Anas Haffar

The Restaurant General Manager, under the directives of the operation manager, is accountable for the operations, mainly on the dining area. This may include service performance, training and development of the whole team, guest satisfaction, inventory levels, and application of marketing and advertising initiatives, as I am handling La Serre French Concept with 156 capacity as we service French food include shisha and alcohol for more than five handers items with 36 employees also rooms service for 265 rooms in 5 star hotel and cigar lounge VIP area we are going with very high quality to be always in top with service standard and sequence of service of La Serre standard 

I'm working in Doha for F&B for 12 years and i do have experience for 10 years as managements and my current job is restaurant general manager in Hilton hotel as im handling one restaurant VIP and room service and grab and go shop and moka coffee shop as well  

i have master degree of hotel management