TALAL BISSAR

**** *********** **, ******, * N N *H0A8

Cell: 226-***-****

aceuig@r.postjobfree.com

SUMMARY

Customer-centric, team-oriented General Manager. Educational background includes business operations, accounting

and marketing. Aspires to manage a successful food service operation.

A forward thinker and staying abreast of the trends of the food service industry that allows me to meet and anticipate the

future needs of my clients

HIGHLIGHTS

Bilingual in English and Arabic Strong leader

Hiring and training Staff development talent

Operations management Customer-oriented

Culinary arts education Honed marketing skills

Employee recruitment expertise Full service restaurant background

Stable work history Proven sales record

Adaptable

ACCOMPLISHMENTS

Efficiently operated 8 million dollar account with a combined staff of 175 culinary associates.

EXPERIENCE

RIVERDALE FAMILY RESTAURANT

London, ON

12/2012 to 03/2014

Owner / General Manager

-Scheduled and directed staff in daily work assignments to maximize productivity.

-Efficiently resolved problems or concerns to the satisfaction of all involved parties.

-Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

-Developed and maintained exceptional customer service standards.

-Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

-Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

-Ensured proper cleanliness was maintained in all areas of the bar and front of house.

-Regularly updated computer systems with new pricing and daily food specials.

-Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to

ensure quality.

-Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business

initiatives.

-Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.

-Counseled and disciplined staff when necessary.

COMPASS GROUP CANADA

Mississauga, ON

03/2001 to 11/2012

General Manager

-Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.

-Continually monitored food operations and took appropriate action to ensure food quality and service standards were

consistently met.

-Developed and maintained exceptional customer service standards.

-Optimized profits by controlling food, beverage and labor costs on a daily basis.

-Initiated negotiations regarding vendor contracts and kept updated records of contracts.

-Carefully prepared weekly payroll to keep up with projected revenue for the week.

-Managed accounts payable, accounts receivable and payroll.

-Built sales forecasts and schedules to reflected desired productivity targets.

-Worked closely with the chef and cooks to determine menu plans for special events or occasions.

-Responsible for the effective management and profitability of assigned accounts .

-Maintain excellent client relationships and high levels of customer satisfaction that support account retention.

-Work with various national brands to maximize sales opportunities and margins in operations.

-Setup new accounts and plan & execute successful budgets.

-Implementing new ideas, concepts, and products to increase sales

-Keeping high productivity by following Budget and manage labour cost during slow periods.

-Proven record in account and client retention

-Supervise management team in-order to accomplish objectives successfully.

-Multitasking and ability to operate more than one account

-Menu design and pricing in a very competitive atmosphere

-Responsible for Budgeting, Forecasting, and controlling costs

-Brand Experience operating Tim Horton's, Pizza Pizza, Coyote Jacks, Starbucks, Second Cup, Harvey's

-Managed the declining balance Meal Plan system at Concordia U, and University of Toronto.

-Experienced in Food Safety. High QA audit results (%96.8)

-Managed, and operated high scale catering functions, and weddings including both food and bar service.

-Skilled in Public Relations and keeping high customer satisfaction

-Setup meetings with client on regular basis to ensure Client satisfaction and retention

-Increased sales, by menu planning, and using marketing tools up to $8,000,000.00 in sales

-Decreased product cost % by proper planning and direction to the management team

-Collaborate with the Chef in food production and menu planning

-Coordinate frequent workplace inspections and WHMIS chemical training for all staff and promptly report any

workplace accident or incident to head office.

-Experienced in Unionized operations and union negotiations.

-Operated food service operations at Concordia U, Carleton U, & U of Toronto Residences.

-Responsible for the P/L of the operation

EDUCATION

2000

BBA : INTERNATIONAL HOTEL & RESTAURANT MANAGEMENT

Schiller International University, Clearwater, Florida, USA

Coursework in Business, Restaurant and Hotel Management

AWARDS

Harvard Manage Mentor Plus 2008

Negotiating Making a presentation Thinking Strategically

Creating a Business case Yield Management

Project Management Finance Essentials Implementing Strategy

Measuring Business Performance Implementing Innovation

Creating a Business Case Budgeting

Marketing Award of Excellence 2008

JFK Leadership Award 2000

FST Advanced Food Safety Training

Diversity Action Council Member 2010 Compass Group Canada

Health & Safety Certification 201

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