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Nam : MHMOUD,RASOUL
AGE : 33
Place of birth:ALEXANDRIA EGYPT.
Profession: Hotels TechNet in state diploma.
Tel UAE: + 971-0503910758
Egypt: +0201229215972
Email : Mahmoud_rasol@hotmail.com.
MAHMOUD_RASOL@YAHOO.COM
skyp/ mahmoud_rasoul2002
Certificate Egyptian Air Defense Forces sergeant degree
Language:-
• Mother language: - Arabic.
• Other language: - English.
Computer skills:-
• Proficiency in working on the computer ICDL
Experiences:-
EMAIRATES INTERNATIONAL RESTAURANT
CHILIS
2008 &2014
• Restaurant Manager
Restaurant managers ensure that restaurants operate
efficiently and profitably while maintaining their reputation and
ethos. They must coordinate a variety of activities, whatever
the size or type of the outlet. Managers are responsible for the
business performance of their restaurant, as well as
maintaining high standards of food, service, and health and
safety.
Restaurant management combines strategic planning and
day-to-day management activities, such as shift pattern
organisation. Depending on the nature of the outlet, the role
may have creative aspects, particularly in marketing and
business development.
As a key role within the hospitality industry, restaurant
management can be fast-paced, highly demanding and very
rewarding.
Typical work activities
Tasks carriedout by restaurant managers vary depending on
the type of restaurant, but usually include:
Business activities:
Taking responsibility for the business performance of the
restaurant.
Analysing and planning restaurant sales levels and
profitability.
Organising marketing activities, such as promotional events
and discount schemes.
Preparing reports at the end of the shift/week, including staff
control, food control and sales.
Creating and executing plans for department sales, profit and
staff development.
Setting budgets and/or agreeing them with senior
management.
Planning and coordinating menus.
Front-of-house:
Coordinating the entire operation of the restaurant during
scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform
standards.
Meeting and greeting customers and organising table
reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.
Organising and supervising the shifts of kitchen, waiting and
cleaning staff.
Housekeeping:
Maintaining high standards of quality control, hygiene, and
health and safety.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
Helping in any area of the restaurant when circumstances
dictate.
.
Typical job responsibilities include:
recruiting, training and supervising staff
agreeing and managing budgets
planning menus
ensuring compliance with licensing, hygiene and health and
safety legislation/guidelines
promoting and marketing the business
overseeing stock levels
ordering supplies
producing staff rotas
handling customer enquiries and complaints
taking reservations
greeting and advising customers
problem solving
preparing and presenting staffing/sales reports
keeping statistical and financial records
assessingand improving profitability
setting targets
handling administration and paperwork
liaising with customers, employees, suppliers, licensing
authorities, sales representatives etc
making improvements to the running of the business and
developing the restaurant
Paradise N
EGYPT
Captain
2006
To look up the day to day operation. Make sure the hygine standerd.
Making the duty rota. Codinating with the guest/Host in the party
•serve the station
2. take orders
3. take reservations
4. give the checks and collect money
Restaurant captains serve as floor supervisors in a fine dining
establishment. A restaurant captain serves as a liaison between all staff
.members to ensure superior customer service
Restaurant captains often have a managerial
Restaurantcaptains often have a managerial role. It is
their job to ensure all hosts and waiters are adequately
trained, informed of the restaurant's policies and
knowledgeable about menu items and daily specials.
Restaurant captains also ensure that new staff have
undergone safety training.
Mahmoud rasoul

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mahmoud1

  • 1. Nam : MHMOUD,RASOUL AGE : 33 Place of birth:ALEXANDRIA EGYPT. Profession: Hotels TechNet in state diploma. Tel UAE: + 971-0503910758 Egypt: +0201229215972 Email : Mahmoud_rasol@hotmail.com. MAHMOUD_RASOL@YAHOO.COM skyp/ mahmoud_rasoul2002 Certificate Egyptian Air Defense Forces sergeant degree Language:-
  • 2. • Mother language: - Arabic. • Other language: - English. Computer skills:- • Proficiency in working on the computer ICDL Experiences:- EMAIRATES INTERNATIONAL RESTAURANT CHILIS 2008 &2014 • Restaurant Manager Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety. Restaurant management combines strategic planning and day-to-day management activities, such as shift pattern
  • 3. organisation. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development. As a key role within the hospitality industry, restaurant management can be fast-paced, highly demanding and very rewarding. Typical work activities Tasks carriedout by restaurant managers vary depending on the type of restaurant, but usually include: Business activities: Taking responsibility for the business performance of the restaurant. Analysing and planning restaurant sales levels and profitability. Organising marketing activities, such as promotional events and discount schemes. Preparing reports at the end of the shift/week, including staff control, food control and sales. Creating and executing plans for department sales, profit and staff development. Setting budgets and/or agreeing them with senior management. Planning and coordinating menus. Front-of-house: Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints.
  • 4. Ensuring that all employees adhere to the company's uniform standards. Meeting and greeting customers and organising table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organising and supervising the shifts of kitchen, waiting and cleaning staff. Housekeeping: Maintaining high standards of quality control, hygiene, and health and safety. Checking stock levels and ordering supplies. Preparing cash drawers and providing petty cash as required. Helping in any area of the restaurant when circumstances dictate. . Typical job responsibilities include: recruiting, training and supervising staff agreeing and managing budgets planning menus ensuring compliance with licensing, hygiene and health and safety legislation/guidelines promoting and marketing the business overseeing stock levels ordering supplies producing staff rotas handling customer enquiries and complaints taking reservations greeting and advising customers
  • 5. problem solving preparing and presenting staffing/sales reports keeping statistical and financial records assessingand improving profitability setting targets handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities, sales representatives etc making improvements to the running of the business and developing the restaurant Paradise N EGYPT Captain 2006 To look up the day to day operation. Make sure the hygine standerd. Making the duty rota. Codinating with the guest/Host in the party •serve the station 2. take orders 3. take reservations 4. give the checks and collect money Restaurant captains serve as floor supervisors in a fine dining establishment. A restaurant captain serves as a liaison between all staff .members to ensure superior customer service Restaurant captains often have a managerial Restaurantcaptains often have a managerial role. It is their job to ensure all hosts and waiters are adequately trained, informed of the restaurant's policies and knowledgeable about menu items and daily specials.
  • 6. Restaurant captains also ensure that new staff have undergone safety training. Mahmoud rasoul