TAMER

EL SAYED

F&B Operations Manager

Murban Restaurants Management

+971-**-***-**-**

adaq7y@r.postjobfree.com

Career Summery

A dynamic, results-oriented F&B Operations Manager for four brands within the F&B department, offering focused leadership to drive sales and profitability for each restaurant in highly competitive market. In addition, I am responsible for creating and implementing training programs and overseeing the development of careers. Sets performance metrics, evaluates productivity, and helps workers create long-term career plans within the organization.

I am consistently achieved performance goals through enthusiasm, tenacity and initiative, which complement knowledge / expertise in: Cost accounting, Developing Budgets, Financial Planning and strategy, Decision making, Customer Focus, leadership enforcement, Managing profitability and quality focus. Achievements • Spearhead the promotion of Our Brands within the Chinese market.

• Spearhead the B2B Marketing to promote our Dolci & Sweet.

• Streamlined the digital transformation for the restaurants.

• Boost customer satisfaction ratings by 8% which led to increase the revenue by 14%.

• Boost revenue by 8-10% after one year of taking over the restaurants by spearheading development of customer loyalty program and the enhancement with staff skills and productivity through strategic training plan.

• Spearhead development plan for our potential team members to make them ready for their next career step that increased retention and reduced hiring and recruitment expenses.

• Improve the mystery diner score from 75% to 94%

• Achieve 93% in the brand audit and 96% in the corporate audit.

• Re-engineer and developed the restaurants menus as well as Increased operational margin by 4% by leveraging 10% revenue of total sales via Limited Time Offer menus.

• Reduce the Food cost by 2% and the guest supply items by 2.5%. Experience

Duties and responsibilities: -

F&B Operations Manager

Murban Restaurants Management

2018-2019

● Opens, setups and manages the restaurants as independent profit center according to the established concept and ensures the profitability of each restaurant through maximize the sale and proper control of restaurant’s expenses.

● Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections.

● Maintains operations by following brand policies and standard operating procedures, ensures that the owner’s & shareholders’ vision is enforced.

● Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with municipality rules and regulations and color-coding.

● Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, and provide coaching, mentoring, and disciplining management staff whenever needed.

● Coaches, mentors or otherwise trains the management team to keep them effective and productive including setting performance standards and monitoring performance against their KPI’s platform as well as setting the individual development plan for each member.

● Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state- of-the-art practices.

● Liaises and coordinates with franchise production and manufacturing department to place the overseas orders based on restaurants consumptions and the warehouse stocks on hand.

● Responds efficiently to customers’ complaints and concerns and determine the root cause to uncover causes of problems.

● Adjust the marketing strategies whenever needed.

● Meets restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; developing and implementing strategies to increase average meal checks.

● Analyses each restaurant’s P&L to develop and initiate professional solutions to ensure that the bottom line is controlled.

● Controls purchases and inventory by meeting with account & procurement managers; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports.

● Plans, organizes and follows up stock taking process and analyses variances to rectify and correct mistakes.

General Manager- Restaurants

Training & Development Executive

Al Tayer Group (Hospitality Division)-Dubai

Armani Restaurant & Almaz By Momo Restaurant

2008-2018

Duties and responsibilities: -

● Manages the day to day restaurants operation from different aspects.

● Maintain good relationship with brand principles to maintain positive communication and professional interaction.

● Conduct orientation sessions and create brochures and training materials.

● Prepare and implement training budget, hence evaluate needs of company and plan training programs accordingly.

● Conduct performance evaluations and provide feedback.

● Plan the implementation and facilitation of activities and events, budget spending, material production and distribution, and other resources to ensure that operations are managed within authorized budgets.

● Conduct continuing education training.

● Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

● Identifies, establishes, and implements brand promotions designed to maximize sales for the operation and engineer the F&B menus periodically with the agreement of the divisional director and brand principles.

● Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements and building relationships with clients and ensures corrective action is taken to continuously improve service results.

Outlets Manager cum F&B Trainer

Movenpick Hotel- Sana’a 2006- 2008

Duties and responsibilities: -

● Areas of responsibility include 5 Restaurants/Lounge and Room Service (all day dining, Italian restaurant, Lobby Lounge, Moroccan restaurant and Room Service). Supervise180 F&B staff including restaurant managers and in charges.

● Monitors daily F&B department operation and assist in on floor operation during peak periods.

● Strives to continually improve guests and employees’ satisfaction.

● Determines training needed to accomplish goals, and then implements plan.

● Provides guidance and direction to subordinates, including setting performance standards and evaluating performance periodically.

● Ensures that the Brand standards are met all the time through implementing strategic training plan.

● Enhances with staff skills and productivity.

● Reviews training for those who struggle to comply with the standard.

● Continuous coaching and provide on the spot corrective feedback.

● Builds sales forecasts and schedules to reflect desired productivity targets.

● Performs restaurant walk-through to gauge timeliness and excellent service quality.

● Collaborates with the Executive Chef to analyze and approve all food and beverage selections.

● Efficiently resolves problems or concerns to the satisfaction of all involved parties.

● Continually monitoring restaurants and took appropriate actions to ensure food quality and service standards were consistently met.

● Assigns tasks and oversee the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

● Communicates effectively and use strong interpersonal skills to establish positive relationships with guests and employees.

● Implements high-impact sales and marketing initiatives to increase profitability. Restaurant Manager

Intercontinental Hotel-Cairo 2004- 2006

Duties and responsibilities: -

● Open, setup and manages the outlet efficiently according to the established concept statement providing a courteous, professional, efficient, & flexible service always, following hotels standards of performance

● Markets the Restaurant through promotional activities.

● Assigns responsibilities to subordinates implementing multi-tasking principle

& check their performance periodically.

● Ensures that the Restaurant is adequately equipped.

● Schedule the employees according to the business level.

● Achieves monthly targets through up selling program coordinating with Restaurant Chef.

● Reviews the menu every 6 month to replace the slow-moving items with new items.

Assistant Restaurant Manager

Hyatt Regency Hotel-Sharm El Shaikh 2003- 2004

Relevant Courses/seminars

Finance for non-finance

Supervising For Success

Group Development Program

Service Leadership

Total Quality Management

Selection Interview

Service Excellence

One minute Manager Seminar

Advanced Hygiene Training

Thank You Letters

Education

Nationality

Language spoken

Appreciation for hard work & excellent efforts during the hotel pre- opening.

Appreciation for the outstanding customer service provided to our customers.

Appreciation for excellent hospitality & professional behavior while achieving excellent results during the mystery dinner visit. Certified Food and Beverage Executive

American Hotels and lodging institute

Bachelor Degree

Egypt

Egyptian

Arabic, English & Basic French

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