Hazem Jabr
Food And Beverage
Makkah,Jeddah
Summary
To obtain a challenging position in the field of restaurants or food service management . Adaptable and enterprising assistant operation Manager with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
19
19
years of professional experience
3
3
years of post-secondary education
1
1
Language
Work History
Assistant Food and Beverage Manager
Wahj Group
Jeddah
02.2023 - Current
- Designing delicious and attractive menus and continuously making improvements.
Forecasting, planning, sourcing, and ordering food supplies for kitchen, as well as beverages to stock bar and fridges.
Building positive relationships with food and beverage vendors.
Adhering to food and beverage budget.
Managing daily food and beverage operations.
Following food and safety regulations.
Maintaining positive customer relationships, processing complaints, and responding to customer needs.
Assisting with marketing events.
Creating and enforcing restaurant policies, targets.
Hiring, training, and managing food and beverage staff.
Strong working knowledge of related computer software, including restaurant management software.
Ability to adhere to budgets and meet financial targets.
Exceptional organizational, leadership, problem-solving, and communication skills.
Ability to forecast food and beverage needs.
Excellent customer service skills.
Great delegation skills.
District Manager
Zack's Fried Chicken Restaurants
Cairo
12.2020 - 12.2022
- Demonstrate and ensure operational excellence through the training, disciplining and encouragement of Managers, Team Leaders, and Team Members
- Conduct and attend meetings as required
- Partner with Human Resources in any investigations that arise in the Area and work with HR to finalize and make decisions on any action to be taken
- Conduct routine visits to restaurants in area to ensure each General Manager is maintaining company standards
- If any deficiencies are found, work with management and staff to clearly outline the problem areas and assist them in developing a plan of action to correct problems in a timely manner
- Work with operation Manager and on new restaurant site selections and new restaurant budget planning
- Manage the area’s financial accountability through reviewing critical reports, adhering to the budgeted Gross Operating Profit, and evaluating the area’s combined expense plan to ensure overall operations meet and the company financial goals
- Coordinate specific activity to capture opportunities for increasing profitable sales with each Restaurant Manager
- Assume additional responsibilities as assigned
- To continue the path for career success at the company, the Area Manager must be able for participate in the skills development program.
- Built positive and productive relationships with store and field leadership.
- Held meetings with director to identify techniques to overcome sales obstacles.
- Supervised [ 3 ] locations to enforce high-quality standards of operation.
- Located, developed, and promoted talented employees to cultivate collaborative and hardworking leadership team
- Worked diligently to resolve unique and recurring complaints, promoting loyalty, and enhancing operations
Area Manager of Operations
Husson El Ezz ( Restaurants-coffee,Catering)
Jubail
10.2018 - 08.2020
- Demonstrate and ensure operational excellence through training, disciplining and encouragement of Managers, Team Leaders, and Team Members
- Conduct and attend meetings as required
- Partner with Human Resources in any investigations that arise in Area and work with HR to finalize and make decisions on any action to be taken
- Conduct routine visits to restaurants in area to ensure each General Manager is maintaining company standards
- If any deficiencies are found, work with management and staff to clearly outline problem areas and assist them in developing plan of action to correct problems in timely manner
- Work with operation Manager and on new restaurant site selections and new restaurant budget planning
- Manage the area’s financial accountability through reviewing critical reports, adhering to the budgeted Gross Operating Profit, and evaluating the area’s combined expense plan to ensure overall operations meet and the company financial goals
- Coordinate specific activity to capture opportunities for increasing profitable sales with each Restaurant Manager
- Assume additional responsibilities as assigned
- To continue the path for career success at the company, the Area Manager must be able for participate in the skills development program.
- Built positive and productive relationships with store and field leadership.
- Held meetings with director to identify techniques to overcome sales obstacles.
- Supervised [ 4 ] locations to enforce high-quality standards of operation.
District Manager
Papas Grill & Nolas
Khobar
08.2015 - 10.2018
- Demonstrate and ensure operational excellence through training, disciplining and encouragement of Managers, Team Leaders, and Team Members
Conduct and attend meetings as required
Conduct routine visits to restaurants in area to ensure each General Manager is maintaining company standards
If any deficiencies are found, work with management and staff to clearly outline problem areas and assist them in developing plan of action to correct problems in timely manner
Work with operation Manager and on new restaurant site selections and new restaurant budget planning
Manage area’s financial accountability through reviewing critical reports, adhering to budgeted Gross Operating Profit, and evaluating area’s combined expense plan to ensure overall operations meet and company financial goals
Coordinate specific activity to capture opportunities for increasing profitable sales with each Restaurant Manager
Assume additional responsibilities as assigned
To continue path for career success at company, Area Manager must be able for participate in skills development program.
Built positive and productive relationships with store and field leadership.
Held meetings with director to identify techniques to overcome sales obstacles.
Supervised 2 locations to enforce high-quality standards of operation.
Coordinate specific activity to capture opportunities for increasing profitable sales with each Restaurant Manager.
Restaurant General Manager
HB Brands
Khobar
05.2012 - 05.2015
- Responsible for all the Operations & Administration in the Restaurant
- Ensure that all team members adhere to service standards and procedures lay down in this manual
- Ensuring that all employees adhere to company's uniform standards
- Ensure that sales inputs required by Accounts Manager/Night Auditor for preparing Daily Sales report are sent to them in morning of all working days
- Ensure that it is sent
- Meeting and greeting customers and organizing table reservations
- Advising customers on menu; recruiting, training and motivating staff
- Supervise purchasing of ingredients and repair and maintenance of restaurant tools and equipment.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Maintained safe working and guest environment to reduce risk of injury and accidents
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Correctly calculated inventory and ordered appropriate supplies
- Carefully interviewed, selected, trained, and supervised staff
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank
Assistant Restaurant Manager
Radisson Blu
Medina
03.2009 - 05.2012
- Responsible for all Operations & Administration in Restaurant
Ensure that all team members adhere to service standards and procedures lay down in this manual.
Ensuring that all employees adhere to company's uniform standards
Ensure that sales inputs required by Accounts Manager/Night Auditor for preparing Daily Sales report are sent to them in morning of all working days
Ensure that it is sent.
Meeting and greeting customers and organizing table reservations
Advising customers on menu; recruiting, training and motivating staff
Supervise purchasing of ingredients and repair and maintenance of restaurant tools and equipment.
Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
Correctly calculated inventory and ordered appropriate supplies
Carefully interviewed, selected, trained, and supervised staff
Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank. - Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour
Captain Restaurant
Albatross Hotel resort
Hurghada
10.2007 - 01.2009
- Serving Food & Beverage to guests in assigned hotel work; provide courteous professional, efficient and flexible service consistent with five star hotel standards policies and procedures in order to maximize guest satisfactions
- Responsibilities included overseeing reservations, assisting in menu development, training staff, and serving as restaurant's representative to public
- Provided dining service for patrons at this exclusive, fine dining restaurant.
- Prepared salads and desserts in table side service.
- Supervised section of 50 tables and assisted waitstaff by answering questions, taking orders and offering suggestions
Pass Boy & Waiter & Captain
The Higher Institute For Hotel And Management
Hurghada, Hurghada, Egypt
08.2004 - 05.2007
- four-year period of study was university administration qualifying us through training and working in hotels of group to obtain highest scientific and practical experience in food and beverage department according to beginning of hierarchy, which qualifies us to pass stage successfully.
- Worked effectively in fast-paced environments.
- Developed strong communication and organizational skills through working on group projects.
- Proven ability to learn quickly and adapt to new situations.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Skilled at working independently and collaboratively in team environment.
- Acted as team leader in group projects, delegating tasks and providing feedback.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Gained strong leadership skills by managing projects from start to finish.
Education
Bachelor Degree of Tourism And Hotels - Hotel Management
Swiss Academy For Hotel And Tourism Management
Hurghada, Egypt 08.2004 - 07.2007
Skills
Budgeting
Inventory management
Performance improvement
Recipes and menu planning
Staff Management
Operations management
Inventory control and record keeping
Passion for customer satisfaction
Business operations expertise
Food service background
Workflow planning
Cost controls
Strategic planning
Training and Development
Team building
Accomplishments
- Ideal employee for November 2010 in Radisson Blu , Saudi Arabia, Madina
- Acknowledgement of the Ministry of Social Affairs ,Saudi Arabia,jubail
- Training Programs:-
- Four Month Training at InterContinental Muscat, Sultanate of Oman (Food & Beverage department)
- New hiring training – albatross resort, Hurghada, Egypt
- New hiring training – Radisson Blue, Saudi Arabia, Madina
- Training In Micros System (3700 RS
- Reduced employee turnover by 20% by creating and implementing a no-cost incentive program.
- Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
- Resolved product issue through consumer testing.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Assistant Food and Beverage Manager
Wahj Group
02.2023 - Current
District Manager
Zack's Fried Chicken Restaurants
12.2020 - 12.2022
Area Manager of Operations
Husson El Ezz ( Restaurants-coffee,Catering)
10.2018 - 08.2020
District Manager
Papas Grill & Nolas
08.2015 - 10.2018
Restaurant General Manager
HB Brands
05.2012 - 05.2015
Assistant Restaurant Manager
Radisson Blu
03.2009 - 05.2012
Captain Restaurant
Albatross Hotel resort
10.2007 - 01.2009
Bachelor Degree of Tourism And Hotels - Hotel Management
Swiss Academy For Hotel And Tourism Management
08.2004 - 07.2007
Pass Boy & Waiter & Captain
The Higher Institute For Hotel And Management
08.2004 - 05.2007