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Title Restaurant General Manager
Target Location AE-Dubai
Email Available with paid plan
Phone Available with paid plan
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                                                          C.V	�


Candidate's Name 	�
Phone	�
 	�
 Street Address 	�
United Arab Emirates
Email	�
 -
	�
 kareem-
EMAIL AVAILABLE	�
	�
	�
	�
PERSONAL	�
 INFORMATION	�
Place	�
 of	�
 birth	�
 	�
 	�
 Beirut,	�
 Lebanon	�
Nationality	�
 	�
 Lebanese	�
Gender	�
 	�
 Male	�
Marital	�
 Status	�
 	�
 Single	�
	�
EDUCATION	�
           ARTS	�
 SCIENCE	�
 AND	�
 TECHNOLOGY	�
 UNIVERSITY	�
 IN	�
 LEBANON	�
 	�

           2007	�
 -
	�
 2009	�
           Major	�
 	�
 Senior	�
 in	�
 Hospitality	�
 Management	�
           	�
           UNIVERSITY	�
 OF	�
 DETROIT	�
 MERCY	�

           2009	�
 -
	�
 2010	�
           Major	�
 	�
 Hospitality	�
 Management	�
	�
EXPERIENCE	�
   Restaurant	�
 General	�
 Manager	�
           Azkadenya	�
 Resaurant	�
 	�
 Dubai	�
 	�
           10/2015	�
 	�
 Present	�
 	�
           Tasks:	�

           Accomplishes	�
 restaurant	�
 human	�
 resource	�
 objectives	�
 by	�
 recruiting,	�
 selecting,	�

           orienting,	�
 training,	�
 assigning,	�
 scheduling,	�
 coaching,	�
 counseling,	�
 and	�
           disciplining	�
 employees;	�
 communicating	�
 job	�
 expectations;	�
 planning,	�
           monitoring,	�
 appraising,	�
 and	�
 reviewing	�
 job	�
 contributions;	�
 planning	�
 and	�
           reviewing	�
 compensation	�
 actions;	�
 enforcing	�
 policies	�
 and	�
 procedures.	�
           Achieves	�
 restaurant	�
 operational	�
 objectives	�
 by	�
 contributing	�
 information	�
 and	�

           recommendations	�
 to	�
 strategic	�
 plans	�
 and	�
 reviews;	�
 preparing	�
 and	�
 completing	�
           action	�
 plans;	�
 implementing	�
 production,	�
 productivity,	�
 quality,	�
 and	�
 customer-
           service	�
 standards;	�
 resolving	�
 problems;	�
 completing	�
 audits;	�
 identifying	�
 trends;	�
           determining	�
 system	�
 improvements;	�
 implementing	�
 change.	�
           Meets	�
 restaurant	�
 financial	�
 objectives	�
 by	�
 forecasting	�
 requirements;	�
 preparing	�

           an	�
 annual	�
 budget;	�
 scheduling	�
 expenditures;	�
 analyzing	�
 variances;	�
 initiating	�
           corrective	�
 actions.	�
                                                            C.V	�


           Plans	�
 menu	�
 by	�
 consulting	�
 with	�
 chefs;	�
 estimates	�
 food	�
 costs	�
 and	�
 profits;	�

           adjusts	�
 menu.	�
           Controls	�
 costs	�
 by	�
 reviewing	�
 portion	�
 control	�
 and	�
 quantities	�
 of	�
 preparation;	�

           minimizing	�
 waste;	�
 ensuring	�
 high	�
 quality	�
 of	�
 preparation.	�
           Maintains	�
 ambiance	�
 by	�
 controlling	�
 lighting,	�
 background	�
 music,	�
 linen	�
 service,	�

           glassware,	�
 dinnerware,	�
 and	�
 utensil	�
 quality	�
 and	�
 placement;	�
 monitoring	�
 food	�
           presentation	�
 and	�
 service.	�
           Enhances	�
 department	�
 and	�
 organization	�
 reputation	�
 by	�
 accepting	�
 ownership	�

           for	�
 accomplishing	�
 new	�
 and	�
 different	�
 requests;	�
 exploring	�
 opportunities	�
 to	�
 add	�
           value	�
 to	�
 job	�
 accomplishments.	�


           	�
	�
        Restaurant	�
 General	�
 Manager	�
 	�
         Zuhour	�
 Group	�
         Mezza	�
 House	�
 Restaurant	�
 &	�
 Lounge	�
 	�
 Dubai	�
 	�
         06/2014	�
 	�
 09/2015	�
         	�
           Understand	�
 completely	�
 all	�
 policies,	�
 procedures,	�
 standards,	�
 specifications,	�

           guidelines	�
 and	�
 training	�
 programs.	�
 	�
           Ensure	�
 that	�
 all	�
 guests	�
 feel	�
 welcome	�
 and	�
 are	�
 given	�
 responsive,	�
 friendly	�
 and	�

           courteous	�
 service	�
 at	�
 all	�
 times.	�
 	�
           Ensure	�
 that	�
 all	�
 food	�
 are	�
 consistently	�
 prepared	�
 and	�
 served	�
 according	�
 to	�
 the	�

           restaurant	�
 recipes,	�
 portioning,	�
 cooking	�
 and	�
 serving	�
 standards.	�
 	�
           Achieve	�
 company	�
 objectives	�
 in	�
 sales,	�
 service,	�
 quality,	�
 appearance	�
 of	�
 facility	�

           and	�
 sanitation	�
 and	�
 cleanliness	�
 through	�
 training	�
 of	�
 employees	�
 and	�
 creating	�
 a	�
           positive,	�
 productive	�
 working	�
 environment.	�
 	�
           Control	�
 cash	�
 and	�
 other	�
 receipts	�
 by	�
 adhering	�
 to	�
 cash	�
 handling	�
 and	�

           reconciliation	�
 procedures	�
 in	�
 accordance	�
 with	�
 restaurant	�
 and	�
 Caf	�
 policies	�
           and	�
 procedures.	�
 	�
           Fill	�
 in	�
 where	�
 needed	�
 to	�
 ensure	�
 guest	�
 service	�
 standards	�
 and	�
 efficient	�

           operations.	�
 	�
           Continually	�
 strive	�
 to	�
 develop	�
 team	�
 in	�
 all	�
 areas	�
 of	�
 managerial	�
 and	�
 professional	�

           development.	�
 	�
           Prepare	�
 all	�
 required	�
 paperwork,	�
 including	�
 forms,	�
 reports	�
 and	�
 schedules	�
 in	�
 an	�

           organized	�
 and	�
 timely	�
 manner.	�
 	�
           Ensure	�
 that	�
 all	�
 equipment	�
 is	�
 kept	�
 clean	�
 and	�
 kept	�
 in	�
 excellent	�
 working	�

           condition	�
 through	�
 personal	�
 inspection	�
 and	�
 by	�
 following	�
 the	�
 restaurants	�
           preventative	�
 maintenance	�
 programs.	�
 	�
                                                              C.V	�

           Ensure	�
 that	�
 all	�
 products	�
 are	�
 received	�
 in	�
 correct	�
 unit	�
 count	�
 and	�
 condition	�
 and	�

           deliveries	�
 are	�
 performed	�
 in	�
 accordance	�
 with	�
 the	�
 restaurant	�
 and	�
 Cafe	�
           receiving	�
 policies	�
 and	�
 procedures.	�
 	�
           Oversee	�
 and	�
 ensure	�
 that	�
 food	�
 &	�
 beverage	�
 policies	�
 on	�
 employee	�
 performance	�

           appraisals	�
 are	�
 followed	�
 and	�
 completed	�
 on	�
 a	�
 timely	�
 basis.	�
 	�
           Schedule	�
 labor	�
 as	�
 required	�
 by	�
 anticipated	�
 business	�
 activity	�
 while	�
 ensuring	�

           that	�
 all	�
 positions	�
 are	�
 staffed	�
 when	�
 and	�
 as	�
 needed	�
 and	�
 labors	�
 cost	�
 objectives	�
           are	�
 met.	�
 	�
           Fully	�
 understand	�
 and	�
 comply	�
 with	�
 all	�
 municipal	�
 regulations	�
 that	�
 pertain	�
 to	�

           health,	�
 safety	�
 and	�
 labor	�
 requirements	�
 of	�
 the	�
 restaurant,	�
 associates	�
 and	�
           guests.	�
           	�
           GENERAL	�
 BRANCH	�
 MANAGER	�

           Paul	�
 Boulangerie	�
 &	�
 Restaurant	�
 under	�
 Azadea	�
 Holding	�
 	�
 Khobar	�
 	�
           (Holding	�
 Q	�
 platinum	�
 certificate)	�
           05/2012	�
 	�
 5/2014	�
           	�
           Tasks:	�
           Taking	�
 responsibility	�
 for	�
 the	�
 business	�
 performance	�
 of	�
 the	�
 restaurant	�

           Analyzing	�
 and	�
 planning	�
 restaurant	�
 sales	�
 level	�
 and	�
 profitability	�

           Organizing	�
 marketing	�
 activities,	�
 such	�
 as	�
 promotional	�
 events	�
 and	�
 discount	�

           schemes	�
           Preparing	�
 reports	�
 at	�
 the	�
 end	�
 of	�
 the	�
 week,	�
 including	�
 staff	�
 control,	�
 food	�
 control	�

           and	�
 sales	�
           Creating	�
 and	�
 executing	�
 plans	�
 for	�
 department	�
 sales,	�
 profit	�
 and	�
 staff	�

           development	�
           Coordinating	�
 the	�
 entire	�
 operation	�
 of	�
 the	�
 restaurant	�
 during	�
 scheduled	�
 shifts	�

           Managing	�
 staff	�
 and	�
 providing	�
 them	�
 with	�
 feedback	�

           Responding	�
 to	�
 customer	�
 complaints	�

           Ensuring	�
 that	�
 all	�
 employees	�
 adhere	�
 to	�
 the	�
 companys	�
 uniform	�
 standards	�

           Meeting	�
 and	�
 greeting	�
 customer	�
 and	�
 organizing	�
 table	�
 reservations	�

           Recruiting,	�
 training	�
 and	�
 motivating	�
 staff	�

           Organizing	�
 and	�
 supervising	�
 the	�
 shifts	�
 of	�
 BOH,	�
 FOH	�
 and	�
 stewards	�

           Maintaining	�
 high	�
 standards	�
 of	�
 quality	�
 control,	�
 hygiene,	�
 health	�
 and	�
 safety	�

           (according	�
 to	�
 Saudi	�
 Municipality	�
 rules	�
 and	�
 regulations)	�
           Checking	�
 stock	�
 levels	�
 and	�
 ordering	�
 supplies	�

           Providing	�
 petty	�
 cash	�
 as	�
 required	�

           Helping	�
 in	�
 any	�
 area	�
 of	�
 the	�
 restaurant	�
 when	�
 circumstances	�
 dictate	�

	�
	�
           	�
	�
           	�
           	�
           	�
                                                               C.V	�


           AREA	�
 MANAGER	�

           Top	�
 Pro	�
 Company	�
 	�
 Riyadh	�
 	�
           10/2010	�
 	�
 05/2012	�
           Top	�
 Pro	�
 is	�
 a	�
 local	�
 Saudi	�
 company,	�
 holding	�
 fast	�
 food	�
 restaurants.	�
 I	�
 was	�
           managing	�
 one	�
 of	�
 their	�
 brands	�
 that	�
 has	�
 7	�
 outlets	�
 in	�
 Riyadh	�
 and	�
 more	�
 than	�
 100	�
           employees	�
 with	�
 an	�
 annual	�
 budget	�
 of	�
 7	�
 million	�
 USD.	�
           	�
           Tasks:	�
           Weekly	�
 sales	�
 forecast	�

           Cost	�
 control	�

           Monitor	�
 weekly	�
 orders	�
 placed	�
 by	�
 General	�
 Managers	�
 (GM)	�

           Supporting	�
 GMs	�
 with	�
 daily	�
 operations	�

           Developing	�
 and	�
 planning	�
 for	�
 the	�
 growth	�
 of	�
 the	�
 brand	�

           Work	�
 directly	�
 with	�
 marketing	�
 director	�

	�
           ROOM	�
 SERVICE	�
 ASSISTANT	�
 MANAGER	�

           Four	�
 Seasons	�
 Hotel	�
 	�
 Beirut	�
           06/2008	�
 	�
 09/2010	�
           Supervisor	�
 of	�
 Mini	�
 bar	�
 section	�
 promoted	�
 to	�
 Assistant	�
 Manager	�
 room	�
 service.	�
           Worked	�
 in	�
 a	�
 newly	�
 opening	�
 five	�
 stars	�
 hotel,	�
 in	�
 an	�
 operation	�
 conform	�
 to	�
 the	�
           HACCP	�
 and	�
 ISO.	�
 Was	�
 also,	�
 directly	�
 responsible	�
 for	�
 the	�
 weekly	�
 ordering	�
 for	�
 the	�
           department.	�
           Identify	�
 and	�
 delegate	�
 responsibilities	�
 to	�
 shift	�
 leaders	�
 and	�
 staff	�
 to	�
 ensure	�

           objectives	�
 are	�
 met	�
 and	�
 excellent	�
 service	�
 is	�
 consistently	�
 achieved	�
 	�
           Manage	�
 operations	�
 with	�
 passion,	�
 integrity,	�
 and	�
 knowledge	�
 while	�
 promoting	�

           the	�
 culture	�
 and	�
 values	�
 of	�
 the	�
 Silo	�
 	�
 	�
           Provide	�
 direction	�
 to	�
 shift	�
 leaders,	�
 and	�
 staff	�
 to	�
 achieve	�
 restaurant	�
 goals	�

           Consistently	�
 review	�
 operations	�
 and	�
 staff	�
 to	�
 identify	�
 any	�
 problems,	�
 concerns,	�

           and	�
 opportunities	�
 for	�
 improvement	�
 	�
           Provide	�
 coaching	�
 and	�
 feedback	�
 to	�
 managers	�
 and	�
 staff	�
 and	�
 assess	�

           performance	�
 on	�
 and	�
 ongoing	�
 basis	�
           Create	�
 a	�
 positive	�
 guest	�
 experience	�
 by	�
 delivering	�
 a	�
 high	�
 level	�
 of	�
 service	�
 and	�

           ensuring	�
 all	�
 staff	�
 engage	�
 guests	�
 to	�
 understand	�
 their	�
 needs	�
 and	�
 exceed	�
           expectations	�
           Solicit	�
 guest	�
 feedback	�
 to	�
 understand	�
 the	�
 needs	�
 and	�
 wants	�
 of	�
 customers	�
 	�

           Train	�
 and	�
 coach	�
 staff	�
 on	�
 guest	�
 services	�
 principles	�
 and	�
 practices	�
 	�

           Monitor	�
 and	�
 maintain	�
 the	�
 Micros	�
 POS	�
 System	�
 	�

           Develop	�
 and	�
 implement	�
 creative	�
 solutions	�
 to	�
 areas	�
 of	�
 improvement	�
 	�

           Assist	�
 in	�
 conducting	�
 staff	�
 and	�
 daily	�
 pre-
shift	�
 meetings	�
 	�

           Assist	�
 in	�
 any	�
 areas	�
 of	�
 the	�
 department	�
 when	�
 staffing	�
 constraints	�
 require	�
 	�

           Identify	�
 employee	�
 weaknesses	�
 and	�
 retrain	�
 as	�
 necessary	�
 	�

           	�
           	�
           	�
	�
                                                             C.V	�

	�
	�
           	�
           RESTAURANT	�
 MANAGER	�

           Dardachat	�
 caf	�
 -
	�
 Beirut	�
           01/2005	�
 	�
 06/2008	�
           The	�
 positions	�
 covered:	�
 Waiter,	�
 Barista,	�
 Leader	�
 Barista,	�
 Supervisor	�
 and	�
           Restaurant	�
 Manager.	�
           	�
           Throughout	�
 my	�
 three	�
 years	�
 path	�
 in	�
 Dardachat,	�
 I	�
 gained	�
 excessive	�
 experience	�
           in	�
 the	�
 following	�
 topics:	�
           Leadership	�
 and	�
 problem	�
 solving	�

           Controlling	�
 both	�
 labor	�
 &food	�
 cost	�

           Customer	�
 service	�

           Food	�
 safety	�
 and	�
 hygiene	�

           Hospitality	�
 and	�
 restaurant	�
 management	�

           Purchasing	�
 and	�
 petty	�
 cash	�
 handling	�

           Standard	�
 Operating	�
 Procedure	�
 (SOPs)	�
 implementation	�

           Leading	�
 by	�
 example	�

           Inventory	�
 counts	�

	�
LANGUAGES	�
Arabic	�
 	�
 Fluent	�
 in	�
 speaking	�
 and	�
 writing	�
English	�
 	�
 Fluent	�
 in	�
 speaking	�
 and	�
 writing	�
	�
COMPUTER	�
 SKILLS	�
 	�
Microsoft	�
 office	�
Omega	�
 Software	�
Micros	�
 software	�
Squirrel	�
 Software	�
 	�
	�
References	�
 available	�
 upon	�
 request	�
	�
	�
	�

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