ahmed salem

• Increased patient satisfaction by 7 percent through implementing twice-daily feedback
rounds and structured patient engagement.
• Achieved 8.5 percent revenue growth across cafés and restaurants by revising sales strategy
and delivering focused staff training programs.
• Reduced service-related complaints by standardizing workflows and enforcing KPI-based
monitoring.
• Improved operational visibility through daily dashboards covering service time, food quality,
complaint ratio, and waste percentage.
• Reduced food waste through portion control optimization and improved inventory
management.
• Converted companion meals into a controlled revenue stream by implementing a structured
charging and tracking process.
• Strengthened coordination with Nutrition, Nursing, PX, Finance, IT, and Supply Chain,
reducing service delays.

Oversee daily operations of high-end dining outlets, ensuring operational excellence and consistency across luxury
service offerings during the hotels pre-opening phase, specifically during high-demand periods like Ramadan and
Hajj.
Drive significant revenue growth by innovating and executing exclusive dining packages, alongside optimizing sales
strategies, leading to a 25% increase in F&B earnings.
Manage large-scale service delivery for more than 7, 000 guests across 1, 500 rooms during Hajj, ensuring top-tier
service under pressure, and efficiently coordinating operations across all food and beverage outlets.
Lead the integration of a new POS system, enhancing the accuracy of transactions by 10% while improving the speed
and efficiency of service operations, directly impacting overall guest satisfaction.
Enhance team performance through continuous training programs and leadership, improving guest satisfaction by
30% by fostering a strong culture of hospitality and professionalism.
Refine operational procedures to ensure seamless guest experiences, aligning processes with the hotels high
standards and optimizing both quality and cost-efficiency during peak times.

Spearheaded operational management across multiple high-profile F&B outlets, driving a 15% increase in overall
revenue by optimizing standard operating procedures (SOPs) and strategically refining the menu offerings to enhance
profitability and customer engagement.
Led the end-to-end launch of three new F&B venues, managing all critical elements including team recruitment,
supplier onboarding, and ensuring full regulatory compliance, enabling smooth market entry and operational
excellence.
Implemented targeted recruitment and retention strategies, resulting in a 10% reduction in staff turnover, achieved
through enhanced onboarding processes, career development opportunities, and a focused approach to employee
engagement.
Elevated customer service standards by developing and enforcing comprehensive quality control protocols and
implementing an advanced employee training framework, ensuring consistency in service delivery and a measurable
increase in guest satisfaction.

Managed the seamless, on-time, and cost-effective opening of new outlets, focusing on operational readiness,
efficient resource allocation, and comprehensive team training, ensuring successful market launches within budget
constraints.
Achieved and maintained 95%+ HACCP compliance across multiple locations, consistently upholding the highest
food safety and hygiene standards, mitigating risks, and ensuring a safe environment for both staff and customers.
Reduced food waste by 12% through the implementation of structured inventory management systems and
fostering a culture of staff accountability, resulting in improved cost control and sustainability.
Increased post-launch sales by 20% by devising and executing innovative promotional strategies and seasonal
campaigns, driving customer engagement, and elevating brand visibility in competitive markets.

 Acting General Restaurant Manager by managing 6 outlets plus banqueting
 Hired, trained, and coached 80+ staff members on customer service skills, food & beverage knowledge, and health & safety standards  Provided Administrative Support for the Director and Asst. Executive of \[ELAF\].
 Consistently exceeded monthly sales goals by a minimum of 10% by training F&B staff on upselling techniques and by creating a featured food and beverage program

Directed the pre-opening and ongoing operations of a flagship luxury restaurant, ensuring operational excellence,
aligning with brand standards, and delivering a seamless dining experience that set a high bar in the competitive
market.
Negotiated and optimized vendor partnerships, driving an 8% reduction in food costs through strategic sourcing
and cost-effective procurement, while maintaining the highest culinary standards and guest satisfaction.
Cultivated and led a high-performing team, implementing training programs that contributed to an 18%
improvement in guest feedback and significantly boosted customer retention through enhanced service delivery.
Earned the prestigious title of Best New Restaurant in Jeddah - 2019, receiving recognition for exceptional
restaurant management, culinary innovation, and consistently exceeding guest expectations.

Streamlined daily operations, optimizing service processes and enhancing team coordination, which resulted in
improved efficiency and a more seamless guest experience.
Led a high-performing team, delivering exceptional customer service and consistently achieving high guest
satisfaction scores, contributing to increased repeat business.
Developed and implemented service training programs, boosting staff performance and ensuring alignment with
the hotels service standards, enhancing overall restaurant performance.

 In charge of 4 outlets operation. Star Corner Cafe, Deli, Windows& Lime Lounge
 Official departmental Trainer for the whole F&B team approximately 70 employee.
 Awarded Top restaurants in the IHG in 2016.
 Achieving a record of 95% of the Heart Beat System.  Improved the monthly sales of the restaurant by an average of 10% by promoting the use of social network.

Intercontinental Hotels Group (IHG) City stars complex
From September 2012 till now as Head Waiter
1. Supervises the day-to-day operation of the restaurant/section and communicates to the Restaurant/Section Manager any relevant information.
2. assumes the duties and responsibilities of the Restaurant/Section Manager in his/her absence.
3. Assists the Restaurant/Section Manager in developing training material in accordance with IHG Guidelines and implemented

From Dec 2009 till Sep 2012 as Team Leader
1. Reports to the Restaurant/Section Manager.
2. Provides direction to the Restaurant/Section Waiters/Waitresses and Bus-Boys/Bus-Girls.
3. Communicates coordinates and cooperates with other department supervisors.
4. Interacts with clients and other members of the local community.

From Aug 2007 till Dec 2009 as Team member
1. Serve food and beverage to guests.
2. Inform customers of daily specials
3. Check food and beverages for quality and presentation before serving to guest.