I am a dedicated professional specializing in supply chain management and restaurant operations, with extensive experience spanning various levels, from catering administration to leading teams as catering Manager and Operations Manager. I possess exceptional skills in supply planning, building effective catering strategies, and efficiently managing inventory to ensure material availability while minimizing waste.
As a catering administrator, I excelled in accurately identifying needs, negotiating with suppliers to secure the best quality and prices, and ensuring that materials were received according to the highest standards. As a catering Manager, I successfully led diverse teams, developed long-term strategic plans, and analyzed data to enhance efficiency and reduce operational costs, with a strong focus on building solid relationships with local and international suppliers.
In my role as Operations Manager, I successfully managed daily restaurant operations, achieving a balance between customer satisfaction, team development, and adherence to health and safety standards. I possess a proven ability to analyze key performance indicators (KPIs), devise strategies to improve operational efficiency, and drive profitability while delivering exceptional customer experiences.
I am passionate about achieving success and continuous growth. I excel under pressure, demonstrate strategic thinking, and innovate solutions that ensure business sustainability and development.
Then I went down permanently to Egypt and sent a work visa from the Modern Building Leaders Company in 2021 to manage a restaurant project in project L01 There was coordination between the different departments to count numbers, and I made a schedule for the number of meals for the project from 2000 to 2500, and implementation has already been carried out without any problems in the number of meals operation and An expert in dealing with international and local suppliers to get a high discount rate and also I have Full knowledge of dealing with Microsoft Office programs.
And then I joined Huta Marine Works Company for five years and worked on projects such as the Shuqaiq project where I made more than 10 thousand meals by day and Aramco projects in Ras Tanura and Ras Al‑Khair in Dammam, and then to the Al‑SaFaniya and Tabuk project for work a catering and restaurant management.
Then after that, I joined a restaurant company in Egypt, where I worked as a manager from 2015 to 2016, and got promoted to director area but I left the job because I got the opportunity to work in Saudi Arabia with Huta Marine .
I worked in groups of tourist hotels in Egypt after graduating from the institute with a bachelor’s degree in Tourism and Hotels, Department of Tourism and Hotel Studies, to work for two years in all administrative and operational specialties, including the Four Seasons Hotel
Planning and Coordination:
Vendor Management:
Inventory Management:
Team Leadership:
Operational Efficiency:
Health and Safety Standards: