- Responsible to evaluate and correct the service ,food safety,Hygiene&quality of all outlets - Doing the company strategic plan of development for the coming five years - Creating Training Programs for all the staff at all departments to upgrade the company standard & food safety level & doing job descriptions for all service & kitchens staff. - Doing local manual for the Brand (S.O.P) & Supervise the Human Resources Department - Observing performance of all outlets & the central kitchen through my weekly audit reports & send my reports to the owner & to the operations manager to take the right action. - Planning to open Catering & delivery & Marketing sections to increase the company sales. - Observing the waste for all outlets to reducing the cost

• Managing 8 Banquet Halls & Rooms included 1000 seats and Leading and coaching a team of 25 Ambassadors in a shift• planning menus in consultation with Ex. chef• Recruiting and training permanent and casual staff.• Organizing, leading and motivating the Banquet team.• Planning staff shifts and rotes.• Ensuring health and safety regulations are strictly observed.• Monitoring the quality of the product and service provided.• Keeping financial and administrative records.• Managing the payroll and monitoring spending levels.• Maintaining stock levels and ordering new supplies as required.• Interacting with customers if involved with front of house work.• Liaising with suppliers and clients.• Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering).

- JOB SUMMARY: - Ensure that all reporting & control procedures in the operations, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed &in place according to company’s policy & chain operation manual.-Maintain high quality products by ensuring compliance with all operations procedures.- Ensure that all branches are able to achieve the goals as per planned by reviewing & Monitoring Labor planning, scheduling and utilization. - Enforce & support all training & development plans for all staff under supervision as per company’s policy- Monitor Labor by analyzing store reports, labor scheduling, Labor productivity- Ensure understanding of security procedures in all Restaurants .

JOB SUMMARY: Observing the quality of Food & service for all the outlets to be sure that the operations working by smooth way& efficiently. - Responsible for 4 outlets different variety & the Banquet Department. - Responsible for Event reservations & operate all of it.- Train & hiring the goods’ staff to upgrade the service standers. - Responsible for the cost & the Inventory for all outlets.

JOB SUMMARY:- Responsible for three Branches different cuisine included 750 seats. - Responsible to open new market to increase the seals & reducing cost. - Responsible for advertising & entertainment.- Responsible for most of departments of the company like : { F&B department – sales & marketing – reception – Housekeeping – security – drivers – stores & Responsible for observing the purchasing department to select best suppliers’ } - Doing inspection for all Branches & write the comments to the GM

JOB SUMMARY: Responsible to serve the VIP guest in the executive floors inside the executive lounge by observing the performance for all the service staff to reach the guest satisfactions point & keep all the operation up to standers by a lot of point of {s.o.p} Marriott brand. and doing a lot of things for the VIP guest only like:- Receive the guest from reception and explain benefits of his stay in the executive floors.- Doing inspections to room or suite of VIP guest before his arrival to be sure by myself that everything up to standers. - Taking the guest to his room & send to him welcome drink & fruit basket with the GM business card.- Send housekeeping to helping the guest to arrange his luggage.- Doing wake up call with serving tea or coffee if he wants.- Helping him for any legal requests inside the hotel.