EXPERIENCE

December **** – Present Keif Restaurant Chain Lebanon

Chief Operations Officer

In charge of all the Company’s Operations.

Creating and achieving positive results of crisis management and control procedures.

Setting company yearly budget.

Assuring that the Health and Safety measures are being followed on daily basis.

Maintain high standard levels (hygiene, training, safety, food, beverage…) all the time.

Interviewing, Recruiting and Training all the staff for different positions.

Daily follow up with al the departments (Accounting, HR, Marketing, Purchasing and cost control) and always achieving low F & B and salaries cost/budget.

Maintaining Effective and efficient communications with all the Heads of Department.

November 2015 Till December 2019 Junction Restaurant Horch Tabet, Lebanon

Owner and Managing Partner

(400 seats)

General Responsibilities

Pre-opening and Opening of two Branches ( Horch Tabet and Qlaiat)

In charge of all the company’s Daily Operations.

Setting up all the Company’s Rules and Regulations and Standard Manuals.

Maintain high Standard Levels at all times.

Daily Follow up with all the Departments ( Accounting, Marketing, HR, Purchasing and cost Control)

Created a Catering Service for Businesses and Special Events

Maintain Effective and Efficient communications with all the Heads of Department.

Interviewing, recruiting and training all the staff for different positions.

Setting the Marketing and Advertising Plan for the whole year.

Setting up the Menu and pricing scheme.

Achieving low F & B cost at all times through repeated negotiations and market research.

Negotiating with all the Suppliers.

Setting the Annual Budget.

Ensuring that the daily budget is being achieved.

November 2009 – October 2015 Keif Restaurant Chain Lebanon, UAE, Egypt

Chief Operations Officer

Pre-opening and Opening all the Branches in Lebanon, Dubai and Egypt.

Creating the Franchise Plan and Map for the Company

In charge of all the Company’s Operations.

Assuring that the Health and Safety measures are being followed on daily basis.

Maintain high standard levels (hygiene, training, safety, food, beverage…) all the time.

Interviewing, Recruiting and Training all the staff for different positions.

Daily follow up with al the departments (Accounting, HR, Marketing, Purchasing and cost control) and always achieving low F & B and salaries cost/budget.

Maintaining Effective and efficient communications with all the Heads of Department.

January 2009 – November 2009 Abdel Wahab and Duo Restaurants Doha, Qatar

Wataniya Restaurants Q.S.C.

Brand Manager

Pre-opening and Opening of the Brand and Branch

Achieving bids and following up all quotations for all the suppliers.

Coordinating with the Finance, Purchasing, Cost Control, HR and contractors.

Menu Pricing and system POS and back office setup.

Implementing all rules and regulations in different departments of the restaurant.

Training all the Managers, Head of Departments and Team members.

Controlling and supervising all outlet operations (Customer Complaints, Cost Control Reports, Employees’ glitch report)

Maintain high levels of Hygiene, customer service and cost control through coordination with each branch manager and head chef.

January 2008 - October 2008 Semsom (Lebanese Diner) Beirut, Lebanon

Operations Manager

(140 seats)

Pre-opening and Opening of the Restaurants.

Responsible of all Purchasing operations (Deals, Suppliers, Food Quality and Pricing)

Interviewing, Recruiting and Training all employees (Payroll, CNSS)

Restaurant Software ( Menu Setup, Pricing and back office reports)

Floor Operations ( Opening and closing, supplier request orders, inventories, Food and beverage costs and quality, customer service, daily checklists, food dispatching and restaurant maintenance)

Achieving low cost targets of food and beverage and salaries.

November 2004 – January 2008 Chopsticks (Chinese Restaurant Chain) Beirut, Lebanon

Branch Manager

( 150 seats )

Pre-opening and opening of Dbayeh Branch

Relocating the old Branch to the new Location

Training all the Employees

Responsible for all the restaurant staff (60 employees)

Maintaining maximum hygiene and standards of the restaurant and the staff

Controlling and maintaining excellent service and quality of food and beverage

Responsible for the restaurant flow, procedures and operations.

Achieved the yearly budget of 2008 for hygiene, customer satisfaction (delivery and dining) which lead to a %10 increase in sales.

July 2004 – October 2004 Grand Hills Village Hotel Broumana, Lebanon

Housekeeping shift leader (seasonal)

Responsible of the Cleaning staff (10 members)

Insure all checked out rooms are cleaned daily

Checking the cleanliness of all the reserved rooms

Responsible for the implementation of the Deep cleaning program (bi-annually)

November 2003 – July 2004 Fairuz (Lebanese Restaurant) Nicosia, Cyprus

Restaurant Manager

( 100 seats )

Pre-opening and opening of the restaurant

Menu Creation and costing

In charge of all the Food and Beverage supplier deals

Setting the Marketing and advertising plans

In charge of all the Licenses needed for the Restaurant opening

Interviewing, recruiting and training all the employees

Maintaining the cost and quality of food and beverage served

Maintaining an Excellent customer Service and satisfaction

Responsible for all the restaurant Maintenance

Maintain all the hygiene standards for both the Restaurant and staff

March 2003 – October 2003 Heaven Lounge Café Nicosia, Cyprus

Restaurant Manager

(150 Seats)

Pre-opening and opening of the café

In charge of al the maintenance team

Creating the Menu and costing

All supplier deals

Interviewing, recruiting and training all the staff

Marketing and advertising

Maintain the cost and quality of all the food and beverage being served

Insuring all hygiene standards are being followed for restaurant and staff

September 2002 – January 2003 Spinneys Hypermarkets Dbayeh, Lebanon

OTM (Operations Trainee Manager)

Undergone a 3 months training period in all the departments for a managerial position ( grocery, stock taking, receiving, fresh food)

September 2001 – July2002 Lebanese Army Military Service Baabda, Lebanon

Presidential Guard ( Officers’ Club

Operations Supervisor)

Responsible for a team of 21 staff members

Responsible for controlling and maintaining perfect quality and service of food and beverage served to high ranking officers

Responsible for the hygiene of the Officers' club

March 1999 – August 1999 Sofitel Le Gabriel Hotel Ashrafieh, Lebanon

Internship in the following Departments

Kitchen and Pastry

Room Service and Restaurant Service

Front Office operations

Storekeeping

Engineering and maintenance

November 1998 – December 1998 Marriott Hotel Jnah, Lebanon

Banqueting Waiter

EDUCATION

1998 - 2001 American University of Science and Technology Ashrafieh, Lebanon

B.S. in Hospitality Management

1986-1997 College Des Freres, Mont La Salle Ain Saade, Lebanon

Third Secondary Philosophy

1981-1986 Notre Dame des Anges Badaro,Lebanon

Elementary

COMPUTER SKILLS

Windows, Microsoft office, Adobe Photoshop, Fidelio, Ace, Squirrel, omega.

INTERESTS

Aikido, swimming.

LANGUAGES

Excellent command of English, French and Arabic.

REFERENCES

Available upon request

Contact this candidate