Ahmed Ahmed

Implement and monitor a clear vision and strategy.

build and maintain a strong leadership team.

set ambitious realistic performance goals.

build a strong relationship with stakeholder.

foster a culture of innovation and continues improvement.

make data - driven decision based on analysis.

build long term reputation.

• Negotiated new annual contracts and service agreements with vendors to achieve prime pricing match with KPI by 92%
• Monitored office workflow and administrative processes to keep operations running smoothly.
• Spearheaded successful business development initiatives aligned with company's strategy and core competencies.
• Worked closely with organizational leadership and board of directors to guide operational strategy.

• Developed strong communication and organizational skills through working on group projects.
• Resolved customer requests, questions and complaints by analyzing individual situations and determining best use of resources.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.

• Accomplish opening journey till grand opening of NOVOTEL at Jeddah area.
• Select and hire hall team of hotel (85 members) as ex committee member trained all the new ambassadors on (all ACCOR - limitless) concept and standards arrange and team member of Marketing & PR campaign arrange the hall purchasing plan of the food and beverage department SOE-UTS- assets and etc.
• Manage and coach team during daily operations achieve financial return budget of year and close KPI finance by 83 %
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Analyzed beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties
• Developed ongoing training initiative to improve beverage knowledge of serving employees

• Receive food and Beverage department's including 3 floors kitchens and 15 store rooms from owning company up to IHG standards manage missing needs of Food and Beverage departments from local market arrange operations menus set up of furniture to host HAJJ group at hotel as soft opening with 2400 guest in house set up budget and KPI of year operations hire and select F&B team recruiting form India - Pakistan - Philippines- Egypt - Saudis arrange the training plan and development activates.
• Managed daily operations while overseeing multiple locations to foster increased productivity.
• Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
• Worked closely with organizational leadership and board of directors to guide operational strategy.
• Monitored office workflow and administrative processes to keep operations running smoothly.
• Drafted and distributed reports to assist board members with critical business decisions.

• Accomplish opening journey achieve city-quest conference of 2014/2015 with in 3000 guest including outdoor catering including presence crown prince and royal family at OCEANA villas achieve many Mega festivals (Harley Davidson - Toyota -Omar khairt parties- Aramco -Ferrari competitions) awarded hotel as best business hotel at the destination awarded highest F&B with Jeddah destination from the ministry of Saudi tourism.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• Developed ongoing training initiative to improve beverage knowledge of serving employees
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.

• Awarded resort as best all-inclusive resort refer to HOT magazine(worldwide) 99% guest satisfaction result end of year 2013 achieve all nance budget over all year of 2013-2014 achieve head score of people development (world wide Atlantic Resorts )
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Resolved customer complaints involving food or beverage quality and service.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties
• Developed ongoing training initiative to improve beverage knowledge of serving employees
• Maintained highest standards for beverage quality and service
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.

• Ensure that Department Operational Budget is strictly adhere to Stranded.
• Prepare with Food and Beverage Director outlets marketing plan.
• Work with Restaurants Managers to take corrective actions where necessary in order to maintain IHG Service Standard.
• Responsible for training for all food and Beverage associates.
• Controls and analyzes, on on-going basis, following: Sales Costs Quality and presentation of food and beverage products Quality of entertainment Guest satisfaction Marketing Achievements: Real improvement in guest satisfaction survey from 66% to 91% 90% of associates has been completed. Intercontinental passport to success 9 training levels.
• Passed latest brand standard audit by 88% although last audit was 68% Sharing Wining awarded Of Second stage Guest Satisfaction Hotel IN (IHG) Group.
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.

• In Charge of ala Cart Restaurant ( Seafood .Italian French Steak house and Pan Asian Restaurants and contributor on Banqueting Team management Participates in preparation of hotel's revenue plan and marketing programs Monitors local competitors and compare their operation with hotel Food and Beverage operation Maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits Performs related duties and special projects as assigned Achievements: Ministerial & Senior Officials Meetings Sharm El Sheikh July 2009Meeting of Minsters of Interior
• Iraq Neighbor Countries s Oct 2009 World Economic Forum Conference Membership in Wining team Awarded Of Best Resort Egypt 3 T
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.

• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Applied comprehensive knowledge of wine, cider, and beer to increase daily beverage sales.
• Checked identification for minimum age for sale of alcoholic beverages.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Greeted new customers, discussed specials, and took drink orders.
• Stayed up-to-date on menu changes to help customers make food choices.
• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Supervised server staff and simultaneously served personal section of tables.
• Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.