Software skillsMicrosoftoraclesap ERP
MOUSTAFA MOHAMED
Khobar,04
Summary
With over two years as Food and Beverage Manager at Hospitality, I focus on delivering exceptional guest experiences and optimizing operational efficiency. My expertise includes food and beverage management, staff training, and maintaining high service standards to exceed guest expectations. Certified in departmental training and emotional intelligence, I work closely with teams to ensure consistently high performance and innovative service delivery.Previously, as Restaurant General Manager at Marriott International, I collaborated with cross-functional teams to refine dining operations and elevate customer satisfaction. Known for building strong relationships with guests and suppliers, I am motivated by opportunities to transform challenges into achievements while fostering team development and maintaining a dynamic, customer-focused environment.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
LeReve Hotel
Taif, Saudi Arabia
03.2023 - Current
- Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
- Maintains a positive cost management index for kitchen and restaurant operations.
- Utilizes budgets to understand financial objectives.
- Manages the Food and Beverage departments (not catering sales).
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Oversees all culinary, restaurant, beverage and room service operations.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee's concerns.
- Provides a learning atmosphere with a focus on continuous improvement.
- Provides proactive coaching and counseling to team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
- Provides excellent customer service.
- Responds quickly and proactively to guest's concerns.
- Understands the brand's service culture.
- Drives alignment of all employees, team leaders and managers to the brand's service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
- Verifies all banquet functions are up to standard and exceed guest's expectations.
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Serves as a role model to demonstrate appropriate behaviors.
- Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Conducts performance reviews in a timely manner.
- Promotes both Guarantee of Fair Treatment and Open Door policies.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Restaurant General Manager
Marriott International
Sharm El shikha, Egypt
02.2021 - 03.2023
- Led a team of 50+, boosting staff productivity by 30% annually.
- Increased annual revenue by 25% through strategic marketing initiatives.
- Implemented cost-saving measures, reducing expenses by 15% yearly.
- Achieved a 95% customer satisfaction rating through exceptional service.
- Developed training programs, elevating staff performance and retention.
- Cultivated strong vendor relationships, improving supply chain efficiency.
- Achieved 100% BSA during food and beverage audit from Marriott Corporate.
Operation Manager
Mado Turkish Restaurant
Saudi Arabia
04.2017 - 06.2019
- Utilized data analytics to drive decision-making and optimize workflows.
- Negotiated vendor contracts, saving the company $100K per year.
- Executed strategic initiatives, resulting in a 40% revenue growth.
- Fostered a culture of continuous improvement, enhancing team performance.
- Managed budgets effectively, ensuring financial targets were consistently met.
Restaurants Manager
Accor Hotel
Saudi Arabia
03.2016 - 03.2017
- Boosted restaurant revenue by 30% through strategic marketing initiatives.
- Streamlined operations, reducing costs by 15% while enhancing service quality.
- Implemented staff training programs, increasing customer satisfaction scores.
- Developed seasonal menus that drove a 20% increase in repeat customers.
Banquet Manager
Savoy
Sharm El shikha, Egypt
04.2004 - 04.2016
- Trained and led a team of 115 staff, enhancing performance and morale.
- Expertly coordinated over 100 successful banquets annually.
- Increased client satisfaction ratings by 30% through exceptional service.
- Developed innovative menu options that boosted sales by 25%.
- Received multiple awards for excellence in event management.
- Consulting with clients to understand their needs and preferences, developing event plans, and coordinating with them throughout the process.
- Overseeing all stages of an event, from pre-event preparations to post-event clean-up, including room setup, catering, and service.
- Training, supervising, and motivating banquet staff to ensure high standards of service and guest satisfaction.
- Collaborating with kitchen and bar teams to ensure timely and accurate service, managing inventory, and controlling cost.
- Budgeting for events, tracking expenses, and managing revenue streams.
- Ensuring all necessary equipment and supplies are available and functioning, and that the venue is properly set up for the event.
- Addressing guest concerns and ensuring a positive experience for all attendees.
Room Service Manager
Savoy
Sharm El shikha, Egypt
04.2004 - 03.2016
- Trained and led a team of staff, enhancing performance and morale.
- Elevated guest satisfaction scores through exceptional service delivery.
- Streamlined room service operations, boosting efficiency by 30%.
- Implemented innovative menu designs, increasing sales by 25%.
- Enhanced guest experience with personalized service and timely deliveries.
- Achieved a 20% increase in repeat customers through loyalty programs.
- Achieved Food And Beverage Budget and Revenue 35% During New Year 2011.
- Increased room service revenue by 25% within one year.
- Overseeing the day-to-day operations of room service, including order management, food quality control, and delivery timelines.
- Prioritizing guest satisfaction and actively seeking feedback to improve the dining experience.
- Recruiting, training, and supervising room service staff, ensuring they deliver exceptional service.
- Monitoring the quality of food presentation, packaging, and service standards to ensure a consistent and high-quality dining experience.
- Understanding the impact of room service on the hotel's financial goals and working to achieve or exceed budgetary targets.
- Identifying developmental and educational needs of staff, providing training and coaching, and supporting the employee performance appraisal process.
- Effectively communicating with guests, staff, and other departments to ensure smooth and efficient operation.
- Addressing guest complaints and implementing solutions to ensure satisfaction.
- Collaborating with the culinary team to create and update the room service menu, considering seasonal offerings and guest preferences.
Captain
Minipack Hotel
Sharm Elsheikh, Egypt
03.2000 - 02.2004
Waiter
Intercontinental Hotel And Resorts
Sharm El shikha, Egypt
06.1999 - 03.2000
Education
Master of Education -
Higher institute for Hotels and tourism
EgyptSkills
- Food safety
- Food & Beverage Cost Control
- Micros Symphony
- Sales skills
- Excellent service
- Hospitality industry training
- HACCP
- Problem solving
- Kitchen saving cost
Menu pricing
Food presentation
Recruitment
Maintain food safety
Front of house management
Payroll administration
Sales and marketing
Crisis management
Employee coaching
Customer satisfaction
Vendor relations
Menu development
Certification
- Master Degree in Business Administration
- Human Resources Management
- Strategic Leadership Diploma
- Strategic Planning Diploma
- Financial Management
- Quality Management
Accomplishments
- Certificate Of Appreciation for outstanding efforts during the brand Standard Audit BSA 100% as Food and Beverage Department head at Marriott International Hotels And Resorts.
- Certificate of Appreciation and thanks letter from the Prime Minister Of Egypt 2006.
- Certificate of Appreciation from World Economics Forum Sharm Elsheikh 2008.
- Certificate Of Excellence performance in Food And Beverage Department.
- Certificate Of Appreciation for exceeding Budget And Revenue during The New Year party 2009.
- Thanks letter and Certificate as Banquet Manager during the big Events and Conference.
Job Title
Food & Beverage Manager
Languages
- Arabic
- English
- Arabic
Hobbies and Interests
- Bodybuilding
- Swimming
- Reading books
References
Reference available upon request
Certified Hospitality Departmental Training
A Food and Beverage Manager oversees the daily operations of our restaurants, bars, and other food and beverage outlets. This includes managing the F&B team to ensure guests receive heartfelt care in their dining experience and that the business remains profitable.
Websites And Social Links
- Https://www.linkedin.com/school/londoncollege-for-professional-training/?trk=public_profile-settings_topcardschool:
- Https://www.linkedin.com/public-profile/settings?trk=d_flagship3_profile_self_view_public_profile#:~:text=www.linkedin.com/in/moustafa
Work Preference
Work Type
Full TimeContract WorkTimeline
Food and Beverage Manager
LeReve Hotel
03.2023 - Current
Restaurant General Manager
Marriott International
02.2021 - 03.2023
Operation Manager
Mado Turkish Restaurant
04.2017 - 06.2019
Restaurants Manager
Accor Hotel
03.2016 - 03.2017
Banquet Manager
Savoy
04.2004 - 04.2016
Room Service Manager
Savoy
04.2004 - 03.2016
Captain
Minipack Hotel
03.2000 - 02.2004
Waiter
Intercontinental Hotel And Resorts
06.1999 - 03.2000
Master of Education -
Higher institute for Hotels and tourism
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Affiliations
- Food and Beverage
Quote
The way to get started is to quit talking and begin doing.
Walt Disney
Software
F&B/ BSA standard's
Marriott brand standard audit for food and beverage department during 2023 we achieved 100% and i was f&b in charge see the attached file