Mohamed Aboulnasr

Ensuring that the strategic and annual planning processes.
* Manage business of $2.5 million in annual revenues.
* Manage all F&B and day‐to‐day operations within budgeted guidelines and to the highest
standards.
* Preserve excellent levels of internal and external customer service.
* Design exceptional menus, purchase goods and continuously make necessary improvements.
* Identify customers’ needs and respond proactively to all of their concerns.
* Lead F&B team by attracting, recruiting, training and appraising talented personnel.
* Establish targets, KPI’s, schedules, policies and procedures.
* Provide a two way communication and nurture an ownership environment with emphasis in
motivation and teamwork.
* Comply with all health and safety regulations.
* Report on management regarding sales results and productivity.
* Evaluates performance of staff for compliance with established policies and objectives of the
Company and contributions in attaining objectives.
* Reduced food cost by 3 %.
* Establish and maintain appropriate systems for measuring necessary aspects of productivity
and effectiveness.
* Mentor and develop all staff in order to increase catering & restaurants profitability through
customer satisfaction and to drive operations excellence.
* Ensure execution of operating standards that optimize returns on assets and increase
profitability.
* Manage and oversee new projects openings, project rollouts, equipment replacements, test
programs.
* Define overall key strategy and targets to be achieved by Operations Team.
* Devise and track monthly/annual sales budget and forecasting.
* Establish and monitor performance reporting systems.
* Control payroll and equipment costs through efficient allocation of department budget.
* Oversee inventory management and requisition of materials and goods.

Building up with top management a newly born restaurants company.
* Planning, preparing & executing the concept’s business plans.
* Appointing & liaising with consultants, contractors, and interior designers for restaurant’s
layout.
* Achieving municipal approvals & permits to run the business.
* Identifying locations and set up restaurants of similar or different concepts.
* Successfully managed 3 stores opening on time & within budget.
* Overseeing & managing the opening of new restaurants.
* Selecting pre‐opening team for new restaurants.
* Plan, hire, train, oversee and manage the members of staff.
* Conducting on‐job training for the pre‐opening team.
* Overseeing all restaurant operations, food and beverage, food safety handling, kitchen
operations, staff training.
* Achieved new sales of $5, 000 per month.
* Plan, forecast and execute food and beverage orders.
* Process customer complaints patiently.
* Plan alternative recipes for customers with special dietary needs.
* Check food and beverage supplies and place orders when needed.
* Communicate and build strong relationships with vendors.
* Adhere to food, health and safety standards.
* Plan, hire, train, oversee and manage the members of staff.
* Oversee and supervise the welcoming of customers.
* Always strive towards an exceptional customer experience.
* Manage chef, kitchen staff, and service team of over 150 to provide stellar dining experiences
to high‐profile patrons.
* Prepare annual and monthly budgets, cost analysis, employee performance reviews, and
additional quarterly reports.

Manage business of dhr. 25 million in annual revenues.
* Supervised catering staff for superior service and presentation for all corporate or personal
events.
* Prepare annual and monthly budgets, cost analysis, employee performance reviews, and
additional quarterly reports.
* Created the layouts for kitchens and dining facilities.
* Prepared full menu cycles for various nationalities.
* Developed meal registration systems, food storage concepts and stock management systems
for remote camps.
* Developed: equipment lists‐ Staffing plans and organization charts‐ Shift rosters and
rotations‐ Catering‐specific training plans.
* Developed detailed mobilization plans and approaches for new projects.
* Developed detailed SOPs for all aspects of the catering services.
* Created plans for customer service and contract/project management systems and
solutions.
* Completed cost planning and estimating for all catering services, kitchens, equipment,
personnel, training, uniforms, P.P.E
* To ensure the efficient and effective delivery of catering operations and designated services
to the client organisation in accordance with the agreement of the contract.
* To deliver the highest possible standard of food with the resources available and within
budget.
* Effective management of the team to ensure the delivery of both qualitative and
quantitative results, managing 170 team members.
* Manage the Catering Operation with the available resources within budget and to achieve
sales and GP targets.
* Manage and control the service offers for the client to the agreed specification and to the
agreed performance.
* Actively seek and identify opportunities and innovation for business growth & development
with focus on latest food trends and best practices.
* Responsible for HSE compliance within the catering services.
* Motivate, coach and train staff to perform to the highest standards and in line with company
policy.
* Ensure hospitality is produced to the highest possible standard and is delivered to the
agreed specification.

Manages service aspects in all food and beverage assigned areas and events, and
acknowledges, greets and thanks all members and guests.
* Manages dining rooms, lounges, Halfway House, Beverage Cart, and Catering units to ensure
proper room preparation, including set‐up of tables, chairs, linens, table settings, glassware,
etc.
* Confirms that all service staff are in proper uniform and adhere to the hotel’s appearance
standards.
* Hires, manages and trains staff in all technical and non‐technical aspects of their role
including hotel standards of quality and service.
* Creates, maintains and distributes weekly schedules for staff and communicates changes as
appropriate.
* Communicates with service and kitchen staff regarding reservations and/or special events.
* Conducts pre‐shift, pre‐meal and/or pre‐event meetings with all necessary staff.
* Evaluates and supervises performance and carries out disciplinary action as needed, in
accordance with the hotel’s policies and applicable laws.
* Make rounds of all food and beverage outlets to ensure member/guest needs are met.
* Responsible for employee relation issues and reviews incidents with Human Resources
Manager.
* Completes and administers employee performance appraisals.
* Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
* Opens and closes dining room(s), snack bar on a regular basis.
* Responsible for ensuring outlets are secure upon departure and that all lights, equipment,
doors, etc. are turned off or locked.
* Acts as the Manager on Duty (MOD) when all other management staff has departed for the
evening and supervises any remaining staff in the hotel. Works with remaining staff to
complete tasks in an effective and efficient manner.
* Controls costs of all food and beverage outlets by assisting management, as requested, in
purchasing, maintaining effective profit and loss controls and monitoring labour costs
following demand patterns, budget and local labour laws
* Maintains accurate daily and weekly punch details for service staff and processes daily sales
reports and other reports as requested
* Maximizes food and beverage sales by identifying and targeting sales opportunities through
marketing including promotions and special events and by training staff on “up‐selling.”
* Protects hotel’s, members and guests by training staff in and adhering to all safety,
sanitation, food preparation, food storage and alcohol beverage control policies including
confirming legal drinking.