Waheed Ahmed Abdelfatah
Dear Sir, madam:-
I would like to have the opportunity to join the team of your leading company to have the chance to build my career in a progressive organization that will provide me with existing opportunities to learn more and utilize my skills in the most effective manner possible within my level of education, skills and experience.
Thank you in advance for your assistance.
Waheed Ahmed Waheed Ahmed
Hurghada - Red Sea - Egypt
Seeking a challenging managerial position in a multinational organization or company that can provide me a secured career that would strengthen my personal skills and where my skills and Qualifications can be used and developed.
More than 20 years experience in all areas of hospitality, food and beverage and food services to hotels and oil fields and everything related to the field of food and beverage and food services in leading in Egypt and Libya Hotels and Catering Companies.
The most important functional duties ability to administration and development by: -
Planning and management, coordination, monitoring and implementation of service delivery operations carried out by the company.
Maintaining the application of the company's quality management system.
Make sure that the company is seeking to achieve the mission and goals set for them.
Clipboard on the health and environmental safety rules management system.
Follow-up production processes and to maintain the high quality of services (Restaurants - Kitchens - Customer Service - Inventory Control - Quality Control - Procurement - Department Stores - Brands.)
Reporting to senior management, which describes how efficient and appropriate food safety management system of the Company.
Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.
Thorough knowledge of institutional or commercial food service management procedures and practices.
Considerable knowledge of health and safety requirements applicable to an operation providing cash food service and catering and banquet service.
Considerable knowledge of food values, nutrition, and menu planning.
Ability to control and manage food service operations.
Ability to supervise the work of others.
Ability to prepare work schedules for employees and to instruct subordinates in food service procedures.
Ability to maintain a variety of operating and general records and to prepare report.
Ability to interact well with customers requesting service.
Proficiency with computers and computer programs, including Microsoft.
Understanding Catering Operations.
Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
Conduct regular training sessions with the assigned team
Evaluate the performance of the assigned team and initiate internal development and promotions
Planning for Business - Financial management - Financial reporting and stock and inventory control .
Understanding Differences/ Supervising Operations & Teamwork / A high degree of dependability and professional is.
January 2016 to date Operation Manager
Senzo sporting club
Provide technical support and guidance to the General Manager and activities Manager in order to support Them Have responsibility for continual improvement of site standards responsible for ensuring a real sales mentality into the duty management and reception and Housekeeping so that they have the confidence and pride in promoting our services to members. Recruit, develop and manage effective duty managers and receptionist teams to ensure that they have the right capabilities, attitude and enthusiasm to deliver our organizational quality, health improvement and commercial objectives. Drive the commitment and output of the team in promoting and selling other added
Oversee all food and beverage operations for Senzo sporting club Hurghada
Including Blue cafe Restaurant, snack bar Restaurant, and Italian Restaurant, healthy food Restaurant and stiff mass hall and catering events.
Responsibilities for purchasing, physical maintenance, scheduling, finance, and marketing Manages finances such as budget, payroll and purchasing, Develops initiatives to build sales, profitability and guest counts. Responsible for the physical/aesthetic maintenance of the restaurant, cafe and conference spaces Ensures all safety and security systems and procedures are followed to ensure health and safety of Employees and guests, Ensures that the restaurant operates efficiently and effectively within the Club educational, fiscal and operational guidelines, Maintains and implements standards of quality in all food and beverage service operations Oversees correct receipt, storage and handling of food and beverage products to ensure quality and Freshness at all times, Ensures established standards of food safety and sanitation are maintained• Hires, schedules, supervises and coordinates the work of 5 in Door Restaurants, 5 Bars and 3 Out Door Restaurants and Bars Food & Beverage Personnel and Catering and Budget managers.
February 2010 – 2015: Operation Manager Catering
ETQAN Catering & Cleaning Services Co. (Tripoli –Libya)
Responsible for developing budgets, sales targets, control costs and for purchasing stock.
Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry. Responsibility for managing and meeting all committed budgets. Oversee the inventory and keeping financial records of purchases and sales.
Catering Operations managers are in charge of planning, overseeing and developing the beverage and food of a catering company. They may work for businesses or other organizations interacting with customers, controlling financial aspects of food production and overseeing health regulations.
Promote and foster a safe work environment. Be the leading force creating a safety culture amongst catering personnel
Ensure personnel receive all required safety training as well as creating opportunities for all staff members to take additional safety training
Keep costs in line with approved budgetary amounts. Monitor daily and provide weekly overview
Focus on Quality Management to ensure the standards in the contract with the Client are met and look for new ways to improve this area
Be the onsite point of contact between the client and catering company
Maintain a proactive Human Resource function to ensure employee motivation, training, documented progressive discipline and development along with semi-annual performance appraisals of staff that directly report to the position
Maintain an effective open door communication system that crosses departmental lines in order to reach all employees
Develop and follow appropriate policies, procedures and job routines to meet the needs of the site
November 2004– February 2010: Catering Area Manager
ETQAN Catering & Cleaning Services Co. (Tripoli –Libya)
Responsible and accountable for Catering Operations, Camps and facilities Management in the planning, organizing, mobilization, implementing the Company procedures, managing and overseeing the activities of the whole Camps & Catering sector.
1. Ensure the provision of an efficient and effective catering service within each Area unit, according to the needs of the customers, in order to help maintain budgetary control and provide quality catering services.
2. Recruit and maintain sufficient skilled staff in each kitchen unit to meet the needs of the services required and ensure customer satisfaction. Carry out induction, on-job and internal training ensuring all staff receives required training and skills to achieve high standards of service.
3. Monitor and implement catering programmers, Health and Safety, Food Safety and National Food and Nutrition based standards under the Government legislation in each unit, to promote customer and staff safety and satisfaction and carrying out regular kitchen inspections
4. Implement the company Sickness Absence Monitoring, Staff Development and Appraisal, Recruitment, Equal Opportunities, Grievance Procedure etc. to ensure policies are adhered to and the company standards in these areas are met.
5. Organize special catering functions within company as required, ordering and transporting necessary food and equipment, to ensure that client satisfaction is maximized, enhancing Catering Services reputation in this area and increasing income to the company.
6. Ensure all kitchens are supplied with sufficient light catering equipment and cleaning materials, liaising with the Catering Adviser on kitchen refurbishments, building maintenance and purchase/repair of heavy cooking equipment, in order that working environments are safe and adequately stocked to provide services.
March 1997 – October 2004 Catering Manager
Corinthia Group Of Companies- (Libya Branch) &
Corinthia Palace Hotel Co. LTD ( Libya Branch / 5 Star )
Organization of operation progress at the site to ensure the execution of the items and conditions of the contract and performing all the administrative works associated with company personnel, identifying the work needs and requirements, controlling the costs, and preparing of all the reports related with the site activity.
Supervising all the company personnel works at the site including administrative supervision of the stores.
Shall maintain all the documents and records related with works such as cards, duties and orders from the stores attendance cards, contracts, tables of fields licenses, reports, etc.. in addition to all the papers and other forms concerned with personnel such as vacation forms and performance evaluation forms and traveling, etc..
Shall daily tag the laborers to manage the presence statement and weekly reports of the manpower to be referred to company administration for the purpose of need evaluation and handling the increase or decrease?
Daily supervision the registration of duties and materials, aimed to control the cost identification the needs and submission of required periodical reports.
Carrying out all the administrative works connected with the company employees at the site, such as issuing medical cards and referring for treatment, managing the vacation forms, and performance evaluation forms, and forms of traveling and issuing warning letters, etc…
Preparation of or signing on all the forms associated with activities, such as orders of obtaining the equipments or materials, forms of referring the redundant or rejected materials.
Referring all the monthly reports connected with site activities including medical reports written by site doctor about health status, and stores reports written by warehouseman which shows the stores level, and used quantities etc…
February 1996– February 1997 F&B Manager
Beirut Hotel (Hurghada, Egypt / 4 Stars)
An F&B manager is in charge of any place that serves food and beverages, from fast food establishments to five-star restaurants. Their duties involve the administrative work of paying people, paying taxes and paying suppliers. In addition, they deal with customer complaints and handle the human resource responsibilities of hiring and firing workers. A major part of an F&B manager's job is the retention of good staff. This is important because of the high turnover associated with the food and beverage industry. While firing people is important, retaining good people is more important as incompetent staff will often leave on
taking responsibility for the business performance of the restaurant;
analysing and planning restaurant sales levels and profitability;
organising marketing activities, such as promotional events and discount schemes;
preparing reports at the end of the shift/week, including staff control, food control and sales;
creating and executing plans for department sales, profit and staff development;
setting budgets and/or agreeing them with senior management;
Planning and coordinating menus.
operational management: organising stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security;
financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc.
January 1992 – January 1996 Restaurant Manager
Sinbad Tourist Village ( Hugharda, Egypt / 4 Star + the honor of the 5 star)
Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
Qualit7y management system.
Food safety management system.
Work shop inspection.
Course CPR & First aid.
Successfully Accounting course.
Microsoft Office XP (Word, Power Point, Excel, Access.
Bachelor of Management Sciences Major, Percentage (87%)
Sadat Academy for Management Sciences Faculty Of Management. Hotel Management .University Cairo, Egypt .
Diploma For Tourism And Hotel Major, Percentage (85%)
British Academies for Tourism And Hotel Diploma. Cairo, Egypt.
Introduction to Computer Networks.
Marine Sports Club, a member of the Red Sea.
Member Pra scuba Diving Center.
-Passionate for Food & Beverage
- Excellent Marketing skills
- Excellent leadership skills
- Negotiation skills
Problem solving skills -
- Decision making skills
Excellent Presentation skills-
Excellent Research skills-
- Excellent Communication skills
- Excellent Teamwork skills
-Tolerant and open minded
Customer service skills-
- Good ability to work in a team
- Able to work under pressure and manage heavy workload
- Self-Motivated – Self-learner – Fast Learner
: Personal Data
-Date of birth: June 21, 1969
-Military Status: Exempted
-Marital Status: Married