Khaled Ziad Hamarsheh has over 15 years of experience working in management positions at 5-star hotels and restaurants in Jordan. He is currently the Outlet Manager at Fig Tree Ventures Co, where he is responsible for the business performance of the restaurant. Previously he has held roles such as Restaurant Manager at Kempinski Red Sea Aqaba and Store Manager at Crumz Bakery Café. He has a background in hospitality supervision and hotel management principles.

1. Khaled Ziad Hamarsheh
Gsm: +962795676805
Email:hamarsheh_khaled@yahoo.com
Date of Birth: 24/5/1980
Professional Profile
High energy Multi-Positions with over 15 years progressive experience with five stars Hotels
and Restaurants. Possessing a passion for delivering quality Customers Services with proven
track records maximizing profits and lowering staff turnover .Seeks a challenging and varied
positions that will enable me to capitalize on my management experience. With opportunities for
personal and professional growth.
Professional
experience
March 2015-current
Outlet Manager at Fig Tree ventures co-
(Hanin Restaurant)
• Taking responsibility for the business performance of the
restaurant.
• Analysing and planning restaurant sales levels and profitability.
• Preparing reports at the end of the shift/week, including staff
control, food control and sales.
• Setting budgets and/or agreeing them with senior
management.
• Planning and coordinating menus.
June.2014-August .2014
Restaurant Manager-Kempinski Red Sea
Aqaba
• Schedule staff work hours and activities.
• Evaluate health and safety practices against standards.
• Organize, plan, and prioritize.
• Make decisions and solve problems concerning menus and staff.
• Judge the quality of food, preparation, and job applicants.

2. • Process and analyze information when scheduling and budgeting..
• Record information about inventory and health practices.
• Handle food, utensils, and bookkeeping materials.
• Monitor food preparation and cleaning methods.
• Implement ideas or products.
• Get information from customers, employees, and inventory records.
• Inspect equipment and food deliveries.
• Monitor and oversee purchases, menus, staff, and payroll.
• Guide, direct, and train staff.
• Coordinate the work and activities of staff.
• Perform administrative activities such as scheduling, budgeting, and
payroll.
July.2012-Feb.2014
Store Manager- Crumz Bakery Café
• Sales and “bottom-line” profits of the store
• Develop and implement employee performance evaluations and
improvement plans.
• Effectively manage employee turnover. Provide a positive working
environment and handle employee issues appropriately and in a
timely manner
• Resolve customer problems or complaints by determining optimal
solutions.
• Ensure interior and exterior of store is maintained to company
standards.
• Encourage store employees to take ownership for their performance
and career development plans; follow up on a regular basis.
• Provide exceptional customer service and ensure the employees also
provide the same level of service
• Communicate, execute, and manage marketing and merchandising
programs.
• Manage speed of service results, controls inventory that is used for
service orders, and is responsible for the overall organization and
appearance of the service center.
• Responsible for preparation of work schedules.
October .2011 – July.2012
Restaurant Manager - Clava Lounge at Al-
Orthodoxy Club
• Supervise operation of bar to maximize profitability, minimize legal
liability, and conform to alcoholic beverage regulations.
• Work with other management personnel to plan marketing,
advertising, and any special restaurant functions.
• Investigate and resolve complaints concerning food quality and
service.
• Perform other duties as assigned by management.
May.2005 – May.2011
Outlet Shift Leader (Japanese Restaurant)-Le Meridien
Amman Hotel
• Ensure That Staff Maintain High Standards.

3. • Report Any Staff Weakness Or Misconduct at work.
• Recommend Disciplinary Actions against Staff who don’t follow
Operation standards and procedures.
• Handle Guest Complaints and necessary action.
• Conduct necessary training to develop staff.
• Attend staff meetings.
• Ensure good guest relation through efficient courteous service.
• Service Attitude.
• Guest Courtesy.
• Grooming and appearance
April.2002 – April.2005
Main restaurant Captain -Movenpick Dead Sea
1. Supervise a section in a restaurant.
2. Plan and make side job for his/ her waiter.
3. Take order from customer in a restaurant
4. Make sure proper service standard is being carried out by
subordinate.
5. Make sure that customer in her/ his section satisfied with service.
6. Responsible for sales volume from his / her customer.
May.2001 – March.2002
Bakery Department-Safeway
• Delivering the very highest standards of customer service.
• Responding to customer enquiries and building up an impressive
level of product knowledge.
June.2000 –November.2000
Waiter Trainee in F&B Department - Arena Space Int’l
Hotel
• Setting tables and greeting diners to fine details such as steps of
service, menu specifics and beverage/bar options. Demonstrate
restaurant set-up requirements, side work and end-of-shift cleaning
responsibilities.
• Demonstrate how to operate equipment, such as the coffee maker.
Explain seating arrangements and table numbers and walk them
through the restaurant so they are familiar with the entire facility.

4. Education (1999-
2000) and
Training.
Key Skills
Languages
Studied at American Academy for hotels
Management and Hospitality Supervision and
Management Principle.
 Courses :
• Hospitality supervision
• Hotels Management principles
• Train-the-trainer on food &Beverage
• windows.
 Good organizational skills for dealing with diverse duties and staff.
 Pleasant, polite manner for dealing with public as well as staff.
 Supervises and schedules the employees for shifts
 Good level of MS Office applications
• Fluent in Arabic.
• Very Good level in English.