Restaurant Manager, General Manager . Food Operation

NASER SHARABI

**** ******* ** *******, **, *****

703-***-**** *****.*******@*****.***

PROFESSIONAL EXPERIENCE:

**/****-**/**** ******** Tap Room Dulles Airport, VA

Restaurant Manger Website: American Tap Room

Annual Sales Volume: $5 million

• Contributed to sales increase: created a Grab-n-go menu with special pricing for airport employees, increasing sales without taking space for traveling customers

• Lowered food cost from 29% to 25% by identifying abuse of employee tickets for free meals

• Lowered waste by strict waste management, training on avoiding poor prep, eliminated pre-cooking after certain hours

• Trained on proper inventory execution and controls while implementing consistent FOH and BOH team training.

• Lowered labor costs from 22% to 12% through proper scheduling per business flow and trends, cross training team, managed a team of 57 employees, Kept turn-over under 10%

• Focused team to ensure speed of service, food and beverage excellence delivered superior guest experience

• Responsible for all aspects of the Restaurant, including inventory, P&L, ordering, HR duties, passed daily inspections by the Airport Authorities for safety and cleanliness.

(Reason for looking: better work-life balance, Dulles airport location closed because of Covid-19 pandemic)

02/2015/04/2017 Washington Dulles Hilton Sterling, VA

Banquet Manager

• Trained, supervised managed FOH and BOH team members. Up to of 60 to 70 employees per event.

• Planned, coordinated, and executed multiple Fine Dining, buffet, and QSR events

• Briefed staff and checked the room set-up before the event

• Ensured room was ready and turned around for next event.

(Reason for leaving: career growth offered by American Tap Room)

01/2010-02/2015 Layalina Restaurant Arlington, VA

General Manger Layalina Restaurant

Annual Sales Volume: $1.5 Million

• Developed, implemented sales and marketing strategies, maximized seating capacity 45 to 100 opened new level and outdoor seating.

• Increased sales from $600,000 to $1.5million.

• Recognized by Washington Post Magazine as one of the best middle Eastern cuisines in VA/DC area

• Maintained outstanding customer service, catered to high-end clientele, including DC/VA dignitaries and politicians.

(Reason for leaving: family owned business offered limited growth potential)

ADDITIONAL EXPERIENCE

Banquet Manager Wyndham Hotel Washington D.C.

1998-2006

Asst. Banquet Manager Westin Washington D.C.

1996-1998

EDUCATION

Bachelors Business Management Mutha University Mu’tha, Jordan

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