Genuine interest in Hospitality Management: Experienced Professional in Hospitality Industry, my objective is to look for the level of excellence which combines service quality, profit and good work environment. Ambitious, positive and hardworking individual, I have analytical mindset with a practical approach to problem solving and a drive to see things through to achieve the highest standard possible. Great eye for detail and eager to learn, I enjoy overcoming challenges and working with others. Able to work very well under pressure and I have the experience to handle customer complaints.
2018 - 2020 (2 Years)
Movenpick Grand Al Bustan Hotel (previously Roda Al Bustan Hotel), Spain
In charge for the main restaurant of the hotel, Makan restaurant, all day dinning of 140 seats. Responsible for the fine dinning steakhouse, Roda Grill Bar, as well in-charge of Bambooda Restaurant, Thai cuisine, and lobby lounge. <br>Managing restaurant operations within budget and to the highest standards <br> <br>- Leading restaurant teams by assessing staffing requirements and recruiting, training and coaching staff. <br>- Preparing and implement standard operating procedures and ensure adherence. <br>- Monitoring adherence to health, safety and hygiene standards in kitchen and restaurant <br>- Achieving of budgeted food sales, beverage sales, labor costs and profitability. <br>- Profit and loss statement explanation. <br>- Assisting with the creation of the marketing strategy and advertising initiatives that are used to promote restaurants to the public. <br>- Working with the Chef, to ensure all arrangements and details are dealt with. <br>- Developing positive relationships with employees. <br>- Timely analysis of Food Beverage Prices in relation to competition. <br>- Maintenance of restaurant control procedures. <br>- Establishing a rapport with groups to ensure guest satisfaction and repeat business. <br>- Minimizing number of customer complaints and ensure all inquiries and complaints are handled promptly. <br>- Analyzing food and beverage costs and assign menu prices2013 - 2018 (5 Years)
Grand Hyatt Hotel Dubai, Spain
Assistant Manager for the main restaurant of the hotel, The Collective restaurant, all day dinning of 388 seats, featuring 5 different open kitchens, \a la minute\ cooking in one restaurant. br- Setting operating goals and objectives, assessing staffing requirements and recruiting, training and coaching staff. br- Implement standard operating procedures and ensure adherence br- Coordinating restaurant operations during each shift br- Monitoring adherence to health, safety and hygiene standards in restaurant br- Interacting with customers to ensure all inquiries and complaints are handled promptly br- Analyzing budget variances and take corrective actions br- Establishing and implement financial controls br- Implementing and oversee cost cutting measures br- Planning and monitoring restaurant sales and revenue br- Organizing and supervise marketing and promotional activities br- Determining and executing operating improvements br- Identifying and evaluate competitors br- Keeping current with trends in the restaurant industry2010 - 2013 (3 Years)
Adam\s Co, Lebanon
Setting sale targets. <br>Achieve monthly target <br>Advise customers and promote the products <br>Receiving orders and arranging deliveries <br>Product stock tracking <br>Keeping client records and contacts <br>Expanding company market share by 5% and profitability by 15% during the time brof employment2005 - 2009 (4 Years)
Phoenix Hotel Residence, Lebanon
Handling customers reservations (check-in, check-out)2005 - 2007 (2 Years)
Fiesta Café (Prime S.A.R.L), Lebanon
▪ Taking orders, serving customers, ensuring that service is up to the restaurant