Communication
MOHAMED ABOUELSEOUD
DIRECTOR FOOD AND BEVERAGE
Summary
Experienced Director of Food and Beverage bringing demonstrated success in developing and motivating strong restaurant teams to assist customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
26
26
years of professional experience
33
33
Certifications
2
2
Languages
Work History
Director Of Food and Beverage
Fort Arabesque Resort, SPA &Villas
Hurghada
08.2023 - Current
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Worked with qualified chef to diversify menu with new offerings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Oversaw food preparation and monitored safety protocols.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
- Maximized quality assurance by completing frequent line checks.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed unique events and special promotions to drive sales.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Coordinated with catering staff to deliver food services for special events and functions.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Food and Beverage Manager/ INC F&B Training
Hartline Group (The Shore Club & The Palms)
Providenciales
04.2019 - 07.2023
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Managed bar and wait staff and directed hiring program.
- 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.
- Implemented new drink policies, reducing over-pouring by 70%.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Analyzed liquor beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
- Used MICROS to record ordering data and created organization and room storage system.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Maintained highest standards for beverage quality and service.
- Resolved customer complaints involving food or beverage quality and service.
Training Manager/Acting Assistant Director of F&B
Four Seasons Hotels And Resorts
Alexandria
02.2018 - 04.2019
- Communicated all learning and performance objectives, schedules, and training assessments to upper management.
- Alternated training methods to diversify instruction, strengthen learning opportunities, and enhance program success.
- Organized and edited training manuals, multimedia visual aids, and other educational materials.
- Trained new hires to perform cross-training exercises with experienced workers.
- Conducted orientation sessions and organized on-the-job training for new hires.
- Delivered new employee onboarding and training sessions via E-Learing Suit.
- Developed and implemented comprehensive training program to increase employee productivity and morale.
- Monitored and evaluated training performance to determine quality and cohesiveness.
- Managed development of e-learning training materials and activities to enhance learning experiences.
- Conducted research and analysis of learning needs of employees to develop targeted training programs.
- Coordinated technical training and personal development classes for staff members.
- Prepared and distributed manuals, handouts and online tutorials to provide employees with training materials and resources.
- Managed new employee orientation training process for more than 120 employees each year.
- Drove departmental performance and achievement of service levels through focused team operational reviews, structured coaching, and managing to enterprise targets.
- Tested all training software and hardware prior to commencing training programs.
- Trained staff during demonstrations, meetings, conferences, and workshops.
- Researched and obtained relevant course materials to achieve training objectives.
- Directed field training to enhance participants' skills.
- Managed all exempt employee coaching, training, and performance improvement actions.
- Streamlined HR efficiencies, coordinated new hire orientations and provided onboarding and training for new employees.
- Responsible to create Yearly Budget and Forecast for the Division and discuss with Director of F&B and the P'C of the hotel.
- Responsible for the Division performance.
- Responsible for create the division expenses budget yearly.
- Increase the bar team knowledge by arranging winery visiting as well as Implement Jerry Program for all the team to increase the Beverage and wine.
Beverage Manager/ in Charge for Banquet Operations
Four Seasons Hotels And Resorts
Alexandria
05.2016 - 01.2018
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed bar and wait staff and directed hiring program.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Managed all day-to-day operations within budgeted guidelines.
- Designed beverage menus.
- Resolved customer complaints involving food or beverage quality and service.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Maintained highest standards for beverage quality and service.
- Integrated service and team management strategies to boost business profits.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Complied with health and safety regulations.
- Used MICROS to record ordering data and created organization and room storage system.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Purchased beverage stock and handled all inventory needs.
Beverage Manager
Four Seasons Hotels And Resorts
Alexandria
02.2015 - 04.2016
- Managed bar and wait staff and directed hiring program.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- 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.
Restaurant Manager-Task Force
Four Seasons Hotels And Resorts
Anita, Mauritius
12.2014 - 01.2015
- Task Force for Four seasons Mauritius at Anita due the high season.
- Manage an extension for Breakfast restaurant for almost 150 Guest on daily basis.
- Manage the Lunch operation on daily basis for almost 210 guest.
- Covering the Italian restaurant manager day off (Aquapaza) and supporting during the pick time.
Restaurants Manager
Four Seasons Hotels And Resorts
Alexandria
04.2014 - 11.2014
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Reconciled cash and credit card transactions to maintain accurate records.
- Carefully interviewed, selected, trained, and supervised staff.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
All Day Dining Restaurant Manager
Four Seasons Hotels And Resorts
Alexandria
04.2010 - 03.2014
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Reconciled cash and credit card transactions to maintain accurate records.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Carefully interviewed, selected, trained, and supervised staff.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Motivated staff to perform at peak efficiency and quality.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
In Room Dining & Private Bar Manager
Four Seasons Hotels And Resorts
Alexandria
02.2008 - 03.2010
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Improved customer service rankings by resolving issues quickly and accurately.
- Closed out cash register and prepared cashier report at close of business.
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Followed strict recipes and drink measurements to minimize product used.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Increase the sales of the Private bar by 6%.
- Manage 25 Staff members between PB &IRD.
- Achieving 89% By LQA, 85% Average Score achieved for 3 years.
- Create and accepting Flight catering orders and received positive feedback time of time delivery, organization and order details.
- Create Personalized Amenities program based on the room categories and guest number on night staying as well as guest preferences.
- Enhance IRD guest average check by consistent following the standard and create positive competition among the team.
- Implement new service at the room which calling ( Chef at the Room)
- Reducing the Private bar Lost.
Pool Bar & Grill and Spa Café Manager/Opening Team
Four Seasons Hotels And Resorts
Alexandria
04.2007 - 01.2008
- One of the opening team at FS.
- Operating two Pool (Outdoor and Indoor Pool along with two kids pool and two Jacuzzi)
- Managing 45 staff members Between the Pool and Spa Café.
- Responsible for opening preparation time of Staff training, Pool and Café layout and setup the operation equipment's.
Pool & Beach Restaurant Manager
Jebel Ali Golf Resort & Spa
Dubai
02.2006 - 03.2007
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Responsible for Pool & Beach operation.
- Hotel include 486 rooms as follow ( 308 rooms at Jebel Ali Building—178 rooms at Palms tree court)
- Hotel including 16 outlets and 5 managing outside clubs.
- Managing 60 employees at the following area 2 Pool, Beach service with length 600 Miters, three restaurants.
- Manage daily two restaurants for Lunch & Dinner Captain Bar & Anchor Bar as well as one restaurant at every Saturday as an Arabic Night.
- Doing more than 500 covers at Daily basis in overall the pool & beach operation.
Pool & Beach Assistant Restaurant Manager
Jebel Ali Golf Resort & Spa
Dubai
08.2005 - 01.2006
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Managed team of up to 50 restaurant staff, maintaining exceptional customer service and quality standards.
- Created and maintained detailed financial records and reports to inform future strategies.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Analyzed daily sales figures and developed strategies to increase sales.
- Designed and implemented strategies to reduce costs and waste.
- Motivated staff to perform at peak efficiency and quality.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Pool & Beach Maître D'hôtel
Jebel Ali Golf Resort & Spa
Dubai
05.2004 - 07.2005
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Designed overall floorplans and coordinated modifications for events and special reservations.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Implemented training program for front of house staff to maintain high standards of customer service.
All Day Dining Captain Server
Crowne Plaza Hotels & Resorts
Salalah
05.2003 - 04.2004
- Responsible AM operation with Capacity of 150 Seats.
- Hotel include 150 rooms, 2 junior suites, 2 royal suites, 2 executive suites and 19 Villas.
- Hotel include 10 outlets and ballroom for 600 guest.
Al Karif Coffee Shop Captain Server
Holiday Inn Hotels &Resorts
Salalah
07.2001 - 03.2003
- Cultivated warm relationships with regular customers.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
- Bussed and reset tables to keep dining room and work areas clean.
Captain in Charge at the Beach Restaurant
Holiday Inn Hotels &Resorts
Salalah
04.1999 - 06.2001
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Proved successful working within tight deadlines and a fast-paced environment.
- Developed strong communication and organizational skills through working on group projects.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
Server at the Coffee Shop
Holiday Inn Hotels &Resorts
Salalah
07.1997 - 03.1999
- Explained menu items and suggested appropriate options for food allergy concerns.
- Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
- Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
- Used slow periods to restock supplies, ice, trays, and delivery bags.
Education
Bachelor of Science - Science
University of Education
Alexandria, Egypt 09.1991 - 1995.06
No Degree - WSET Level 1 July, 2022
WSET
USA 04.2001 -
No Degree - WSET Level 2 December, 2022
WSET
USA 04.2001 -
No Degree - Hospitality Manager Leadership, May 2020.
American Hotel & Lodging Educational Institute
USA 04.2001 -
No Degree - Supervisory Skill Builders, AHLEI May 2020
American Hotel & Lodging Educational Institute
USA 04.2001 -
Certified - Certified Food & Beverage Manager
International Hospitality Institute
USA 04.2022 - 2022.06
No Degree - Hospitality & Tourism Management, April,2020
Florida Atlantic University
Florida,USA 04.2001 -
Executive Certified - Executive Certified Hospitality Tourism Managment
Florida Atlantic University
Florida, USA 01.2022 - 2023.03
No Degree - Hotel Planning And Design, May, 30th , 2022
Cornell University
USA 04.2001 -
Skills
Budgeting
Software
Team Building
Training
Pre- Opening
Budgeting
Forecasting
P&L Management
F&B Cost control
Analytical and Critical Thinking
Labor Standard
Avero Analyzing
POS Installer ( Micros)
Time Management
Strategic planning
Certification
EHotelier ,Navigating Organizational Culture, Jan,2021
Interests
Reading
Swimming
Fishing
Cooking
Timeline
Director Of Food and Beverage
Fort Arabesque Resort, SPA &Villas
08.2023 - Current
Certified - Certified Food & Beverage Manager
International Hospitality Institute
04.2022 - 2022.06
Executive Certified - Executive Certified Hospitality Tourism Managment
Florida Atlantic University
01.2022 - 2023.03
Food and Beverage Manager/ INC F&B Training
Hartline Group (The Shore Club & The Palms)
04.2019 - 07.2023
Training Manager/Acting Assistant Director of F&B
Four Seasons Hotels And Resorts
02.2018 - 04.2019
Beverage Manager/ in Charge for Banquet Operations
Four Seasons Hotels And Resorts
05.2016 - 01.2018
Beverage Manager
Four Seasons Hotels And Resorts
02.2015 - 04.2016
Restaurant Manager-Task Force
Four Seasons Hotels And Resorts
12.2014 - 01.2015
Restaurants Manager
Four Seasons Hotels And Resorts
04.2014 - 11.2014
All Day Dining Restaurant Manager
Four Seasons Hotels And Resorts
04.2010 - 03.2014
In Room Dining & Private Bar Manager
Four Seasons Hotels And Resorts
02.2008 - 03.2010
Pool Bar & Grill and Spa Café Manager/Opening Team
Four Seasons Hotels And Resorts
04.2007 - 01.2008
Pool & Beach Restaurant Manager
Jebel Ali Golf Resort & Spa
02.2006 - 03.2007
Pool & Beach Assistant Restaurant Manager
Jebel Ali Golf Resort & Spa
08.2005 - 01.2006
Pool & Beach Maître D'hôtel
Jebel Ali Golf Resort & Spa
05.2004 - 07.2005
All Day Dining Captain Server
Crowne Plaza Hotels & Resorts
05.2003 - 04.2004
Al Karif Coffee Shop Captain Server
Holiday Inn Hotels &Resorts
07.2001 - 03.2003
No Degree - WSET Level 1 July, 2022
WSET
04.2001 -
No Degree - WSET Level 2 December, 2022
WSET
04.2001 -
No Degree - Hospitality Manager Leadership, May 2020.
American Hotel & Lodging Educational Institute
04.2001 -
No Degree - Supervisory Skill Builders, AHLEI May 2020
American Hotel & Lodging Educational Institute
04.2001 -
No Degree - Hospitality & Tourism Management, April,2020
Florida Atlantic University
04.2001 -
No Degree - Hotel Planning And Design, May, 30th , 2022
Cornell University
04.2001 -
Captain in Charge at the Beach Restaurant
Holiday Inn Hotels &Resorts
04.1999 - 06.2001
Server at the Coffee Shop
Holiday Inn Hotels &Resorts
07.1997 - 03.1999
Bachelor of Science - Science
University of Education
09.1991 - 1995.06
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