Mohamed
Head waiter, Restaurant supervisor, IRD order taker
Cairo
Summary of Career
1. Checking the Menu, the VIP list, lighting system, air conditioning system, music, mise en place, uniforms of subordinates, and a proper arrangement of rangs
2. Assisting in monitoring inventory and inventory control
3. Communicating and delegating tasks to the team
4. Leading shifts & supervising restaurant operations
5. Ensuring compliance with health, safety, sanitation and alcohol awareness standards
6. Ensuring a smooth coordination between our Restaurant and our Kitchen
7. Assist manager with scheduling, labor and food costing
8. Ensure that standards are being met regarding staff uniforms, quality of service/food,
9. Assist manager in; scheduling, completing weekly
10. Responsible for handling guests in all situations maintaining a professional, courteous and friendly demeanor at all times
Experience as Restaurant waiter
01 January 2010
08 February 2012
Greet and escort customers to their tables
Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
Prepare tables by setting up linens, silverware and glasses
Inform customers about the day’s specials
Offer menu recommendations upon request
Up-sell additional products when appropriate
Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
Communicate order details to the Kitchen Staff
Serve food and drink orders
Check dishes and kitchenware for cleanliness and presentation and report any problems
Experience as IRD order taker
03 January 2013
26 February 2014
Responsible for answering all telephone calls and prioritizing said calls.Should have very good telephone etiquettes.
Directly involved in the order taking and order placing process while dealing with guest requests and orders, courteously, efficiently and promptly.
Should have good knowledge of room service menu's and on going promotions in other F&B outlet.
Should be able to provide recommendations and suggestions to guests upon request.
Be knowledgeable of all services, facilities and products offered by the hotel.
Consider the satisfaction of all guests by ensuring prompt, courteous and efficient service at all times.
Display excellent conversation skills and selling techniques at all times.
Experience as Restaurant captain
14 January 2015
01 June 2016
Check with guests to ensure satisfaction with each food course and beverages.
Responsible for clearing, collecting and returning food and beverage items to proper area.
Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
Present accurate final bill to guest and process payment.
Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
Experience as Restaurant captain
01 March 2017
07 December 2018
Always thank and give fond farewell to guests conveying anticipation for their next visit.
Assist guest with table reservation.
Assist guest while seating.
Ensure guest are serviced within specified time.
Has a good knowledge of menu and presentation standards.
Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
Able to answer any questions regarding menu and assist with menu selections.
Experience as Head waiter
01 January 2019
13 November 2019
Ensure restaurant has proper staffing based on business needs
Supplies ordering and management
Oversee the floor during slow and busy hours
Open availability from 5am-1am, including weekends and holidays
Up to 20% discount in stores and online after a qualifying period
Conduct pre-service briefings with staff, including: VIPs in House, Group movement, Promotional activity, Guest feedback and product knowledge
Planned and structured induction training
Solving problem to the Guest
Experience as F&B supervisor
01 December 2019
15 March 2020
Oversee all front and back of the house restaurant operations
Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally
Maintain quality control for all food served
Analyze staff evaluations and feedback to improve the customer’s experience
Project future needs for goods, kitchen supplies, and cleaning products; order accordingly
Oversee health code compliance and sanitation standards
Seek ways to cut waste and decrease operational costs
Generate weekly, monthly, and annual reports
Train new employees and provide ongoing training for all staff
Attend quarterly P&L meetings
Other 01 September 2009
International British Institute for hospitality