Experience

Mais Alghanim Restaurant

• Kuwait
• Restaurants
• 100 - 200 Employee

• Restaurant Manager

  • Nov 2017 - Present

  Duties include: Manage and oversee the entire restaurant operation Deliver superior guest services Ensuring guest satisfaction Plan and develop guest loyalty programs Plan new and update existing menus Plan and develop the overall restaurant marketing strategy Participate at local food events Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Training and evaluate staff performance Estimate consumption, forecast requirements and maintain inventory Manage restaurant supplies Control costs and minimize waste Nurture a positive working environment Monitor operations and initiate corrective actions Implement innovative strategies to improve productivity and sales Reporting directly to operation manager. Show less



Kout Food Group

• Kuwait
• Restaurants
• 700 & Above Employee

• Floor Manager

  • Mar 2015 - Oct 2017

  Restaurant manager in charge of kababji Marina mall Kout Food Group - Kuwait City, KW Duties include: Planning, organizing, directing and controlling the back of the house and front of the house operations Determining food and beverage standard. Food & beverage menu planning. Determining the type of services to be offered and implementing operational procedures Providing full training to employees, setting staff work schedules, monitoring staff performance. Controlling inventory, monitoring revenues and modifying internal procedures Assisting in recruiting, training, coaching and evaluating the staff. Resolving customer's complaints and ensure health and safety regulations are followed at all time in the restaurant/ café / bakery Show less



La Rocca Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Restaurant General Manager

  • Apr 2014 - Mar 2015

  Duties include: Planning, organizing, directing and controlling the back of the house and front of the house operations Overview the food preparation / presentation process, Review the prepared wastage sheet, sales report. Logbook, requisition forms Promote negotiate and handle catering orders for banquet / receptions and ensure smooth operation of take away orders, Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriate. Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation's budget Recruit, train, motivate, and evaluate the team to ensure that the department has the necessary skill base and the staff are optimally motivated and enabled to maximize their potential and contribution to the company Show less



Le Commodore Hotel

• Lebanon
• Hospitality
• 1 - 100 Employee

• Food and Beverage Supervisor

  • Oct 2012 - Apr 2014

  Duties include: Supervising, organizing and controlling the front of the house operations of 7 outlets: 5 conference room with 40 guest's capacity each Banquet with 500 guest's capacity ( wedding and dinner) Room service department serving 208 rooms La Brasserie Restaurant: serving breakfast and lunch for the hotel's guests Cucina Restaurant International cuisine with 60 guest's capacity Lobby Bar with 40 guest's capacity Benihana Restaurant Japanese Cuisine with 30 guest's capacity Providing full training to employees, setting staff work schedules, monitoring staff performance. Controlling inventory, monitoring revenues and modifying internal procedures Assisting in training, coaching and evaluating the staff. Resolving customer's complaints and ensure health and safety regulations are followed at all time in all outlets Show less



Monroe Hotel

• Senior Supervisor Banquet

  • Feb 2006 - Oct 2012

  Supervising, organizing, directing and controlling the front of the house operations of 5 outlets: Hall of fame Ballroom with 400 guest's capacity Auditorium with 315 guest's capacity Pool with 300 guest's capacity. 4 Conference room with 70 guest's capacity each International and Lebanese restaurant ( Sanderson) Overview the food preparation / presentation process, ensuring high quality items and conformity with set standards and techniques of the brands food specification. Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to healthy and safety regulation. Review the prepared wastage sheet, sales report. Logbook, requisition forms Promote negotiate and handle catering orders for banquet / receptions and ensure smooth operation of take away orders, communicate regularly with Assistant Managers, headwaiters and Executive Chef to discuss upcoming events, menu needs and guest requests Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriate. Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation's budget Train, motivate, and evaluate the team to ensure that the department has the necessary skill base and the staff are optimally motivated and enabled to maximize their potential and contribution to the Hotel Show less



Metropolitan palace and Habtoor hotel beirut

• Banquet Captain

  • Jan 2003 - Oct 2006

  Working in the biggest ball room in Lebanon with 1200 guest's capacity Controlling 6 conference rooms with 90 guest's capacity each Ensure that guests receive proper service, enjoy their meal and want to return. Ensure that food and service meet quality control standards. Organize job assignments supervise and motivate employees. In charge of approximately 40 employees including: waiters, runners. Implementing quality assurance policies concerning sanitation and safety procedures. Show less