Iyad Katout

• Excellent financial and analytical skills.
• Strong and outstanding leadership skills as well as staff development.
• Wide experience in hotels grand openings as well as restaurant franchise and products launching.

1. Excellent financial and analytical skills.
2. Strong and outstanding leadership skills as well as staff development.
3. Wide experience in hotels grand openings as well as restaurant franchise and products launching.

• Saudi Arabia - Khobar
• My current job since December 2016

• Overlooks the daily operations of outlets and manages shifts effectively to assure a smooth and effective overall operation.
• Determines stock needs for the outlets, timely order placement and receiving shipments.
• Monitors inventory for optimization and minimize waste
• Enhances and maintain good positive communication with customers, employees and vendors to enhance the performance and profitability of business unit and to continue to grow customer base.

Dec 2014 till present Kalimat for Pastries and events

Riyadh KSA

Branches Manager

1. In charge of 14 retail outlets across Riyadh city
2. Analyze revenue and cost per month and set action plans to minimize cost and increase sales
3. Promotions of product and preparations according to the market trend.
4. Finalizing the product cost and prices to the customers.

Amman

Restaurants Manager

1. In charge of Mukhtar Lebanese restaurant, overseeing tiffany lobby bar and Japanese restaurant as well as banqueting events and other F & B outlets, Italian and Chinese restaurants.
2. Handling daily operation and staff developments and training.
3. Handle P&L reports analysis and follow up on action plans in accordance to sales figures.
4. Analyze revenue and cost per month and set action plans to minimize cost and increase sales and revenue. 

Dead sea-Jordan

Outlets Manager 

1. Compiles annual budget, variance reports, weekly management reports, comp reports.
2.  In charge of 7 outlets, Banqueting, Room service, All day dining, lobby bar and café.
3. Monitors work of employees to ensure that established policies and procedures are met.
4.  Counsels, guides and instructs assigned personnel in the proper performance of their duties.
5. Prepares and coordinates the periodical performance reviews of assigned personnel.
6.  Analyze outlets P&l reports; work on budget achieving, menu engineering.
7. Manages the day-to-day operation of the outlets in accordance with established policies.
8. Establishes and administers training programs within the outlets.

Amman - Jordan

Catering Location Manager

1. In charge of Risha Seismic site(Gas) BP(British Petroleum) Master client
2. 70 seniors and 320 junior camps. 
3. Menu engineering and food ordering, storing as well as costing.

Restaurants Manager

(Burj Al Hamam Lebanese restaurant)

1. Staff training and motivation.
2. Business development through short and long term plans and strategies.
3. Analyst marketing plans and set goals to achieve restaurant brand awareness. 
4. Oversee operations day to day.

Restaurants Manager

( In Charge of tow outlets)

1. In Charge of two outlets Palmyra rest. & Beer Keller Bar.
2. Staff training and motivation.
3. Target achieving by 50% over budget.
4. Assist Food & Beverage Director in major changes and promotions.
5. Business development through short and long term plans and strategies.
6.  Increased the capacity of restaurant due to guest's demands and varieties.

(Qatar Olympic Committee)

Catering Manager

1. Managing, monitoring and coordinating all operational and administrative activities.
2. Focused on delivering a high standard of service
3. Ensuring that health and safety regulations are strictly observed
4. Participating in meetings involving master caterers and other concerned Functional Areas

Store, Retail manager

1. Retail management performance.
2. Preparations of Store marketing and sales plans.
3. Store merchandising and product lay out according to high merchandising standards.
4. Staff training and motivation, staff hiring.
5. Staff appraisal and evaluation
6. Managing staff with different nationalitis

Brand Manager

1. In charge of branding, marketing and selling of various products.
2. Promotions of product and preparations according to the market trend.
3. Finalizing the product cost and prices to the customers.

Assistant Restaurant Manager

§ Managed the restaurant from its Pre-Opening period in all its aspects

§ Boosted the revenue of the restaurant

§ Maintained the expenses/cost in a very minimal level

§ Enhanced guests contact and communication skills through staff motivation and selling techniques

March – October 2000 Sharjah Rotana Hotel Sharjah, U.A.E.

Head Waiter

§ Key team player in the Pre-Opening Stage

§ In-charge of Al Dar, Lobby Café, and three Meeting Rooms

§ Managed 22 staff.

Nov 1997 – Feb 2000 Le Meridian Jumeirah Beach Hotel Dubai, U.A.E.

Captain

June 1996 – November 1997 Hotel inter-Continental Jordan

Waiter

1. HOTEL and CATERING INSTITUTE – Nicosia, Cyprus

1. Food & Beverage Management course conducted by Prof. Oscar Sykora, Caesar Ritz Hotel Management School, Geneva, Switzerland
2.  
3.  

1. * Basic Food Hygiene Certificate – Chartered Institute of Environmental Health London, U.K. – June 2001
2. * “Train the Trainer Course” Le Meridian Jumeirah Beach Hotel, Dubai – August 23-25 1998
3.