Samer Saad Email and Phone Number

Follow up on food quality and safetyEnsured 100% adherence to operational manuals, food safety standards, and ROR/FSaudit requirements. Implemented and monitored sanitary practices for food handling,cleaning, and maintenance. Successfully investigated and resolved customer complaintsrelated to food quality and service.Machinery and equipment’s effectiveness and safetyMaintenance requests and purchase orders. Maintained optimal condition of equipment,machinery, and utensils. Collaborated with supply chain for efficient ordering and withgeneral service manager to implement proactive maintenance strategies for restaurantmachinery.Inventory and stock managementConducted monthly inventory and maintained optimal stock levels by adhering to FIFOprinciples and appropriate shelving standards. Managed stock variances withinacceptable limits and ensured product quality through rigorous inspection and return ofnon-conforming items.HR ManagementManaged team schedules, attendance, and time-off requests. Ensured adherence tocompany policies and regulations. Facilitated communication with HR on employee data,grievances, and departures. Conducted regular team meetings, new hire orientations,and oversaw employee training.

Operations Management:managing all aspects of the restaurant's daily operations, including cash flow, waste,reports, staffing, inventory control, and ordering.Monitoring 30 staff activity and maintaining proper hygiene standards.Analysing stock levels, reconciling inventory, and minimizing waste .Utilizing time sheet data for employee scheduling and payroll planning.Financial and Cost Control:Analysing reports like waste, staff meals, and incidents to identify cost-savingopportunities.Generating and reviewing labor control reports.Monitoring and optimizing restaurant profitability.Data Analysis and Decision Making:Analysing operational data to identify trends and make informed decisions.Implementing strategies to improve profit and loss (P&L).

Leadership and Team Development:Successfully trained 26 staff members, I ensured they were equipped to deliverexceptional customer service, by utilizing the L&D program to cultivate a team thatdelivers exceptional customer service.Problem-Solving and Initiative:In addition to training staff, I excelled at resolving customer concerns and prioritizingguest satisfaction. My approach involved effectively addressing complaints andfeedback, which was then fed into our CRM system. This ensured we couldcontinuously improve the customer experience based on valuable guest insights

Prepare restaurant opening procedures, prepared sections following the mysteryshopper protocols, and took orders following the same high standards, handled cashtransactions securely, and proactively suggested upselling and cross-sellingopportunities to enhance customer satisfaction and boost sales.