Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on Support as and when required.Action changes when needed.Managing all operational issues ensuring that company standard operation procedures are met, and value is added to the F&BAssist the bar business in promotions, events and deals and to maintain a dialogue with suppliers.Keeping up with the local and international bar trends, new products and venues.Ensure clear and precise communication with FOH colleagues. Maintain communication with the kitchen.Ensure that all duties are completed.Hands on operator that lives and leads the perfect guest experience,Ensures the team are set up for success.Monitors customer satisfaction and respond to customer feedback and complaintsEnsures that colleagues are aware of the relevance and importance of their activities and how they contribute to the department.Conducts performance evaluation of colleagues, training of colleagues, guidance, coaching and counselling of colleagues.Provides constant coaching, counselling and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization.understand and comply with all local licensing laws and to promote responsible service of alcohol.

Multiple Lebanese | Local speciality restaurants management and catering division,Almakan Souk Madinat | Almerkaz Media City and More

As an operations manager I was responsible for the short and long term planning and the management of the food & beverage operations in the front and back of house to achieve customer satisfaction and quality service while meeting | exceeding financial goals. managing and achieving of profit and quality for all food & beverage operations including restaurant and catering operations, and the key responsibilities :• Maintain standards of food & beverage quality and guest service quality • Establish a yearly promotion and menu plan for Restaurant and bar and monitors implementation• Prepare P&L analysis of all promotions• Establish a festive season calendar & yearly entertainment concept• Plan and executes special projects• Reviews financial reports and statements to determine how Food and Beverage is performing against budget• Control food and beverage costs to maximize profits• Assist in preparation of F&B budget & preparation of monthly forecast• Assist in preparation of F&B Capex Plan• Build up and maintain rapport with suppliers, ensure suppliers provide top quality products• Liaise and attends promotional activities directed towards the press to introduce new menus and restaurants• Provide PR with information for mailing, advertising, direct mail and press releases• Monitor productivity performance as shown in monthly productivity reports and reviews with appropriate department heads• Involve in recruiting food & beverage leadership team members who demonstrate strong food & beverage background, creativity and entrepreneurial leadership to meet the business needs of the operation• Review appraisals of FOH | BOH Staff • Establish comprehensive training plan on annual basis with Human Resources &Coordinate various training and employee development plans with Human Resources

Plan, direct and coordinate the operations of the Restaurant, Formulating policies and procedures, managing daily operations, planning the use of materials and human resources.Provides overall Management for a major food service unit.Organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.Observes quality of food service and gives instructions for maintenance of high standards.Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering service.Calculated product pricing and generated quotes that satisfy both company profitability needs and customer requirements.Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.Renegotiated terms with suppliers, hence reduced costs by 10%.Assigns and trains personnel and determines work schedules.Interviews and hires employees; evaluates employees' performance; resolves minor employee grievances.

Review and evaluate Guest feedback and react accordingly ensuring all compliments and complaints are responded to in a timely and appropriate manner.Ensure all Guests are welcomed in a polite and friendly manner and receive the utmost attention at all times.Maintain the department facilities, standards of presentation and levels of service to a level that achieves and exceeds Company Brand Standards, meets Health, Safety and Hygiene standards and complies with Company Safety and Fire Regulations and proceduresEnsure the day-to-day operations run smoothly and efficiently, in line with Company standards, and with obvious attention to detail.Maintain high standards of comfort, cleanliness, and hygiene throughout the department.Set and maintain the highest standards of dress appearance and hygiene at all times in line with Colleague personal Presentation Standards. Maintain a service-level in the restaurant and bar with an emphasis on high quality, efficiency.Maintain set restaurant standards and ensure that the highest standards of food and beverage quality and service are achieved in the restaurant.Demonstrate perfect knowledge of all food and beverages served in the bar and restaurant and their preparation and presentation.Conduct monthly communication meetings with all Team Members.Deal with sudden staff shortages as a result of absenteeism and report all absences according to company attendance procedures.Organize training of restaurant personnel as required.Work in cooperation with the executive chef on a new products, menus, promotions and other related activities.Ensure stock takes are carried out in a timely manner and ensure food and beverage cost control targets are maintained.Serve Guests through environmentally-sound decisions.