Gamal Ibrahim Zaki

Restaurant Assistant ManagerFull Time

• Job Details:Coordinating tasks inside the restaurant in the part related to dealing with customers and the part related to preparation and processing. Striving towards providing a distinguished service that helps to gain customer satisfaction. Dealing with customer complaints and providing appropriate solutions. Review and improve the quality of products periodically. Recruitment, development and training of workers within the restaurant. Organizing and supervising shifts and arranging vacation dates. Evaluate employee performance and provide feedback to improve productivity. Estimating future needs for goods, kitchen utensils, and cleaning products. Ensure that health and safety procedures are applied. Provide the best mental image of the restaurant to customers and suggestions that help in continuous improvement. Control operational costs and set appropriate budgets. Submit periodic reports on revenues and expenditures. Overseeing the restaurant's promotions through the use of various promotional channels. Suggest ways to reach a wider audience and offer offers and discounts. Training new and existing employees to provide the best customer service. Implementation of policies and procedures that maintain the organization of work within the restaurant

Captains and order taker ManagerFull Time

• Job Details:Works with food and beverage staff to ensure proper food is served and food handling procedures are in place. Dealing with guest complaints in restaurants in a friendly and calm manner. Schedule periodic staff meetings to ensure correct interpretation of policies, and obtain feedback from staff. Arranging maintenance and repair of equipment and tools for catering areas. Anticipating the needs of restaurants in terms of raw materials and personnel on a regular and effective basis. Appointment and training of service personnel, and permanent work to raise their level, and solve their problems or communicate them to the administration. Control costs in line with the agreed staffing budget. - Work directly with customers, to ensure that service personnel have accurate knowledge and understanding of the types of dishes and products that are served, and also to ensure that they are able to explain the same to guests. - Follow-up on the stock of materials and tools on a regular basis, and specify orders on a daily basis to ensure the continuity of the product and service with the necessary quality and standards. Monitoring the quality of storage and packaging, including food security; to avoid losses. Carry out any other tasks as requested by the line manager and business needs.