1. Objective: Experienced, operations manager, CPU ,Pre-opening and opening Restaurants
& Kitchens Manager seeking employment in a busy Group of Restaurants that offers more
challenges. Keen to apply past experience to ensure the facility’s quick growth.
TS3 Hotel Management (BIRHASSAN) 2003_2006
BT3 KITCHEN (DEKWANEH) 2000_2003
GFC KSA (Khobar) Operations Manager
July 2016 ,till date.
ZAROOB RESTAURANT (Dubai)Restaurant& kitchens Area Manager
September18, 2012, till May 2016
AHWET EL SET Antelias(Restaurant Manager)
March 15,2012-till September1,2012
LA CIGALE HOTEL QATAR The leadinghotel of the world (Restaurant manager)
December20, 2010-till March 8,2012
Radisson Blu, Beirut_Lebanon (Assistantrestaurant manager )
March 16, 2009 _ December7, 2010
Shangri-la Hotel _Dubai (pre-openingandopeningforI KANDYULTRA LOUNGE
February24, 2007 _ March 1st
GeffinorRotanaHotel,Beirut _Lebanon (RoomService Shift Leader)
,2006 _ February1st
NAME: GHASSAN MORTADA
STATUS MARITAL: MARRIED
DATE OF BIRTH: 5/12/1984
PLACE OFBIRTH:BEIRUT; ZALKA
EMAIL ADRESS: email@example.com
PHONE NUMBER: 0096171104536
2. Radisson SAS MartinezHotel, Beirut _Lebanon (Roomservice captain and relieverinall
outletsof Food & Beverage Department)
, 2005_october 29, 2006
Radisson SAS MartinezHotel, Beirut_Lebanon (kitchen)
April 2002_ January2005
Casino DuLiban (KitchenComis)
Bristol Hotel,Beirut _Lebanon /Carma Catering
Part time job(kitchenandService)
Operations manager at Gosaibi foods KSA ( vanellis,popeye’s and cali burger )
General Dutiesand Responsibilities
Monitorguestfeedback inrelationtoservice, products andpromotions andreviews
accordingwiththe General Manager.
Oversee all the trainingactivitiesof the Food& Beverage Departmentinconjunction with
the Human Resource Manager/TrainingManager.
Review andcontrol the weekly payrollandovertimesheetsforall the Food& Beverage
outlets andmonitors accordingtothe budgets established.
Conferwiththe General Manageronreports, forecasts, budget, marketingplan, festivals
and special promotions.
Interview candidates forFood&Beverage service vacanciesinconjunction withthe
Human Resources Departmentandthe outletmanagerconcerned.
Work and oversee the accountingdepartmenttooversee physical inventories.
Analyses specialized reports, slow movingitemsandlow stocklistandproductivity norms.
Display apleasantmannerandpositive attitude atall timesandtopromote a good
company image to guestsandcolleagues.
Demonstrate pride inthe workplace andpersonal appearance atall timeswhen
representingthe company,thusidentifyingahighlevel of commitment.
Reportanyequipmentfailures/problems toMaintenance Department.
Participate inanyTraining/Developments schemesasrecommended bysenior
Consultall outletmanagersonoperatingrequirements andquality standards.
Models the practice andencourages staff touse the guidingprinciples inday to day
Administers agreementswithentertainers andoversees implementation of
Ensures that all outletheads are fully aware of marketneeds andtrends andthat their
products meetthese requirements.
Drives the implementation of Hygiene Best Practices in the company.
Zaroob Dubai restaurant and kitchensmanager :
General Dutiesand Responsibilities
Ensure effectiveandsmoothoperationof the differentsectioninthe outlet
Consistently maintainthe standardsandcompanypolicy.
Labor schedulingfor70 staff to coverall day operation.
Communicatingwiththe entiresupportive department.
Ensure to go for the extramile toachieve guestsatisfaction.
Monitoringthe performance of the staff throughcoachingandtraining.
Increase the productivityof the staff bysettingsome smartgoals.
Control the equipmentandmaterial of the workarea.
Staff managementarrangementthroughoutthe service.
Responsible forthe requisitions,beginninginventoryandendinginventory.
Make a regularreportto my G.M and owner.
Responsible forthe staff appraisal.
Ensuring that hygiene and sanitation is maintained at high standards within the restaurant.
Overseeing the preparation food and beverages and ensuring that the servings are
Organizing for the repair and maintenance of restaurant equipment.
Ensure cash handling&till pointprocedure ishandledwithaccuracyasper company
Manage appropriate inventory & cost of goods control completing daily/weekly/monthly
Preparing all the recipes.
Pre-opening and opening of central kitchen .
Pre-opening and opening of delivery kitchen
Pre-opening and opening of zaroob restaurant .
Ensuring that safety procedures are being followed, health and sanitation measures
are being taken, food is being prepared to specifications, and that the operation is
Manage appropriate and correct inventory.
Manage wastage and staff meal through correct product measurement.
Maintain accurate food-ordering and stocking levels, including all kitchen materials.
4. Identify and take an active role in the recruitment of new staff members.
Manage and maintain correct staffing levels.
Manage the opening and closing checklist of the kitchen.
Ensuresthat the teamand staff avoidcross contamination,improperfoodhandlingand/or
Conductsdailyline checks,foodreviewsandrecipesof the day.
Is responsible forachievingorexceedingthe writtenrestaurantbudgetsforthe workunit
Setsoperational goalsandfollow-upplansforthe workunit.Directsandholdsall work
unitstaff accountable forthose goals.
Evaluatesthe quality,care andmorale of the staff and strivestoimprove these areas
Manages assignedstaff,includingscheduling,performance feedback,discipline,
Training and skills:
Shangri-Lacare1, 2, 3,4 and Shangri-Lacare refresher
Yes I can (Radisson SASHotel)
How to gainguestloyalty
Able toworkunderpressure andmeetdeadlines
Arabic;French and English.