Restaurant Manager

EMAD HAMDY IBRAHIM

P.O.Box- ***

Mobile # 050-*******

*************@*****.***

OBJECTIVE: TO ENHANCE MY KNOWLEDGE AND SKILL AND TO BECOME STABLE IN A PROGRESSIVE AND ESTABLISHED COMPANY WHEREIN MY ABILITIES, TRAININGS AND EXPERIENCES CAN BE UTILIZED IN AN EFFICIENT AND TIMELY MANNER.

PERSONAL DATA

DATE OF BIRTH: FEBRUARY 28, 1982

NATIONALITY: EGYPTIAN

CIVIL STATUS: MARRIED

RELIGION: MUSLIM

HEIGHT: 5'7

LANGUAGE SPOKEN: ENGLISH, ARABIC

VISA STATUS: EMPLOYMENT VISA

EMPLOYMENT HISTORY

Restaurant Manager – Pizza Express UAE

Pre opening two (2) new outlets in Ajman and Sharjah.

Recruiting, training and supervising staff, agreeing and managing budgets

Promoting and marketing the business, overseeing stock levels, ordering supplies

Producing staff rotas, handling customer enquiries and complaints

Problem solving, preparing and presenting staffing/sales reports

Keeping statistical and financial records, assessing and improving profitability

Making improvements to the running of the business and developing the restaurant.

Coordinate daily Front of the House and Back of the House restaurant operations

Respond efficiently and accurately to customer complaints

Appraise staff performance and provide feedback to improve productivity

Manage restaurant’s good image and suggest ways to improve it

Control operational costs and identify measures to cut waste

Create detailed reports on weekly, monthly and annual revenues and expenses.

General Restaurant Manager - AUGUST 2012 UP TO FEBRUARY 2017

Carino’s Italian Grill/Osteria NYC – Dubai UAE

Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Restaurant Manager – OCTOBER 2009 UP TO AUGUST 2012

Carino’s Italian Grill – Dubai UAE

Taking responsibility for the business performance of the restaurant.

Analyzing and planning restaurant sales levels and profitability.

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the shift/week, including staff control, food control and sales.

Creating and executing plans for department sales, profit and staff development.

Setting budgets and/or agreeing them with senior management.

Planning and coordinating menus.

Kitchen Manager- AUGUST 2007 UP TO SEPETEMBER 2009

Carino’s Itilian Grill - DUBAI, UAE

Ordering and receiving product needed for the kitchen operation; checking the quality and temperature of all the items.

Recording and maintaining accurate pricing data for all commodities on the unit stock sheets.

Manage the opening and closing of the kitchen.

Prepare, cook and present food, quickly and efficiently, meeting our standards

Assisting in keeping the kitchen clean, hygienic and tidy, at all times.

Working safely around kitchen equipment and monitor and deal with any maintenance issues.

Managing and maintaining the correct staffing levels.

Using food development plan to improve the sales and profitability of the restaurant.

Maintaining accurate food-ordering and stocking levels, including all kitchen materials.

Assisting in achieving financial targets set for the month.

Managing wastage through correct product measurement.

Maintaining personal knowledge by completing in-house training, attending courses and completing workbooks.

NILE HILTON HOTEL

CAIRO, EGYPT

KITCHEN APPRENTICE- 2000-2002

1ST COMME- 2002-2004

DEMI CHEF- JULY 2004-2005

Monitoring stock movement and be responsible for ordering on our section.

Ensure minimum kitchen wastage.

Ensure knowledge of the product is maintained and communicated to all relevant Personnel.

Responsible for completing your mis en place

Recording skills and recipes from other members of the department

Reporting any maintenance issues to the Head Chef immediately.

Complying with all policies and procedures to ensure that all statutory regulations are observed.

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable.

Ensure all statutory regulations are adhered to such as food hygiene policies.

To be flexible and willing to help the restaurant kitchen at busy times if required

CORTIGYANO ITALIAN RESTAURANT

1ST COMME- OCTOBER 1998- MAY 2000

Ensure that the line set up is all prepared and complete before the Operation.

TRAINING COMPLETE:

Complete Training for MSDS.

Complete Training for SAFETY AND SANITATION.

Personal Hygienic Training from Dubai Municipality.

Complete Serve Safe Food Program.

Complete Training for PIC from Dubai Municipality.

EDUCATIONAL BACKGROUND

TOURISM AND HOTEL SHEEPSKIN

1996-1999 – CAIRO, EGYPT

CHARACTER REFERENCES ARE AVAILABLE UPON REQUEST.

I hereby certify that the statements and information in this application form are true and correct to the best of my knowledge and belief.

Emad Hamdy Ibrahim

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