Assistant General Manager
Mustafa Sultan Enterprises
Total years of experience :18 years, 9 Months
Managing Business for Automatic Restaurants, Oman.
Al Tayar International LLC
Country Manager, Oman for Which Wich
Reporting to the Executive Director.
Working as the General Manager for the Food and Beverage Department in the Organisation.
Responsible for Purchase of Capex for Start-up of each outlet.
Responsible for checking Feasibility and Viability before opening of an outlet in a Particular location.
In charge of the operations and opening of Which Wich in Oman and traininG employees in line with the standards set by Which Wich U.S.
Supervising the day to day operations of all the outlets in Oman.
Analysing and following up weekly outlet revenue for the first 6 month of opening.
Responsible for the opening up of multiple outlets in Oman currently 3 outlets in Oman.
Recruiting Staff and Training them according to the standards set by Which Wich US.
Doing Business Development for Which Wich in Oman.
Operations Manager
(Nestle Toll House, Automatic Restaurant,
Automatic Express, Trishna)
• In charge of the operational opening of Nestle Toll House in Oman and training employees in line with
The standards set by Nestle Toll House by Crest Food INC
• Supervising the day to day operations of all the outlets in Oman
• Analyzing and following up weekly outlet revenue for the first 6 month opening
• Responsible for the opening up of multiple outlets in Oman currently 1 outlet in Oman
• Responsible for doing the feasibility and market survey for opening up of a new outlet
• Recruiting Staff and Training them according to the standards set by Crest Food INC.
• Managing operations of the of Automatic Restaurant (Fine Dining and All Day Dining Lebanese Cuisine)
• Responsible for the cost and standard control
• Responsible for preparation the budgets for 2013 & 2014
• Review and create Standards for Automatic Restaurants
• Recruiting Staff and Training them according to the standards set by Automatic Restaurants.
• Initiliazing of a New Food and Beverage concept "Automatic Express", mainly suitable for Food Court Locations,
Currently operating 1 outlet in Oman.
• Responsible for starting of the business, putting in place the concept and responsible for feasibility study and
Market study.
• Managing Operations for Trishna (Seafood Speciality Restaurant)
• Opening of all outlets in standards with the existing trishna outlets (London and Mumbai)
• Setting up of the business and the restaurant respectively from the pre opening level
• Recruiting Staff and Training them according to the standards set by Trishna Restaurants.
Aug 2011 - July 2012 Hyatt Regency Dar es Salaam the Kilimanjaro Restaurant Manager
Five Star Hotel with 180 guest rooms including 2 Bars, 2 Restaurants, 1 Coffee Shop,
Room service and Banqueting for up to 400 people
• Managing Oriental Restaurant & Level 8 Bar
• Responsible for the day to day operation and financial performance of the restaurant
• Developing the annual marketing plan and outlet specific promotional events
• Reporting to the EAM Food and Beverage
• Cost and standard control
• Assist in preparation the budgets for 2011 & 2012
• Review and create L SOP's for the F&B Division, create training schedules and ensure compliance with
LQA standards
• Conducting annual performance reviews for all 22 service staff of the oriental restaurant & the level 8
Bar respectively
Nov 2009 - July 2011 Kilimanjaro Hotel Kempinski Restaurant Manager
Five Star hotel with 180 guest rooms including 2 Bars, 2 Restaurants, 1 Coffee Shop,
Room service and Banqueting for up to 400 people
• Managing the Oriental Restaurant
• Responsible for the day to day operation and financial performance of the restaurant
• Developing the annual marketing plan and outlet specific promotional events
• Reporting to the Food & Beverage Director
• Cost and standard control
• Assist in preparation the budgets for 2011 & 2012
• Review and create L SOP's for the F&B Division, create training schedules and ensure compliance with
LQA standards
• Plan the opening of 1 new F&B outlet: steakhouse seating capacity 120 covers
• Conducting annual performance reviews for all 16 service staff of the oriental restaurant
March2008 - Oct 2009 Zamani Zanzibar Kempinski Food and Beverage Supervisor
Five Star Resort with 110 guest rooms and 7 private villas including 2 Bars,
3 Restaurants, Beach club Room service and Banquets
• Managing Room Service & Banquets (May 2009 - October 2009)
• Developing the F&B concepts for one new bar outlet and beach club including a Restaurant
• Arranging Private Dinners
• Conducting regular performance reviews for all 20 employees of the Department
• Monitoring the budgeted revenues & cost for the outlet
• Develop and implement systems and procedures that achieve higher cost efficiency and guest
satisfaction
• Facilitate learning and development for all the team members of the department
• Establishes & Maintains effective employee relations
• Involved in making sales call for promotion of various Food Festivals and also compilation of guest
database to review the feedback of the guest
Dec 2007 - Feb 2008 Four Seasons Hotel Mumbai, India
Food and Beverage Server
Five Star Hotel with 202 guest rooms and including 1 Bar, 2 Restaurants, Room
Service and Banquets
• Member of the pre-opening team
• Training pre-opening staff according to Four Seasons standards
Jan 2007 - Nov 2007 Four Seasons Resort, Maldives @ Landa Giravaruu
Food and Beverage Server
Five Star Deluxe Resort with 101 villas with 3 Restaurants and 2 Bars
•Member of the pre-opening team
•Supervising wine cellar which use to serve 1200 labels of wines
•Relieving the supervisor in the 5.North bar & Al Barakat restaurant
•Creating new ideas for Wine Dinner set up & Pool Bar set up
Jun 2005 - Jan 2007 Oberoi Towers Mumbai, India Assistant Steward
Five Star Hotel with 1000 Rooms and 7 Restaurants 3 Bars and Banquets
•Working as a Steward
•Responsible for a station of up to 25 guests in a restaurant with 125 seats
•Providing a la carte silver service for Lunch and Dinner