Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

Ahmed Mohammad El Badry

Makkah,Saudi Arabia

Summary

Experienced Restaurant Food and Beverage Manager with knack for elevating customer satisfaction and streamlining operations. Excel in leading teams to deliver top-notch service, enhancing menu offerings, and optimising inventory management. Known for creating engaging dining experiences that drive repeat business and positive reviews.

Overview

26
26
years of professional experience
3
3
years of post-secondary education

Work History

Operations manager

Meltin - Unlimited Creation Co
Makkah, Saudi Arabia
08.2022 - Current
  • Developed organizational policies for administrative oversight and internal controls.
  • Improved operational efficiency by streamlining processes and implementing strategic plans.
  • Monitored health and safety measures for guaranteed compliance.
  • Controlled resources by department or project and tracked use in FOODICS.
  • Work, and develop relationships, with external suppliers to ensure very best reputation within industry, and receives service required to ensure that operational Food and Beverage team can deliver highest quality product, and highest financial return.
  • Work closely with Manager to ensure correct stock levels are available from central distribution area, to assist operational Food and Beverage team.
  • Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements.
  • Ensure that industry standard with regard to safety and hygiene.
  • Champion training culture within Food and Beverage team to ensure succession planning and culture that exceeds very best industry has to offer.
  • Participate in food development panel to enhance food offer across estate.
  • Stay conversant with latest trends in food nutrition for target audience.
  • Ensure spend per head is increased year on year without jeopardizing guest satisfaction and quality.
  • Ensure strict compliance with group health and safety policy.
  • Manage external food hygiene consultant and resulting reports.
  • Represent department for special events and work as departmental duty manager.
  • Plan, organize, and deliver events from start to finish.
  • Assist in planning and implementing new ideas and menu specifications each season.
  • Review products delivered to ensure key performance indicators (KPIs) are met.
  • Act as purchasing officer and budget controller for restaurant.
  • Establish positive relationship with park Finance Department.
  • Constantly review product range to maintain key quality standards.
  • Maintain professional and effective links with all external contractors.
  • Ensure strict compliance with all relevant hygiene and safety legislation and requirements.
  • Represent department on Health & Safety Committee.
  • Work closely with Manager to ensure correct stock levels are available.
  • Assist operational Food and Beverage team in achieving quality and financial goals.
  • Develop strong relationships with suppliers to ensure best reputation in industry.
  • Ensure provision of required services to deliver highest quality products and financial returns.

Restaurants Manager

Tolip Al-Galaa
01.2020 - 06.2022
  • Increased table turnover rate with efficient floor management.
  • Trained new team members, enhanced service quality.
  • Planned menu changes seasonally for fresh dining options throughout year.
  • Prepared rots to achieve stable coverage while minimizing payroll costs.
  • Cultivated positive work environment by fostering team spirit amongst staff.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Maintained high standards of cleanliness within restaurant premises, upheld reputation of establishment.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Planned staff rotas to meet customer demand whilst remaining under budget.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
  • Managed daily operations for smooth restaurant functioning.
  • Trained new team members, enhanced service quality.
  • Increased table turnover rate with efficient floor management.
  • Planned menu changes seasonally for fresh dining options throughout year.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Implemented new menus, improved dining experience.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Restaurants Manager

Tolip Al-Fayroz
01.2017 - 01.2019
  • Increased table turnover rate with efficient floor management.
  • Trained new team members, enhanced service quality.
  • Planned menu changes seasonally for fresh dining options throughout the year.
  • Prepared rotas to achieve stable coverage while minimising payroll costs.Cultivated a positive work environment by fostering team spirit amongst staff.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Planned staff rotas to meet customer demand whilst remaining under budget.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
  • Managed daily operations for smooth restaurant functioning.
  • Trained new team members, enhanced service quality.
  • Increased table turnover rate with efficient floor management.
  • Planned menu changes seasonally for fresh dining options throughout the year.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Implemented new menus, improved dining experience.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Operation Manager

AUC
Cairo
01.2014 - 01.2017
  • Gather customer requirements (like number of guests and event dates).
  • Plan food and beverage menus considering clients' preferences and special requests (for example healthy meals for children).
  • Determine requirements in ingredients and set portions
    Schedule staff shifts.
  • Train and manage wait staff and kitchen personnel.
  • Oversee food prep and customer service.
  • Report on expenses.
  • Manage stock and place orders as needed.
  • Ensure compliance with health and safety regulations.
  • Arrange food tastings with potential customers.
  • Gathering customer requirements (like number of guests and event dates).
  • Planning food and beverage menus considering clients' preferences and special requests (for example healthy meals for children).
  • Determining requirements in ingredients and setting portions.
  • To demonstrate full alignment to strategic vision and core values of RAU.
  • Deliver operational management of Catering & Bar Teams, uniting them and line management of Assistants and Bar Manager.
  • Deliver Food & Sustainability vision as aligned to University Strategy and department values, working alongside senior kitchen team and Associate Director of Commercial Services.
  • Lead, inspire and motivate Catering team to drive business forward and achieve departmental goals and ensure operational excellence as planned by Associate Director of Commercial Services.
  • Ensure delivery of key targets, revenue, Gross Profit and customer satisfaction.
  • Operational accountability of financial performance of Catering & Bar departments.
  • Prepare business plan, recommendations and budget with opportunities to grow alongside Associate Director of Commercial Services.
  • Prepare monthly P&L reports to Associate Director of Commercial Services.
  • Positive and passionate focus on food and service. Develop training, employee improvement and service delivery improvement plans.
  • Seek and deliver attainment of appropriate industry accreditations that demonstrate best practice and forward thinking.

Restaurants Manager

Rixos Hotels
Sharm El-Sheikh
01.2012 - 01.2014
  • Cultivated positive work environment by fostering team spirit amongst staff.
  • Maintained outstanding hygiene levels for optimized customer safety and continued regulatory compliance.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Increased table turnover rate with efficient floor management.
  • Trained new team members, enhanced service quality.
  • Planned menu changes seasonally for fresh dining options throughout year.
  • Prepared rots to achieve stable coverage while minimizing payroll costs.
  • Cultivated positive work environment by fostering team spirit amongst staff.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Maintained high standards of cleanliness within restaurant premises, upheld reputation of establishment.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Planned staff rots to meet customer demand whilst remaining under budget.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
  • Managed daily operations for smooth restaurant functioning.
  • Trained new team members, enhanced service quality.
  • Increased table turnover rate with efficient floor management.
  • Planned menu changes seasonally for fresh dining options throughout year.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Implemented new menus, improved dining experience.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Increased revenue by upselling and recommending products.
  • Displayed energy and enthusiasm in fast-paced environment.
  • Increased customer satisfaction by resolving issues.

Restaurants Manager

Amwag Hotel
Sharm El-Sheikh
01.2011 - 01.2012
  • Cultivated positive work environment by fostering team spirit amongst staff.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Maintained high standards of cleanliness within restaurant premises, upheld reputation of establishment.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Planned staff rots to meet customer demand whilst remaining under budget.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
  • Managed daily operations for smooth restaurant functioning.
  • Trained new team members, enhanced service quality.
  • Increased table turnover rate with efficient floor management.
  • Planned menu changes seasonally for fresh dining options throughout year.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Implemented new menus, improved dining experience.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Restaurant Manager

Sun Rise Tiran Aqua Park Hotel
Sharm El-Sheikh
01.2010 - 01.2011
  • Cultivated positive work environment by fostering team spirit amongst staff.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Maintained high standards of cleanliness within restaurant premises, upheld reputation of establishment.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Planned staff rots to meet customer demand whilst remaining under budget.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
  • Managed daily operations for smooth restaurant functioning.
  • Trained new team members, enhanced service quality.
  • Increased table turnover rate with efficient floor management.
  • Planned menu changes seasonally for fresh dining options throughout year.

Head Waiter

Tropicana Grand Azure Resort
Sharm El-Sheikh
01.2009 - 01.2010
  • Accurately took orders, making menu recommendations as appropriate.
  • Took accurate guest orders and relayed information to kitchen about preferences, requests, or allergens.
  • Managed staff Rota to ensure adequate coverage during peak hours.
  • Maintained clean and organized restaurant environment for optimal dining experience.
  • Implemented daily specials board, increasing variety of offerings.
  • Handled customer complaints and restored satisfaction through tactful communication and swift resolution.
  • Listened to guest complaints and worked with kitchen staff or management to promptly resolve issues.
  • Greeted customers, presented menus and shared information about available special items.
  • Checked in with customers during meals to verify order accuracy and meet additional needs.
  • Coordinated large party reservations to accommodate high-volume business periods.
  • Guided guests through menus while demonstrating detailed knowledge of dishes and ingredients.
  • Ensured accurate orders by effectively communicating with kitchen staff.
  • Trained team in reservation and point-of-sale systems, leveraging mastery of OpenTable and Lightspeed POS.
  • Served food to guests at proper temperatures by bringing items to table immediately.
  • Coordinated linen, silverware, glassware requirements maintaining aesthetic appeal of restaurant.
  • Trained new staff members, promoting consistent service standards across team.

Supervisor Restaurant

Conrad
Cairo
01.2001 - 01.2008
  • Trained new hires and set up mentoring relationships to drive team performance.
  • Maintained team-oriented atmosphere with open communication and quick conflict resolution.
  • Arranged manufacturing schedules to minimise downtime.
  • Implemented company policies effectively, maintained high standards of service delivery.
  • Improved workplace safety to reduce accidents and near-misses.
  • Led team meetings, ensured clear communication amongst all members.
  • Resolved customer complaints promptly, resulted in increased customer satisfaction rates.
  • Organised team resources, resulted in improved project timelines.
  • Coordinated with other supervisors to maintain consistency across shifts.
  • Tracked employee performance, assessed daily output and implemented corrective actions to close gaps.
  • Managed on-site evaluations, internal audits and customer surveys.

Waiter

Marriott
Cairo
01.2000 - 01.2001
  • Informed customers regarding ingredients used to address allergy and dietary issues.
  • Checked frequently on guest needs and retrieved items, filled beverages, or answered questions.
  • Demonstrated proficiency in using Point of Sale systems for accurate billing.
  • Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
  • Delivered food and drinks discreetly for seamless and unobtrusive service.
  • Totalled bills for customers and accepted payment via cheque, currency and card payments.
  • Delivered food and drinks from kitchen to respective tables to meet timely expectations.
  • Worked collaboratively with kitchen staff for efficient service delivery.
  • Offered menu recommendations as appropriate, displaying expert knowledge of food and drink pairings.
  • Kept tables clear of used crockery, glassware and cutlery.
  • Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.

Waiter

Meridian
01.1999 - 01.2000
  • Informed customers regarding ingredients used to address allergy and dietary issues.
  • Checked frequently on guest needs and retrieved items, filled beverages, or answered questions.
  • Demonstrated proficiency in using Point of Sale systems for accurate billing.
  • Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
  • Delivered food and drinks discreetly for seamless and unobtrusive service.
  • Totalled bills for customers and accepted payment via cheque, currency and card payments.
  • Delivered food and drinks from kitchen to respective tables to meet timely expectations.
  • Worked collaboratively with kitchen staff for efficient service delivery.
  • Offered menu recommendations as appropriate, displaying expert knowledge of food and drink pairings.
  • Kept tables clear of used crockery, glassware and cutlery.
  • Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.

Education

Bachelor - Hotel & tourism

Hegaz Academy
Cairo
01.1997 - 01.2000

Skills

  • Computer
  • Internet
  • Team Building
  • Staff Training
  • Purchasing
  • Inventory Management
  • Quality Assurance
  • Facilities Management
  • Safety Management
  • Customer Service
  • Guest Relations
  • Cost Containment
  • Policies and Procedures
  • Continuous Performance Improvement

Languages

Fluent in spoken and written Arabic
Fluent in spoken and written English

References

References available upon request.

Timeline

Operations manager

Meltin - Unlimited Creation Co
08.2022 - Current

Restaurants Manager

Tolip Al-Galaa
01.2020 - 06.2022

Restaurants Manager

Tolip Al-Fayroz
01.2017 - 01.2019

Operation Manager

AUC
01.2014 - 01.2017

Restaurants Manager

Rixos Hotels
01.2012 - 01.2014

Restaurants Manager

Amwag Hotel
01.2011 - 01.2012

Restaurant Manager

Sun Rise Tiran Aqua Park Hotel
01.2010 - 01.2011

Head Waiter

Tropicana Grand Azure Resort
01.2009 - 01.2010

Supervisor Restaurant

Conrad
01.2001 - 01.2008

Waiter

Marriott
01.2000 - 01.2001

Waiter

Meridian
01.1999 - 01.2000

Bachelor - Hotel & tourism

Hegaz Academy
01.1997 - 01.2000

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