Elie Lebbos

Food & Beverage ManagerFull Time

• Job Details:Food and beverage manager

Area operations managerFull Time

• Job Details:In charge and manage F&B Department that includes more than 70 employees in 6 restaurant locations that serve more than 1500 customer per day - Responsible for overall operational, financial and management of staff assigned at the outlets to ensure the reputation of the company is maintained at the highest level. - Authoring and discussing with employee’s performance appraisals; addressing employee performance and corrective action plans; and employee motivation and rewards, provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation - Tasks include ordering, supervising employees, maintaining sanitation standards in public areas and kitchen or beverage preparation areas, and monitoring safety. - Constantly seek customer feedback and opportunities to develop high quality service in the outlets - Meets company financial objectives by developing financing; preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, developing and implementing strategies to increase average meal checks.

Director food and beverageFull Time

• Job Details:In charge and manage F&B Department that includes 4 banquets, 3 restaurants, room service department, and 3 conference rooms - Co-ordinate with all large group meeting and banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements - Confirm all details relative to group functions with meeting and banquet planners - Competitive analysis every six months by calling competition and gathering data such as banquet kits - Responsible for ensuring the highest quality of foods and services to maintain the guests' overall satisfaction on their dining experience - Involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, and labor costs - Create and maintain menus that satisfy guests. managing food costs, controlling inventory - Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures - Accomplishes restaurants human resource objectives by orienting, training, assigning, scheduling, coaching, and disciplining staff; communicating job expectations