Manager Food Service

Emad Soliman

*** ***** ***** ****

Staten Island, NY 10308

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

Tell: 347-***-****

EXECUTIVE LEVEL MANAGEMENT

RESTAURANT/HOSPITALITY INDUSTRY

Summary of Qualifications:

Successful professional qualified by 15years of visible achievements in the food service/ hospitality industry. Offering tradition of performance excellence reversing distressed operations, enhancing visibility in marketplace and generating high-dollar profits.

PROFESSIONAL EXPERIENCE:

2010 to present

Battery Gardens

New York, New York

RESTAURANT GENERAL MANAGER

Directed food and beverage promotion and operations for highly visible restaurant seating 420 guests and generating over $10 million annually.

Managed 35 shifts associates including wait staff, bussers and bartenders; selected to train all new employees via ten day formal training program.

Demonstrated skills accommodating private parties featuring corporate heads, sport figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations.

Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/ kitchen associate job and descriptions and incentive programs.

Emad Soliman

2004 to 2009

American park Restaurant

New York New York

RESTAURANT MANAGER

Directed 26associates in restaurant operations for full service theme restaurant seating 450 guests and generating.

Emphasis on inventory controls and business development, generated $25,000 weekly sales, recognized with regions=lowest liquor cost out of 218 stores.

Trained server and all floor staff to maintain high quality levels in all aspects of service.

Ordered and fulfillment of supplies, quality of food and beverage.

2000 TO 2004

Villa Portafino Restaurant

Staten Island, NY

RESTAURAN MANAGER

Specialized in American/ Italian cuisine and servicing lunch/dinner offerings seven days a week; accommodates up to 300 guests and manages 35 associates.

Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.

Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end of the month, daily and weekly transactions; prepared bi-weekly payroll.

Recognized for cultivating long term; stable staff with the team-player philosophies; credited with increasing revenues 90 % over seven years by increasing customer base and average check.

SKILL:

Harbor touch computer system

Squirrel system and Micros

References available upon request.

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