Word
Hazem Abdou
Restaurant Manager
Brussels
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations.
Overview
18
18
years of professional experience
3
3
Languages
Work History
Hotel and Restaurant Manager
NM Residence
07.2021 - 06.2024
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Carefully interviewed, selected, trained, and supervised staff.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately by HASAP standard and food agency.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Developed unique events and special promotions to drive sales.
Coordinator
Vatel Hotel And Tourism Business School
05.2018 - 10.2019
- Enhanced team performance by developing and implementing effective coaching strategies.
- Collaborated with other coaches to share best practices, techniques, and insights for overall program improvement.
- Monitored team practices to establish high level of performance.
- Enforced discipline both on and off-field to lead team with highest personal standards.
Business Manager Director
Syriana Restaurant
05.2016 - 05.2018
- Managed cross-functional teams, fostering collaboration and driving productivity improvements.
- Directed organizational change initiatives that enhanced productivity while maintaining employee morale and engagement levels.
- Set clear expectations for team performance, providing regular feedback on progress toward objectives and adjusting course as needed.
- Cultivated a positive work environment that encouraged open communication, teamwork, and innovation among employees.
- Analyzed performance data to identify trends, develop strategies for improvement, and monitor progress toward goals.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Oversaw product delivery and shipping operations to reduce shipment turnaround times and streamline warehouse workflows.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
General Manager
Bouillon De Cultures & Traiteur Sésame
03.2012 - 04.2016
- Catering Event Organization, space rental for different clients from multicultural backgrounds. Material inventory, preparing the menu with the Chef and coordinating with the final client.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
Sous Chef and Bar Manager
Fallstaf & Monte Cristo Bar
01.2006 - 01.2012
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Education
Telecommunication Engineer - Telecommunications
University of Alep
09.2011
Skills
Decision-Making
Attention to Detail
Team Leadership
Menu development
Inventory control and record keeping
Food Service Background
Critical Thinking
Passion for customer satisfaction
Supervisory skills
Complaint resolution
Adaptability and Flexibility
Loyalty
Software
Excel
Social Media
Interests
Travelling and tasting delicious food from all over the world
Car lover
Timeline
Hotel and Restaurant Manager
NM Residence
07.2021 - 06.2024
Coordinator
Vatel Hotel And Tourism Business School
05.2018 - 10.2019
Business Manager Director
Syriana Restaurant
05.2016 - 05.2018
General Manager
Bouillon De Cultures & Traiteur Sésame
03.2012 - 04.2016
Sous Chef and Bar Manager
Fallstaf & Monte Cristo Bar
01.2006 - 01.2012
Telecommunication Engineer - Telecommunications
University of Alep
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