Mohammad RAED Khirfan

•Initially assigned to Soleil, an all-day international restaurant, where I managed full table service:
•Took guest orders, entered them into the POS system, and delivered food directly to tables (no food runner available).
•Provided full guest service, including follow-up, feedback collection, and ensuring satisfaction.
•Maintained strong performance while balancing university responsibilities; reported to duty at 3–4 PM shifts as needed.
•Regularly assisted other outlets within the hotel that needed operational support during peak hours.
•After Soleil’s closure, transitioned temporarily to the In-Room Dining department to support guest orders and deliveries.
•Played a key role in launching Kenz, a Lebanese café concept:
•Participated in pre-opening activities including menu tasting, staff training, and service simulations.
•Became part of the opening team, helping establish service standards and guest experience from day one.

•Started as a kitchen assistant, responsible for preparing and sending food trays to the service team.
•Supported floor staff by ensuring timely and accurate delivery of orders from the kitchen.
•Moved to the front-of-house, working closely with captains to learn service basics and customer interaction.
•Assisted in serving food and beverages, gradually learning how to handle guest tables.
•Gained experience in taking orders, serving items, and maintaining a clean and welcoming table setup.
•Became confident in managing guest requests, taking multiple orders, and ensuring smooth service.
•Developed a strong understanding of menu items, teamwork, and customer service best practices

• Greeted customers, took orders and ensure a smooth and friendly checkout friendly
• Prepared and packed French fries for in-house customers and nearby booths efficiently and hygienically
• Maintained cleanliness and organization of the cashier and prep station throughout shifts
• Balanced multitasking between cashier duties and food preparation without compromising service quality