Jishan Kazi

Position: Restaurant Manager

Company: Tawa Bakery (Abu Dhabi)

In charge with overseeing and running the operation of locations in Abu Dhabi. Overseeing over 40 employees and liaise constantly with HR, Accounts and Projects team. Supervising and delegating two restaurant supervisors, direct reporting to operations manager.

(Participated in EXPO 2020 Dubai for 6 month) As a Branch Manager

I was in charge with overseeing and running the operation of location in EXPO 2020 Dubai. Overseeing over 28 employees and liaise constantly with HR, Accounts and Projects team. Supervising and delegating two restaurant supervisors, direct reporting to General manager.

Job Responsibilities in Restaurant

• Maintain low food cost and increase NET profit.
• P&L reporting and Sales Projection
• Implementing operational procedures
• Creating and enforcing SOPs
• Managing staff & providing them with feedback
• Pre-opening operating Controlling the operating expenses.
• Menu costing & Menu engineering
• procedure
• Set up financial procedures.
• Responding to guest complaints
• Implementing Inventory and Variance reporting system
• Recruitment
• Partial involvement in project development
• Coaching, mentoring, and training – Pre-opening stage and ongoing projects
• POS system configuration – Micros, Squirrel & Showmen
• Maintenance and contractors’ coordination
• Conducting appraisals
• Implementing Bonus & Incentive schemes
• Setting up KPIs and individual objectives
• Coordinating with PR & Social Media companies

Position: Restaurant Manager

Company: Tawa Bakery (Abu Dhabi)

In charge with overseeing and running the operation of locations in Abu Dhabi. Overseeing over 40 employees and liaise constantly with HR, Accounts and Projects team. Supervising and delegating two restaurant supervisors, direct reporting to operations manager.

(Participated in EXPO 2020 Dubai for 6 month) As a Branch Manager

I was in charge with overseeing and running the operation of location in EXPO 2020 Dubai. Overseeing over 28 employees and liaise constantly with HR, Accounts and Projects team. Supervising and delegating two restaurant supervisors, direct reporting to General manager.

Job Responsibilities in Restaurant

• Maintain low food cost and increase NET profit.
• P&L reporting and Sales Projection
• Implementing operational procedures
• Creating and enforcing SOPs
• Managing staff & providing them with feedback
• Pre-opening operating Controlling the operating expenses.
• Menu costing & Menu engineering
• procedure
• Set up financial procedures.
• Responding to guest complaints
• Implementing Inventory and Variance reporting system
• Recruitment
• Partial involvement in project development
• Coaching, mentoring, and training – Pre-opening stage and ongoing projects
• POS system configuration – Micros, Squirrel & Showmen
• Maintenance and contractors’ coordination
• Conducting appraisals
• Implementing Bonus & Incentive schemes
• Setting up KPIs and individual objectives
• Coordinating with PR & Social Media companies

Diploma In Hotel Management