Tony G. Bou Harb

Perform a general assessment on their outlets with regards to the following
 Outlets’ locations, Operations & Concept
 Performed a price comparison of competitors for menu categories
 Help in Developing Operations Manual, HR manual, employee handbook, Job Descriptions, Position manual etc.
 Run menu engineering and develop a new menu to uplifting the operation.
 Restoring plan to boost sales and improve the quality of services.
 Personally Involved in Recruiting and training the production and customer service team.
 Set financial strategy and presented monthly reports and analysis to the owners.
 Develop a Delivery department.
 Managed costs cutting by standardizing processes and products to improve efficiency.
 Writing policies & procedure for the company,
 Implementing the HR system in the company, updating all staff Files, putting the rules & regulations for the employees.
 Preparing the Payroll, recruiting and organizing recruitment, allocating the number of employees to each restaurant according to the budget. Coaching & Counseling.
 Plan, Prepare, Deliver & Evaluate the training. Make and update procedures.
Open a new Successful branch in June 2011 in verdun seating capacity 300 Persons

 Functioned as a task force member of opening the restaurant and setting the plans for the kitchen, bar.
 Responsibilities include but are not limited to, the selection, hiring, training and development of team members & Prepared employee manual, oversight of departmental administration, and implementation of effective control of inventory and labor costs.
 Handled daily operations involving outside catering, conferences & Seminars, Wedding Parties.
 Menu Creation, Developing & Training.

 Functioned as a task force member of opening the first restaurant La Piazza Mall of the Emirates and setting the plans for the kitchen, bar, for future restaurants , for the central kitchen & main store.
 Prepared employee manual, Job descriptions, training programs, service Cycle & the HR Manual.
 Demonstrated excellence in opening 4 reputable top brand restaurants in 3 years like Piazza, Scoozi, Napoletana & Bob’s easy diner.
 Successfully achieved and maintained 25% annual growth over 3 years period.

 Efficiently managed 21 Lounges & outlets with a total team of 345 staff between Arrival, Terminal II, Concourse and Cargo Village.
 Played a key role in managing departmental quality related work procedures & setting up a quality management system to meet the ISO International Standards.
 Member of the Company Leadership Council.
 Actively participated in The 25th Internal audit and audited 3 departments, Finance, Maintenance and Equipments Maintenance Store.
 Nominated to be fully in charge of the new franchise segment for the new terminals.

 Joining as F&B Manager & promoted as Director of F&B ( Resigned For Personal reasons )

Notable Accomplishments;
 Functioned as an in charge of 8 restaurants, Pastry & Bakery.
 Distinction of being awarded Certificate for successfully attendeding & managing & achieving organization goal courseconducted by SIMS International.
 Functioned as Director of F&B For four Ritz Boutique Hotels in Kuwait.
 Actively participated in Pre opening and opening of 1st Ritz Shark Boutique Hotel in Kuwait.
 Involved in Planning, organising and recruiting for the other 3 remaining Hotels plus coordination of works on site.
 Instrumental in liasing with food production manager to ensure food purchases are timely delivered and up to the quality standard.

 Involved in the pre-opening and opening of the hotels including 12 outlets,(Lebanese, Italien, Chinese, japanese,French & Room service).
 Well versed with all company System from Micros to Fidelio as well as FBM Program. Participate in preparation of budget for F&B department.
 Efficiently achieved F&B department needs by ensuring guest satisfaction & high quality of service at all times by planning ahead. Implementing (both on the job and off the job)
 Attended Skills for Skills 1 course and pass the course with an awarded certificate
 Awarded a Recognition letter from the Hotel Generale Manager for Exceeding the set target sales for banquets and events.

 Efficiently participated in the ‘Service is Selling’ program and was nominated the Best Server in Selling
 Received guest satisfaction & and a Letter of Recognition through a survey wich was conducted by the Hotel
 invited for a breakfast with the General Manager of the Hotel!
 transferred to the Hilton City at the Five Stars Dining Restaurant ‘San Francisco Grill’.

 Handled daily operations involving bistro to fine dining, outside conferences & Seminars

and successfully managed the entire food Production System and day to day duties including Consistent proper food handling, sanitation, training and weekly production plans.

as Head Waiter and functioned as an in charge of Room Service, Reception, Lobby Bar and Restaurant

LES SUITES HOTEL 4*– Lebanon - Le Fleuron Restaurant as ‘Chef de partie’ and handled all aspects of any function including monthly stock takes, purchasing and rostering.( French Cuisine)