Manager Branch

Curriculum vitae

Name: Marwan M. Mohaidly

Mobile: 009**-**-***-****

Email: ******.********@*****.***

Personal information:

Nationality: Lebanese

Marital Status: Married

Date & place of birth: 3-10-1988 Al Khubar (KSA)

Address: Lebanon – Beirut / Ksa – Riyadh

Degree certificate:

University attend: Lebanese International University (Beirut)

Qualification: Bachelor degree of HOSPITALITY & TOURISM Management

2006 TILL 2009 (Full time courses)

LANGUAGE:

Arabic: Mother tongue

English: Excellent

French: Very good

Computer skills: Excel, Word, Familiar with OPERA AND MICROS

Employment profile:

Current work:

-Branch manager at Ulounge Restaurant (Riyadh, International cuisine) First Creative investment Company

2018 till present

2016- 2018 :

1-Branch manager at caffe concerto (Riyadh, Italian cuisine ) Al Nakheel Mall with Food and entertainment company

2012-2016 :

2- Branch manager at Cavalli Caffe KSA (Riyadh, Italian cuisine), I moved from Cavalli Beirut( as supervisor ) to ksa( November 2014 ), I started with Cavalli since august 2012,

Key responsibilities:

-Assume responsibility for the day to day operations of the restaurant to ensure

Efficiency and profitability

-Monitor and control food, liquor and labor costs

-Monitor the stocks of all food, beverage, material and equipment and ensures

That service requirements are met

-Issue store and purchasing requisitions when needed

-Work with kitchen management to assist in changing the menu

-Prepare end- of-day reports and ensure that all cashiers, servers and bartenders’

Accounts are balanced, and no discrepancy is visible

-Maintain high standards of quality control and health and safety

-Adapt to different personalities of clients, vendors and coworkers without losing

Focus

-Evaluate current practices and processes; immediately recognize potential areas

of conflict; and initiate ways to improve current business methods, quality of

products and services provided to the customers

-Participate in service as necessary in accordance with the requirements and

practices of the restaurant/section

-Assist the General Manager in setting restaurant/section goals and developing

strategies, procedures and policies, SOP

-Update in coordination with the General Manager the menus and recipe costing

based on the demand and financial targets

-Work overtime when needed and assist the workload of others

-Ensure that all communication between the front and back of house is accurate.

Staff management:

-Discipline employees appropriately according to policies and procedures

-Create and maintain the employee schedule and track absenteeism

-Delegate the appropriate tasks and manage employee workloads

-Develop cost-saving strategies to increase profit and manage labor costs

-Conduct such functions as, coaching, counseling and taking disciplinary actions

to ensure appropriate staff productivity and efficiency

-Provide training to ensure performance objectives are met

3- Villa Fairouz Kuwait (Lebanese restaurant) as supervisor for one year contract (2011-2012)

Key responsibilities:

Ensure all tasks for setting up, serving and closing procedures are all completed

- Coordinate timely food production and service

- Evaluate the outlet’s service performance daily

- Greet and farewell customers in a polite and professional manner

- Participate in evaluation of food product, kitchen employee performance

- product consistency

-Ensure safety and cleanliness are maintained at all times in the front of house

- (FOH) area as well as in the surrounding of the outlet

- rewarding and disciplining employees; addressing complaints and resolving

problems

-Lead all team members with guest services, work schedules, up selling,

- inventory and controlling costs

-Cover extra shifts as required, in the case of staff shortages, to ensure service

- training, up selling and cross selling

maintain the outlet’s inventory according to stock levels and advises on re-

- ordering needed.

-Maintain equipment in good working order organizing repairs or improvements. needed for greater efficiency

-Manage all functions of the restaurant service to achieve the optimum

departmental profit

-Manage all functions of the outlet operation to achieve the optimum quality level

of service

-Maintain cashier float and make accurate daily reports of all money received

4 –others: I worked Paul (abc ashrafiye) as waiter from 2007 to 2010,

References are available on request.

Contact this candidate