Farouk Moumine

• Received customers at entry point to create inviting atmosphere.
• Nurtured strong connections with clientele to build loyalty and satisfaction.
• Directed daily bar operations, prioritizing excellent service and financial performance.

Oversaw stock management while ensuring compliance with legal guidelines and promoting unique atmosphere.

Coordinated opening and closing tasks to maintain operational flow.

Ensured adherence to cleanliness, hygiene, and safety protocols as per regulations.

Managed inventory orders for beverages, mixers, and essential supplies.

• Handled high customer volumes during busy events and weekends.
• Conducted training for new bartenders on beverage preparation and sanitation standards.
• Boosted profits by upselling menu items effectively to patrons.
• Streamlined bar inventory management to ensure adequate stock availability.
• Completed opening and closing responsibilities, including cash drawer setup.
• Implemented alcohol awareness practices to manage guest intoxication levels.
• Mixed a variety of drinks according to established recipes and preferences.
• Provided personalized drink recommendations based on customer feedback.

• Promoted professional skill development in customer service with new employees through effective training, management and motivation.
• Managed a full operations, including hiring, coaching and mentoring team of 24 sales representatives.
• Mitigated operational risk, compiling performance, financial, headcount and AUM data to forecast outlook.
• Consistently complied with company policies and government regulations.
• Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.
• Coordinated and enhanced delivery of $80,000of in a weekly through.
• Motivated and led team members to work together to achieve targets.
• Developed 7 internal candidates for general management promotion opportunities.
• Designed sales and service strategies to improve revenue and retention.
• Delivered and implemented staff engagement, gender diversity and cultural programs alongside robust reporting tool, improving operational quality.
• Facilitated monthly and quarterly leadership workshops for 11 stores to share best practices that optimize productivity.
• Managed scheduling for 24 employees to optimize productivity.
• Spearheaded development and launch of business management software system.
• Implemented effective customer service procedures such as welcome.... and See you again to encourage positive feedback.
• Managed and improved various procedures, including requirements, gaps analysis, training and development and new program rollout.
• Set sales budget for all prime costs, loss of goods and controllable items to improve cash flow.

• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
• Operated POS terminals to input orders, split bills and calculate totals.
• Partnered with team members to efficiently serve food and beverages.
• Promoted desserts, appetizers and specialty drinks.
• Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
• Completed opening and closing checklists by emptying trash, safeguarding alcohol and polishing silverware.
• Served average of 24 patrons daily at 5 stars restaurant with exceptional service.
• Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
• Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.

• Revamped bakery menus by suggesting new regular and seasonal product offerings.
• Implemented and executed merchandising programs to maintain and increase sales.
• Decorated cakes and pastries, baked breads, tarts and pies and created specialty desserts.
• Checked freshness of all bakery goods and food in bakery, FIFO removing and disposing outdated items.
• Assisted bakery manager with coordinating product ordering, receiving and stocking.
• Minimized cross-contamination and infection risks by consistently following safe food handling procedures.
• Displayed freshly baked items, including cupcakes, cookies and cinnamon rolls on counters and tables to entice passersby to visit and make purchases at bakery.
• Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
• Recruited 3, trained 4 and supervised 12 bakery staff.

• Enforced company policies and procedures to strengthen operational standards across departments.
• Directed and led employees, supervising activities to drive productivity and efficiency.
• Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
• Planned and prepared workflow schedules, delegating tasks for 13-team member.

• Developed weekly schedules and job assignments based on individual employee strengths and expected demand levels.
• Completed opening and closing duties to facilitate business operations.
• Patrolled work areas every 30 min to inspect operations, identify concerns and implement corrective actions.
• Performed store opening and closing procedures, including setting up registers and checking products.
• Answered and resolved customer questions and concerns.
• Motivated team members to complete assigned tasks and perform at exceptional levels.
• Assisted general manager during assigned periods and trained over [Number] new team members.