researched and identified opportunities for account growth, account penetration, and market expansion.* Negotiated, prepared, and signed contracts with suppliers.* Coached, mentored, and planned my succession. Show less
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Restaurant General Manager
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Mar 2014 - Jun 2016
* Improved restaurant controls to increase profitability to 12%.* Maintained high standards of food quality by reviewing shipments, overseeing preparation, and monitoring food safety.* Prepared restaurant business plans by reviewing demands, analyzing competitors, and developing projections for sales and finances.* Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.* Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.* Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction.* Coordinated and organized all restaurant inventory.* Motivated staff to perform at peak efficiency and quality.* Maximized quality assurance by completing frequent checks of the line.* Recruited top employees for Back of House and Front of House positions.* Ensured accurate records and sufficient supplies by conducting weekly inventories of food, beverages, smallware, and other materials.* Set schedules for 45+ staff by planning and designating shifts and hours. Show less
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Cavalli Caffe, pragma group. Beirut, Lebanon
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Beirut District, Lebanon
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Restaurant General Manager
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Dec 2012 - Nov 2013
• Handled 350,000 USD cash turnover and 10,000 covers per month • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances • Orchestrated positive customer experiences at all stages by overseeing every area of the operations • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank daily • Investigated and integrated enhanced service and team management strategies to boost business profits • Maximized quality assurance by completing frequent checks of line • Purchased food and cultivated strong vendor relationships • Coordinated and organized all restaurant inventory • Helped general management develop prices based on inventory costs and portion sizes • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 1% food waste reduction • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies Show less
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IHG Hotels & Resorts
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United Kingdom
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Hospitality
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700 & Above Employee
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Restaurant Manager in-charge of Eau De Vie
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2000 - Dec 2012
• Managed a high-volume restaurant with 10,000+ covers per month and handled cash turnover of $350,000 USD • Conducted SWOT analysis and developed business plans to increase profitability and customer satisfaction • Established a database of 200 VIP guests and created event manuals, resulting in increased event bookings and revenue • Improved menu offerings and reduced food waste by 1% by managing inventory and food product use • Supervised a team of up to 36 employees and conducted job fairs and interviews to ensure proper selection of the workforce • Handled all aspects of restaurant management including operation flow, payroll, budgeting, and guest satisfaction • Conducted frequent quality checks and implemented strategies to boost business profits • Resolved customer complaints to promote brand loyalty and repeat business Note: You can add more details and bullet points to highlight your achievements and contributions in each role. Also, make sure to tailor your resume to the specific job you're applying for and emphasize the skills and experiences that align with the job requirements. Show less
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Education
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1999 - 2003
American University in the State of Hawaii, Beirut, Lebanon
Bachelor in Business Administration; focus on Hospitality Management, Hospitality Administration/Management
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