- Event Planning and ManagementExperienced in planning and executing a diverse range of events, from corporate conferences and product launches to weddings and social gatherings. Expertise in coordinating all event details, including venue selection, catering, entertainment, and logistics. Proven ability to manage multiple tasks simultaneously, ensuring each event runs smoothly and meets client expectations. Strong focus on delivering high-quality,- Managing Overall OperationsSkilled in overseeing comprehensive operational functions within organizations or specific projects. Proficient in streamlining processes, optimizing resource allocation, and implementing efficient workflows to enhance overall productivity. Experienced in managing day-to-day operations, including scheduling, staffing, and operational planning- Team Leadership and Staff ManagementAdept at leading and motivating teams to achieve strategic goals and deliver high performance. Experienced in recruiting, training, and managing staff, with a focus on fostering a positive and productive work environment.- Training ProgramsConducted sessions to address specific needs and enhance employee skills. Monitored the effectiveness of training initiatives and made adjustments based on feedback and performance outcomes to ensure continuous improvement.- Guest RelationshipExpert in managing client relationships through effective communication, personalized service, and attention to detail. Successfully addressed client needs and concerns, resulting in high levels of satisfaction and long-term loyalty. Utilized client feedback to refine services and enhance overall client experience.- Budgeting ManagementProficient in developing and managing budgets for events and organizational operations. Skilled in financial reporting and analysis, tracking expenses, and identifying cost-saving opportunities to optimize financial performance.

Leading the food and beverage department that consist of multi restaurant with a variety of cuisines my responsibility to ensure the smooth operation inall the outlets under my responsibility (4 restaurants+ Catering service) by cohesive teamwork of personal, development and implementation of the company standard, leadershipof internal operation, developing customer orientation.• Establish strategic vision for the business, in alignment with the F&B Manager and theteam, prepares short- and long-term operating plans for the business outlet and definesoperational strategies for implementation and execution to achieve desired targets.• Defines goals and standard to improve sales volume by emphasizing on operationalefficiency, customer interaction, service, marketing initiatives, and financial managementas well as trending competitors' activities to capitalize on the brands strategic edge tokeep sales ahead of competition.• Builds strong team by ensuring that people processes are well in place and are effectivelyused to build people capabilities, define clear succession line, encourage promotion fromwithin and drive strong culture of fun in the workplace to achieve exceptional teamperformance• Increases sales by ensuring guest satisfaction and prompt problem resolution• Staffs, trains and develops managers and employees through orientations• Ongoing feedback and establishment of performance expectations and byConducting performance reviews• Forecasting the P&L (Profit & Loss) Monthly business meeting.• Forecasting the target& Budget of the restaurants.• Handling the next year budget.• Coordinate with seals team to promote the restaurants for the new promotion• Controlling the food &beverage cost with the head chef to keep it on line.• Handling the marketing of the restaurants.

As Operations Manager for Multi Restaurants Company , I am responsible for overseeing the comprehensive management of six diverse restaurants specializing in Lebanese, Seafood, Iranian, Chinese, and American cuisines across three locations. My role focuses on enhancing operational efficiency, upholding service excellence, and driving continuous improvement through various responsibilities:Guest Feedback Analysis: Evaluate and analyze guest feedback regarding service, products, and promotions. Collaborate closely with the Director of Food & Beverage/Food & Beverage Manager to identify areas for improvement and implement strategies to enhance the overall guest experience.Training Supervision: Supervise and coordinate training activities within the Food & Beverage Department in collaboration with the Learning and Development Department. Ensure that staff are equipped with the necessary skills and knowledge .Payroll Management: Review and manage the weekly payroll and overtime sheets for all Food & Beverage outlets. Ensure compliance with established budgets and financial controls, making adjustments as necessary to align with financial objectives.Operational Guidance: Provide guidance to outlet managers on operational requirements, including staffing, inventory management, and adherence to quality standards. Monitor performance and support managers in achieving operational excellence and consistency.Peak Service Presence: Maintain a visible presence during peak service times to proactively address any operational challenges. Ensure smooth service delivery, resolve issues promptly, and support staff in managing high-volume periods effectively.Collaboration with Leadership: Work closely with the Director of Food & Beverage/Food & Beverage Manager on various aspects, including the preparation of reports, forecasts, and budgets. Contribute to the development of marketing plans, festivals, and special promotions to drive business growth

Responsible for managing the operation of the restaurants• Including the development and growth of people Sales and profits• Manages the restaurants in accordance with established companyStandards, policies and procedures. Optimizes profits by controlling foodBeverage and labor cost.• Increases sales by ensuring guest satisfaction and prompt problem resolution• Staffs, trains and develops managers and employees through orientations• Staff hygiene including the Kitchen (Expiration Items Label)• Ongoing feedback and establishment of performance expectations and by• Conducting performance reviews• Forecasting the P&L (Profit & Loss) Monthly business meeting.• Forecasting the target& Budget of the restaurants.• Handling the next year budget.• Coordinate with sales team to promote the restaurants for the new promotion• Controlling the food &beverage cost with the head chef to keep it on line.• Handling the marketing of the restaurants.• Handling and serve the guests.• Six months Training in the kitchen to know all the food knowledge• Training for the staff to do the standard for the serves and to be up sealing.• Inform the team how is open the 2nd branch of the restaurant• Handling the staff which is 45 Staff in my outlets from the Kitchen to the Service

Responsible for managing the operation of the restaurant• Including the development and growth of people Sales and profits• Manages the restaurants in accordance with established companyStandards, policies and procedures. Optimizes profits by controlling foodBeverage and labor cost.• Responsible for the Duty Roster for the Staff• Home delivery In charge for all the Area• Increases sales by ensuring guest satisfaction and prompt problem resolution• Staffs, trains and develops managers and employees through orientations• Staff hygiene including the Kitchen ( Expiration Items Label)• Ongoing feedback and establishment of performance expectations and by• Conducting performance reviews

-Make the duty roster to cover the duty hours of the staff without over time.- Handling the home delivery drivers .- Asst the staff operation to meet the guest acceptation.- Follow up the order purchased.- Training for the staff in terms of Food Knowledge, Service standard- Handling an events with team In terms of Wedding , Birthdays- Handling Guest Complain