William Akiki

WILLIAM AKIKI        Nationality Lebanese DOB: 1989 / June / 5 Contact details:--. -. Location: Dubai, UAE. EDUCATION: SSCC Kortbawi- Lebanon, Adma 2006 - 2009 Hospitality management. WORK EXPERIENCE 10/2021- 12/2022: F&B branch SUPERVISOR promoted from senior captain, MBT-GRAND BEIRUT RESTAURANT/UAE (DUBAI)/ EXPO 2020-city AND DSO.               Ensure that employees are serving guests upon the company standards and following up the sequence of service, arranging bills and making discounts, if necessary. follow up with the staff the upselling, boosting up the menu and the special items. Ensuring compliance with kitchen and sanitation standards and controlling operational costs and identifying wastes. Follow up the chillers and refrigerators temperature. Staff training and boosting the upselling technics. Oversee the presentation and sequence of service. Coordinating and collaborating with accounting dep. To make the monthly P&L. Ensure that employees are doing their job as well, from service to the overall hygiene, then arranging their shift break and following up with them the guests need and solving problems if any exists. Daily cleanness check-up (checklist) by overseeing the hygiene procedures and ensure that sanitizers have been used in sequence. Assist the general manager to increase the revenue and ensure that the restaurant is in the right place on the market segment. Checking the setup of the restaurant and ensure that the employees are doing their job as well. checking the hygiene and food safety implementation and ensure that HACCP procedures have been followed. coordinate in the P&L, closing the shift, reporting, arranging emails, preparing order lists, managing the inventory and ensure FIFO is implemented. Managing cost and avoid overstocking, ensure that inventory has been organized upon FIFO procedures, and getting a look on labels and expiry dates. -: Restaurant manager Chez Paul, Libreville/Gabon.     The restaurant includes a bakery and pastry which is a central production for other branches, and a casual dine-in expanded for 180 seats. Daily cleanness check list/ daily briefings/ oversee and ensure that employees are doing their jobs up on the company standards/ preparing the daily order and receiving it/ enclosing cash and reporting by the end of day/ preparing action plans and recommendations to raise up the monthly revenues. Ensuring compliance with kitchen and sanitation standards and controlling operational costs and identifying wastes. Budgeting, costing, inventory, P&L, HACCP, staff training, order list and quotations, cost control. -: Restaurant manager, B2B restaurant- Baghdad/Iraq.       Train and motivate staff on how to follow up with the sequence of service and ensure that selling and suggestive selling have been done. Ensure that operations are implemented up on the company’s standards and the staff are doing their job as well. Daily checklist, receiving orders, daily inventory, spot check on portioning. Ensure that the daily order list is all received, up on the quantity / quality / and the right food temperature (HACCP), then arranged up on FIFO rules in the stock. Getting guests complains or feedback / solve problems in case we have and provide a perfect impression to the customers to ensure their come again and satisfaction / being fair while solving staff problems. Checking the setup of the restaurant, preparing order list, and refilling fridges using FIFO. -: F&B Supervisor, La Cigale Hotel, Qatar/Doha.   To be in charge in any F&B department with daily rotation: shisha garden, Cigalon, orangery traiteur, yen, piano bar, and bakery section. Organizing the schedule and following up the attendance, getting guests feed backs, ensure that the employees are doing their job as well up on the Hotel standards, enclosing cash, and reporting at the end of day, daily briefings, oversee the service and the plates presentation. 2015: F&B CAPTAIN ORDER, BYBLOS SUR MER RESTAURANTINTERCONTINENTAL HOTEL, UAE (ABU DHABI).  A Lebanese independent restaurant located in the intercontinental hotel, serving the traditional Lebanese food in addition of sea food. -: RESTAURANT MANAGER, POP BURGER RESTAURANT- LEBANON, TABARJA  handling operations/ overseeing the sequence of service /reporting a P&L status/ cash funds; and all managerial duties up on company demands, handling the HACCP /hygiene/ food safety; managing the inventory and handle receiving goods from suppliers then ensure arranging food up on FIFO rules; reporting to the HOD and train the staff up on the company standards to raise up the monthly revenue/ getting gests satisfaction and handle staff needs/ solving problems. -: RUNNER PROMOTED TO WAITER, THEN CAPTAIN ORDER; ALBALAD RESTAURANT- LEBANON, JOUNIEH.  Lebanese casual restaurant, high class oriental kitchen LANGUAGES    Arabic English French