Director Of Operations

• Jun 2019 - Present

Opening & Operating: Ammar’s Cafe, Dammah Cafe, Burnt Restaurant, Tahreek Space Restaurant & Cafe, Kawkab Musattah, Indigo Resort F&B, Upper Burger, Atlas Roastery, Buns cloud & central kitchen. And yet many to come!! Opening & Operating: Ammar’s Cafe, Dammah Cafe, Burnt Restaurant, Tahreek Space Restaurant & Cafe, Kawkab Musattah, Indigo Resort F&B, Upper Burger, Atlas Roastery, Buns cloud & central kitchen. And yet many to come!!

Hospitality Instructor

• Mar 2018 - Jun 2019

Hospitality Trainer (F&B)

• Feb 2017 - Mar 2018

- Hospitality and F&B management and service trainer. I worked on Pearson Edexcel Education program. UK. I had a course of T&T certified by the City & Guilds. UK. - Topics: Principles of Tourism, Events Management, Hotels Management, Food & Beverage Service And Techniques, Housekeeping, Front Office, Budgets & Costs Management. - I participated in the opening of the NEW Hospitality Department at the collage! I was responsible of: Inventory of all old furniture, equipment & tools. Preparing the lists with all specifications, and selecting the needed New Uniform, Equipment & Tools for the kitchen, restaurant, events, bars, housekeeping & front office, then continue with the procurement process. Dealing with the suppliers. And helped with choosing the new furniture. I have got a recommendation letter from the head of the department Miss. Susanne Grigoleit, appreciating my hard work. Show less

Senior Area Manager

• Jan 2013 - Jan 2017

• Monitors area profitability and takes immediate corrective action when necessary up on advice of higher management if needed. • Follows budget usage and addresses deviations. • Manages cost of sale, labor, manager controllable and other operational costs by close monitoring of actual expenditure in restaurants. • Ensures security of Company assets, cash and inventories under my area and indirect management through effective controls and audits. • Manages brand manpower needs and effective planning for quality, quantity and development of manpower. • Manages preparation of annual budget (business plan) to meet Company’s targets and ensures active participation in and ownership of results by Restaurant Managers. • Develops and participates in sales building initiatives. • Sets staffing goals and develops management to accomplish goals. • Maintain food cost in on 30% or less. • Tracking the sales of all my area, Side orders %, Average Check, Discounts, Promotion sales. And send a detailed daily sales report to the top management. • Ensures that execution of operations meets standards and customer expectations as per SOP manual. • Acts as a role model in compliance to Company policies and procedures. To comply dress code at all times. • Trains and develops management staff to operate their restaurant according to company guidelines and takes disciplinary action when necessary. • Develops staff to deliver excellent customer service in all areas, cashiers, dine in and kitchen crew members. • Completes action plans for restaurants after auditing. • Directs Restaurant Managers to achieve their results through their Restaurant MOD’s, to ensure succession planning, career path planning, effective training and development and high staff morale. • Monitors system usage and takes corrective action when necessary to meet COG’s required levels. • Help to develop and implement programs which improve retention and job satisfaction. Show less

Restaurant Manager

• Apr 2012 - Jan 2013

I was hired for the opening of a new Mediterranean Arabic restaurant brand. (Zaytona) I was responsible of: managing the P&L, following up on the location construction directly with the contractor, Hiring the new staff for the Kitchen & Service, train the service staff and supervisors on the SOP, Preparing the lists of the new needed equipment and tools for the Kitchen and the dining area, negotiating its specifications and continue with the procurement job, dealing with the suppliers, Participating with the very first Menu Tasting, and costing, pricing the menu. Doing the opening checklist and prepare for the opening day. And monitoring the day by day operations and service. I received a Thanks & Appreciation Letter from the Chairman Mr. Mamoun Shahein for the great success of the opening and the hard work. Show less

Restuarant Manager

• Jun 2011 - Apr 2012

I successfully completed the mission to rescue a branch from the closure plan. After almost two years of loss, I hit the targets and took it off from loosing to profit. And hit the records, to be the second best food cost controler over Americana Restaurants group in Jordan for the last Quarter of the year 2011. I was responsible of all daily restaurant operations such as ordering, inventory, training & motivating the team, controlling the cost alien with maintaining the high quality of food and P&L Management. Show less

Area Manager

• Dec 2009 - May 2011

• Monitors area profitability and takes immediate corrective action when necessary up on advice of higher management if needed. • Follows budget usage and addresses deviations. • Manages cost of sale, labor, manager controllable and other operational costs by close monitoring of actual expenditure in restaurants. • Ensures security of Company assets, cash and inventories under my area and indirect management through effective controls and audits. • Manages brand manpower needs and effective planning for quality, quantity and development of manpower. • Manages preparation of annual budget (business plan) to meet Company’s targets and ensures active participation in and ownership of results by Restaurant Managers. • Develops and participates in sales building initiatives. • Sets staffing goals and develops management to accomplish goals. • Maintain food cost in on 30% or less. • Tracking the sales of all my area, Side orders %, Average Check, Discounts, Promotion sales. And send a detailed daily sales report to the top management. • Managing P&L. • Ensures that execution of operations meets standards and customer expectations as per SOP manual. • Acts as a role model in compliance to Company policies and procedures. To comply dress code at all times. Show less

Restaurants & Banquet Manager

• Nov 2008 - Nov 2009

As a one of the pre opening management team, I was responsible of all opening duties of the Main Restaurant, dining areas, Room Service, Bars & Banquet. Doing the budgeting, costing & investment study with P&L management. Reporting to the GM, preparing all the reports related to food and beverage department, attending the Daily Morning Meeting with the head departments. Hiring the new waiters and supervisors. conduct training for the staff on the SOP of Wyndham Hotels & Resorts, do the monthly performance review for the staff, participating in Menu preparing and pricing, controlling the cost, quality & presentation, of food and beverage products and services. Participating with the Executive chef on writing and pricing the Buffet menus for the Main Restaurant and the Banquets. Preparing for and running the operations of all banquet Conferences & Weddings. And set deals with the banquets guests. Set up the room service, and get it ready to operate smoothly on the opening day. Doing the weekly schedule and control the labor cost. Run the F&B department on day by day operations. Show less

Food and Beverage Supervisor

• Jul 2007 - Oct 2008

Running the show as a supervisor of the food and beverage service at the Point Restaurant in SSIR. I was responsible of: Preparing the employees weekly schedule, and prepare the daily & weekly cleaning checklist, and delegate the tasks to the team members with following up to get them done. Preparing the daily opening and closing checklist, and delegate tasks to team members, and following up to get the job done. Doing the daily, weekly & monthly inventory. and send the daily reports to the management. Make the stations rotation between the team members on daily basis. And the I was the arranging the communication between the dining area and the kitchen. Do table visits, and talk to guests to assure that they are satisfied with the services and the food and beverage. Observing the food and beverage quality, accuracy, presentation, the taste, and the speed of service. Observing the performance, grooming & hygiene for all team members. Make the daily ordering and send the request to the main stores. Receiving the orders, and check the quantity and quality. Counting the cash registers, and make the closing duties and paper works. Show less

Waiter

• May 2005 - Aug 2005

It was an amazing training and internship period, and my daily responsibilities were: preparing and restocking the side station with all tools and condiments needed, welcoming the guests & seat them. present the menus, and take the guest's order, print the order on the POS, and prepare the guest's table for the meal. serve the beverage and the food, and make sure that the guest is happy with the food and the service. clear the table when needed, present the bill, then farewell the guests. do the daily side duties of cleaning the dining are and the tools we use, and I had two weeks of a training in the kitchen, started with hot line, making sauces and steaks, then end up with controlling the cold salad production line! Show less