Reda Hammoud

714-***-**** Email: adulv0@r.postjobfree.com

EXPERIENCE:

**/**/**** - **/**/22 Metro Ale- 2nd Street Promenade- Fuego

District Manager

Started as Restaurant consultant now Managing three business as district manager

Two level Restaurant, Bar, two level Banquet and separate building with two rooms for banquet

Revisit and change restaurant, Sport bar and Banquet menus

Implement Food and Liquor inventories, Policies and procedures

Work with the chef on ordering, pars, Haccp and Food Safety

Reduce bar, food and labor costs.

Food from 39.0% to 29.0%

Liquor from 29.0% to 22.0%

Labor from 40.0% to 33.05

Retrain staff on service issues and food safety

03/2017- 03/2021 Desert Moon Restaurant Anaheim, CA

General Manager

Annual Sales: $2.5M (food only, Ave. Daily Covers- 350

Oversaw day-to-day activities of upscale Mediterranean restaurant with 160seats

Increased sales from $1.5M to $2.5M through improved staff training, Implementing waiter banking system responding to guest needs

Interviewed, hired, trained and scheduled 35-40 employees (FOH/BOH)

Full P& L responsibility

oReduced Food cost from 37% to 30.5%

oReduced Labor cost from 40.0% to 29%

oBuild up To & Catering sales from 0 to $3500.00 a month

Instituted all food safety and HACCP certification, training and policies

Created recipe documentation and implementation

(Reason for leaving Covid affects the business, and at the same time Looking for management position in high-volume, corporately structured restaurant environment where he can continue to be challenged and grow)

02/2008-1/2017 Mazaj Café Los Angeles, CA

Owner/General Manager

Built and designed the entire store from the inside out

(Reason for leaving-Sold the business)

9/2003-11/2007 SRC- Restaurant Los Angeles, CA

General Manager-Monterey Hills, AGM Castaway- Burbank

Annual Sales: $10.666M

Oversaw day-to-day operations of The Castaway Restaurant – Burbank: 4-star fine dining, catering & banquet house.

Reduced labor cost from 29.7% to 29.2%

Reduced food cost from 36.6% to 36.2%

Raised mystery shopping scores above 98.1%

Top QSC scores in the company in 2006

Monterey Hill Steak House - Monterey Park: 3.8 million annual sales, 4-star fine dining, catering & banquet house.

Shanghái Restaurant – Marina Del Rey: $6.2 million annual sales, 4 star fine dining, catering & banquet house.

(Reason for leaving: Opened his own business/café in partnership with sons)

2/1986-12/2002 El Torito Grill Los Angeles, CA

Executive General

Monitored and analyzed financial performance of each unit (sales, labor, operating profit and budgetary results while providing timely feedback, analysis and direction to restaurant management for cost containment and revenue realization).

Involved with all the openings for company stores.

Newport Beach unit, sales $4.3m; voted best brunch and best happy hour by the Orange County Register 2 years in a row.

South Coast unit, increased sales from $3.1m to $3.6m; voted best brunch by the Orange County Register 4 years in a row.

Beverly Hills unit opened of the company flagship unit. $4.1 million in annual sales; voted best in southwest cuisine Torrance unit, $3.2m; won the 4 Star Excellence Award twice and won the 3 star awards given by the Southern California Newspaper Writer Association twice as well.

Managed and worked most off-site catering and banquets seven course meals, white gloves service, and theme style set up buffets for groups up to 3,800 people in a geographic territory.

Supervised 420 team members.

EDUCATION:

Cerritos College AA degree in Pre-Engineering & General Business administration

Cal State University of Long Beach - USC, Business Administration and Marketing Program

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