Ahmed Hossam

• Maintained smooth-running business operations by delegating priorities to staff abilities.
• Monitored health and safety measures for guaranteed compliance.
• Led and managed administrative staff to maintain smooth daily operations.
• Investigated issues affecting group operations, prepared reports and helped correct problems.
• Coordinated hiring, recruitment and training strategies to build successful administrative team.
• Handled negotiations with outside vendors and service agencies to meet group needs.
• Designed and implemented training to further develop staff based on business goals.
• Established clear budgets and cost controls strategies to meet objectives.
• Streamlined processes to improve and optimise office operations.
• Oversaw facility maintenance and allocated needed resources to meet standards.
• Translated senior management directives into actionable front-line policies and implemented changes with staff.
• Organised financial and operational data to help with yearly budgeting and planning.
• Analysed and resolved complex resource management issues for optimised scheduling.
• Developed organisational policies for administrative oversight and internal controls.
• Planned revenue generation strategies designed for growth.
• Represented organisations at seminars, conferences and business events.
• Created classification systems to manage archives.
• Drafted procedural statements and guidelines for company-wide use.
• Created digital file classification system for company-wide use.
• Controlled resources by department or project and tracked use in [Software].

• Adhered to compliance and business timetable to meet set deadlines.
• Coordinated maintenance processes to keep equipment operating correctly and maximise uptime.
• Collated required documentation to support external reviews and audits.
• Defined manufacturing quality guidelines and criteria to adhere to company standards.
• Negotiated rates with suppliers and managed relations to maintain adequate levels of quality supplies.
• Conducted and completed quality assurance checks for new products.
• Enforced health and safety requirements for worker protection, keeping accidents and company liability at minimum.
• Made follow-ups on allocated action plan to meet completion timescales.
• Evaluated manufacturing processes regularly and documented analysis results for business improvement and growth.
• Handled and oversaw logistics for visits by external review bodies.
• Uploaded documents to internal and external systems for backup.
• Developed production plans covering schedules, quality goals and labour requirements.
• Implemented and maintained complaints and compliance action tracker to improve production standards.
• Led recruitment of manufacturing staff members, overseeing selection, training and performance new employees.
• Prepared and issued service user questionnaires to solicit feedback and suggestions.
• Contributed to development of guidelines, processes and documentation to meet required business standards.
• Kept up to date with digital transformation of industrial processes to improve manufacturing operations.
• Adhered to regulatory and statutory requirements for [Type] manufacturing.
• Determined new products for manufacturing by analysing trends, identifying new business opportunities and prospecting for new customers.
• Maintained up-to-date procedures for complaints and compliance.
• Analysed data from external sources to identify potential product and service issues.
• Mitigated potential risks, implementing proactive strategies to address key issues.
• Oversaw plant operational structures and with optimised logistics and workflows to meet demands.
• Tracked performance metrics for plant operations and reviewed regular reports to proactively identify areas of concern.
• Attended meetings and submitted decisions made to senior management for approval.
• Identified opportunities to improve and streamline manufacturing processes to maximise time and revenue.
• Maintained current knowledge of environmental regulations to mitigate pipeline projects' impact.
• Provided administrative support to manage annual review processes for programmes.
• Updated individual service audit spreadsheets with review results.
• Oversaw employee performance to monitor and enforce compliance with company standards.
• Assisted with drafting, reviewing and finalising Standard Operating Procedures and Work Instructions.
• Performed periodic operational checks of data held within database to uphold quality standards.
• Established plans governing production policies, daily operations and long-term planning.
• Set clear budget targets and established successful controls to control expenditure.
• Planned plant upgrades based on expected operating demands, planning objectives and cost considerations.
• Monitored individual service returns and updated master quality assurance spreadsheets.
• Assessed data to meet contractual obligations and identify missing or incomplete information.
• Provided quotations to manufacture specialised goods and products, establishing contracts with customers.
• Prepared timelines for pipeline development projects to manage stakeholder expectations.
• Strategised electricity and power cut contingency plans to manage commercial risk.

• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Monitored and maintained stock levels for maximized efficiency and minimized waste.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Built loyal customer base by creating welcoming environment with top quality service.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Established safe and secure dining environment with strong sanitation standards.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Grew restaurant profits through improved marketing and staff development initiatives.
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
• Reconciled cash and credit card transactions to maintain accurate records.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.
• Analysed operations to improve restaurant efficiency and service levels.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
• Created team building initiatives to encourage upselling and meet revenue targets.
• Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.
• Developed menus with strict cost controls to maximise restaurant profits.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Sourced products locally for improved cost-efficiency and sustainability.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Led by example in providing customers with attentive, professional restaurant service.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.

• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Built loyal customer base by creating welcoming environment with top quality service.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Grew restaurant profits through improved marketing and staff development initiatives.
• Gave direction for correct storage and disposal of food in line with company policies and procedures.
• Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
• Planned staffing levels based on evolving service demands.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Delivered functions and events to required standards in collaboration with events coordinator.
• Monitored and authorised staff clock-in and clock-out procedures.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Led by example in providing customers with attentive, professional restaurant service.
• Led team to deliver outstanding hospitality operations.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Developed menus with strict cost controls to maximise restaurant profits.
• Created team building initiatives to encourage upselling and meet revenue targets.
• Operated and maintained security of Point of Sales (POS) system.
• Reconciled cash and credit card transactions to maintain accurate records.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
• Led F&B team to champion customer service and consistently elevate food presentation standards.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Worked with vendors to set delivery schedules and achieve cost-effective supply replenishment.
• Liaised with chef on duty to provide seamless food service and communicated with head chef to provide feedback on same
• Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.
• Supervised service of all food and beverages within hotel in absence of food and beverage manager.
• Sourced products locally for improved cost-efficiency and sustainability.
• Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
• Identified and maximised upselling opportunities to increase sales and profits.
• Assisted management in conducting annual staff appraisals with team members working within area of responsibility.
• Maximised company profits through rigorous analysis and control of both portioning and wastsge.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Reconciled POS data with receipts and cash on hand to enforce proper cash-handling and recordkeeping.
• Oversaw food preparation and production standards by implementing high quality control measures.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.

• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Recruited and trained new employees, offering ongoing support and guidance to maintain first-class customer service.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Built loyal customer base by creating welcoming environment with top quality service.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Created team building initiatives to encourage upselling and meet revenue targets.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Reconciled cash and credit card transactions to maintain accurate records.
• Gained experience in all restaurant activities, including waiting, bar and front of house.
• Led by example in providing customers with attentive, professional restaurant service.
• Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Ensured exceptional health and safety standards by closely monitoring restaurant operations.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Attended regular training to obtain and update food safety certificates.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Analysed operations to improve restaurant efficiency and service levels.
• Conducted training sessions with staff in POS system and restaurant best practices, improving workforce talent and efficiency.
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
• Established safe and secure dining environment with strong sanitation standards.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Boosted sales through targeted product training and upselling strategy.
• Established and enforced improved sanitation standards to maintain clean, hygienic dining areas.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Provided administrative support to upper management through inventory reporting, budget governance and payroll management.
• Grew restaurant profits through improved marketing and staff development initiatives.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Developed menus with strict cost controls to maximise restaurant profits.
• Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
• Protected brand image with exceptional restaurant presentation and maintenance.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.
• Built and maintained excellent working relationships with produce suppliers to ensure ingredient quality.
• Sourced products locally for improved cost-efficiency and sustainability.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.

• Led team to deliver outstanding hospitality operations.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
• Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
• Monitored and authorised staff clock-in and clock-out procedures.
• Planned staffing levels based on evolving service demands.
• Led F&B team to champion customer service and consistently elevate food presentation standards.
• Assisted management in conducting annual staff appraisals with team members working within area of responsibility.
• Delivered functions and events to required standards in collaboration with events coordinator.
• Supervised service of all food and beverages within hotel in absence of food and beverage manager.
• Identified and maximised upselling opportunities to increase sales and profits.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Gave direction for correct storage and disposal of food in line with company policies and procedures.
• Operated and maintained security of Point of Sales (POS) system.
• Oversaw food preparation and production standards by implementing high quality control measures.
• Oversaw business staffing and training, building successful, customer-focused team.
• Managed stock within set minimum and maximum levels to serve customers without over-extending finances.
• Liaised with chef on duty to provide seamless food service and communicated with head chef to provide feedback on same
• Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
• Maintained detailed and current records of inventory, personnel activities and business finances.
• Enforced service standards to maintain establishment reputation for excellence.
• Worked with vendors to set delivery schedules and achieve cost-effective supply replenishment.
• Created seasonal sales plans with varying stock and promotional strategies.
• Kept business in compliance with internal controls, industry regulations and health and safety requirements.
• Reconciled POS data with receipts and cash on hand to enforce proper cash-handling and recordkeeping.
• Maximised company profits through rigorous analysis and control of both portioning and wastsge.
• Planned logistical operations for safe transportation, storage and sale of goods.
• Monitored competitor activities, responding creatively to maintain relevancy and competitive edge.
• Followed industry trends and set pricing strategies to maximise business returns.
• Evaluated products to select mix meeting current customer demand.
• Directed retail and wholesale operations, scrutinising and improving existing processes to boost efficiency.
• Analysed consumer data to predict future purchasing trends for informed decision-making.
• Negotiated buying conditions and sales contracts to secure lucrative deals.
• Pursued new business opportunities by forging strong networks and contacting potential buyers.
• Researched and applied proven marketing techniques to drive sales.
• Collaborated with cross-company departments, developing new strategies to capitalise on emerging customer trends.
• Established clear budgets with sound controls to keep business operating with optimum finances.
• Formulated marketing and advertising strategies for continuous business growth.
• Leveraged strong working knowledge of products and systems within [Type] industry.
• Compared supplier risks to make balanced, strategic purchasing choices.
• Determined strategic direction of organisation based on industry knowledge and market research.
• Attracted, recruited and trained new employees.
• Produced sales and productivity reports.
• Set daily and weekly cleaning and equipment maintenance schedules.

Spanish Restaurant

Italian Restaurant

• Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.
• Obtained customer feedback to improve service experience and provide recommendations to kitchen staff.
• Followed food hygiene and safety procedures in line with requirements.
• Delivered quality service by providing warm and welcoming environment.
• Followed health and hygiene standards when handling food and cleaning restaurants.
• Prepared tables for guests and reset tables between customers.
• Greeted customers, presented menus and shared information about available special items.
• Memorised complete menu and offered guests knowledgeable suggestions.
• Served food to guests at proper temperatures by bringing items to table immediately.
• Reduced guest risks by understanding and clearly communicating allergies and intolerances.
• Trained and supervised wait staff to maintain first-class customer service standards.
• Handled customer complaints and restored satisfaction through tactful communication and swift resolution.
• Monitored inventory levels and reported low-stock items to support availability.
• Kept tables clear of used crockery, glassware and cutlery.
• Facilitated effective communication between kitchen staff and waiting staff to relay menu updates and process changes.
• Assisted kitchen staff with food prep, dishwashing and plating food.
• Totalled bills for customers and accepted payment via cheque, currency and card payments.
• Listened to guest complaints and worked with kitchen staff or management to promptly resolve issues.
• Informed and advised customers on menu options and allergy concerns, making specific recommendations based on dining preferences.
• Worked closely with chef to provide tasty options for guests with food allergies or intolerances.
• Organised seating for groups and guests with special needs.
• Accurately took orders, making menu recommendations as appropriate.
• Advised on food and drink choices based on customer preferences.
• Prevented service disruptions by constantly monitoring F&B supply levels and promptly reordering low-stock items.
• Guided guests through menus while demonstrating detailed knowledge of dishes and ingredients.
• Processed payments and reduced customer wait times.
• Pleasantly greeted guests and offered to take drink orders while assisting with menu familiarisation.
• Checked in with customers during meals to verify order accuracy and meet additional needs.
• Trained team in reservation and point-of-sale systems, leveraging mastery of OpenTable and Lightspeed POS.
• Delegated server tasks and coordinated workflows to support efficiency during high-volume shifts.
• Oversaw staff schedules according to strengths to build productive teams for each shift.
• Followed checklists for shift start and end to help with smooth transitions.
• Maximised profitability by maintaining up to date knowledge of daily specials, promotions and regular menu items.
• Maximised covers by monitoring dining room for seating availability.
• Managed cash tips and reconciled tickets against till at end of shift.
• Polished glasses and cutlery to pristine standards.
• Stayed up to date on menu changes to accurately answer customer queries.
• Helped bar staff prepare garnishes and mix cocktails during busy bar periods.
• Inspected plated meals prior to table delivery, reducing errors and enforcing quality standards.
• Upsold sides and beverages to increase restaurant revenue.
• Enforced consistent compliance with HACCP and Covid-19 protocols to reduce health risks.
• Verified completed orders and served guests at tables.
• Minimised send-backs, communicating directly with back-of-house staff to facilitate correct orders.
• Increased order value by upselling sides, drinks and desserts.
• Covered large parties and events, anticipating planning and staffing needs.
• Managed new and existing reservations using computer software or applications.
• Checked frequently on guest needs and retrieved items, filled beverages, or answered questions.
• Liaised with bar and kitchen staff to maintain seamless customer service outputs and provide timely delivery of food and beverages.
• Took accurate guest orders and relayed information to kitchen about preferences, requests, or allergens.
• Cultivated and nurtured positive relationships with all staff members, significantly reducing turnover.
• Encouraged repeat business by presenting clean and welcoming dining environment.
• Checked customer IDs to confirm age before selling age-restricted products.
• Advised customers on wine and beverage pairings with selected food items.
• Recruited and trained new employees, offering ongoing support and guidance to maintain first-class customer service.