Fahed Salaheddine

QATAR

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

Lebanese, male, married

Birth Date: July 5, 1986

E-mail: adzj24@r.postjobfree.com

OBJECTIVE

Looking to join a prosperous organization that has the need for challenging position and offers opportunities for career progress and stability.

WORK EXPERIENCE

Babel(Fine Dining Restaurant)-ST. REGIS HOTEL.June2022 to Present(QATAR)

MAITRE D'HOTEL Duties:

• Opening and closing the restaurant.

• Appointing, inducting, and mentoring new staff members.

• Scheduling shifts and assigning tables to waitstaff.

• Resolving customers' questions and grievances in a professional manner.

• Conducting payroll activities in an accurate, timely manner.

• Ensuring that the restaurant adheres to pertinent health and safety regulations.

• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.

• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.

• Recording all income and expenses and ensuring that cash registers are balanced.

Shorfa Restaurant .January 2021 till march 2022(Dubai)

Restaurant Manager

Duties:

• Recruiting, training and supervising staff.

• Agreeing and managing budgets.

• Planning menus.

• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines. promoting and marketing the business.

• Overseeing stock levels.

• Ordering supplies.

• Producing staff rotas

Mosaic Restaurant.February2019 till November2020(Abu Dabi) Restaurant&Catering manager Duties:

• Overseeing of food preparation

• Checking the quality and size of the servings

• Ordering food and drink supplies

• Making sure the kitchen and dining areas are cleaned according to certain standards.

• Keeping records of these practices for health inspectors, and solving employee or customer problems.

• Responsible for supervising the training of new staff members, as well as organizing shifts, promoting good teamwork, paying staff and dividing the tips.

• Gathering customer requirements (like number of guests and event dates)

• Planning food and beverage menus considering clients’ preferences and special requests (for example healthy meals for children).

• Determining requirements in ingredients and setting portions.

Genesis Hotel. March2018 until January2019(Nigeria-Lagos)

Banquet&Catering Manager Duties:

• Planning menus in consultation with chef

• Ordering supplies

• Hiring, training, supervising and motivating permanent and temporary staff

• Organising staff rotas

• Ensuring that health and safety regulations are strictly observed, recorded and archived

• Monitoring the quality of the product and service provided

• Keeping to budgets and maintaining financial and administrative records.

• Marketing and selling conference and banqueting facilities.

• Scheduling reservations.

• Operating the facilities profitably.

• Planning well so each event runs smoothly.

• Checking all bills are paid on time.

• Managing your food and beverage team.

• Briefing staff and checking the room set-up before the event.

Best Investment Co. Lemon Garden Restaurant. October 2015 until February 2018

Restaurant Manager Duties:

Maintain high quality products by ensuring compliance with all operations procedures.

Manage staff, preparing work schedules and assigning specific duties.

Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.

Plan and direct activities such as sales promotions, coordinating with other department heads as required.

Create new revenue opportunities by food festivals and promotional activates.

Castle Mare Hotel. June 2013 until May 2015

Assistant banquet

Manager Duties:

Develop productive, profitable and achievement oriented working environment for employees.

Educate operations team on best practices, company policies and service excellence standards.

Develop and maintain operational guidelines for staffs.

Assist in interviewing, recruiting, training, performance evaluation, promotion and termination activities Determine staffing requirements, work assignment and schedules for new projects.

Maintain the facility clean, safe and organized.

Coordinate with General Manager in different operational issues and promotional activities.

Generate operational reports for management as needed.

Al Tawach Restaurant(Qatar). January 2010 until March 2013

Floor Manager Duties:

Serving customers

Ordering stock

Convening team meetings

Recruiting and training new team members

Supervising staff

Delegating workload

Stock taking and inventory

Abdel Rahman Hallab& Sons. December 2009 until December 2010

Catering supervisor Duties:

Provide all the requirement of the celebration, from organization, equipment’s and waiters.

Coordinate the furniture,decor and floral arrangement at a venue.

In the kitchen and the storage areas must ensure that Sanitation Standards are met.

Processing and receiving food orders on time. Managing staff schedules.

Quality Inn Hotel(Tripoli). July 2007 until December 2009

Head Waiter

Duties :

Inspects dining tables and work areas for cleanliness.

Greets patrons and shows them to dining tables.

Requisitions supplies, such as glassware and silverware.

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Madisson Hotel (Jounieh).June2006 until July2007

Room services Duties:

Taking guests requests and phone calls.

Clearing hotel corridors of food trays.

Follows all cash procedure.

Perform cross training duties.

Collecting dirty dishes and restocking minibars.

Abdul Rahman Hallab and Sons. June 2005 until May2006

Commis

Duties:

Dealing with deliveries and stock rotation

Preparing the ingredients for a more senior chef

Making menu recommendations, answering questions and sharing additional information with restaurant patrons

Regency Palace Hotel.July2004 until May2005

Assistant Bar tender : Duties:

Preparing alcoholic or non alcoholic beverages for bar and patrons.

Interacting with customers taking orders and serving snacks and drinks

Assessing bar customers needs and preferences and making recommendation

Qualifications

• Excellent communicationand interpersonal skills

• Strong organizational and time management skills

• Decision making skills

• Ability to manage in a diverse environement with a focus on clients and customer services.

• Strong leadership and motivating skills including the ability to buid a strong relationship with custoers and staff.

• The ability to think quickly,work in stressful circumstances and stay calm in crisis.

• Knowledge of food,food hygiene and food preparation.

• Greeting and advising customers.

• Overseeing stock levels

• Recruiting,Training and supervising staff.

• Setting targets.

• Having a self confidence.

EDUCATION

Hospitality Institute. (Tripoli, Lebanon)

Acquired TS2 – Hotel Management - 2006

College Saba Zurek (Tripoli, Lebanon)

Acquired the Lebanese Baccalaureate – Sociology and Economics in 2003.

INTERESTS & ACTIVITIE

Reading-Cooking-Create a superb activities

COMPUTER LITERACY

Microsoft suite (Word, Excel, Access, PowerPoint) and internet.

LANGUAGES

Fluent in Arabic and English (Written and spoken)

Reference upon request

Contact this candidate