Michel Abi Zeid Daou

• Increased sales revenue from 235k SAR to 660k SAR
• Conducted P&L performance analysis and troubleshoots areas of interest while assisting in developing appropriate solutions to identified problems and opportunities
• Managed total restaurant operations in areas of staff management, customer relations, vendor relations, inventory control, and purchasing of food, beverages
• Worked with chefs to design menus that were both cost-effective and pleasing to customers
• Balanced controllable expenses and budgeting to regain profitability
• Effectively assured appropriate staff hiring, training and development
• Insured the compliance of local, state, and federal laws.

www.sugarmoo.com

• Achieved an annual net sales revenue of 3 million dollars
• In charge of selling company products across Lebanon including milk powder, raw nuts, sugar, butter
• Maintain a collection ratio of less than two months in portfolio
• Responsible for company's account receivables and collection
• Ensure proper inventory across all products and maintained continuous availability year long
• Lead a distribution channel to achieve on time order delivery to all clients

https://cfg-sal.com/

• Managed budget for: purchasing, inventory, payroll, and cost
• Assisted in the creation of diverse menus designed to cater for all tastes
• Ensured high standards of hygiene and presentation in the preparation and service of food and beverages
• Responsible for the hiring and training of quality staff dedicated to meeting customer needs

https://www.facebook.com/profile.php?id=100063692346388&mibextid=LQQJ4d

• Managed administrative logistics of events planning, event booking, and event promotions.
• Produced detailed proposals for events to document timelines, suppliers and budgets.
• Oversaw preparation and management of event budgets to deliver at or below projected costs.
• Coordinated with sales and marketing teams to publicize and promote events.

WATERLEMON, HIGH END BOUTIQUE RESTAURANT

CAFE BLANC, LEBANESE FINE DINING

LIVING COLORS, CASUAL DINER

• Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Trained new employees on proper protocols and customer service standards.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.

· Planned and executed catered events from start to finish

· Worked closely with internal & external event planning organizers and client groups for effective implementation plans.

· Established staff schedules, task assignments, equipment allocation to ensure conformance with department’s objectives

· Managed daily operations, sales payroll, budgets, inventory, and food costs

- NB : During summer season