Mohamed Zaki
Food And Beverages Operations Manager
Cairo
Summary
Dedicated and organised Operations Manager and effective leader with over 18 years of experience using proven planning and support initiatives to cut costs, streamline operations and increase productivity. Decisive and resourceful team builder versed in sales, management and process improvement. Possess in-depth industry trend knowledge and shifts to offer valuable insights on opportunities for new growth and business expansion. Effective and loyal cross-functional communicator and problem solver seeking to leverage background into operations or property management role with growing organisation.
Overview
19
19
years of professional experience
2
2
Languages
Work History
Real Estate Freelancer
Freelancer
01.2024 - Current
Area Operations Manager
Food Gate Co.
12.2022 - 12.2023
- Using a strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Working effectively in fast-paced environments.
- Assisting with day-to-day operations, working efficiently and productively with all team members.
- Applied effective time management techniques to meet tight deadlines.
- Monitoring the cost and shops expenses to ensure the highest profit margin
- Monitoring the shop’s P&L to ensure the highest profit margin
- work and monitor the staff training to be done frequently according the the training calendar
- work and develop relationships with the external suppliers To get the highest quality product and highest financial return
- Oversee and manage operating expenses while performing inventory spot checks to control loss and deviation
- work closely with the store managers to ensure correct stock level
- ensure strict compliance with all relevant hygiene and safety to ensure highest standards
- Perform regular store visits and collaborate with store management to find ways to improve the branding performance
- Ensure proper communication of systems, procedures and programs to concerned parties and oversee the use/maintenance of equipment facilities
- Recruit, train, motivate and evaluate the team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company
- Analyzed financial data to track and achieve budget targets.
- i have created an idea to create a dark kitchen brand under MOLTEN cafe To enhance the company market's share and to boost the delivery sales
- I have participated in opening 3 new branches in Jeddah region one of them " New Jeddah Airport"
- i was managing 13 outlets with more than 140 employee
F&B Operations Manager
FranchiseMe
12.2020 - 12.2022
- Using a strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Working effectively in fast-paced environments.
- Assisting with day-to-day operations, working efficiently and productively with all team members.
- Applied effective time management techniques to meet tight deadlines.
- Monitoring the cost and shops expenses to ensure the highest profit margin
- Monitoring the shop’s P&L to ensure the highest profit margin
- work and monitor the staff training to be done frequently according the the training calendar
- work and develop relationships with the external suppliers To get the highest quality product and highest financial return
- Oversee and manage operating expenses while performing inventory spot checks to control loss and deviation
- work closely with the store managers to ensure correct stock level
- ensure strict compliance with all relevant hygiene and safety to ensure highest standards
- Perform regular store visits and collaborate with store management to find ways to improve the branding performance
- Ensure proper communication of systems, procedures and programs to concerned parties and oversee the use/maintenance of equipment facilities
- Recruit, train, motivate and evaluate the team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company
- Analyzed financial data to track and achieve budget targets.
- i was managing multiple brands (one million, Eric Kayser and THE TOW
- i was managing more than 170 employees
- i have participated in the opening for all company branches
- i did a deal with a big investor to sell out the entire company
Restaurant General Manager
Azadea Group, Paul Bakery and Restaurant
02.2016 - 11.2019
- Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand’s food specifications
- Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations
- Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis
- Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operations on of take away orders
- Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them
- Greet customers when needed, guarantee them an excellent dinning experience and handle their complaints appropriately
- i have participated in the opening of dammam, khobar and Jeddah with total 4 new branches
- Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget
- Recruit, train, motivate and evaluates my team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
Restaurant General Manager/ catering Manager
Azadea Group, Paul Bakery and Restaurant
01.2011 - 02.2016
- Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand’s food specifications
- Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations
- Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis
- Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operations on of take away orders
- Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them
- Greet customers when needed, guarantee them an excellent dinning experience and handle their complaints appropriately
- Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operations budget
- Recruit, train, motivate and evaluates my team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
- handling full catering operations, creating and implementing the checklist
- deal with the external supplier to get the needed equipment for the catering
- ensure delivering the highest client catering experience
- i have participated of the opening for 6 branches in cairo
- i was fully responsible for PAUL catering in Cairo and participating in the biggest real estate exhibition in Cairo for 4 days every year (Cityscape) with thousands of visitors
Catering Manager
The Kitchen
11.2009 - 01.2011
- Worked with chefs to plan menus according to client needs and budgets.
- Customised appetisers, main courses and desserts for small and large events.
- Upsold catering packages with reasonable prices to acquire more customers.
- Loaded and unloaded tableware and catering supplies before and after catering vehicles.
- Negotiated contracts and placed orders with vendors for catering events.
- manage day to day catering operations
- Organised dining and buffet utilising themes and colours specified by client.
- Hired and trained both permanent and temporary staff members.
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
Restaurant Floor Manager
FIG, Casper and Gambini’s Restaurant
04.2006 - 11.2009
Education
Diploma of Higher Education - Hotel Management
Hotel Management Institute
09/2002 - 06/2005
Skills
Inventory control
Oracle database management
Profit and loss analysis
Policies and procedures implementation
Quality compliance procedures
Food safety auditing
Certified in food safety level 3 from high field
RMDP and MDP at azadea group
Effective communication skills at azadea grouo
Timeline
Real Estate Freelancer
Freelancer
01.2024 - Current
Area Operations Manager
Food Gate Co.
12.2022 - 12.2023
F&B Operations Manager
FranchiseMe
12.2020 - 12.2022
Restaurant General Manager
Azadea Group, Paul Bakery and Restaurant
02.2016 - 11.2019
Restaurant General Manager/ catering Manager
Azadea Group, Paul Bakery and Restaurant
01.2011 - 02.2016
Catering Manager
The Kitchen
11.2009 - 01.2011
Restaurant Floor Manager
FIG, Casper and Gambini’s Restaurant
04.2006 - 11.2009
Diploma of Higher Education - Hotel Management
Hotel Management Institute
09/2002 - 06/2005