Inventory Control Service Delivery

Accomplished and results-driven Hospitality Executive with over 30 years of distinguished experience in luxury food & beverage operations, team leadership, and operational management across renowned hotel and restaurant brands. An innovative and strategic leader known for a profound ability to elevate service standards, optimize efficiency, and drive profitability. Expert in creating exceptional guest experiences, fostering lasting relationships with clients and stakeholders, and cultivating high-performing teams. Highly skilled in financial stewardship, menu development, inventory control, and cost management, with a keen eye for detail and a relentless commitment to excellence. Multilingual and culturally adept, with a deep passion for hospitality and a reputation for excellence in both operational and customer-facing environments. Seeking an impactful senior leadership role to contribute visionary guidance, strategic growth, and transformative results. OMAR ELMAZRY

407-***-**** ***********@*****.***

PROFILE SUMMARY EDUCATION

University of Kentucky, Lexington, KY

Bachelor’s Degree in Business 1976

• Multi-Unit Leadership: Over 30 years managing high-volume, multi-outlet operations in luxury hotels and fine dining, ensuring seamless execution and exceptional service delivery.

• Revenue Optimization: Expert in cost management, inventory control, and labor optimization, consistently driving profitability while staying within budget.

• Transformational Leadership: Skilled in leading diverse teams under pressure, fostering a culture of excellence, reducing turnover, and boosting employee engagement.

• Guest Experience Innovation: Focused on elevating the guest experience through personalized service, innovative event planning, and high-quality menu offerings.

• Restaurant & Banquet Management: Expertise in organizing and executing large-scale, high-profile events and banquets, ensuring flawless execution and client satisfaction.

• Menu Development & Culinary Vision: Skilled in designing cost-effective, high-quality menus tailored to guest preferences, incorporating regional trends while managing costs.

• Cultural Intelligence: Multilingual with deep cultural awareness, enhancing communication and service delivery across international markets.

• Data-Driven Strategy: Leverages financial data and KPIs to drive operational decisions, optimize processes, and improve performance across all areas.

• Vendor Negotiation: Proficient in negotiating favorable contracts, building long-term vendor relationships, and securing the best terms to maintain service quality.

• Operational Innovation: Focused on continuous improvement, utilizing new technologies and streamlined processes to enhance operational efficiency and service excellence. PROFESSIONAL ATTRIBUTES

CORE

COMPETENCIES

• Food & Beverage Operations

• Menu Design & Development

• Cost Control & Budgeting

• Inventory Management

• Labor Management & Scheduling

• P&L Management

• Event & Banquet Planning

• Quality Assurance & Standards

• Vendor Negotiations

• Data Analysis & Reporting

• Multi-Outlet Management

• POS Systems & Software

• Procurement & Supply Chain

• Financial Forecasting

• Staff Training & Development

• Leadership & Team Building

• Strategic Planning & Execution

• Customer Relationship Management

• Revenue Optimization

• Guest Experience Enhancement

• Performance Improvement

• Cross-Functional Collaboration

• Brand Elevation

• Staff Engagement & Retention

• Conflict Resolution

• Cultural Intelligence

• Multilingual Communication

• Change Management

• Operational Innovation

• Crisis Management

Holiday Inn Orlando East UCF

Sales Manager, Food & Beverage & Event Director Mar 2017 – Present Manage day-to-day operations of the food and beverage department, ensuring a seamless experience for guests while driving operational efficiency. Oversee all aspects of restaurant, banquet and event services, delivering exceptional customer satisfaction through quality food, presentation, and service.

• Supervised all food and beverage operations for restaurants, events and banquets, consistently exceeding guest expectations with exceptional service delivery.

• Controlled food and beverage ordering and inventory management, ensuring alignment with budget forecasts and optimizing cost controls.

• Created and implemented full-service menu offerings, ensuring high food quality and presentation.

• Provided leadership and guidance to a team of staff, fostering a culture of excellence and team collaboration to enhance operational efficiency.

Paramount Fine Foods USA

District Manager May 2014 – Feb 2017

Directed the operations of five restaurant locations, driving operational improvements and boosting profitability through strategic cost management and service excellence.

• Managed daily operations for five restaurants, ensuring that all customers received outstanding service and maintained brand consistency across locations.

• Increased sales by 6% through targeted promotions and operational improvements.

• Achieved a 5% reduction in labor costs, decreasing labor expenses from 33% to 28% through streamlined scheduling and staff training.

• Maintained tight control over inventory and cost management, ensuring operational efficiency and alignment with budget targets.

PROFESSIONAL EXPERIENCE

CERTIFICATIONS

• Certified Food & Beverage Executive

(CFBE)

• Certified Executive Chef (C.E.C.)

• Certified Dietary Manager (C.D.M.)

• Hotel & Motel Association Certified

LANGUAGES

• English (Fluent)

• Arabic (Fluent)

• Spanish (Fluent)

Lowes Hotels (Royal Pacific & Hard Rock Hotel)

Assistant Food & Beverage Director Aug 2002 – Apr 2014 Led food and beverage operations across multiple high-volume outlets in two renowned Orlando resorts, driving sales growth and ensuring exceptional guest satisfaction across a diverse range of dining experiences.

• Supervised 75 team members across two full-service restaurants, two bars, three concession stands, and the Emack & Bolio Market Place, ensuring seamless operations and high service standards.

• Increased food and beverage sales by 19% through operational efficiencies and targeted marketing strategies.

• Improved employee engagement by increasing internal survey scores from 3.9 to 4.39, implementing staff training and fostering a culture of recognition and growth.

• Assisted in preparing payroll, P&L statements, and budget planning, contributing to effective financial management and operational success. Orlando Marriott Downtown

Director of Outlets Services Oct 1989 – Jan 2002

Managed the operations of multiple food and beverage outlets at Orlando Marriott Downtown, ensuring cost control, quality, and exceptional customer experiences across four diverse outlets.

• Oversaw four food and beverage outlets, including in-room dining, a casual dining room, a sports bar, and concessions, maintaining high levels of service across all areas.

• Managed inventory, ordering, labor scheduling, and portion control to ensure cost efficiency and profitability.

• Led the training and development of a 60-person team, enhancing performance and ensuring adherence to service standards.

• Prepared payroll, P&L reports, and assisted in budget planning, contributing to the overall financial success of the department.

• Employee of the Month, Orlando Marriott Downtown (1990)

• Manager of the Quarter (Q1, 1992 & Q3, 1993), Orlando Marriott Downtown

• Manager of the Year (1999), Orlando Marriott Downtown

• Jefferson Awards for Public Service

• USA Freedom Corps National and Community Service Award

• City of Orlando Volunteer of the Year (5 consecutive years)

• Orlando Police Department Volunteer of the Year (4 consecutive years)

• City of Orlando Spotlight Volunteer of the Year (2015) AWARDS & ACHIEVEMENTS

• Active volunteer for local community programs including City of Orlando initiatives and the Orlando Police Department.

• Member of the National Restaurant Association and American Hotel & Lodging Association. PROFESSIONAL ASSOCIATIONS & VOLUNTEER WORK

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