C.V

Kareem

Iskandarani

Phone

*****

****44104

United Arab Emirates

Email

-

kareem-

acw8p4@r.postjobfree.com

PERSONAL

INFORMATION

Place

of

birth

Beirut,

Lebanon

Nationality

Lebanese

Gender

Male

Marital

Status

Single

EDUCATION

ARTS

SCIENCE

AND

TECHNOLOGY

UNIVERSITY

IN

LEBANON

2007

-

2009

Major

Senior

in

Hospitality

Management

UNIVERSITY

OF

DETROIT

MERCY

2009

-

2010

Major

Hospitality

Management

EXPERIENCE

Restaurant

General

Manager

Azkadenya

Resaurant

Dubai

10/2015

Present

Tasks:

Accomplishes

restaurant

human

resource

objectives

by

recruiting,

selecting,

orienting,

training,

assigning,

scheduling,

coaching,

counseling,

and

disciplining

employees;

communicating

job

expectations;

planning,

monitoring,

appraising,

and

reviewing

job

contributions;

planning

and

reviewing

compensation

actions;

enforcing

policies

and

procedures.

Achieves

restaurant

operational

objectives

by

contributing

information

and

recommendations

to

strategic

plans

and

reviews;

preparing

and

completing

action

plans;

implementing

production,

productivity,

quality,

and

customer-

service

standards;

resolving

problems;

completing

audits;

identifying

trends;

determining

system

improvements;

implementing

change.

Meets

restaurant

financial

objectives

by

forecasting

requirements;

preparing

an

annual

budget;

scheduling

expenditures;

analyzing

variances;

initiating

corrective

actions.

C.V

Plans

menu

by

consulting

with

chefs;

estimates

food

costs

and

profits;

adjusts

menu.

Controls

costs

by

reviewing

portion

control

and

quantities

of

preparation;

minimizing

waste;

ensuring

high

quality

of

preparation.

Maintains

ambiance

by

controlling

lighting,

background

music,

linen

service,

glassware,

dinnerware,

and

utensil

quality

and

placement;

monitoring

food

presentation

and

service.

Enhances

department

and

organization

reputation

by

accepting

ownership

for

accomplishing

new

and

different

requests;

exploring

opportunities

to

add

value

to

job

accomplishments.

Restaurant

General

Manager

Zuhour

Group

Mezza

House

Restaurant

&

Lounge

Dubai

06/2014

09/2015

Understand

completely

all

policies,

procedures,

standards,

specifications,

guidelines

and

training

programs.

Ensure

that

all

guests

feel

welcome

and

are

given

responsive,

friendly

and

courteous

service

at

all

times.

Ensure

that

all

food

are

consistently

prepared

and

served

according

to

the

restaurant

recipes,

portioning,

cooking

and

serving

standards.

Achieve

company

objectives

in

sales,

service,

quality,

appearance

of

facility

and

sanitation

and

cleanliness

through

training

of

employees

and

creating

a

positive,

productive

working

environment.

Control

cash

and

other

receipts

by

adhering

to

cash

handling

and

reconciliation

procedures

in

accordance

with

restaurant

and

Caf

policies

and

procedures.

Fill

in

where

needed

to

ensure

guest

service

standards

and

efficient

operations.

Continually

strive

to

develop

team

in

all

areas

of

managerial

and

professional

development.

Prepare

all

required

paperwork,

including

forms,

reports

and

schedules

in

an

organized

and

timely

manner.

Ensure

that

all

equipment

is

kept

clean

and

kept

in

excellent

working

condition

through

personal

inspection

and

by

following

the

restaurants

preventative

maintenance

programs.

C.V

Ensure

that

all

products

are

received

in

correct

unit

count

and

condition

and

deliveries

are

performed

in

accordance

with

the

restaurant

and

Cafe

receiving

policies

and

procedures.

Oversee

and

ensure

that

food

&

beverage

policies

on

employee

performance

appraisals

are

followed

and

completed

on

a

timely

basis.

Schedule

labor

as

required

by

anticipated

business

activity

while

ensuring

that

all

positions

are

staffed

when

and

as

needed

and

labors

cost

objectives

are

met.

Fully

understand

and

comply

with

all

municipal

regulations

that

pertain

to

health,

safety

and

labor

requirements

of

the

restaurant,

associates

and

guests.

GENERAL

BRANCH

MANAGER

Paul

Boulangerie

&

Restaurant

under

Azadea

Holding

Khobar

(Holding

Q

platinum

certificate)

05/2012

5/2014

Tasks:

Taking

responsibility

for

the

business

performance

of

the

restaurant

Analyzing

and

planning

restaurant

sales

level

and

profitability

Organizing

marketing

activities,

such

as

promotional

events

and

discount

schemes

Preparing

reports

at

the

end

of

the

week,

including

staff

control,

food

control

and

sales

Creating

and

executing

plans

for

department

sales,

profit

and

staff

development

Coordinating

the

entire

operation

of

the

restaurant

during

scheduled

shifts

Managing

staff

and

providing

them

with

feedback

Responding

to

customer

complaints

Ensuring

that

all

employees

adhere

to

the

companys

uniform

standards

Meeting

and

greeting

customer

and

organizing

table

reservations

Recruiting,

training

and

motivating

staff

Organizing

and

supervising

the

shifts

of

BOH,

FOH

and

stewards

Maintaining

high

standards

of

quality

control,

hygiene,

health

and

safety

(according

to

Saudi

Municipality

rules

and

regulations)

Checking

stock

levels

and

ordering

supplies

Providing

petty

cash

as

required

Helping

in

any

area

of

the

restaurant

when

circumstances

dictate

C.V

AREA

MANAGER

Top

Pro

Company

Riyadh

10/2010

05/2012

Top

Pro

is

a

local

Saudi

company,

holding

fast

food

restaurants.

I

was

managing

one

of

their

brands

that

has

7

outlets

in

Riyadh

and

more

than

100

employees

with

an

annual

budget

of

7

million

USD.

Tasks:

Weekly

sales

forecast

Cost

control

Monitor

weekly

orders

placed

by

General

Managers

(GM)

Supporting

GMs

with

daily

operations

Developing

and

planning

for

the

growth

of

the

brand

Work

directly

with

marketing

director

ROOM

SERVICE

ASSISTANT

MANAGER

Four

Seasons

Hotel

Beirut

06/2008

09/2010

Supervisor

of

Mini

bar

section

promoted

to

Assistant

Manager

room

service.

Worked

in

a

newly

opening

five

stars

hotel,

in

an

operation

conform

to

the

HACCP

and

ISO.

Was

also,

directly

responsible

for

the

weekly

ordering

for

the

department.

Identify

and

delegate

responsibilities

to

shift

leaders

and

staff

to

ensure

objectives

are

met

and

excellent

service

is

consistently

achieved

Manage

operations

with

passion,

integrity,

and

knowledge

while

promoting

the

culture

and

values

of

the

Silo

Provide

direction

to

shift

leaders,

and

staff

to

achieve

restaurant

goals

Consistently

review

operations

and

staff

to

identify

any

problems,

concerns,

and

opportunities

for

improvement

Provide

coaching

and

feedback

to

managers

and

staff

and

assess

performance

on

and

ongoing

basis

Create

a

positive

guest

experience

by

delivering

a

high

level

of

service

and

ensuring

all

staff

engage

guests

to

understand

their

needs

and

exceed

expectations

Solicit

guest

feedback

to

understand

the

needs

and

wants

of

customers

Train

and

coach

staff

on

guest

services

principles

and

practices

Monitor

and

maintain

the

Micros

POS

System

Develop

and

implement

creative

solutions

to

areas

of

improvement

Assist

in

conducting

staff

and

daily

pre-

shift

meetings

Assist

in

any

areas

of

the

department

when

staffing

constraints

require

Identify

employee

weaknesses

and

retrain

as

necessary

C.V

RESTAURANT

MANAGER

Dardachat

caf

-

Beirut

01/2005

06/2008

The

positions

covered:

Waiter,

Barista,

Leader

Barista,

Supervisor

and

Restaurant

Manager.

Throughout

my

three

years

path

in

Dardachat,

I

gained

excessive

experience

in

the

following

topics:

Leadership

and

problem

solving

Controlling

both

labor

&food

cost

Customer

service

Food

safety

and

hygiene

Hospitality

and

restaurant

management

Purchasing

and

petty

cash

handling

Standard

Operating

Procedure

(SOPs)

implementation

Leading

by

example

Inventory

counts

LANGUAGES

Arabic

Fluent

in

speaking

and

writing

English

Fluent

in

speaking

and

writing

COMPUTER

SKILLS

Microsoft

office

Omega

Software

Micros

software

Squirrel

Software

References

available

upon

request

Contact this candidate