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.
EDUCATION:
 TS3 Hotel Management (BIRHASSAN) 2003_2006
 BT3 KITCHEN (DEKWANEH) 2000_2003
WORK EXPERIENCE
 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
supervisor)
February24, 2007 _ March 1st
, 2009
 GeffinorRotanaHotel,Beirut _Lebanon (RoomService Shift Leader)
November1st
,2006 _ February1st
, 2007
NAME: GHASSAN MORTADA
SEX: MALE
STATUS MARITAL: MARRIED
DATE OF BIRTH: 5/12/1984
PLACE OFBIRTH:BEIRUT; ZALKA
EMAIL ADRESS: chef.ghassan@hotmail.com
MOBILE:00966567303218
NATIONALITY:LEBANESE
PHONE NUMBER: 0096171104536
ADRESS:Beirut, Lebanon

2.  Radisson SAS MartinezHotel, Beirut _Lebanon (Roomservice captain and relieverinall
outletsof Food & Beverage Department)
January2nd
, 2005_october 29, 2006
 Radisson SAS MartinezHotel, Beirut_Lebanon (kitchen)
April 2002_ January2005
 Casino DuLiban (KitchenComis)
2001_2002
 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
management.
 Consultall outletmanagersonoperatingrequirements andquality standards.
 Models the practice andencourages staff touse the guidingprinciples inday to day
interactions.
 Administers agreementswithentertainers andoversees implementation of

3. arrangements.
 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
Restaurant:
 Ensure effectiveandsmoothoperationof the differentsectioninthe outlet
 Consistently maintainthe standardsandcompanypolicy.
 Labor schedulingfor70 staff to coverall day operation.
 Communicatingwiththe entiresupportive department.
 Establishandmaintaineffectiveemployee workingrelationships.
 Ensure to go for the extramile toachieve guestsatisfaction.
 Monitoringthe performance of the staff throughcoachingandtraining.
 Increase the productivityof the staff bysettingsome smartgoals.
 Handle guestcomplaints
 Control the equipmentandmaterial of the workarea.
 Staff managementarrangementthroughoutthe service.
 Responsible forthe requisitions,beginninginventoryandendinginventory.
 Reviewingdailymanpowerrequirement.
 Performotherdutiesasmaybe assigned.
 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
appropriate.
 Organizing for the repair and maintenance of restaurant equipment.
 Ensure cash handling&till pointprocedure ishandledwithaccuracyasper company
appropriate.
 Responsible forpurchasing,pricingandpromotion.
 Manage appropriate inventory & cost of goods control completing daily/weekly/monthly
sales reports.
 Preparing all the recipes.
Kitchen:
 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
running smoothly.
 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
storage practices,etc.,throughpropertrainingandsupervision.
 Responsible formanagingon-goingrepairs,maintenance,programs.
 Conductsdailyline checks,foodreviewsandrecipesof the day.
 Is responsible forachievingorexceedingthe writtenrestaurantbudgetsforthe workunit
(i.e.,foodcost,foodefficiencies,laborcostanddirectkitchenexpenses).
 Setsoperational goalsandfollow-upplansforthe workunit.Directsandholdsall work
unitstaff accountable forthose goals.
 Evaluatesthe quality,care andmorale of the staff and strivestoimprove these areas
throughsolidcommunication,care withschedule-writing,workgroupleadership,etc..
 Manages assignedstaff,includingscheduling,performance feedback,discipline,
investigationsandterminations.
Training and skills:
 Shangri-Lacare1, 2, 3,4 and Shangri-Lacare refresher
 Foodhygiene training
 PICTraining
 SFSMS training(Shangri-Lafoodsafetymanagementsystem)
 Yes I can (Radisson SASHotel)
 Computerskills
 How to gainguestloyalty
 Wine training
 Tea training
 Menu engineering
 HACCAP training
Personal Profile:
 Stronginterpersonal andcommunicationskills
 Fast learningqualities
 Good organizationskills
 Able toworkunderpressure andmeetdeadlines
 Supervisionandleadershipqualities
 Excellentcomputerskills
 Guestoriented.
 P&L.
 Menu engineering.
 Pre-openingandopeningkitchensandoutlets.
LANGUAGE:
Arabic;French and English.
COMPUTER SKILLS:

5. Word, Excel,Powerpointand Micros,opera,Maitre’Dand outlook.
References:Available upon request.