Khaled Mohammad Eftaiha
Address:
P. O. Box 95408
11118
Amman, Jordan
Email Address:
Day Phone Number: +962.796604433
Mobile Phone Number: +962.786604433
Career Objective
An entrepreneur and a management professional with 22+ years of proven track record in driving businesses and managing major hospitality as well as F&B establishments, seeking a challenging position to contribute exceptional strategic planning, business development and management expertise for mutual growth.
Career Highlights:
• Over 22 years of experience in the hospitality industry progressing with leading catering establishments from the position of a Cook to the present post of Business Development & General Manager.
• Bestowed with the following certificates by Selrico Services Group International:
- Certificate of Appreciation for valuable contribution as Project Manager Assistant, Jordan International Police Training Center (September 2007)
- Certificate of Appreciation for making the company a success at the Jordanian International Police Training Center (February 2007)
- Certificate of Appreciation for professional skills and dedicated service (2006)
- Certificate of Achievement of professional skills (December 2006)
- Certification to serve as QAQC (December 2006)
- Certificate of Appreciation (October 2006)
- Certificate of Appreciation for valuable contributions (Feb 2006)
Personal Information
Birth Date: / 18 October 1972Gender: / Male
Nationality: / Jordan; Jordan
Visa Status: / Residency Visa (Transferable)
Residence Location: / Amman, Jordan
Marital Status: / Married
Number of Dependants: / 1
Driving License: / Jordan
Professional Experience
2009-prsent Area Manager
ZAD/ Loyalty Support Service
ZAD is Jordan’s first specialized food caterer offering catering services from its 7500 m2 central kitchen and producing up to 100.000 hot and cold multinational meals per day. Zad’s team includes approximately 150 multinational individuals.
LSS loyalty support Services is a joint venture between the Armed forces and Zad,
LSS is Jordan's largest support services provider, providing a number of custom-made support services solutions with the highest quality of service.
Main responsibilities are leading the operation team and around 200 employees at Moaqer area projects to include the international training city, Moaqer Jail and civildefense, feeding around 16500 meals daily.
Handling the American embassy contract at JIPTC site, feeding top VIPs multinationals instructors in addition to American embassy visitors.
Areas of responsibility include food and beverage operations, logistics, purchasing, quality assurance and loss preventative, budgeting, planning, leading and organizing the opening of all new projects.
Responsibilities includes, focusing on growing revenues and maximizing the financial performance of all projects , ensuring customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers expectations and provide a return on investment to the owners.
Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene and HACCP standards.
February 2008 –October 2009 / Business Development & General ManagerBlack Orchid Company - Black Orchid Cafe & Restaurant
Jordan Company Industry: Restaurant
Job Role/Department: Management Concurrently working as a Freelancer & Consultant for Restaurant Business Development (since Dec. 2008) as well as managing own business.
Key Responsibilities:
• Establishing goals and objectives for the restaurant to develop business while maximizing guest satisfaction.
• Driving sales through excellent operations, formulating and executing strategic business plans in addition to identifying new, profitable opportunities and converting them into commercial contracts.
• Soliciting bids for various service contracts, selecting appropriate vendors and monitoring performance to ensure timely and cost-effective purchases of food, beverages, liquor, beer and small wares without sacrificing quality.
• Mentoring overall management of hotel staff, creating and presenting operational budget, streamlining controllable spending in an on-going effort to meet weekly overhead expenditures, thereby maximizing profits.
• Maintaining close relations with customers, ensuring front desk and F & B (Food & Beverage) departments run efficiently and meet/exceed customer expectations. Ensuring prompt attendance to complaints, effecting process modifications as per feedback, and soliciting referrals through superior customer management.
• Responding to and managing emergencies/major issues involving guests, employees, or the facility, maintaining relations with surrounding businesses.
• Participating in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.
• Recruiting competent personnel (Executives, Receptionists, Administrators, Designer, Reception Supervisor and staff), supervising regular trainings to maintain a skilled and motivated work force.
May 2003 - Present: / Owner
Please Mention
Jordan Company Industry: Restaurant
Job Role/Department: Management Key Responsibilities:
• Planning, organizing, directing, and controlling all aspects of the hotel operations including: guest relations, front desk, housekeeping, maintenance, finance, business development, team building, and staff development.
• Delegating responsibilities, organizing complex projects, and establishing priorities consistent with hotel objectives.
• Directing efficient guest flow through participative shift management, scheduling working staff members including servers, hosts/hostesses and bartenders.
• Ensuring high standards are achieved and guest expectations are exceeded, monitoring guest satisfaction and responding to concerns and inquiries.
• Implementing ongoing sales and marketing initiatives, devising strategies to augment sales and increase market share.
• Determining prices based on demand and supply economics, formulating departmental budgets, approving spending, setting standards for service quality, and assuring compliance with statutory laws and HSE regulations.
• Ascertaining adequate inventory of supplies and equipment in all areas and constantly innovating to provide new varieties and fare on the menu, thereby increasing patronage.
• Supervising recruitment and training of staff, organizing accommodation, catering and other hospitality services to deliver exemplary standards of service.
August 2005 - December 2007: / Executive Chef & Production Manager
Support Commercial Catering Company
Jordan Company Industry: Hospitality
Job Role/Department: Management Highlights:
• Directed catering operations efficiently to provide quality food services for 3750 people.
• Named Best Employee for outstanding performance and lasting contribution. (Oct '05)
Key Responsibilities:
• Responsible for food, equipment and supply ordering, used seasonal products and applied new food trends. Participated in menu concept development, special event planning and devised seasonal/custom menus.
• Developed short-term and long-term goals/objectives for food service to maintain high quality care and programs consistent with organizational goals and objectives.
• Maintained food costs, inventory controls and worked within financial budgets as specified by unit manager.
• Oversaw all food production with primary focus on the coordination of catering production, including recipe and menu development, forecasting, preparation, and quality control in accordance with productivity standards, cost controls and projected needs.
• Interacted with service managers on food displays, ensured the highest quality of food production, standards, presentations and techniques. Exercised portion control in the production area according to the planned menu.
• Ascertained the highest levels of food safety, sanitation and cleanliness are maintained in all production areas.
• Processed payroll, received invoices, maintained inventory, and monitored staff productivity.
• Involved in hiring, staff training and development, and the supervision of the production staff. Ensured they are updated with health, safety, sanitation and alcohol awareness standards.
May 2004 - June 2005: / Executive Chef & Kitchen Manager
Blue Fig: International Coffee Gardens Co.
Jordan Company Industry: Hospitality
Job Role/Department: Management Key Responsibilities:
• Assumed responsibility for bakery department, led and managed a diverse team of culinary professionals with full responsibility for hiring, discipline, performance reviews and initiating pay increases.
• Managed food production as well as estimation of food consumption and requisition/purchase of food items. Prepared all necessary data for budgets and projected food/labor costs.
• Selected and developed recipes, in addition to standardizing production recipes to ensure consistent quality. Established presentation techniques and quality standards to drive customer satisfaction.
• Inspected supplies, equipment, and work areas to ensure efficient service and conformance to standards. Controlled inventories of food, equipment, small-ware, and liquor, and reported shortages to designated personnel.
• Created menu specifications for all food items including all pricing information, assisted Catering Managers with special menu requests and pricing.
• Analyzed operational problems, such as theft and wastage, and established procedures to alleviate these problems. Reported and documented hazards, unsafe practices and conditions within the work environment.
• Researched food items and products, aided tracking of all purchases, verified all invoices for accuracy, generated weekly/monthly expenditure reports and assisted with all month end inventories, tracked sales to determine order quantity.
• Trained and managed kitchen personnel in food preparation, service, sanitation, and safety procedures. Observed and evaluated workers/work procedures in order to guarantee quality standards and service.
June 1986 - April 2003: / Kitchen Manager / Executive Chef
Various
Jordan Company Industry: Hospitality
Job Role/Department: Management Previous Professional Experiences:
• January 2002 - April 2003: Kitchen Manager - Capital Bistro Inc., Washington, US
• March 2001 - January 2002: Executive Chef - Regency Hotel, West Bank, Hebron
• October 1999 - February 2001: Executive Chef - Sahara Restaurant, Jerusalem
• June 1997 - March 1999: Executive Chef - Hard Rock Cafe, Amman - Jordan
Highlights:
- Letter of Appreciation for efforts in monitoring gas usage and cutting down expenses (July 1998)
- Employee of the Month (December 1997)
• September 1996 - May 1997: Executive Chef - Royal Palace of Qatar (Shek Hammad Ben Gasem), Qatar
• May 1993 - August 1996: Executive Chef - Villa D’Angelo (Italina Cuisine), Amman, Jordan
• August 1992 - April 1993: First Cook - Consolidated Contractors International Co., Yemen
• June 1986 - June 1992: First Cook - Intercontinental Hotel, Amman, Jordan
Joined as a Trainee, charted a phenomenal growth path to merit promotion to the position of First Cook.
Education
September 1988: / Vocational Training Center, Amman, JordanCertification/diploma, Culinary Kitchen/ Kitchen Management
Trainings & Certifications:
• ServSafe Food Safety Manager Certification, National Restaurant Association (September 2006)
• ServSafe Certification (completing standards established by National Restaurant Association for ServSafe Food Protection Manager (September 2006)
• Hazard Analysis Critical Control Point (HACCP)
• GMP & HACCP Requirements, Agricultural Engineers Association
• Awareness Course in GMP & HACCP Requirements, International Business Solutions (March 2007)
Trainings at Selrico Services:
• AED training: First Aid for people having heart attack
• Basic Sanitation: Importance of Sanitation How to Make it a Basic Habit for Staff
• Bird Flu: Causes/Prevention Procedures
• General Safety in case of Mechanical Risks: Kinds of Accidents & First Aid
• Communication Skills
• Fire Extinguisher: Types & Uses
• Storage: Storing Basics, Store Specifications, Storing Conditions, FIFO system
• Bacteria in Food: Type of Bacteria, Living Conditions, Ways to Get Rid or Reducing them
• Time Management
Trainings at Blue Fig Restaurant:
• Bakery Department
• Cold Preparation
• Hot Preparation
• Assembly & Line Kitchen
Trainings at Hard Rock Cafe:
• How to Maintain Food Quality HRC Standards
• How to Maintain your Food Cost
• Development of Staff Knowledge & Skills
• How to Maintain Your Restaurant Cleanliness
• How to Schedule Staff to Improve Productivity & Reduce Labour Costs
Trainings at Intercontinental Hotel:
• Cold Preparation
• Banqueting
• Butcher Shop
September 1986: / Abu Haneefeh School, Amman, Jordan
Certification/diploma, Tawjihi Certificate - Hotelier Stream
Career Level
Career Level: / ManagementNotice Period to Work: / Immediately
Target Job
Target Job Location: / UAE; Jordan; Qatar; USATarget Industry: / Customer Service; Hospitality/Tourism; Catering/Food Services/Restaurants; Management; Business Support
Employment Type: / Employee
Employment Status: / Full time
Skills
Skill / Skill Level / Years of Experience / Last UsedDriving Growth, Business Development, Entrepreneurship, Hospitality & Catering Management / Expert / More than 10 years / 1 month or less
Culinary Skills, Kitchen Operations Management, Strategic & Tactical Planning, Client Servicing / Expert / More than 10 years / 1 month or less
Fine Dining, Fast Food & Franchise Operations, Managerial Decision Making, Policies/Procedures / Expert / More than 10 years / 1 month or less
Budgeting/Costing, Inventory Functions, Production Procedures, Market Penetration, Supplier Negotiation / Expert / More than 10 years / 1 month or less
Standard Operating Procedures (SOPs) Development, Hazard Analysis, Food Protection & Safety / Expert / More than 10 years / 1 month or less
Competitor Analysis, Recruitment & Selection, Competency Based Interviewing, Time Mgmt, Delegation / Expert / More than 10 years / 1 month or less
Camp Management: Operations & Maintenance/Life Support, Housekeeping, Laundry, Dry Cleaning, Pest Control / Expert / More than 10 years / 1 month or less
Facilities: Operations, Service & Maintenance, Vehicle Fleet Management & Operations, Safety Management / Expert / More than 10 years / 1 month or less
Communication & Interpersonal Networking, Team Building, Group Dynamics, Synergy / Expert / More than 10 years / 1 month or less
Languages
Language / Skill Level / Years of Experience / Last UsedEnglish / Expert / More than 10 years / 1 month or less
Arabic / Expert / More than 10 years / 1 month or less
References
Name / Job Title / Phone Number / Email AddressChef Elias Abu Al Hawa
Exe. Sou Chef / Jordan InterContinental / +77.7822250 / -
Bassam Abu Al Hasam
Asst. F & B / Jordan InterContinental / +77.7676060 / -
Khalid Al Asaf
F & B Manager / Sheraton Hotel / +77.7226611 / -
Abed al –Mutaleb al jamal
Director Operations / Zad catering Services / +962.776741567 / -