Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Boushra Mohamad

Sour, Lebanon

Summary

Dynamic Restaurant General Manager with a proven track record at Shanab Restaurant, excelling in operations management and cost control. Expert in inventory management and fostering a collaborative team environment, significantly reducing employee turnover. Committed to food safety and health code compliance, ensuring exceptional service standards and operational efficiency.

Upbeat and results-driven, combining thorough understanding of customer service excellence with strong leadership and organizational skills. Adept at managing operations and staff to streamline processes and enhance guest satisfaction. Dedicated to driving revenue growth and fostering positive dining experience.

Overview

3
3
years of professional experience

Work History

Restaurant General Manager

Shanab Restaurant
04.2023 - 01.2024
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
  • Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Ensured compliance with all health department regulations as well as company policies and procedures.
  • Purchased adequate quantities of food, beverages, equipment, and supplies.
  • Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maintained facility and grounds to present positive image.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Motivated staff to perform at peak efficiency and quality.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Coordinated with catering staff to deliver food services for special events and functions.

Chef

Sarouja Restaurant
02.2021 - 03.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Participated in food tastings and taste tests.
  • Monitored food production to verify quality and consistency.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Education

Bachelor of Art -department of English Language - Bachelor of English Language

Al -Baath University
Syria, Homs
07-2009

Skills

  • Operations management
  • Inventory management
  • Food safety
  • Cost control
  • Staff scheduling
  • Health code compliance
  • Facility maintenance
  • Schedule coordination
  • Budget planning
  • Food preparation
  • POS system
  • Service standards
  • Restaurant promotion management

Languages

English
Full Professional
Arabic
Native or Bilingual

Timeline

Restaurant General Manager

Shanab Restaurant
04.2023 - 01.2024

Chef

Sarouja Restaurant
02.2021 - 03.2023

Bachelor of Art -department of English Language - Bachelor of English Language

Al -Baath University

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Boushra Mohamad