A self-motivated individual with more than 13 years of experience in multiple hospitality services role enabling me to have the knowledge and experience to step in and make an immediate contribution in your company’s continued success. I am adept at introducing improvements to customer service and efficiency, and am skilled at training and scheduling of employees.
My background in the hospitality and business arenas has provided me with the excellent communication skills necessary to succeed in this field. Moreover, while my on-the-job experience has afforded me a first rate analytical and problem-solving abilities. I am proficient at delivering exceptional results. My core strengths include but not limited to:
-Managing teams involved in multiple areas, with the awareness of the initiatives that drive performance.
- Increasing productivity and ensuring service excellence.
- Working within Budgets.
- Superb client management skills.
In addition to my management skills i am also experienced in leading teams and ability to handle multiple tasks simultaneously.
On another note, I had to make a major switch in the field of work, from hospitality and tendering customers to being responsible for operations on site, construction and excavation related field, just because I had to fill a personnel gap for our personal family business. But this will not hold me from perusing my career. My enclosed resume will serve to provide you with more details about my background and what I have to offer. RACHAD RIDA DBEISSI
P: +974-******** E: firstname.lastname@example.org Citizenship: Lebanese Residency: Qatar A pro-active professional with years of experience, looking for an opportunity to make a difference in a growing organization. Proven track record of achievements and ability to manage multiple teams. Result-driven and able to use initiative to develop effective solutions in line with company policy, whilst having an active and dynamic approach to work and getting things done efficiently.
OPERATIONS SUPERVISOR DEC 2017 – TILL PRESENT
Excavation and crushing
Gain management experience including supervisory skills, hiring process, training process, and evaluation process.
Knowledgeable, understands, and follow all rules and policies, procedures of the job.
Staying involved with new key clients through the production process (attending key meetings, staying in touch with the client, being on site).
Work with management to draw up a new plan for upcoming projects.
Taking clients brief and communicating them with them clearly to the team.
Promoting the organisation locally.
Implement best practice processes to increase efficiency
Closing deals on new projects.
Developed, managed and staffed labour with the ability of training and motivating the team.
Contributed to company ability to remain operational throughout periods of industry turbulence by instilling sound business practices.
Utilize effective and quality project management tools to deliver significant performance enhancements. OPERATIONS MANAGER
MEATS AND BREAD
FOOD CATERING AND DINNING FEB 2017-NOV2017
Responsible to coordinate and oversee the catering team in a structured and daily routine ensuring the highest standards are met.
Develop and maintain working practices in line with current food hygiene regulation and ensure staff is fully conversant in the working area.
Building and motivating the team to ensure customer satisfaction.
Develop and change menus and suggesting them to potential clients.
Constantly reviewing and improving supplier selection.
Coordinating and manage logistics for upcoming events and venues.
Handling recruitment, introduction, appraisal and training of all staff.
Develop opportunities to increase revenue.
Recruit, select, train, assign, schedule, coach, and discipline employees
Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; identify trends.
Analyse process workflow, employee and space requirements and equipment layout; implement changes RESTAURANT MANAGER MARCH 2016 – JAN 2017
THE LIVING ROOM
Coordinating daily front of the house and back of the house restaurant operations.
Coordinate with kitchen staff to ensure flawless operation.
Ensure cash management procedure is completed accurately.
Delivering superior food and beverage service to meet customer satisfaction.
Interact with clients to ensure all complaints and inquiries are handled properly.
Determine clients’ needs and financials abilities to propose solutions that suits.
Ensure compliance with sanitation and safety regulations.
Analyze food and beverage costs and assign menu prices.
Control operational cost and suggest ways to cut waste.
Observe size of food portion and preparation quantities to minimize cost.
Assist in hiring personnel through sourcing and conducting interviews.
Develop and nurture the team members and conduct appraisals and performance reviews
Implement policies and regulations that will maintain future restaurant operation.
Prepare and analyse management reports.
Prepare quarterly reports to be discussed and presented to Executive management. RESTAURANT MANAGER
FERDINAND RESTAURANT AUGUST 2013 –JAN 2016
Maintaining records of supplier contracts, agreements, goods ordered received.
Establish and negotiate and maintain supplier relationships.
Prepare and maintain purchasing records, reports and price lists.
Process purchase requisitions and orders within purchasing authority.
Initiating changes to improve the business.
Promoting the organisation locally.
Setting targets and maximising profitability.
Implement best practice processes to increase efficiency.
Conduct and document regular inspections.
Maintaining the property appearance.
Plan and Coordinate menu
RESTAURANT MANAGER JULY 2011 – AUGUST 2013
L’oca Matta Restaurant
Mar Michael/ Lebanon
Organizing the recruitment and training of staff, as well as monitoring staff performance and progress.
Motivating, organizing and encouraging teamwork within the workforce to ensure productivity targets.
Maintaining standards of health and safety, hygiene and security in the work environment.
Managing inventory daily purchasing orders, monitoring the stock flow, in order to meet customers' needs.
Preparing daily report of sales.
Monthly report for sales and forecasting coming months.
Quarter annual reports for sales vs. expenses and cost controlling plans implemented for cost minimizing.
Responsible for the inconvenience’s occurrence on duty. PUB/RESTO MANAGER MAY 2010 – JULY 2011
Gemmayzeh Pasteur Street / Lebanon
recruiting, training and supervising staff
maintaining statistical and financial records
planning and problem solving
promoting and marketing the business
ensuring compliance with health and safety legislation and licensing laws
stock-taking and re-stocking
handling administration and paperwork
organising and promoting social events such as quizzes, karaoke evenings, live music and live comedy
liaising with customers, employees, suppliers, licensing authorities, sales representatives and the police
making improvements to the running of the business ASSISTANT MANAGER March 2008 – May 2010
Interacting with customers (including serving food and drink) and ensuring that high standards of customer service are maintained.
Taking responsibility for pub safety and security, including recruiting and managing security staff in large or centrally based pubs.
Making sure you comply with health and safety regulations at all times in the pub, kitchen and other areas;
Organizing and advertising events such as live music, comedy nights, quizzes and karaoke competitions, which may involve researching and recruiting talent;
Running promotional campaigns to market house products.
Collecting and acting on customer feedback to improve the overall running of the venue;
Undertaking regular stock checks, placing orders with suppliers and restocking (which involves physical work);
Ensuring regular maintenance of the premises, including cleaning and repairs;
Recruiting, training and managing staff, including leading meetings to update and motivate staff;
Monitoring profitability and performance to ensure sales targets are met or exceeded;
Meeting with the area or business manager for the region to assess pub performance and set sales targets;
Maintaining relations with members of the local community, the police and liquor licensing authorities. EDUCATION
B.S. IN MANAGEMENT INFORMATION SYSTEMS- Lebanese International University (2012)
C.A.P.M. course attended at AMIDEAST- Certified Associate in Project Management (2014) LANGUAGES
ENGLISH – fluent ARABIC – fluent FRENCH – basic REFERENCE
- Mr. Romel Ghosn
- Mr. Omar Eid
The Living Room
- Mr. Riad abou Ltaif
Managing director Ferdinand
- Mr. TAREK Arbid
Owner Crew Bar
- Mr. Diana Petrova
Manager at Alcazar