Experience

ALMASSA HOTELS

• Hospitality
• 1 - 100 Employee

• Food and Beverage Specialist

  • Jul 2022 - Present

  السعودية



Coffee plus Hurghada

• Operations Manager

  • Aug 2020 - Aug 2022

  مصر



Sarwat PARK Hotel

• Food and Beverage Manager

  • Mar 2020 - Aug 2020

  السعودية



Ramada Makkah Kingdom of Saudi Arab

• Hospitality
• 1 - 100 Employee

• Food And Beverage Assistant

  • Jun 2013 - Mar 2020

  السعودية



Uprising L'aroma LLC

• Food & Beverages

• • Operation manager of L'aroma Uprising

  • Apr 2003 - Apr 2009

  Cairo Governorate, Egypt  Direct, plans and implement policies and objectives of the Hospitality Division in accordance with charter and board of directors. Directs activities of the Hospitality Division to plan procedures, establish responsibilities and coordinate all divisions and functions among departments and sites. Analysis operations to evaluate performance of the Hospitality Division and staff to determine areas of cost reduction and program improvement.  Confers with board members, organization… Show more  Direct, plans and implement policies and objectives of the Hospitality Division in accordance with charter and board of directors. Directs activities of the Hospitality Division to plan procedures, establish responsibilities and coordinate all divisions and functions among departments and sites. Analysis operations to evaluate performance of the Hospitality Division and staff to determine areas of cost reduction and program improvement.  Confers with board members, organization officials and staff members to establish policies and formulate plans.  Reviews financial statements, sales and activity reports to ensure that organizations objectives are achieved.  Assigns or delegates responsibilities to subordinates.  Directs and coordinates activities of business involves with buying and selling investments products and financial services.  Establishes internal control procedures.  Presides over or serves on board of directors, management committees, or other governing boards.  Administers program for selection of sites, construction of buildings, provisions of equipment and supplies.  Screens, select, hires, transfers and discharges employees.  Promotes objectives of the Hospitality Company before associations, public, government agencies, or community groups.  Negotiates and approves contracts with suppliers and distributors and with maintenance, janitorial and security providers. Show less



Starbucks Coffee

• • Store Manager Starbucks coffee

  • Mar 2000 - Jun 2003

  King Saudi Arabia - Supervised inventory control (first in, first out) - Responsible for completing stock orders, maintaining cash floats and deposits, supervision of employees as well as opening and closing cleaning duties. - Barista Front counter cashier responsible for serving pastries and coffee as well as making a variety of drinks for consumers in a high volume environment. Analyzed monthly and periodical financial reports to establishing targets and growth areas. - Grew sales by 12% in my… Show more - Supervised inventory control (first in, first out) - Responsible for completing stock orders, maintaining cash floats and deposits, supervision of employees as well as opening and closing cleaning duties. - Barista Front counter cashier responsible for serving pastries and coffee as well as making a variety of drinks for consumers in a high volume environment. Analyzed monthly and periodical financial reports to establishing targets and growth areas. - Grew sales by 12% in my first year as manager. - Starbucks was the only department in the resort that continuously exceeded sales targets. - Maintained Starbucks’ high branding and policy standards throughout the store. - Identified daily and weekly staffing requirements, scheduling and recruiting staff as needed. - Provided product, sales and guest service training. - Continuous on-the-job feedback and periodical performance reviews to highlight required training areas and opportunities for staff career advancement. Show less



S.A.N.O Food Service

• • Catering Service Manager

  • Jun 1996 - Apr 1999

  Cairo Governorate, Egypt Catering managers lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants, hotels and resorts. Catering managers are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well. The most important part of the job is achieving good quality at low cost and maintaining high standards of hygiene and customer satisfaction. Typical activities… Show more Catering managers lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants, hotels and resorts. Catering managers are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well. The most important part of the job is achieving good quality at low cost and maintaining high standards of hygiene and customer satisfaction. Typical activities include: • Planning menus in consultation with chefs • Ordering supplies • Hiring, training, supervising and motivating permanent and casual staff • Organizing staff rotes • Ensuring that health and safety regulations are strictly observed, recorded and archived • Monitoring the quality of the product and service provided • Keeping to budgets and maintaining financial and administrative records Travel is not normally part of the working day of a catering manager, apart from those working in location catering such as the media industry or event catering (eg conferences, weddings and sports events). Opportunities to work abroad are possible, including in cruise liners. Shift work and unsocial long hours are most common in hotels, restaurants and resorts. Catering service operations within business, industry and institutions are more likely to work normal office hours. Promotion prospects are generally good for those with strong interpersonal skills and a high level of motivation, although much will depend on the individual and the organisation. There are opportunities for self-employment; catering managers can work toward managing their own restaurant. Show less



Delta for Tourist development

• Head Waiter

  • Jan 1994 - Mar 1996

  Cairo Governorate, Egypt for daily F&B Outlet operation At Ramada Hotel Makkah, create monthly and yearly FB Promotion Products, Train all FB Service staff.. • Initiatives to aid with the continued development of the positioning as a leading Food and Beverage destination in Makah. • Ongoing control and enhancement of quality standards and guest service. • Daily supervision, coordination and direction of the outlet colleagues and leaders, anticipating and ensuring prompt, courteous service. • Ensuring that… Show more for daily F&B Outlet operation At Ramada Hotel Makkah, create monthly and yearly FB Promotion Products, Train all FB Service staff.. • Initiatives to aid with the continued development of the positioning as a leading Food and Beverage destination in Makah. • Ongoing control and enhancement of quality standards and guest service. • Daily supervision, coordination and direction of the outlet colleagues and leaders, anticipating and ensuring prompt, courteous service. • Ensuring that Restaurant maintains a first class and positive visual impact including; ambiance, cleanliness, orderliness, décor and service flows. • Working with the teams to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales. • Working with the kitchen, stewarding and all restaurant leaders to ensure and promote that teamwork are a strong component of the daily service culture. • Overall recruiting, staffing and scheduling ensuring an adequate balanced staff and leadership level while maintaining forecasted productivities. • Ensuring a safe and healthy work environment for all guests and colleagues. • Monitoring and continued development of food & beverage controls. • The continuous development and performance management of all colleagues and leaders in Restaurant according to hotel standards • Facilitating Reach and setting LEAD goals for Restaurant and Kitchen team . • Ensuring all training processes are set up and maintained for all leaders and colleagues. • Reports suspicious people, parcels, and behaviors to Security • To maintain the F & B equipment's ( tables , chairs , cutlery , chinaware , glassware , buffet utensils ,and all operating tools ) • To evaluate all team members , they are under his supervision , according to the hotel standards Show less