Anthony Mattar

Experience

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  Roadster diner & Deek Duke

  Feb 2004 - Apr 2010

  Floor Manager

  starting my career from a junior position was able during these years due to my dedication to maintain a high performance, develop my abilities which gave me the chance to grasp all growing opportunities around me to reach a higher position , starting as a kitchen crew, passing through Expo , Assistant server, Bartender, Server, Head Waiter, Team Leader , last position in the same group was Floor Manager-Managing the employment, reassessment , evaluations and reassignment for the team members-Develop and update all operations procedure manuals-Working with management team to implement new or revise current products and procedures: labeling, packaging, ingredient research, costing.-On job training and coaching (refresh for the service sequence)-Assuring that the up selling and the suggestive selling techniques are implemented-Building a good knowledge for the customer service department -Dealing with different guests types , problem solving on spot assuring the win-win situation for them-Maintaining the team spirit and assuring the high communication skills are implemented-Monitoring and assuring the restaurant standards are implemented and respected (QSCV)-Keeping administrative and financial records(ROR system implementation)-Maintaining the highest results during the mystery shoppers visits-Conducting briefings on daily basis and monthly meetings. عرض أقل

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  Premier Leisure/ Boubess Group

  May 2010 - Dec 2012

  Restaurant Manager

  Restaurant manager at Bobs easy dinner, an authentic american food concept, i was able to hanlde the branch located at JBR for 2 years , was able during this period to drive big time business growth on a double figures by the end of each year, -Overseeing the management of facilities, checking event bookings and allocation of resources/staff-Planning new promotions and initiatives, and contributing to business development.-Market survey, price matrix executed for all our competitors ( reassessment, re-pricing)-Achieving financial targets, maintain/improve budget limitations to meet plant’s annual objectives and standards according to sales projections.-Monitoring the food cost and set plans in order to decrease it , achieving a high profit margin -Maintains favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate, which will be conductive to maximum employee morale, productivity and efficiency/effectiveness.-Keeping financial and administrative records.-Prepare operational analyses.-Manage the day-to-day activities of the manufacturing process to assure that safety and best practices are maximized.-Analyze and implement process flow improvements, to include capabilities for growth. -Develop and oversee implementation and administration of department policies, systems, and procedures-Monitoring quality standards and assure the best quality is delivered for the guest-Managing the employment, reassessment , evaluations and reassignment for the team members-On job training and coaching (refresh for the service sequence)-Assuring that the up selling and the suggestive selling techniques are implemented-Building a good knowledge for the customer service department -Dealing with different guests types , problem solving on spot assuring the win-win situation for them-Conducting briefings on daily basis and monthly meetings. عرض أقل

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  Dynamic Hospitality

  Dec 2012 - Nov 2015

  Restaurant Manager

  La Postreria an Avant-garde gastronomic cuisine, due to a successful story we was able to launch 3 locations in 2 years , I was part of the 3 openings ,Souk Al Bahar , City Walk & The Beach Mall-Involving in the strategy of the concept and the brand development -Develop and manage the set annual budget -Oversee monthly and quarterly assessments and forecasts of organization's financial performance against budget, financial and operational goals. Oversee short and long-term financial and managerial reporting.-Reconciling monthly activity, generating year-end reports, and fulfilling related requirements..-Involving and assisting into the design development to insure the concept design, outlet and kitchen layouts are well implemented ……-Set outlet organization chart, manning and budgeting -Assisting in recruiting according to the expertise candidates and to the set budget-Overseeing and conducting trainings for the employees each according to his assignment-Finalizing all aspects of the employees prior the opening (uniform designs, name tags, accommodation distribution, transportation…)-Menu development, items presentation, standard recipe ….-Execute price matrix and set selling price for menu items -Set par level for beverages and food items , all bar kitchen and service operating equipment’s-Menu template and allocation on POS system -Set all furniture’s and kitchen equipment’s as per approved layouts- Insure that all collaterals designed and ordered prior the opening time-Insure all accountings aspects are provided prior the opening (petty cash, bank accounts, targets…)-Prepare and coordinate marketing plan for the outlet reflecting the brand concept an all social and digital media -Insure that all documents and certificates provided prior the opening and all contracts are signed and finalized as per the approved mall requirements maintained in the outlet files considering Dubai Municipality visits such as (DCD Certificates, Gas certificates ….) عرض أقل