Rustom El Asmi

Managing food and beverage operations within budget and to the highest standards. Conducting training programs of food safety and hygiene. Manage kitchen controls such as labor cost, inventory and stock management and scheduling for 3 units. Effectively recruiting and managing employees, and overseeing operations. Handling customer complaints, and generating financial reports. Clearly define the expected service standards, emphasizing the importance of time efficiency, quality, and personalization. Conduct

Ensuring that established guidelines on hygiene, quality, and food safety are followed. Floor and bar inspection after preparation. Train restaurant servers to give high quality service and ensuring excellent service. Provide a comprehensive orientation for new servers, introducing them to the restaurant's culture, values, and service standards. Familiarize them with the menu, including ingredients, preparation methods, and allergen information. Emphasize the importance of positive attitudes, teamwork, and

Train and supervise restaurant servers to give high standards of service in terms of time, quality and personalization. Responsible for training and developing future team leaders. Supervise the service of food and beverages during the events in the hotel, ensuring quality and presentation meet standards. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm. Collect feedback from clients and guests to assess satisfaction and identify areas for improveme

Ensure guest are serviced within specified time. Delegating tasks and set deadlines for the internal team. Discover training needs and provide coaching. Distribute tasks among team members based on their strengths, skills, and workload capacity. Conduct regular team meetings to discuss goals, updates, and address any concerns or challenges. Communicate regularly with upper management, providing updates on team progress, challenges, and accomplishments.

Tasked with operating and maintaining the serving station. Preparing tables for reservations.