Ramy Haian

• Discussing sales contract details with the banquet CEO and the Executive Chef.
• Planning the venue layout according to the number of guests and the type of event.
• Determining the number of table waiters and servers required.
• Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centrepieces, heating lamps, serving utensils, and carving stations.
• Consulting with the Head Chef regarding the timing of meal courses to be served.
• Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
• Managing the availability of liquor and soft drinks when required.
• Worked with chefs to plan menus according to client needs and budgets.
• Responded to questions, complaints and concerns from guests during events.
• Preparing work schedules and completing documentation in a timely manner.
• Answering customers' questions and accommodating special requests.

We are a franchisee based in the Netherlands, and I have received all the necessary training and operational manuals from the Netherlands team for the Riyadh branch.

• My responsibilities include hiring and developing a team of highly skilled staff and supervising shifts.
• Training new employees on standard operating procedures (SOP), ensuring maximum customer satisfaction
• Responding to customer complaints, creating employee schedules, tracking work hours and payroll data, appraising staff performance, interviewing and recruiting new employees
• Managing daily front and back-of-house operations, ensuring accurate cashouts at the end of each day.
• Creating reports to SD standards day-to-day operations

• Performed various store operations, including opening and closing procedures, product display management and budget control.
• Toured sales floor regularly, assessing and improving daily operations.
• Upscale cakes, and pastries ensure meet the sales target

https://www.instagram.com/poplars_salon/

I joined this company as a restaurant supervisor.

Thanks to my hard work and dedication, I was promoted three times. Throughout my time here:

I have worked in various aspects of the job, including taking orders, creating budgets, and dealing with VVIPs, such as ambassadors, princes, and top government officials.

This job has taught me a lot and has extended my career in the food and beverage industry.

• Placed orders and processed payments in POS systems, maintaining efficient service operations.
• Provided first-class customer care through helpful, friendly service.
• Maintained thorough knowledge of food, drink, and menu, providing expert assistance with customer selections.
• Warmly greeted customers upon arrival, minimising wait times to improve restaurant experiences.

• Optimised guest experience, checking in with guests to assure satisfaction with each course and beverage.
• Prevented shift disruptions, maintaining and restocking back-of-house in line with service needs.
• Ensured a seamless dining service, cooperating closely with servers, porters and kitchen staff.

This place is where I began my hospitality career and climbed my way up the ladder:

• Delivered food and drinks from the kitchen to respective tables to meet expectations in a timely manner.
• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
• Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.