1. Joe Henry Hayek Date of Birth: September 16, 1980
Jeddah, Saudi Arabia Nationality: Lebanese
Tel.: +966 5 49988448 Marital Statuses: Single
Email: j.hayek@outllook.com Languages: Arabic (Native) – English
(Excellent) – French (Very Good)
Military Service: Exempted
Objective: To work in a progressive, stable and a well managed organization where I can work towards
achieving its goals, and utilize my skills and capabilities while it further develops my expertise and offers me the
opportunity to build a long term career.
EDUCATION:
B.S. Diploma in Hospitality Management American University of Science & Technology, Lebanon 2005
Masters in Management (Not completed) American University of Science & Technology, Lebanon 2008
Bio Chemistry Lebanese University, Lebanon 1998-2000
Toefl Certification Amideast Lebanon 2001
WORK EXPERIENCE:
Dec 2014 – Till Date Silverspoon Catering Jeddah, Saudi Arabia
Catering Director & Event Planner
 Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff.
 Planning new promotions and initiatives, and contributing to business development.
 Dealing with staffing and client issues.
 Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
 Managing the food and beverage provision for functions and events
 Supervising catering and waiting staff at functions
 Planning menus in consultation with chefs
 Recruiting and training permanent and casual staff
 Organizing, leading and motivating the catering team.
 Ensuring health and safety regulations are strictly observed.

2.  Budgeting and establishing financial targets and forecasts.
 Monitoring the quality of the product and service provided.
 Keeping financial and administrative records.
 Managing the payroll and monitoring spending levels.
 Maintaining stock levels and ordering new supplies as required.
 Interacting with customers if involved with front of house work.
 Liaising with suppliers and clients.
 Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the
service delivered.
 Ensuring compliance with all fire, licensing, and employment regulations.
 Maximizing sales and meeting profit and financial expectations.
 Setting marketing strategies for business development
 Event Planning, design and production within time limits
 Organize facilities and details such as décor, entertainment, transportation, location, equipment, etc.
Sep 2013 – Dec 2014 Casper & Gambini’s Jeddah, Saudi Arabia
Director of Operations
 Develop a competitive strategy by performing regular competitive analysis; identify the competitor’s strength
and weaknesses.
 Make sure that we are making full advantage of the training and not performing below the par.
 Constantly track current consumer and emerging restaurant trends.
 Accurately measure marketplace attitudes, behavior and preferences on a regional, national or international
basis.
 Managing the payroll and monitoring spending levels.
 Assess the operation weaknesses and problems, and suggest a detailed plan explaining how the restaurant
will function on a continuing basis.

3.  Study the menus in the market; suggest appropriate price points, future menu items, and portion size
compared to competitors.(Planning and coordinating menus)
 Come up with tangible solutions to cut down costs, breakage, wastage, and make a follow up on a daily basis.
 Assess staff needs, and ensure that all staff members are abiding to the company’s rules and regulations.
 Ensure efficiency in sales, increase average check.
 Supervision of daily paper flow
 Attend F&B shows to Create/outsource new products/ideas.
 Work on a strategy of proper selling techniques to increase sales.
 Ensure that all food and beverage menu items are properly prepared and served.
 Maintaining high standards of quality control, hygiene, and health and safety
 Identify ineffective procedures; recommend new procedures and training for employees for any position.
 New products development to possess unique points of differentiation/menu items & monthly promotions.
 Coordinate with the Country Director and marketing department on organizing marketing activities.
 Observe the beverage industry trends, develop new programs and complete thorough competitor and
categorical research.
 To co-ordinate with all large group meeting planners their specific group requirements with the services &
facilities offered. This includes proposals, contracts, estimated and actual function statements.
July 2002 - August 2013 Ant-Ventures Holding Headquarter Beirut, Lebanon
Regional Beverage Director
 Implement a total beverage program from Beverage & food pairings to increase overall sales.
 Brand Image Development.
 Quarter Menu Development for the region.
 Administers technical and logistic support.
 Manage Staff and monitor skills development.
 Supervision of daily paper flow
 Quality Control.
 Going over the contribution margins of all menu items, cost % and menu engineering for efficiency in sales.
 Maintaining high standards of quality control, hygiene, and health and safety.
 Work on a strategy of proper selling techniques to increase sales.
 Franchisees visits in the region for assessment and trainings.
 Set marketing strategies for business development.
 Quality Purchased & Received/ Inventory Level.
 Cost Control/Ordering/Requisition
 Development and maintenance of all department control procedures.

4.  Assure inventory for functions, including opening and closing inventories, accurate summaries and cash
deposits are prepared
 Safety/ Disciplinary Action.
 Develop seasonal and holidays promotions.
 Preparation of Sales Promotions & Mailings.
 R&D/Attend F&B shows to Create/outsource new products/ideas.
 Constantly track current consumer and emerging restaurant trends.
 Study the menus in the markets/regional; suggest appropriate price points, future menu items, and portion size
compared to competitors.
 Ensure implementation of all training sessions with related employees & HR Department
 Develop new training sessions to track and develop employees’ skills with coordination of training department
2010 “From The Tree” /Sister Company for Casper & Gambini’s
Concept Creation, Opening & Managing
The Concept- Frozen yogurt and Juice Bar, Light, refreshing and healthy – a guiltless indulgence
Unique flavors, healthy toppings and sense of style
Detox juices and Booster
Great tasting products made fresh with the highest quality ingredients
Inspired Store Design, Superior Customer Experience
 Identity creation
 Menu and recipe development
 Standard Operating Procedure Setting
 Recruitment and staff training
 Marketing Communication
 Opening & managing the concept
2006 (Temp contract) The Roastery Café Kansas City,
Missouri
Voted as the “City’s Best Coffeehouse” for a five years in a row!
Branch Opening
 Recruiting, training and motivating staff.
 Planning, developing and coordinating menus.
 Organizing and supervising the shifts.

5.  Ensuring that all employees adhere to the company's Rules & Regulations.
 Develop seasonal and holidays promotions.
2004- Till date The Roaster (Coffee Roaster & leading brands Supplier in Beirut)
Business Development/Consultant
 New Coffee blends creations
 Business development
 Staff Training
 Outsource new coffee origins from around the world
 R&D (Markets trends, Outsourcing new products, etc…)
National & World Barista Champions Trainer
International Certified Judge
Monin Brand Ambassador
 National Barista champions Training for 10 years in row.
 Certified as International Judge from the Specialty Coffee Association of America (Judging worldwide
competition in Tokyo, Copenhagen, Milano, etc…)
 Ambassador for Monin brand- Presenting the brand in International shows (London, Milano, etc…)
Awards:
 CASPER & GAMBINI’S PILLAR (For an outstanding commitment to the firm’s culture)
 Committed to Excellence Certification
 Team Work Certification
 Boecker Certification (hygiene & sanitation)
 HACCP Certifiaction
 National Barista Championship (1
st
prize winner)
 Certified Master Barista (Specialty Coffee Association of America)
 Certificate of Achievement from the Barista College of Australia
 Certificate of Achievement from the Barista College of Australia (Intensive courses modules, Bean, roasting,
Grinders, Coffee Making Machines, Coffee Making 1, Coffee Making 2)
 International Certified Judge (SCAA)
Trainings:

6.  Coaching, delegation & Feedback
 Communication Skills
 Business Writing Skills
 Time & Stress Management
 Problem Solving & Decision Making
 Relationship Building
 Team Building & Motivation
 Leadership
 Telemarketing
 Customer Service Basics
 Customer relationship Management
 Selling Smarter
 Cost Control
 Grooming & Hygiene Standards
 Communication Ice Breaker
 Working Under Pressure
Competencies & Skills:
 Computer Skills: Windows, Microsoft office.
 Functional Competencies: Observe proper standards of conduct and values
Anticipate and plan for change and needs
Manage time effectively and prioritize tasks and meeting deadlines
 Behavioral Competencies: Teamwork and good interpersonal skills
Able to work on own initiative and as part of a team
First-class analytical, design and problem solving skills
Able to work under pressure
 Qualifications: Perfectionist
Communication with steadiness
Patient
Hobbies/Interests: Cooking, Business books reading, music, physical fitness, traveling.
References and Certificates available upon request

7.  Coaching, delegation & Feedback
 Communication Skills
 Business Writing Skills
 Time & Stress Management
 Problem Solving & Decision Making
 Relationship Building
 Team Building & Motivation
 Leadership
 Telemarketing
 Customer Service Basics
 Customer relationship Management
 Selling Smarter
 Cost Control
 Grooming & Hygiene Standards
 Communication Ice Breaker
 Working Under Pressure
Competencies & Skills:
 Computer Skills: Windows, Microsoft office.
 Functional Competencies: Observe proper standards of conduct and values
Anticipate and plan for change and needs
Manage time effectively and prioritize tasks and meeting deadlines
 Behavioral Competencies: Teamwork and good interpersonal skills
Able to work on own initiative and as part of a team
First-class analytical, design and problem solving skills
Able to work under pressure
 Qualifications: Perfectionist
Communication with steadiness
Patient
Hobbies/Interests: Cooking, Business books reading, music, physical fitness, traveling.
References and Certificates available upon request