Service Team Client Relations

Mr.EmadMoustafaYahia

Nationality: Egypt

Date of birth: 29/11/1978

Languages: Arabic & English

Current Location: Abu Dhabi UAE

Contact no : 050*******

E-mail : ***************@*****.***

Education : Bachelor Degree

Deriving license: UAE – Dubai 3

Computer : word- excel- PowerPoint-outlook

Visa Status Employment visa

Professional Summary

A Passionate Director of food and beverages with over 19 years’ experience in hospitality Career focuses on four- and five-stars hotels, Resort and causal and fine dining Restaurants as well, Seeking a position in upscale food and beverages concept. Skilled, motivated and well organized leader. Comfortable with supervise service team of over 100 to 375 employees. Credited with implementing cost-savings measures which led to A 23.5% percent average reduction in food waste. Comfortable in fast paced environment to provide a quality service for patrons while, effectively mentoring the new employee. Dynamic, hardworking, Business developer and results-driven professional, offering broad-based experience in general management, core business processes, employee administration, and client relations in the food and beverage field. Proven ability in managing and training employees, handling new process accurately, and developing innovative solutions to increase reliability and improve Productivity. Proactive leader, Strategy developer, and well communicator with well-defined communication skills, and powerful organization, problem-solving, Time management and analytical aptitudes .well experienced in budgeting, sales and marketing and team builder as well. Job History and Responsibilities

Layali Beirut Restaurant – Ajman UAE

Title, Director of Operations

March 2024 untill present

1. Developed specific goals and plans prioritize, organize, and accomplished work. 2. Monitoring all the guest reviews on the company official websites. 3. Reach out the areas that needs attention to staff and followed up to verify understanding. 4. Conduct regular training sessions with the assigned team in line with the departmental SOP’ 5. Managing all fnb stores with high quality of HACCP SOP. 6. Lead F&B team by attracting, recruiting, training and appraising. 7. Establishing targets, KPI’s, schedules, policies and procedures 8. Make sure all food safety requirements have been implemented in all the outlets. 9. Following up all food quality assurance principles and methods in all the outlets. 10. Developed specific goals and plans prioritize, organize, and accomplished work. 11-Monitoring all the guest reviews on the company official websites.

Sunny Days Resorts and Hotels Hurghada-Red Sea -Egypt four Title, Regional Director Of food and beverages

September 2023 to December 2023

A 4* stars Resort and spa included 1200 Rooms and suites with full Capacity 3500 guests & 4 Main Restaurants Fit up to 2800 pax & 4 special outlets “ Italian restaurant& Fish Restaurant & Asian Restaurant & Lebanese Restaurant “ and 10 bars & 7 services bars.

Main job responsibilities

1. Managing all day to day operations of all the outlets, Room service and events as well. 2. Prepared and approved the annual food and beverages department budget for year of 2024. 3. Created a development strategy to all the outlets in order to increase the revenue and mentioned the tools which it will be used.

4. Create and develop the department policies and procedures for all food and beverages Areas. 5. Ensuring all the HACCP requirements are followed up in the whole department. 6. Assist with planning and approving of external and internal Marketing and sales promotions and activities with a guide lines how to run it.

7. Monitoring and Revising the entire guest Reviews on booking .com and tripasvisor in order not to have a negative comments in the hotel website which its affects the hotel category. 8. Shared the efforts with the chef stewarding the equipment’s and cutleries deep cleaning schedule and make sure its followed up with the concerned staff.

9. Shared the Restaurants Managers the new ideas which will improve the quality of service and increase the Revenue.

10. Giving a curious training to the senior level staff in reducing cost and upselling . 11. Arrange a technical training to the managerial level in their on job training Manager position. 12 Encourage and motivate all the team members in order to create a healthy work environment. 13 Handling the events calendar and make sure all the materials are supported. 14 Practicing and following up the staff daily training program. 15 Make sure all the official documents are controlled and approved in order no to have any miscommunications with the legal departments of MOH and MOT .

16 Raise and distribute all the food and beverages stores and make sure all the staff following it up. 17 Handling in a professional Manners all the staff complains and requirements and make sure find a suitable solution to all their issues

18 Looking after the five main keys of the buffet worth and amendment. 19 Added a new work strategy in order to improve the level of service. 20 Looking after all equipment’s maintenance and make sure it’s in good condition and matching with HACCP requirement.

21 Managing all the banquet booking and keep a note to the staff to follow it up with the guest . 22 Monitor, control and give a special training to Room service staff to give more high level of service to the guest in their rooms in order to get good feedback in the hotel website. 23 Revise and Reviewing all P&L Reports with the cost controller and Prepare a report to the general Manger and mentioning the keys of solving the gabs in the P&L.

AL KATIM GROUP OF RESTAURANTS KSA

QSR Concept Total 9# numbers of Restaurants

2021 to 2023.

Designation, Area Manager Food and beverages

Main job responsibilities

1. Managing all the outlets day to day operations. 2. Analyzed and revised all the outlets budgets and stand out where are main reasons of high cost and high wastage percentage.

3. Identified a new sale and marketing plan which helped out in improving the restaurant revenues' and profit. 4. Established Targets, kip’s, polices schedules and procedures. 5. Managed the stock rotation and inventory of all the stores and make sure all items in good and health condition. 6. Managed all the outlets budgets, business forecasting and other requirement's and provide a monthly report to the cost controller and discus it with the COM.

7. Collaborated with the external suppliers to secure the contracts to food and beverages materials for long term plan. 8. Managed an annual staff training plan and follow it up with the HR department to make sure all the staff had got the suitable training which matched with his skills.

9. Make sure all food safety requirements have been implemented in all the outlets. 10. Following up all food quality assurance principles and methods in all the outlets. 11. Make sure all the outlets following up the menus receipts not to have any difference of the food quality and not to spoils the SOP of the menus dishes.

12. Developed specific goals and plans prioritize, organize, and accomplished work. 13. Monitoring all the guest reviews on the company official websites. 14. Reach out the areas that needs attention to staff and followed up to verify understanding. 15. Demonstrated knowledge of the brand specific service culture.

The Riviera Hotel Dubai four

August 2019 to July 2020

Designation.Food and beverages Manager

Main job responsibilities

1. Managing all F&B and day-to-day operations within budgeted guidelines and ending to the highest standards. 2. Lead F&B team by attracting, recruiting, training and appraising. 3. Establishing targets, KPI’s, schedules, policies and procedures. 4. Create an adequate staff annual training plan.

5. Prepare the department annual sales and marketing plan. 6. Reviewing all the guest feedback and record it to communicate with the guest to know about all their needs and requirements.

7. Lead one to one meeting once a month to find out all the staff needs and requirements. 8. Create a time frame to the goals of the departments and find out all the method to achieve it. 9. Be sure all the hygiene and HACCP. Requirement is followed up by the staff in all the departments belongs to food and beverages.

10. Work together with food and beverages team with the principles of KPI. To create a successful work environment. 11. Reviewing the daily sales reports and discussing it with the concerned staff. 12. Adding a work plan with the executive chef how to reduce the cost and increase the menu value

Royal Continental Hotels Dubai five

2017 TO 2019

Designation, Food and beverages Service Manager

1. Managing all day to day operations of all the outlets, Room service and events as well. 2. Conduct regular training sessions with the assigned team in line with the departmental SOP’s. 3. Acquire in depth knowledge of the Food & Beverage menu of the assigned Outlet in order to assist and provide advice to Guests.

4. Be sure all the hygiene and HACCP. Requirement is followed up by the staff in all the departments belongs to food and beverages.

5. Work together with food and beverages team with the principles of KPI. To create a successful work environment. 6. Lead one to one meeting once a month to find out all the staff needs and requirements. 7. Create a time frame to the goals of the departments and find out all the method to achieve it 8. Giving a curious training to the senior level staff in reducing cost and upselling 9. Managed all the catering and banqueting events with a high standard of guest services and make sure all the client are very satisfied .

10. Developed specific goals and plans prioritize, organize, and accomplished work. 11. Monitoring all the guest reviews on the company official websites. 12. Prepared and approved the annual food and beverages department budget for year of 2024. 13. Created a development strategy to all the outlets in order to increase the revenue and mentioned the tools which it will be used.

14. Work together with food and beverages team with the principles of KPI. To create a successful work environment. 15. Revise and Reviewing all P&L Reports with the cost controller and Prepare a report to the general Manger and mentioning the keys of solving the gabs .

Zaabeel palace hospitality Dubai 20013 to 2017

Part of Jumairah hotels group five

Designation. Director of food and beverages

Main job responsibilities

1. Prepare the staff annual training plan and the method which we will use it. 2. Following up day to day royal family requirement with a function sheet. 3. Implementing KPI stander in the department to create a health work environment without any mistakes. 4. Co-coordinating the development of long-term planning for the department. 5. Initiating operational polices within the department for discussion, approval and implementing 6. Adding and creating a yearly business plan and work according to it 7. Make sure HACCP standard has been followed up in the place. 8. Ensuring the operation activates and services receive adequate supervision 9. Controlling and monitoring all the goods and the products belongs to the department 10. Maintaining personal professional competence in order to set a good example for goals and results 11. Following up the cleanliness of the stores and make sure the rules of entering the store are followed up.

Nour Arjaan by Rotana Fujairh UAE five

2010 to 2012

Designation, Assistant Food and Beverages Manager

Main job responsibilities

1. Conduct regular training sessions with the assigned team in line with the departmental SOP’s. 2. Acquire in depth knowledge of the Food & Beverage menu of the assigned Outlet in order to assist and provide advice to Guests.

3. Practice good customer relations and attend to customer complaints and queries satisfactorily. 4. Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being. 5. Direct and supervise the service team to ensure that all duties are performed as per standards. 6. Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.

7. Managed all the catering and banqueting events with a high standard of guest services and make sure all the client are very satisfied .

8. Reviewing and following up all “Rotana Market Matreks” and trying to get the maximum rate of guest satisfaction…

9. Managed all fnb stores with high quality of HACCP SOP.

Chelsea tower Dubai Hotel Apartment

Part of crimson international Hotels South Africa

2005 to 2010.

Designation, Restaurant Manager

Main job responsibilities

1. Coordinate daily Front of the House and Back of the House restaurant Operations 2. Deliver superior service and maximize customer satisfaction 3. Respond efficiently and accurately to customer complaints 4. Regularly review product quality and research new vendors 5. Organize and supervise shifts

6. Appraise staff performance and provide feedback to improve productivity 7. Estimate future needs for goods, kitchen utensils and cleaning products 8. Ensure compliance with sanitation and safety regulations 9. Manage restaurant’s good image and suggest ways to improve it 10. Control operational costs and identify measures to cut waste 11. Create detailed reports on weekly, monthly and annual revenues and expenses 12. Promote the brand in the local community through word-of-mouth and restaurant events 13. Recommend ways to reach a broader audience (e.g. discounts and social media ads) 14. Train new and current employees on proper customer service practices Training and certificates

Quality Assurance department edifice ZPH .

PIC 3 certified

HACCP level 3 certified

KPI certified

ISO 9001 certified

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