Shahad Altamimi

Jones The Grocer | Panorama (Pre Opening)

• Reconciled cash and credit card transactions to maintain accurate records.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Correctly calculated inventory and ordered appropriate supplies.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Carefully interviewed, selected, trained, and supervised staff.

Jones The Grocer | KAFD

• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Coordinated with catering staff to deliver food services for special events and functions.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Managed team of up to 47 restaurant staff, maintaining exceptional customer service and quality standards.

Brute

• Managed team of up to 37 restaurant staff, maintaining exceptional customer service and quality standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Motivated staff to perform at peak efficiency and quality.

Clap

• Conducted regular meetings with staff to discuss performance and address any issues.
• Managed team of up to 50 restaurant staff, maintaining exceptional customer service and quality standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Managed staff schedules and maintained adequate coverage for all shifts.

Iris Cafe

• Supervised all areas of restaurant to keep it clean and well-maintained.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Completed inventory purchases and oversaw shipment processing.
• Analyzed daily sales figures and developed strategies to increase sales.

Beast House ( Pre Opening )

• Collaborated effectively with customers and staff to maintain smooth-running company operations.
• Organized and updated weekly schedules and monthly calendar obligations for various levels of management and junior staff.
• Filed and maintained invoices, customer records and other paperwork to facilitate ease of retrieval.
• Directed clerical tasks, including copying, faxing and file management.
• Offered outstanding hospitality throughout client visits, aiding positive customer experiences and loyalty.
• Processed and distributed incoming correspondence to relevant staff, facilitating team communication.
• Answered and directed incoming calls to relevant staff members using multi-line telephone system.
• Streamlined check-in process to decrease wait times and increase customer satisfaction.
• Handled database updates and digital file management aligned with data security and integrity requirements.
• Investigated guest challenges and sources of dissatisfaction to offer timely resolution.

• Monitored operations, ensuring processes stayed in compliance with relevant policies, regulations and outlined procedures.
• Scheduled and coordinated staff schedule according to staff availability and budgets.
• Ensured operations ran smoothly, effectively and efficiently by closing monitoring processes, organisng changes or delegating tasks to employees as required.
• Inspected facilities ahead of conferences to maintain quality standards.
• Engaged with larger campaigns to build deeply collaborative partnerships.

• Met customers' needs by determining and recommending in-stock merchandise or services and disclosing offers and discounts to encourage volume purchases.
• Attended training on personal skills development and service delivery, maximising guest satisfaction.
• Collected payments for goods or services, recorded transactions and sent money orders for additional processing.

• Answered mailed, emailed, telephoned and in-person requests for service and information.
• Managed smooth operations and communicated timely updates to coordinate administrative activities.
• Scheduled and distributed work to other staff members to enhance productivity and avoid scheduling conflicts.
• Collaborated with clients, finance teams and other team members on allocating resources to achieve project needs.
• Oversaw workers' compensation claims, investigating and compensating genuine cases to improve trust among contractors in future collaborations.
• Assessed feedback from customers to gauge satisfaction and project success.
• Managed deadlines and progress across team to facilite project delivery within stipulated timelines.
• Provided for smooth day-to-day flow of communications to build trust within unit.
• Provided team members with resources needed to complete project work to maximise efficiency.

• Checked seating area and restrooms regularly to ensure safety and cleanliness.
• Assisted in preparing for special functions and banquets by setting up and taking down tables and chairs and decorating.
• Maximised team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Cleaned and inspected food preparation areas against safe and sanitary food-handling criteria.
• Answered customers' questions about hours, seating, current wait time and other information.
• Accommodated guests with special needs, including accommodations for child seats and wheelchairs.
• Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
• Calculated charges, issued table checks and collected payments from customers.
• Collaborated with chefs to verify item availability and understand daily specials for menu promotion.
• Managed closing duties, including restocking items and reconciling cash drawer.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
• Set up and decorated menu marketing boards with current specials information and drink features.
• Prepared banquet rooms for use, adjusting lights, sound volumes and room temperature to provide comfortable experiences for guests.
• Monitored dining area to assess server capacity and accurately estimate wait times.
• Assisted kitchen staff with food counts by determining number of items required for complete service.
• Discussed menu items and dietary concerns and suggested additional items to meet upsell goals.