Khaled Naguib
Phoenix AZ **020
************@***.***
SUMMARY OF QUALIFICATIONS
• Highly self-motivated
• Organized professional with over 20 years of experience in hotel and
restaurant management
• Strong leadership skills and ability to motivate people
• Vast knowledge of departmental safe systems of work, hotel facilities and opportunities
• Excellent Customer skills
PROFESSIONAL EXPERIENCE
Denny’s Restaurant Phoenix AZ
Restaurant Manager 2008- 2011
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.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records Schedule work hours for servers and kitchen staff.
Monitor food preparation and methods.
Café Royal Mobile, AL
GENERAL MANAGER 2006 - 2008
• Directed sales and profitability of high-image full service restaurant founded
downtown mobile Alabama
• Increased revenue of the restaurant and generated up to $700.000 annual sales
• Specialized in American/Greek eclectic cuisine and serving lunch/dinner offerings seven days a week accommodates up to 240 guest
• Orchestrated recipe/menu development based on guest trends/ preferences and seasonal
Assistant food and beverage manager Mobile AL
Mobile Airport Marriott 2004-2006
in charge of half million dollar operation including 10.000 sq banquet room
casual dining room , room service ,bar .
monitor the level of service and make sure the image of service are 100% .
solve all the problem during the operation and after .
Black Angus Steakhouse Restaurant Phoenix AZ
Restaurant Supervisor 2001-2004
Oversees and supervises daily operations of the restaurant;
Prioritizes, schedules, assigns, trains, reviews and evaluates assigned restaurant staff;
Participates with operation management team to originate, plan, develop and implement long and short term goals;
Monitors integrity of restaurant operation and the provision of services;
Delegates and oversees bartending, kitchen supervision and table service duties.
Phoenix Marriott Airport phoenix AZ
Assistant Room Service Manager 1998-2001
* Supervised worker and orders during the shift and make sure every order looks
excellence before delivered to the room .
* Provided guidance for improvement and implemented necessary
adjustments for consistency
* Investigated and resolved food quality and service complaints
My accomplishments at denny's
1-when i join the the company in may 2008 i found out our beverage sales was low because all the server never up sell our special drinks our add the drinks on the ticket i did a lot of meetings with all the staff on a regular basis to encourage them to be a sales persons not order taker and also was giving some incentives' to the highest sales every week our beverage sales went up from 17% to 28%
2-in 2009 the company used mystery shopper to check out the cleanse of the restaurant and service wise and if the server are using the sales tools to up sale appetizer and beverage we was on top of nine restaurant in our district 99% first quarter and 98% for the second quarter also i passed the health department was no critical or violation and passed the brand standard inspection from denny's franchise office with no critical or violation
3-in 2010 our sales was down during the summer time about 8% during the month of june so i start to do some promotion inside the store to keep people coming in by giving them 10% discount on every ticket 25 dollar or more also went to local business with some offer and i went to churches close to us and promote our self and also with special discounts to them and we got some good business from them every week end of the year our sales was up 2-2%
4-during the slow business in summer time train and remind every one about coast control and how to avoid mistakes about food orders and try to avoid waste in general our food coast was 22% also i was the manger of the month in feb 2010
5-know and trained very well how to keep food cost and labor cost to a perfect percentage also know how to analyze the p-l reports
Cafe royal
1-i join cafe royal in 2006 to take full responsibility to hire and create the menu with the chef and also the wine list hire and trained staff also create a budget for the restaurant
2- increase the sales by adding a sunday brunch every week and making wedding reception and engagement party two or three times every month
3- in 2007 we was the best in mobile alabama twice one time through the local newspaper and the second one from the wine magazine
4-provide excellent service with a smile and touch every table to get feed back from every guest also keep the restaurant very clean by organize a deep cleaning list every day through the week
5-create four different catering menu for large party and big groups to fit every budget and we booked a lot of luncheon group and christmas party
Marriott
1- responsible about liquor inventory every month and ordering
2-running every day operation and big party in the banquet rooms and make sure every thing is ready to every group
3-also charge of the room service operation during the day by checking every order before go out to the guest room
4- keep and maintain the marriott service standard-
5-work closely with the executive chef to keep the food cost match the budget
BLACK ANGUS
1-exceeding the budget goal by eliminate the overtime and control all the overtime hours also control all the utility bills by keeping all the a/c unit on the proper temperatures during the summer time and winter time not keeping the water running with no reason
2-keep and watch the food cost and eliminate the waste from the kitchen and server making sure every thing get out from the kitchen with ticket
also keep control about all the condiment
3-taking the temperatures on every hot item making sure its hot not cold avoiding the food comes back and do another one
4-my goal every day to push the server and the bar tender to up sell our special also cocktails and wines and make them sales people not order taker
5-keep a good relation ship with every one and respect all off them and make sure they understand the company goals also we never have any critical from the health department keep the restaurant clean all the times and carpet looks nice and clean we was the highest sales in the district for lunch meals in the month of november we sold over 9000 lunch meal during that month
Education
Bachelor Degree Accounting, GPA 3.5 ( 4 years )
Culinary Degree ( 2 years )