1. Name : MAHMOUD ABD.RASOUL
AGE : 35
Place of birth:ALEXANDRIA EGYPT.
Graduation Certificate: hotels technical institute diploma
UAE : 0552924029
visit visa start 28 2016 November to 27 February 2017
Email : Mahmoud_rasol@hotmail.com.
skype/ 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
2. Experiences:-
Restaurant manager
Paradise N
skyroof its night club
wondsoor palace hotel
start may 2015
alexandria egypt
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
3. 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:
4. 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.
EMAIRATES INTERNATIONAL RESTAURANT chilis
UAE
supervisor
2008 until 2014 july
• Resolve customer complaints regarding food service.
• Train workers in food preparation, and in service, sanitation,
and safety procedures.
• Observe and evaluate workers and work procedures to
ensure quality standards and service, and complete
disciplinary write-ups.
5. • Assign duties, responsibilities, and work stations to
employees in accordance with work requirements.
• Inspect supplies, equipment, and work areas to ensure
efficient service and conformance to standards.
• Control inventories of food, equipment, smallware, , and
report shortages to designated personnel.
• Recommend measures for improving work procedures and
worker performance to increase service quality and enhance
job safety.
Forecast staff, equipment, and supply requirements based
on a master menu.
Evaluate new productsfor usefulness and suitability.
Compile and balance cash receipts at the end of the day or
shift.
Perform food preparation and serving duties, such as
carving meat, preparing
Conduct meetings and collaborate with other personnel to
plan menus, serving arrangements, and related details.
Present bills and accept payments.
Greet and seat guests, and present menus and wine lists.
Develop departmental objectives, budgets, policies,
procedures, and strategies.
Schedule parties and take reservations.
Almahrosa hotel EGYPT Captain2006
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
6. 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.
