Summary
Overview
Work History
Education
Skills
References
Training
Timeline
Generic
Tamer Islam Amin Elmenawi

Tamer Islam Amin Elmenawi

OPERATION MANAGER
Alexandria,EGYPT

Summary

Results-driven and ambitious [operation manager] with a solid history more than 24 years experience of establishing and overseeing thriving food service establishments, leading teams, and driving revenue growth. Skilled in crafting enticing menus, optimizing inventory management, and devising creative strategies to tackle operational hurdles. Proficient in upholding top-notch hospitality standards and adept at cultivating strong customer connections to enhance overall dining experiences.

Overview

28
28
years of professional experience
4008
4008
years of post-secondary education
3
3
Languages

Work History

EX. DIRECTOR -CEO & DEVELOPMENT CONSULTANT

MY OWN BUSINESS
Alexandria & Cairo & Over All Egypt , Alexandria
04.2020 - Current
  • Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
  • Improved project efficiency with strategic planning, resource allocation, and time management practices.
  • Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
  • Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Raised property accuracy and accountability by creating new automated tracking method.
  • Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
  • Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.
  • Negotiated favorable contracts with vendors for reduced costs and improved service quality.
  • Improved team morale and productivity by implementing comprehensive professional development program.
  • Assisted in recruiting, hiring and training of team members.

Operation Manager

ALWAZZAN CATERING ( MEZZAN HOLDING GROUP CO.) K O C PROJECT (Kuwait oil company)
Kuwait , Ahmady Area The Tenth Region &Over All Kuwait
08.2016 - 09.2019
  • In charge provider F&B service to Kuwait oil company. plus basic duties
  • To manage his assigned as a successful independent profit center ensure maximum guest satisfaction according to policy standard , through planning, organizing, directing and controlling the food and beverage operation and controlling food cost and train the staff
  • Strengthened compliance with industry regulations by updating policies and conducting regular staff training sessions.
  • Audited food and beverage inventory and cost control systems and processes to keep tabs on usage and prevent shrink.
  • Increased revenue through effective up selling techniques and promotional strategies.
  • Oversaw facility maintenance tasks including equipment repairs or replacements as needed to maintain optimal functionality in all operational areas.
  • Negotiated with vendors and suppliers to reduce costs and achieve profitability.
  • Resolved guest issues promptly and professionally, turning negative experiences into positive ones whenever possible.
  • Coordinated special events such as private parties or corporate gatherings to enhance overall revenue generation opportunities within the establishment.
  • Improved customer satisfaction by implementing new food and beverage service standards.
  • Coordinated employee schedules, payroll and new hire training.
  • Reduced food waste with better inventory management and menu planning.
  • Reduced health risks and safety hazards by preparing food products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Resolved customer complaints involving food or beverage quality and service.
  • Collaborated closely with executive chef to develop innovative seasonal menus that attracted new clientele.
  • Reduced food, liquor and supply costs 85% by implementing standards and inventory control.
  • Managed budgets, forecasting sales, controlling costs, and achieving profitability targets.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Leveraged social media platforms along with traditional marketing methods to increase brand visibility among target customers.
  • Negotiated vendor contracts to secure the best prices on quality ingredients while minimizing supply chain disruptions.
  • Trained, supervised and motivated 400 plus employees to enhance customer service and encourage repeat business.
  • Supervised catering services both on-site at restaurant locations as well as off-site engagements for various clients.
  • Oversaw food preparation and monitored safety protocols.
  • Established a culture of continuous improvement by encouraging staff feedback on processes, menu items, and customer interactions.
  • Enhanced overall dining experience, maintaining cleanliness and organization in all service areas.

Operation Manager

DAMAC ( General Trading Co. W.L.L ) KUWAIT Kuwait oil company (k.o.c )
Kuwait, Over All Kuwait Project
10.2011 - 07.2016
  • In charge provider F&B service to Kuwait oil company. plus basic duties
  • To manage his assigned as a successful independent profit center ensure maximum guest satisfaction according to policy standard , through planning, organizing, directing and controlling the food and beverage operation and controlling food cost and train the staff
  • Collaborated with executive leadership on strategic planning initiatives to drive business growth.
  • Managed vendor relationships, negotiating contracts for maximum value and efficiency.
  • Achieved significant cost reductions by renegotiating supplier contracts and optimizing inventory management practices.
  • Led workforce expansion efforts, recruiting top talent and establishing high-performance team aligned with company goals.
  • Assisted in recruiting, hiring and training of team members.
  • Oversaw supply chain management, ensuring timely delivery of products and services to customers.
  • Built a high-performance culture by recruiting top talent and promoting professional development opportunities for staff members.
  • Developed comprehensive training programs for staff, enhancing team performance and skill sets.

Restaurant's Manager

Flamenco hotel beach and resort El Qusier Red Sea – 700 rooms. 5*
Red Sea , Egypt
08.2010 - 09.2011
  • OUTLET IN CHARGE of all duties within the scope of the M.D position plus basic duties
  • To manage his assigned as a successful independent profit center ensure maximum guest satisfaction according to hotel standard, through planning, organizing, directing and controlling the food and beverage operation
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

F&B Operations Manager

United food company ( pizza inn ) KS A Riyadh
Saudi Arabia , Over All KSA
03.2008 - 07.2010
  • In charge of F&B and sales duties Through Supervision the Riyadh area restaurants
  • Collaborated effectively with other department managers to ensure smooth coordination across various hotel functions related to F&B operations.
  • Streamlined operations for improved efficiency by optimizing staff scheduling and task delegation.
  • Continuously improved restaurant ambience by updating décor elements and maintaining cleanliness standards.
  • Managed financial aspects of F&B operations, including budgeting, forecasting, and revenue analysis.
  • 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.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

Catering Supervisor

Grant Geophysical company "GEO-Kinetics" Egypt Branch (looking petroleum and oil
Ras Gareeb - Alarish Sinaa Red See, Over All Egypt Project
11.2006 - 02.2008
  • Main restaurant &kitchen & bar & all the commendation
  • The official F&B departmental
  • Reporting to project manager and f&b manager head office and HSE office
  • Fully in charge for the New Year’s Event –all commendation – entertainments
  • Fully in charge for opening event- engineering all nationality menu
  • Developed customized menus based on client preferences, dietary restrictions, and budget considerations.
  • Conducted regular performance evaluations of catering staff members, identifying areas for improvement and opportunities for growth.
  • Analyzed catering orders and liaised with staff to set up equipment, supplies and menus to meet client expectations.
  • Controlled food costs and managed inventory.
  • Planned and executed promotions and special events in close collaboration with management.
  • Created new recipes, outlined steps, and training staff on correct preparation.

Restaurant Manager & Receptionist

Hilton Ras ELkhaimah & Hilton Resort & spa 5* hotel united Arab Emirate
RAS ELKHIMA , UAE
12.2005 - 11.2006
  • The second person of the department, fully in charge for the M.D manager duties
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
  • Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
  • Increased sales during off-peak hours by creating and promoting special offers.
  • Conducted market research to identify trends and opportunities for menu development, keeping restaurant competitive.
  • Maintained a well-organized reception area with updated materials, contributing to a welcoming environment for visitors.

Outlet Manager (Restaurant’s & Bars )

Flamenco hotel beach and resort El Qusier Red Sea – 700 rooms. 5*
RED SEA , EGYPT
07.2003 - 11.2005
  • Responsible for overall management of the restaurant to ensure quality of food and professional service for a smooth operation
  • Also Can ensure that all employee e have a complete understanding the hotel standard and regulation
  • Also carry out any other seasonable duties responsibility as assigned
  • Joined first a bar tender than got promoted.
  • Supervised and effectively trained 150 employees to decrease process lags and boost productivity.
  • Reduced shrinkage 75% by closely monitoring inventory and security procedures.

Ass. Restaurant Manager

Marriot Renaissance hotels 5* Alexandria .Egypt
Alexandria, EGYPT
11.1997 - 06.2003
  • Responsible for overall management of the restaurant to ensure quality of food and professional service for a smooth operation
  • Captain Joined as service training than busboy than waiter than got promoted
  • I was working during the study period to acquire the skills to achieve
  • Contributed to a positive work environment with strong interpersonal skills and proactive teamwork attitude.
  • Answered incoming phone calls to process requests, transfer calls, or relay messages to appropriate personnel.
  • Worked closely with management to provide effective assistance for specific aspects of business operations.
  • Safeguarded sensitive information through proper documentation handling, data entry, and record maintenance procedures.
  • Greeted guests in with friendliness and professionalism.
  • Assisted manager in all aspects of business operations.
  • Strengthened client relationships through consistent follow-up communication and efficient problem resolution.
  • Enhanced team communication through effective scheduling, meeting coordination, and correspondence management.
  • Boosted customer satisfaction by promptly addressing inquiries and resolving issues professionally.
  • Streamlined communication within team, scheduling and coordinating meetings for all members.
  • Optimized expense tracking, significantly reducing overhead costs by meticulously reviewing and reconciling monthly expenses.
  • Trained and supervised employees on office policies and procedures.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Followed detailed directions from management to complete daily paperwork and computer data entry.
  • Answered and managed incoming and outgoing calls while recording accurate messages for distribution to office staff.

Education

Graduate of Bachelor (B.C) - Science in Tourism & Hotels

The Higher Institute of Tourism And Hotels
Alexandria
05.2002

DIPLOMA - OF BUSINESS ADMINISTRATION

The Arab Academy For Science And Technology And Maritime Transportation
Alexandria
02.2006

Skills

Labor management

References

MR MESSAED, ALSAHLI, TEAM LEADER COMMUNITY SERVICE KOC, +965 99000219

Training

  • 2013 HACCP AWARENESS TRANING BASIC FOOD HYGIENE TRANING ATTACHED # -9-10-1
  • 2006 Management by Objectives Hilton Ras AL khaimah 5
  • UAE
  • 2005 Commitment to Excellence - Train the Trainer Focus On Quality: Complaint handling Hilton Ras AL khaimah 5
  • 2005 1. Fire Prevention and Fire Fighting 2. Personal Survival Techniques and Search and Rescue 3. Medical Emergency Basic Training Elementary First Aid The Arab Academy for Science and Technology and Maritime Transportation
  • 2002 Restaurant Management training course Marrior .Renaissance hotel 5

Timeline

EX. DIRECTOR -CEO & DEVELOPMENT CONSULTANT

MY OWN BUSINESS
04.2020 - Current

Operation Manager

ALWAZZAN CATERING ( MEZZAN HOLDING GROUP CO.) K O C PROJECT (Kuwait oil company)
08.2016 - 09.2019

Operation Manager

DAMAC ( General Trading Co. W.L.L ) KUWAIT Kuwait oil company (k.o.c )
10.2011 - 07.2016

Restaurant's Manager

Flamenco hotel beach and resort El Qusier Red Sea – 700 rooms. 5*
08.2010 - 09.2011

F&B Operations Manager

United food company ( pizza inn ) KS A Riyadh
03.2008 - 07.2010

Catering Supervisor

Grant Geophysical company "GEO-Kinetics" Egypt Branch (looking petroleum and oil
11.2006 - 02.2008

Restaurant Manager & Receptionist

Hilton Ras ELkhaimah & Hilton Resort & spa 5* hotel united Arab Emirate
12.2005 - 11.2006

Outlet Manager (Restaurant’s & Bars )

Flamenco hotel beach and resort El Qusier Red Sea – 700 rooms. 5*
07.2003 - 11.2005

Ass. Restaurant Manager

Marriot Renaissance hotels 5* Alexandria .Egypt
11.1997 - 06.2003

Graduate of Bachelor (B.C) - Science in Tourism & Hotels

The Higher Institute of Tourism And Hotels

DIPLOMA - OF BUSINESS ADMINISTRATION

The Arab Academy For Science And Technology And Maritime Transportation

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