Hi, I’m
Mahmoud Soliman Mahmoud
Khamis Mushatt,المملكة العربية السعودية
Summary
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.
Overview
15
years of professional experience
2033
years of post-secondary education
Work history
Authentic Knife limited (AKL)ABHA, 'Asir Region
catering administration
01.2023 - Current
Job overview
- Led proposal preparation, negotiation, and administration of [Type] contracts.
- Prepared nutritious meals catering to various dietary needs, supporting good health among residents.
- Processed employee benefits administration, ensuring fair distribution amongst all staff members.
- Enabled smooth running of day-to-day operations by providing effective and efficient administration support.
- Conducted integral client administration by performing [Task], [Task], and [Task].
- Delivered superior customer service by understanding and catering to individual needs and preferences.
- The ability to operate sites with over 1,500 personnel while taking all necessary measures to manage and identify risks day by day.
MBL modern building leaders, RiyadhRIYADH, SAUDI ARABIA
Catering and restaurant management manager
01.2021 - 12.2022
Job overview
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.
HUTA MARINEJizan, Jazan Region
Director of restaurants and catering
03.2016 - 11.2020
Job overview
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.
Restaurant Group in CairoCairo, egypt
Catering and restaurant management manager
03.2014 - 12.2015
Job overview
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 .
Four seasons hotel and, Egyptegypt, Sharm-Sheikh
Management and operations
01.2010 - 01.2012
Job overview
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
Education
TheEgyptian Higher Institute for Tourism and HotelEgypt
Bachelor's degree from Tourism and hotel studies
01.2008 - 09.2012
LONDON COLLEGE FOR PROFESSIONAL TRANINNGLONDON
Master of Business Administration from Business Administration
12.2023 - 12.2024
Exemplar Global USA
Training course from leading Management System Audit Teams ISO9001:2015
05.2024 - 07.2024
LONDON COLLEGE FOR PERSONAL TAINNGLONDON
Doctorate of Business Administration from Business Administration
02.2023 - 12.2024
Exemplar Global USA
Training course from Risk Management Lead Auditor ISO 31000:2018
Exemplar Global USA
Training course from ISO 22000
Skills
- Organizing and determining the restaurant’s needs for food supplies and materials
- Monitoring purchases and ensuring timely delivery
- Building strong relationships with suppliers
- Negotiating for the best prices and quality
- Monitoring stock levels to avoid shortages or overstocking
- Implementing inventory control systems to optimize resource availability
- Attention to Detail: Verify purchase invoices and ensure compliance with quality and quantity standards
- Technical Skills
- Leadership and Supervision: Managing a team of procurement officers and supervisors
Ensuring smooth and efficient procurement processes
Planning and Coordination:
Vendor Management:
Inventory Management:
- Strategic Planning: Developing long-term plans to meet restaurant supply needs
Evaluating performance and adapting to market changes - Data Analysis and Decision Making: Analyzing costs and finding opportunities to reduce expenses
Using data to identify trends and improve efficiency - Policy and Compliance Knowledge: Understanding laws and regulations related to procurement and food quality standards
- Communication Skills: Coordinating with other departments (operations, quality, finance) to align goals
- Daily Operations Management: Ensuring services are delivered with high quality
Monitoring daily activities to ensure compliance with operational standards - Training and guiding staff members
- Resolving day-to-day issues and motivating teams to achieve targets
- Streamlining workflows to enhance productivity and reduce costs
- Ensuring compliance with health and safety regulations at all locations
Team Leadership:
Operational Efficiency:
Health and Safety Standards:
Languages
Arabic
Native
English
Advanced
Timeline
Exemplar Global
Training course from leading Management System Audit Teams ISO9001:2015
05.2024 - 07.2024
LONDON COLLEGE FOR PROFESSIONAL TRANINNG
Master of Business Administration from Business Administration
12.2023 - 12.2024
LONDON COLLEGE FOR PERSONAL TAINNG
Doctorate of Business Administration from Business Administration
02.2023 - 12.2024
catering administration
Authentic Knife limited (AKL)
01.2023 - Current
Catering and restaurant management manager
MBL modern building leaders, Riyadh
01.2021 - 12.2022
Director of restaurants and catering
HUTA MARINE
03.2016 - 11.2020
Catering and restaurant management manager
Restaurant Group in Cairo
03.2014 - 12.2015
Management and operations
Four seasons hotel and, Egypt
01.2010 - 01.2012
TheEgyptian Higher Institute for Tourism and Hotel
Bachelor's degree from Tourism and hotel studies
01.2008 - 09.2012
Exemplar Global
Training course from Risk Management Lead Auditor ISO 31000:2018
10.2024
Exemplar Global
Training course from ISO 22000
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