Moncer Nizar

Lead daily operations for 120-seat gastropub serving 400+ customers daily, supervising team of 36 front-of-house staff across Breakfast, lunch and dinner services

⁠Achieve consistent 4.9/5 customer satisfaction rating on Google Reviews and TripAdvisor through implementation of service excellence standards and staff coaching

⁠Lead operations for 4 outlets from pre-opening through full launch, ensuring efficient setup and execution.

⁠Lead pre-opening procedures for Somewhere branches (Bujari,Riyadh Front and Solitaire),,including FOH layout setup and staff training to align with brand S.O.Ps.

⁠Managed recruitment for multiple branches, aligning staffing with operational needs. Managed and enhanced the restaurant's image, driving customer satisfaction and brand reputation.

⁠Managed event operations for high-profile seasons, adhering to DGDA Protocol & RCU

⁠Coordinated daily operations, including monthly reports and P&L statements, while minimizing waste and optimizing resource management.

Coordinated daily operations, monthly reports, and Profit & Loss (P&L) statements.

Completed performance evaluations and supervised staff to ensure the completion of daily duties.

Resolved customer complaints efficiently and delivered superior Food & Beverage service.

Minimized waste and maintained inventory and par stock levels to ensure operational

efficiency.

Conducted regular product quality reviews and internal audits for BOH compliance.

⁠Ensured compliance with food safety regulations and conducted regular product quality reviews.

Led team of 45 employees in achieving branch sales goals and KPIs.

Managed branch operations, overseeing budgeting and inventory control to maintain financial integrity.

Developed and implemented strategies to improve customer satisfaction and retention rates.

Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure a positive experience.

Lead operations for the groves outlets from pre-opening through full launch, ensuring efficient setup and execution.

Lead pre-opening procedures for Zodiac Restaurant including FOH layout setup and staff training to align with brand S.O.Ps.

Resolved customer complaints swiftly, enhancing guest satisfaction and ensuring high-quality Food & Beverage service.

Minimized waste and maintained inventory and par stock levels to ensure operational efficiency.

Conducted regular product quality reviews and internal audits for BOH compliance.

Planned and executed successful events, ensuring seamless coordination and execution.

Lead successful marketing campaigns to promote branch services and drive revenue growth.

Conducted performance evaluations and supervised staff to ensure accountability and meet operational goals.

Managed restaurant P&L, identifying and implementing cost-control measures that boosted profit margins by 15%.

Oversaw daily operations ensuring adherence to health and safety regulations, maintaining a 100% compliance score in audits.

Led team of 30 staff, fostering a culture of collaboration and excellence that improved overall productivity.

Introduced targeted training programmes to improve customer service standards, enhancing customer satisfaction metrics.

Resolved escalated customer issues efficiently, from initial contact to resolution, maintaining high guest loyalty and return rates.

Streamlined vendor relations ensuring timely deliveries, enhancing efficiency in operations and inventory management.

Collaborated with marketing to plan community events, resulting in increased foot traffic.

Managed a team of 25 during operations to ensure consistent, high-quality service and adherence to corporate standards.

Managed high-volume service periods successfully, maintaining quality and customer satisfaction under pressure.

Oversaw daily operations, including opening and closing procedures, to maintain store standards.

Managed team rosters to ensure appropriate staffing levels, enhancing service delivery during peak and off-peak hours.

Conducted performance reviews, offering constructive feedback to support individual development and align team goals.

Organized staff training sessions on new product ranges, enhancing team knowledge and sales skills.

Worked closely with front-of-house staff to facilitate positive customer experiences.

Implemented team-building activities and regular feedback sessions to foster a positive workplace culture.

Worked overtime shifts to ensure optimal workflow during busy periods.

Maintained clean, tidy and organized checkout areas.

Managed daily operations with staff briefings, table allocations, and service coordination during high-volume lunch and dinner rushes to enhance guest experience.

Coordinated with kitchen staff to ensure timely food delivery and fostered communication between front and back of house teams to streamline service.

Lead pre-opening procedures for Reform Social & Grill Restaurant including FOH layout setup and staff training to align with brand S.O.Ps.

Conducted regular staff training sessions on menu knowledge, dietary requirements, and customer service techniques

Supervises and trains staff in maintaining cleanliness work areas, public areas, and storage areas

Demonstrated expertise in food preparation techniques and customer service best practices.

Demonstrated knowledge of restaurant administration, food preparation and food safety

Possessed comprehensive knowledge of food and beverage operations, including preparation techniques.

Demonstrated capability to remain composed under pressure, making quick assessments and implementing effective action plans.

Managed opening and closing procedures, cash handling, and daily reconciliation processes with 100% accuracy rate.

Communicated with supervisors and managers about the progress of daily work.

Communicated regularly with guests to address needs, resolve complaints, and enhance overall satisfaction.

Demonstrated basic computer skills, effectively using email and internet for communication and research.