Maher Alkatmea
Riyadh,Saudi Arabia
Summary
Highly motivated and results-oriented Director of Food & Beverage Manager with 20 years of experience in the hospitality industry. Proven ability to lead and motivate teams, optimize operations, and deliver exceptional guest service. Possesses strong communication, interpersonal, and problem-solving skills. Seeking a challenging position in a progressive organization to leverage experience and contribute to the success of the Food & Beverage department.
Overview
27
27
years of professional experience
20
20
Certification
Work history
Food & Beverage Manager
Holiday Inn Hotel
Tabuk
04.2018 - 10.2022
- As a multi-faceted leader within Makarem Hotels, I wear two hats: Executive Chef at Holiday Inn Tabuk and Group Food & Beverage Manager overseeing operations across all 9 properties
- This unique dual role allows me to not only craft exceptional culinary experiences at my hotel but also ensure consistent quality and standards throughout the entire group
- Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items
- Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity
- Achieve the budget by 25% and profit 10%.
Cluster Corporate Chef
Dur Hospitality
Tabuk
06.2016 - 10.2022
- As a Cluster Corporate Chef overseeing 5 hotels in Makkah, 1 in Tabuk, 1 in Jeddah, 1 in Jubail, and 2 in Riyadh, was pivotal in ensuring culinary excellence and consistency across all properties
- Develop and implement a cohesive culinary vision and strategy aligned with the brand's identity
- Create innovative and distinctive menus that cater to diverse guest preferences while maintaining brand consistency
- Conduct regular menu audits and updates to ensure freshness and relevance
- Recruit, hire, and develop a high-performing culinary team across all properties
- Establish comprehensive training programs to enhance culinary skills and knowledge
- Mentor and coach chefs to foster leadership and career growth
- Conduct performance evaluations and provide constructive feedback
- Oversee daily culinary operations, ensuring efficient and smooth running of kitchens
- Establish and maintain high standards of food quality, presentation, and hygiene
- Develop and implement cost-effective procedures to optimize food and labor costs
- Conduct regular inspections of all kitchen facilities to ensure compliance with safety and sanitation regulations
- Develop and manage culinary budgets for the entire cluster
- Analyze financial data to identify areas for cost reduction and revenue enhancement
- Monitor food and labor costs to ensure profitability
- Establish and maintain exceptional guest dining experiences
- Respond to guest feedback and implement necessary improvements
- Conduct regular guest satisfaction surveys and analyze results
- Build strong relationships with suppliers to ensure consistent product quality and competitive pricing
- Negotiate contracts and purchase agreements
- Develop and implement sourcing strategies to support local and sustainable practices
- Ensure consistent culinary offerings and standards across all properties
- Develop and maintain brand identity through menu development and presentation
- Collaborate with marketing teams to promote culinary offerings
- Research and Development: Stay updated on culinary trends and innovations
- Conduct research on new ingredients, techniques, and equipment
- Develop new dishes and concepts to enhance the dining experience.
Director of food & beverage
Radisson Hotel Riyadh Airport
Riyadh
11.2022 - Current
- Reports to General Manager
- Provide leadership and direction to the Assistant F&B Manager, Executive Chefs, and Restaurant Managers
- Achieve the budget in 2023 by 70% Budget and 40% Profit
- Participates in the development and implementation of business strategies for the hotel which are aligned with brand standard overall mission, vision values and strategies
- Develops and implements strategies for achieving food and beverage goals and supports achievement of the hotel’s goals
- Monitors status regularly and adjusts strategies as appropriate
- Develops the annual budget in conjunction with the Executive Committee
- Participates in the development of the annual marketing, sales, and strategies
- Continually improves hotel food and beverage and adheres to the hotel brand standards
- Maximizes profitability and revenue by directing the hotel food and beverage operations
- Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost-effective basis
- Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control, and other expense management systems
- Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications
- Responds to food safety inspections and reports
- Oversees monthly food and beverage inventories for supplies and maintains optimum stock levels to meet customer demand detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance
- Develops and implements the menu offerings and pricing based on competition, market trends, costs, etc
- Ensures outlets meet or exceed brand standards
- Reviews guest complaints and responds as appropriate
- Develops and implements strategies and practices which support employee engagement
- Recruits and selects qualified candidates
- Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
- Communicates performance expectations and provides employees with ongoing feedback
- Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
- Drives employee engagement through the creation and implementation of departmental action plans
- Works with food vendors and purchasing to maintain high food quality
- Establishes relationships with food vendors and negotiates pricing where possible
- Attends vendor fairs and participates in food tastings
- Assists Accounting with any vendor disputes regarding invoices and payment
- Communicates effectively with guests, management, employees, and regional office
- Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources
- Works closely with Restaurant and Kitchen Managers to maximize revenue while meeting or exceeding guest expectations
- Reports food and beverage revenue, costs, Medallia scores, and prepares other reports regularly for management
- Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations
- Gives personal attention, takes personal responsibility, and uses teamwork when providing guest service
- Listens, apologizes with empathy, finds a solution, and follows through when resolving guest problems
- Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
- Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
- Performs other duties required to provide the service brand behavior and genuine hospitality
- Adheres to hotel policies and procedures
- Maintains safe working conditions within the department and the hotel
- Ensures safe working conditions within the department and hotel
- Takes corrective action where required to improve the safety of work areas
- Keeps the General Manager promptly and fully informed of all problems or unusual matters of significance
- Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position
- At all times projects a favorable image of the Hotel to the public
- Maintains a high standard of personal grooming at all times in order to represent the Hotel in the best possible manner, reflecting the public role of the position
- Maintains a favorable working relationship with all other hotel employees to foster and promote a cooperative and harmonious working environment
- At all times projects a favorable image of the Hotel to the public.
Executive Chef (Task Force)
Dur Hospitality
Tabuk
10.2017 - 03.2018
- Dur Hospitality - Tabuk, Saudi Arabia
Executive Chef & Acting F&B Manager
Makarem Nakheel Resort
Jeddah
02.2016 - 09.2017
- Executive Chef & Acting F&B Manager
Executive Chef
Holiday INN (IHG) Tabuk
Tabuk
06.2013 - 01.2015
- Oriental Chef
Executive Chef
Marriott Riyadh
Riyadh
08.2008 - 05.2011
- Executive Chef
Oriental Chef
Al Qalazam Fisheries
10.2007 - 07.2008
- Oriental Chef
Chef De Partie
IHG - UAE
09.2005 - 09.2007
- Chef De Partie
Chef De Partie
Four Season Hotel
Damacus
07.2003 - 08.2005
- Chef De Partie
Cook 2
Sheraton Hotel Damacus
Syria
06.1997 - 05.2003
- Cook 2
Education
Diploma - Health Science & Food
Al Baatha University
Higher Secondary Education - undefined
Jawdat Al Hashimi
Skills
- Organisation
- Planning
- Leadership
- Creativity
- Presentation
- Problem solving
- Empathy
- Influence
- Results-driven
- Analysis
- Google Mail
- Oracle
- Google Sheets
- Excel
- Microsoft office
- Outlook
- Skype
- Microsoft Teams
- Basecamp
- Microsoft Project
- Microsoft Windows
- Adobe Photoshop
- Adobe Illustrator
Certification
- Food & safety Training
- Food & Hygienic
- US Chinese Application
Accomplishments
Best 30 F&B Leaders in the Heart of the Middle
Languages
English
Arabic
Reference
Amir Ataya, General Manager, Radisson Hotel Riyadh Airport,
Dr.Denis Sorin, DUR Hospitality :President Of AMSA Hospitality, 966506101654,
Hassan Warda, Director of Operation, Marriott Group, hassan.warda@marriott.com
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Director of food & beverage
Radisson Hotel Riyadh Airport
11.2022 - Current
Food & Beverage Manager
Holiday Inn Hotel
04.2018 - 10.2022
Executive Chef (Task Force)
Dur Hospitality
10.2017 - 03.2018
Cluster Corporate Chef
Dur Hospitality
06.2016 - 10.2022
Executive Chef & Acting F&B Manager
Makarem Nakheel Resort
02.2016 - 09.2017
Executive Chef
Holiday INN (IHG) Tabuk
06.2013 - 01.2015
Executive Chef
Marriott Riyadh
08.2008 - 05.2011
Oriental Chef
Al Qalazam Fisheries
10.2007 - 07.2008
Chef De Partie
IHG - UAE
09.2005 - 09.2007
Chef De Partie
Four Season Hotel
07.2003 - 08.2005
Cook 2
Sheraton Hotel Damacus
06.1997 - 05.2003
Diploma - Health Science & Food
Al Baatha University
Higher Secondary Education - undefined
Jawdat Al Hashimi
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