Shereen Hassan Aly

Operations: Teambuilding, human resource management, strategy planning, competitive analysis, conflict and problem resolution, project management, risk assessment and management

Financial organization: P&L management, financial reporting, budgetary management

Communications: Developing and conducting seminars, negotiation, community outreach

- Planned, developed & led complex project from inception through completion, delivery projects on time & on budget.
- Developed HR processes and forms to ensure compliance and consistency throughout company, by constructively implementing development of business objectives, recruitment, hiring and training of staff, budgeting, P&L, scheduling work, activities, establishing policies and procedures, certifications, performance evaluations, appraisals, conflict resolution, grievances, and motivation of employees.
- Recruiting and training staff, minimizing program risks, reporting to sponsor on project status, and providing solutions to standard and non-standard problems.
- Leveraged finely honed communication and negotiations skills to foster new relationships.
- Developed and maintained Food Safety & Quality Management programs in line with Corporate Food Safety & certification (HACCP ISO 22000 + QMS ISO 9001) Halal, Kosher requirements and others.
- Propelled revenue by evaluating market and identifying new prospects, sought out the development of new methods & products lines that boosted revenue expectations by 37%.

- Developed and implemented fresh food trend concept for food and beverage outlets as well as banquet menus.
- Conceptualized special dishes and promotional items using locally grown organic products to create a new organic menu options results of increasing our guest satisfaction scores from start of 63% to 99% for 3 consecutive years.
- Transformed breakfast operation from $500, 000 to deliver $850, 000 in revenue for the first year, boost customer quality ratings from 63% to 99%, and realize a 97% on-time delivery rate.
- Monitor & control operation in failure prevention by analyzing trends in quality and corrective action with a result of 15% cost reduction.
- Exceeded companies expectation in sanitation standards and safety regulations; normally 87% to consistently rated 98.5%-99% by corporate QA Audits for 3 consecutive years.

- Consecutively exceeded yearly and monthly company sales goals, ranked as top revenue and highest average rate producer. Sales revenue boosted by 70% within the first year.
- Built strong customer relationships by understanding the client and their needs, which led to the largest contract in the company's history generating a $750, 000 revenue and achieved reputation for exceptional customer service and client retention rates.
- Researched and became an expert on the competition in order to advise proper channels for the clients' products and promotions to advance with a competitive edge.
- Demonstrated unique, innovative sales techniques and methods to boost annual sales up 11% from 2009.

- Charter Member in the pre-opening of the Hotel/Food and Beverage outlets and lead of menu engineering and design as well as championing POS (Micros) installation support
- Lead the construction of the SOPs (Standard Operating Procedures) for efficiency and consistency in operations by researching best practices and implementing standard operating procedures and policies in Human Resources and Operations functions.
- Train applicable staff and management in use of these procedures. Developed and implemented processes & programs to support growth & transition. Provided recruiting methodologies that resulted in better workforce.
- Planning and executing all training activities/materials designed and deployed as Training Manager,

- Cross trained and developed 56 crew members, 11 that established the title of shift supervisor, and 2 that became Assistant Managers.
- Proactively identified internal relations issues, complaints, and/or charges generated through the company's open door policy, reduced turnover by 40% and corrective actions by 80%.
- Created restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses, by working closely with culinary team and management to establish inventory levels, resulting in 20% decrease in food costs
- Implemented a cross utilization of multiple dining areas increasing revenue by 25%.
- Advising the organization for identifying, removing non-value added activities and initiating value added activities and developed successful launches of choreographed buffet events, theme nights which raised revenue by over 14%

Food & Beverage Operations Manager

- Conducted research that placed emphasis on identifying areas of opportunity & money losing products; devised strategy to turnaround food division operations.
- Promoted from Food and Beverage Supervisor to Food and Beverage Operations Manager in 11 months.
- Improved employee performance through the implementation of various selling and service strategies, resulting in 20% annual sales increase, and frequent clientele returns.

Beverage Controller

- Conducted business needs analysis to isolate problematic errors that were driving up liquor costs.
- Created an action plan, resulted in return on procurements saving the company nearly $120, 000 after one year by maintained expenses below budget through accurate planning, waste reduction, and purchasing with cost effective operating procedures.
- Re-organized and designed entire beverage inventory system including creation of daily inventory and requisition of all beverage products, achieving monthly beverage cost from beginning of 34% reduced to 21% for 4 consecutive years.

F&B Development Trainer

- Set-up Externship Program with local culinary tech school, utilizing students throughout company.
- Managed the Human Resource aspect of the F&B department through recruiting, initial training, and continuous development.Successfully reduced staffing turnover from 52% to 15% by improving staff orientation and training professional development and coaching.
- Traveled to multiple hotel openings and brand conversions in U.S. to train new employees on food quality and compliance of all purchasing, sanitation as per standard corporate operating procedures.
- Created and validated ongoing staffing models to ensure service level targets consistently met; maintained a 97% average answer rate and 90% service level over the last three years in an industry where 80% is the norm.