Mohammed Hamdy Mohammed Zaki Youssef

• Lead bartenders in everyday functions and assist with inventory control.
• Work closely with management to develop departmental goals, product quality, and brand standards; assure department appearance and cleanliness.
• Familiarize myself with bartending in a casual, fine, and banquet setting.
• Complete weekly end of week reports detailing product requisitions to bars, product loss, and product transfers from other venues.
• Handle other administrative tasks such as: facilitation of payroll, reports, inventory and budget for food and beverage functions.
• Train bartenders and restaurant managers.
• Reorganize all wine and beverage storage areas which improve inventory efficiency as well as reduced ordering costs
• Maintain beverage inventory, distributor relationships, develop staff training, create wine dinner events involving students in planning and execution.
• Position require bartending, dining room oversight and general interpersonal relationship development with clientele throughout their evening experience overseeing client satisfaction.
• Develop opening and closing duties for both areas along with deep cleaning duties for servers and dishwashers.

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
4. Regularly review product quality and research new vendors
5. Organize and supervise shifts
6. Appraise staff performance and provide feedback to improve productivity
7. Estimate future needs for goods, kitchen utensils and cleaning products
8. Ensure compliance with sanitation and safety regulations
9. Manage restaurant’s good image and suggest ways to improve it
10. Control operational costs and identify measures to cut waste
11. Create detailed reports on weekly, monthly and annual revenues and expenses
12. Promote the brand in the local community through word-of-mouth and restaurant events
13. Recommend ways to reach a broader audience (e.g. discounts and social media ads)
14. Train new and current employees on proper customer service practices
15. Implement policies and protocols that will maintain future restaurant operations

1. Plan event from start to finish according to requirements, target audience and objectives.
2. Gather customer requirements (like number of guests and event dates).
3. Come up with suggestions to enhance the event’s success.
4. Plan food and beverage menus considering clients.
5. Source and negotiate with vendors and suppliers.
6. Coordinate all operations and makes sure the BEO has all the requirements.
7. Lead promotional activities for the event.
8. Approve all aspects before the day of the event.
9. Ensure event is completed smoothly and step up to resolve any problems that might occur.
10. Analyses the event’s success and prepare reports.

1. Meeting clients, taking contracts to help them to discuss what they need to have in the event and reporting these to the banquet manager.
2. Pre -plan the event with the assistance from the manager.
3. Supporting the banquet plans, and design the venue planned.
4. Coordinate with the catering staff and manage banquet business logistics.
5. Ensure best food and beverage service is given in the interest of the consumer.
6. Monitor and control banquet budget, which includes labors costs, beverage costs, inventory equipment, etc.
7. Make sure to offer optimum level services in terms of quality and hospitality.
8. Require coordinating and cooperate with all the departments like culinary, catering, sales housekeeping, etc. to manage them in an effective manner to get a hold on the esteemed customers.

• Achievement:

1. EES Employee Survey 97% (2017)
2. Ranking Number in the Ragin in terms of guest voice ESS 90% (2017)
3. Achieving the highest Banquet revenue in middle East and Africa (2017)
4. IN charge of MR. President Donald Trump Visit at Saudi Arabia (2017)
5. Handling the GCC Summits (2016/2017/2018)
6. Handling the PIF Public investment Fund at Saudi Arabia Riyadh in King Abdul-Aziz Convention Centre (2017)
7. Handling all the outside catering for the ministry of foreign affairs (2016/2017/2018)

1. Oversee all aspects of the daily operation of the hotel’s Room Service operation.
2. Supervise all Room Service personnel.
3. Respond to guest complaints in a timely manner
4. Work with other F&B managers and keep them informed of F&B issues as they arise.
5. Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems
6. Involving with the Culinary Team with the planning of the amenities Matrix Program.
7. Ensure the training of department heads and employees on SOP’s, report preparation and technical job tasks.
8. Handle the Minibar operations as per hotel’s standards.
9. Provide the taste Panel of new Room Service menus for Room Service employees
10. Ensure an effective payroll control through a flexible work force
11. Supervise the room service area in order to attract, retain, and motivate the employees.
12. Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs
13. Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments
14. Able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

• Achievement:

1. ES Employee Survey 100% (2014)
2. BSA Brand Stander Audit 98.4% (2015)
3. EES Employee Engagement Survey 97% (2015)
4. **Number **++1++in the Ragin Middle east and Africa IN the Gallup of IRD Experience (2015 )
5. Achieving the highest IRD Revenue in the Middle East and Africa (2015)

1. Training the preopening team to guide them to Marriott international standard
2. Creating the beverage menu and Create drink recipes
3. Creating a cocktail menu to be matching the African style.
4. Maintaining hygiene standards & HACCP.
5. Handling complete bar operations.
6. Dealing with the suppliers to set-up the bar with all the Varity of the alcohol
7. creating some promotion during the week ends

Pre-opening Team

1. Performing all guest contact activities in a cordial, efficient and professional manner at all times maintaining a commitment to guest satisfaction
2. Maintaining a cooperative team-like attitude in working with supervisors and fellow associates.
3. To receive function assignments and discuss any last-minute changes with maître
4. Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.
5. Check identification of customers to verify age requirements for purchase of alcohol.
6. Balance cash receipts
7. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
8. Supervise the work of bar staff and other bartenders.
9. Involving in the planning of the bar Menu
10. Create drink recipes
11. Analyzing information and evaluating results to choose the best solution and solve problems.

• In charge of MR. President Donald Trump Visit at Saudi Arabia (2017)

• Handling the GCC Summits (2016/2017/2018)

• Handling the PIF Public investment Fund at Saudi Arabia Riyadh in King Abdul-Aziz Convention Centre (2017)

I HOPE THAT MY REQUEST WOULD GET YOUR SATISFACTION.

Thank YOU FOR TIME GOING THROUGH MY C. V to BE HOPPING ONE OF YOUR TEAM