عماد مصطفي مصطفي

• Managing all day to day outlets operations.
• prepared the Restaurants Budgets with the tools and guideline which will help to a achieve it.
• prepared the staff training agenda and the tools which will use it for the concerned training
• Make sure all the food safety and HACCP requirements are implements on the all areas
• follow up all the guest reviews and find out a suitable solution to their requirements
• Arrange a suitable policy for all the food and nonfood items to all the stores
• follow up all the equipment’s inventory to all the outlets.
• Make sure all the menu items are cooked as per the menus

recipes.
• practicing and monitoring the menu engineering randomly.
• Reviewing and Revising all the sales reports and make a report to the finical controller for reviewing.
• Make sure all the cleanliness and sanitizing tools are placed in all areas

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 equipments and cutleries deep cleaning
schedule and make sure its followed up with the concerned staff.

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, kips, 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 requirements 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.

1- Managing all F&B and day-to-day operations within budgeted guidelines and ending to the highest standards.
Lead F&B team by attracting, recruiting, training and 2- 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 are followed up by the staff in all the departments belongs to food and beverages .
10 - Working with fnb 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 .

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
SOPs.
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 .

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

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.

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
Regularly review product quality and research new vendors
4- Appraise staff performance and provide feedback to improve productivity
5- Estimate future needs for goods, kitchen utensils and cleaning products
6- Ensure compliance with sanitation and safety regulations
7- Manage restaurant’s good image and suggest ways to improve it
8- Control operational costs and identify measures to cut waste
9- Create detailed reports on weekly, monthly and annual revenues and expenses.....