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Mohammad Salamaeh

Work experience

Dec 2013Present

restaurants operation manager

- Manage daily operations of the organization and its branches. Operation here refers to the core business of the organization. 
- Formulate policies about the functioning of the organization and make sure that all concerned are adhering to them. 
- Plan the use of human and material resources of the organization. 
- Make decisions about business policies, manage risks and resolve employee problems. 
- Assign tasks to different personnel.
-Discuss issues with other top executives in the organizations regularly and maintain communications with them on important issues. 
- Meet top clients and finalize business deals. 
- Take reports from department heads and sub ordinates about various projects in progress.
-Shortlist and finalize vendors.
-Take care of office equipment purchase and finalize vendors with the help of office administrators and office assistants.
-Logistics also fall under the responsibility of the operation manager. 
- Travel frequently to branches in different location within or oversees.

Mar 2013Dec 2013

 Restaurant manager

catcoot company /Ehsa dammam

-Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
-Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
-Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
-Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
-Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
-Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
-Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
-Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
-Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
-Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
-Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
-Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Nov 2010Jan 2013

F&B supervisor

Intercontinental group  /Crow plaza   Jordan valley dead sea

-Assist in supervising and participating the day-to-day function of outlet    employees, facilities, sales, expenses, and services and maintains a high level of efficiency in the operations and ensures that the requirements of guests and the Hotel Standards .

-Participate in service as necessary

-Ensure that all public and back areas are presentable and that all equipment is stored correctly

-Attends and participates in formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development

-Establish and maintains effective employee relations

-Attend to guest's comments, complaints or requests regarding Food and Beverage Service Quality and significant activities in supervisor’s log book, discuss same with Restaurant Manager

-Conduct all administrative work required, including but not limited to.

-Perform related duties and special projects as assigned

Jul 2006Oct 2010

Bar man

Marriott hotel resorts and spa dead sea

-Mix ingredients to prepare cocktails and other drinks.

-Wash glassware and utensils after each use.

-Pour wine and beer.

-Collect payment and operate a cash register.

-Serve food to customers seated at the bar.

-Check identification of customers to make sure they meet age -Requirements for purchase of alcohol and tobacco products.

-Determine when a customer has had too much alcohol.

-Clean up after customers and clean work area.

-Order and maintain liquor and bar supplies.

-Arrange bottles and glasses to make attractive displays


Jan 2004Apr 2010


Scholastic courses at the university were as follows

-Human Resource Management

-Front office management

-Restaurant Management

-Course in the basics of food production

-Revenue and expense management

-Cost control management

-rooms division management