Bassam Abdallah

I am an astute and results driven business professional, specialising in Operations Management, Hospitality, FOH Management, Negotiating and Strategic Planning. Striving for excellence, practicing integrity, and always upholding my ethical standards. I have skilfully balanced organizational objectives and successful relationships, strategizing and implementing ways in which to achieve and maintain a competitive business edge.

I have more than 21 years’ experience providing bespoke business solutions.

General Manager The Apple Bite

Edenvale, South Africa 

August 2022 – Current

Duties:

• Coordinating daily restaurant management operations.
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints.
• Managing labour costs, including scheduling, hiring, and training staff
• Handling all Administrative duties as manage schedules, handle payroll, and maintain accurate records. 
• Manage the budget and keep relevant statistical and financial records
• Ensure that the restaurant complies with all health, safety, and licensing regulations

Creating and editing menus.

• Ordering ingredients and beverages.
• Talking to customers to receive feedback on their service.
• Opening and closing the restaurant daily.
• Motivating staff during busy shifts.
• Ensuring that staff members are available for shifts.
• Maintain stock levels and order supplies when necessary

Operations Manager The Blue Diamond Experience

Amman, Jordan

2016 – 2020

Duties:

• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within time frame.
• Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.
• Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.
• Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.
• Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.
• Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.

Front of the House Manager – Branch Manager

BLUE FIG Restaurant – International Coffee Garden

Amman, Jordan

2013 – 2016

Duties:

• Manage the flow of visitors through the reception areas.
• To supervise, manage and motivate a large team of receptionists in London in conjunction with another manager, and provide ad-hoc training requirements for the FOH Teams based at other EMEA sites.
• Provide a robust time scaled training program that supports all new joiners to quickly become effective in their role.
• Carry out regular meetings.
• Manage the team’s weekly and lunch time rotas, and any overtime requirements within the budget.
• Promote best practice and client care at all times whilst taking a lead role in implementing improvement and change.
• Ensure that the conference rooms and the reception areas are well-presented throughout the day
• Work together with the other FOH Manager to ensure that the workload is managed effectively across the team.
• Manage the “On The Day” room booking service throughout the day in response to changes such as meetings over-running and last-minute requests.
• Book couriers and taxis.

Branch Manager:

• Direct all operational aspects including distribution operations, customer service, human resources, administration and sales.
• Assess local market conditions and identify current and prospective sales opportunities.
• Develop forecasts, financial objectives and business plans.
• Meet goals and metrics.
• Manage budget and allocate funds appropriately.
• Bring out the best of branch’s personnel by providing training, coaching, development and motivation.
• Locate areas of improvement and propose corrective actions that meet challenges and leverage growth opportunities.
• Share knowledge with other branches and headquarters on effective practices, competitive intelligence, business opportunities and needs.
• Address customer and employee satisfaction issues promptly.
• Adhere to high ethical standards, and comply with all regulations/applicable laws.
• Network to improve the presence and reputation of the branch and company.
• Stay abreast of competing markets and provide reports on market movement and penetration.

Operations Manager

PLAKA Restaurant

South Africa

2010 – 2013

Duties:

• Handling all operations at restaurants, checking smoothness of flow of services and operations.
• Training kitchen staff on Greek Cuisine.
• Ensure all operations are carried on in an appropriate, cost-effective way.
• Improve operational management systems, processes and best practices.
• Purchase materials, plan inventory and oversee warehouse efficiency.
• Help the organization’s processes remain legally compliant.
• Formulate strategic and operational objectives.
• Examine financial data and use them to improve profitability.
• Manage budgets and forecasts.
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff.
• Find ways to increase quality of customer service.

Franchise Consultant

Ocean Basket Restaurant

South Africa

2001 - 2009

Duties:

• Managing franchise compliance with the requirements and standards of the business.
• Responsibility to ensure that all franchises are operating as per total compliance to MBE requirements and standards.
• Assisting centers with the growth initiatives and also improving the same store sales and minimum profitability, including an analysis of financial information, product mix and pricing as well as introduction of fresh products and services.
• Conducting sample audits on the centers for accountability.
• Assisting in the facilitating of training as and when required.
• Assisting in the facilitation and development of various operational training modules.
• Submit reports to the senior management and other disciplines when required.
• Responsibility for completing all the assignments of the annual operating plan items.

Diploma Degree in Interior Design

Al Mutawaseta College

Amman, Jordan