Pierre Harb

Experience

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  Ocean blue resort

  Jun 2005 - Jan 2007

  Shift Leader (banquet)

  A beautifull big resort situated on the sands of jbeil, attracts a huge number of wedding banquets.• Supervised a team of 15 to 20 staff including some extra employees.• Made the set up for weddings banquets, in terms of calling extra employees, tables set up, food service organization, and late night duties.• Maintained healthy relationships with the guests.• Served in the Fish restaurant.

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  Ksar

  Jan 2007 - May 2011

  • Reshuffled the department in terms of resources (human materials and equipments)• Implemented a new delivery system, resulted in reducing delivery costs while increasing the efficiency of delivery.• Created the delivery supervisor report, with a plan to improve the department.• Created a packaging book (pictures of plates) updated with every new menu.• Created manual training for all positions: Packer, Operator and drivers.• Created new paper work: Packer, Operator and Driver guide lines - Minimum stock of materials and beverages - Hygiene checklists - Guests feedbacks report - Kitchen time control - Guest region report - KM control report - Requisitions - Bonus follow upreport -• Created new approach for corrective action and process of punishment.• Applied a huge advertizing campaign.• Kept an active eye on competitors and accomplished many market researches to ensure our delivery is the leader in the region.• Assured the satisfaction of existing customers, regaining dissatisfied customers and recruited new ones.• Completed a customer research study that resulted in adding new items to the menu according to what the customers prefer.• Coordinated staff requirements and briefings.• Opened the delivery department of Shawarma Basha from scratch. Show less • Supervised and coordinated dinners, catering for kids' birthdays and promotions.• Supervised a team of 30 staff (runners and waiters), daily follow up, training new ones.• Managed the day to day restaurant and venue requirement (Requisitions, opening and closing, food quality, customer satisfaction, staff motivation, and sales)• Initiated employees' incentive programs.• Established and maintained built to last relationships with the clients.• Applied a motivating system based on up selling, as much as you sell you get rewarded.• Created a monthly evaluation report for waiters and runners.. Show less

  • Delivery supervisor

    Jan 2008 - May 2011

  • Head waiter

    Jan 2007 - Jan 2008
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  Byblos food / Ramer group / twin box / Casr group

  Jun 2010 - May 2011

  Assistant Purchasing Manager

  A central stock is based in ksar restaurant delivers goods to the four restaurants.• Implemented a new receiving and delivery system that resulted in reducing the inventory difference from hundreds of dollars to zero difference.• Applied new stocking system according to international measures.• Daily follow up like first in first out, daily checking the minimum stock and par levels, ordered the needed products, while daily checking the JV (In and Out)• Daily hygiene and security follow up for all stocks.• Negotiated existing and new contracts that resulted in getting better quality products with lower prices. Show less

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  Byblos food international (KSAR)

  May 2011 - Apr 2014

  Restaurant Manager

  • Managed a team of 75 employees including 9 supervisors each one responsible of a department (Delivery department, parking, shisha, hygiene, bar, playroom, three head waiters)• The restaurant serves an approximate number of 5000 customers weekly.• Unobtrusive follow-up to all resources in order ensure satisfaction and a clean attractive environment to dine in.• Planning, forecasting the budget and sales with monthly follow up meeting, resulting in effectively meeting the budget targets.• Adopted new recruiting systems ensuring a better screening and selection of candidates, which led to reducing turn over by 15% and choosing the best employees.•Handled menu development and adjustments, once per year after analyzing sales adding new items and removing others improving total sales by 12% first year.• A complete study (Analysis and suggestions for a better Ksar).• Applying a new guest comments system and a new comments card (tablet).• Prepared the schedule for all employees on a weekly basis.• Reshuffled all paper work and implemented new ones related to new employees training and tests (waiter, Runner, cashier and hostess), on the job training (Hostess, cashier, waiter), with new opening closing and overlapping check lists and guide lines, updated job description and created new ones for new positions such as runner plus. Created new minimum stock for bar with new check lists.• Motivated staff to peak performance levels, and implemented the sequence of service training.• Conducted daily staff briefing, weekly meetings with supervisors to ensure continuous follow up and motivation.• Attended weekly management meeting with administration members (Purchasing manager,HR manager, Executive Chef, General Manager)• Ensured applying the deduction and bonus system.• Completed tasks such as weekly schedule, monthly inventory, monthly punch reviews and salaries analysis, monthly budget follow up, and yearly budget. Show less

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  Whitelace resort / Cflow beach resort

  May 2014 - now

  Operations Manager

  • Completely responsible of opening the resort in 2014 which required applying a huge effort and skills using my knowledge, experience, wisdom, patience and perseverance, which led the resort to become one of the best in Lebanon in a short period of time.• Managing a team of approximately 80 to 100 Employees during the High season and 25 to 30 during the low season, including lodging, food and beverage management, human resources, preparing salaries, housekeeping, maintenance, attractions, and guest services• Handling both the support (Human Resources) and the productive departments.• Designing and implementing the overall recruiting strategy, attracting candidates using various sources, like social media networks and employee referrals which insured hiring and keeping the best employees while growing their talent.• Trained new and existing employees to reach the best performance level which is a very hard but never impossible task especially with the seasonal and young aged employees.• Created and implemented the human and system management plan (Goals and objectives), the organizational chart, rules and regulations, job descriptions, salary scale, schedule, resort operations preview, daily guide lines and check lists, rental agreement, and pricing strategy.• Creating applying and renewing the restaurant and bar menus with the appropriate presentation in collaboration with the chef which came after Assessing Customer Preferences, Food Budgeting, using my nutritional knowledge also gained from my sports and fitness education and experience, marketing skills education and knowledge in the food industry.• Handling the purchasing department in collaboration with the owner initially starting with defining the needed equipment and tools in every single department of the resort, creating the purchase orders templates negotiating with the suppliers which ensured buying the best quality products with the best prices. Show less