Ibrahim Mahmoud

TRAINING and QUALITY MANGERFull Time

Head of OperationsFull Time

• Job Details:• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe. • Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards. • Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends. • Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints. • Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports. • Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees. • Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.

Training CoordinatorFull Time

• Job Details:• Created an effective and accredited syllabus for F&B and HR. • Named The F&B syllabus as F&B Loyalty Program, Shared by Jhapatechnical institute, Global Institute of Hotel Management, Oriental Hospitality and Tourism Training, Sahara School of Hospitality Management, JanahitTrading and Training and Lisa Gordon-Davis in the development of the training model of Food and Beverage Service -Waiter. •Give a condensed lectures to train the staff and managers; the mechanism, hygiene, restaurant equipment and handling technique, restaurant menu, beverage, types of services and service sequence, food & beverage control and selling techniques, marketing and trends, understanding risks and preventive measures, and give them vision of how they can be leaders, teamwork, lead by example approach, etc… •HR training course. • Assess training needs for new and existing employees • Identify internal and external training programs to address competency gaps partner with internal stakeholders regarding employee training needs • Organize, develop or source training programs to meet specific training needs • Liaise with subject matter experts regarding instructional design • Develop training aids such as manuals and handbooks • Inform employees about training options • Map out training plans for individual employees • Present training programs using recognized training techniques and tools • Facilitate learning through a variety of delivery methods including classroom instruction, virtual training, on-the-job coaching • Design and apply assessment tools to measure training effectiveness • Track and report on training outcomes • Provide feedback to program participants and management • Evaluate and make recommendations on training material and methodology • Maintain employee training records • Handle logistics for training activities including venues and equipment • Establish and maintain relationships with external training suppliers • Coordinate off-site training activities for employees • Manage training budget • Manage and maintain in-house training facilities and equipment • Keep current on training design and methodology