Amer Khaleel Drawsheh

• Learned operational procedures and safety protocols for effective outlet management.
• Assisted in inventory control using point-of-sale systems to track stock levels.
• Supported team members in daily tasks, fostering a collaborative work environment.
• Adapted quickly to changing customer demands, ensuring high service standards.
• Engaged with customers, addressing inquiries and resolving issues promptly.
• Contributed to team meetings by sharing feedback on operational improvements.
• Answered questions about store policies and addressed customer concerns.
• Managed weekly inventory transactions by creating templates to track optimal food and beverage stock.
• Promoted business strategy by implementing improvements based on guest feedback.
• Assessed sales reports to identify and enhance sales performance, support inventory oversight, and capitalize on emerging trends.
• Multiplied earnings through sales goal achievement, customer service improvements, and commitment to team objectives.
• Built talented and valuable team of departmental employees through outstanding mentoring, coaching and teaching skills.
• Managed financial transactions accurately, reconciling daily sales reports and maintaining organized financial records.
• Fostered a positive work environment by promoting teamwork and recognizing employee achievements.
• Resolved customer complaints promptly and professionally, reinforcing the brand''s commitment to superior service quality.
• Collaborated with other department managers to develop cross-promotional strategies that increased overall store performance.
• Increased customer satisfaction by implementing efficient service strategies and staff training programs.
• Maintained cleanliness and organization within the outlet to optimize customer experience.
• Participated in training sessions to enhance product knowledge and service skills.
• Addressed and resolved strategy issues to support sales management and guide business direction.
• Supported professional development of team members and supervisors at all levels to place knowledgeable candidates in leadership roles.

• Coached team members in customer service, food preparation and kitchen safety.
• Monitored employee performance and offered constructive feedback.
• Managed registers, counting drawers before and after each shift.
• Identified backlogs and helped team members adopt improvements to boost productivity.
• Coordinated catering and facility logistics for customer and community events.
• Train and develop staff in food and beverage service
• Supervise and coordinate activities of staff responsible for food and beverage service
• Establish and maintain effective working relationships with staff and customers
• Improved safety and cleanliness procedures, while teaching and coaching employees in their daily sanitation regimens.
• Support a positive work environment of employee growth and development,
• interdepartmental teamwork and exceptional customer service.
• Negotiated sensitive guest complaints quickly and efficiently to ensure guest satisfaction and loyalty.
• Developed new programs which resulted in increased guest satisfaction.
• Trained server staff on proper use of equipment, food handling, and portion sizing.
• Maintained food handling and sanitation standards.
• Examined food and beverage quality and presentation and provided corrective training where necessary, involving the culinary management team when needed
• Communicated with Outlet Sales Manager, Culinary and Stewarding teams to ensure flawless events.
• Handle all guest complaints; administer all disciplinary actions during shift
• Investigated and analysed guest complaints to develop and deliver positive resolutions.

Consulted with customers to understand their desires and suggest the best products to meet their needs.

· Regularly removed trash, organized tools and checked the shop's equipment to maintain a

neat and safe work area.

· Managing all F&B and day-to-day operations within budget and to the highest standards.

· Ensuring excellent levels of internal and external customer service.

Responsible for all of the business operations of a dining establishment.

· Resolving customer complaints regarding food quality and service and making sure the

business complies with health and food safety regulations.

· Communicated well and used strong interpersonal skills to establish positive relationships

with guests and employees.

· Developed and maintained a staff that provided hospitable, professional service while

adhering to policies and business initiatives.

· Work closely with the chef and cooks to determine menu plans for special events or occasions.

· Handled light customer service issues and referred more in-depth issues to management per protocol.

· Audit inventory levels to ensure product availability, and order products as necessary.

· Maintain safe working conditions.

Responding efficiently and accurately to customer

complaints.

· Train new and current employees on proper customer service practices.

Implement policies and protocols that will maintain future restaurant operations.

· Estimate future needs for goods, kitchen utensils and cleaning products

· Trained new bartenders in all aspects of the job, including customer service, use of equipment, drink preparation, and upselling techniques.

· Recommended house specials to new clients to boost revenue.

· Supported servers by preparing alcoholic and non-alcoholic drinks for table customers.

· Conducted proper housekeeping to ensure cleanliness, including inspecting bottles for

purity, ensuring the maintenance of equipment, and storing foods properly.

· Engaged customers in conversations to understand desires and recommend specific liquor,wine, beer and cocktails.

• Delivered exceptional customer service, ensuring a positive dining experience for all guests.
• Managed multiple tables efficiently during peak hours, maintaining high service standards.
• Collaborated with kitchen staff to ensure timely food preparation and delivery.
• Trained new employees on restaurant protocols and service techniques, fostering teamwork.