Mohamed Sabni
Hospitality Industry
Johannesburg
Summary
MOHAMED SABNI A talented individual who has hand a lifelong in interest in quality food the hospitality industry and the last culinary trends. An experienced host who works hard to cultivate a high profile with guests and possesses a strong understanding of financial and controls. I considered myself to be the beating heart of a restaurants success as hands on personally involve in rallying staff serving customers and generally keeping everything running smoothly.
Overview
34
34
years of professional experience
5
5
Languages
Work History
GENERAL MANAGER
THE GREEK TAVERNA RESTAURANT SENDERWOOD
06.2018 - Current
- Responsible for operational efficiency and creating a good environment, leading from the back and front of the house
- Being highly visible - Costing of Menu - Supervising the roaster shifts for all departments - Meeting and greeting customers and organizing the tables reservations - Events ,functions operation - Recruiting, Training, Managing and developing a team
OPERATOR MANAGER
CAFÉ DULCE FRANCHISE
04.2004 - 06.2018
- Ensured That all staff members were committed to deliver a quality food by educating about menu items and portions sizes - Maintained kitchen and promoted safe handling practices to a staff - Monitor and maintain proper inventory to ensure it is in line with budgeted cost - Lead and direct the team firmly and fairly applying constant , gentle pressure to hold standards
GENERAL MANAGER
GHAZEL INDIAN RESTAURANT BRAYNSTON
10.2014 - 08.2017
- Quickly and effectively solve customers’ challenges and complains - Reviewed processing schedules and productions orders concerning inventory requirements - Coaching to help improve all areas of the restaurant - Build sales kept numbers in order ( labor , food cost ) passed to the owner
FLOOR MANAGER
FISH MONGER RESTAURANT GROVNOR GROSSING, BRAYNSTON
01.2001 - 07.2017
- Stock Control par level monitoring and variances - Weekly meeting with employees to motivations updating a specials , all concerns about the customers service and up selling items
RESTAURANT MANAGER
RICH GRILL RESTAURANT BEDFOR CENTRE BEDFORDVIEW
09.2014 - 04.2016
- Control a cost
- Ensure par stock levels are maintained, ordering and retrieving supplies - Strong ability to motivate waitrons and in affluence to work harder - Evaluated staff performance using a set of company standards and made recommendations for improvement - Scheduled and direct a full staff in their work assignment
GENERAL MANAGER
CENTRAL COUNTRY LODGE LONEHILL
09.2012 - 08.2014
- Communicate with support crew and management - Supervise banquet functions , conferences rooms to ensure run smoothly
- Page 3 - Organize all assigned functions complete preparation work in accordance with departments standards - Check storages areas for proper supplies , organization and cleaning - Inspect the scheduled functions areas/rooms/bar/restaurant for cleanliness , working condition and proper furniture and equipment’s set-up - Ensure the employees have reported to work and report absent an employees
CONSULTANT
BALDACCI COMPANY
09.1999 - 12.2007
- Stock Control par level monitoring and variances - Weekly meeting with employees to motivations updating a specials , all concerns about the customers service and up selling items
MAITYRE’D @ FRENCH BISTRO ROSEBANK
01.1996 - 07.1999
- Stock Control par level monitoring and variances - Weekly meeting with employees to motivations updating a specials , all concerns about the customers service and up selling items
CHEF DE RANG
PATRICE RESTAURANT BALALAIKA HOTEL VILLAGE WALK
01.1994 - 07.1996
- Taking orders, ensuring that the plate gets to the table without incidents - Customers service , reservations handlings
COMMIS DE RANG
EL KANDRA HOTEL
10.1991 - 01.1992
- Cleaning plates from the tables as customers finished
- Contributing to a restaurant’s efficiency and ambience
- Handling customer’s payment promptly
- Prepare the dining venues, foods pass and service area of an assigned stations
- COMMIS DE RANG @ 4
- IDOU ANFA HOTEL CASABLANCA BLD
GENERAL MANAGER
TASHAS NELSON SQUARE SANDTON
09.1990 - 06.1991
- Ensure that orders gets to theirs tables as quickly and accurately as possible - Inspect the dish to confirm that it complies food quality standards
COMMIS, ROYAL MANSOUR HOTEL JAISH EL MALAKI
09.1989 - 04.1990
- Hygiene regulations require food orders before passed to customers - Ensure the service is delivered to the utmost satisfaction of the customer - Ensuring the restaurant atmosphere is clean and friendly - Managed operations of the front of the house in a restaurant performance
Education
Science & Mathematics
Tourism Institute
Baccalaureate - Science Option
Hassan II University, Omar Ibn Al Khattab
Skills
SKILLS & ABILITIES MANAGEMENT:-undefined
Timeline
GENERAL MANAGER
THE GREEK TAVERNA RESTAURANT SENDERWOOD
06.2018 - Current
GENERAL MANAGER
GHAZEL INDIAN RESTAURANT BRAYNSTON
10.2014 - 08.2017
RESTAURANT MANAGER
RICH GRILL RESTAURANT BEDFOR CENTRE BEDFORDVIEW
09.2014 - 04.2016
GENERAL MANAGER
CENTRAL COUNTRY LODGE LONEHILL
09.2012 - 08.2014
OPERATOR MANAGER
CAFÉ DULCE FRANCHISE
04.2004 - 06.2018
FLOOR MANAGER
FISH MONGER RESTAURANT GROVNOR GROSSING, BRAYNSTON
01.2001 - 07.2017
CONSULTANT
BALDACCI COMPANY
09.1999 - 12.2007
MAITYRE’D @ FRENCH BISTRO ROSEBANK
01.1996 - 07.1999
CHEF DE RANG
PATRICE RESTAURANT BALALAIKA HOTEL VILLAGE WALK
01.1994 - 07.1996
COMMIS DE RANG
EL KANDRA HOTEL
10.1991 - 01.1992
GENERAL MANAGER
TASHAS NELSON SQUARE SANDTON
09.1990 - 06.1991
COMMIS, ROYAL MANSOUR HOTEL JAISH EL MALAKI
09.1989 - 04.1990
Science & Mathematics
Tourism Institute
Baccalaureate - Science Option
Hassan II University, Omar Ibn Al Khattab
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