Ibrahim Hassan Abd Almagied HassanRestaurants Operations Manager

Mobile: 0122 1306801- 01003655501.Current location: Hurghada, CAIRO, EgyptPermanent address: 29 ELwehda ST. Embaba, Giza, CairoEmail: ibrahim_hassan5000@yahoo.com; ibrahim_hassan50000@hotmail.com

OBJECTIVE

Intend to build a career in Restaurant Management & Supervision with a leading corporate environment with committed & dedicated people, which will help me to explore myself fully and realize my potential willing to work as a key player in challenging & creative environment.

JOB PROFILE

Cheerful, enthusiastic & innovative. Sales is my talent and studying customers desire Development my work is my main job. I can't live with dust Achieving the maximum level of customer Satisfaction Have good communication skills in English & can speak

Russian Can work under pressure and meet Deadlines. Build Good Relationships. Have a target on life put it front of my eyes Professional and effective at work,treatment,deals,sales,train Motivate and speaker well. Achieving (6.600) million L.E. per year for corsini Café &

Restaurants (4 Branches. Achieving (3.400) million L.E. per year for Bakery Home.

Achieving (14360000) million L.E. Per year for Pasqua Restaurants ( 4 branches+ extension)

Working and managing more than 100 employees. Communication skills and fluent implementation. Jealous and wise for my work. Self motivate and good trainer. Good worker at excel sheets. Build and establish the session of training at Pasqua

Restaurans. Building 30% Idea at Pasqua branches and published it.

Professional, Certificates

“Faculty of Commerce” Cairo University “Sales Man” - Cilantro “Team Trainer” - Cilantro “Manager of Training” - Cilantro

Diploma “Management Science of Restaurants”

WORK HISTORY

“Sheraton Miramar” in El Gouna, - Waiter(1998) “Pone mangary”(Italian cuisine restaurant) in Sharm El Sheikh -Senior

Captain(1999-2001) “Cortigiano” (Italian cuisine restaurant) in Cairo, - Metrodotel(2001-2002) “Cilantro Café” in Cairo,- Outlet Store Manager(2002-2004) “Mori Sushi”, - Restaurant Manager(2007-2008)

“Corsini café and restaurant & bakery home - operations manager(2009-2015)

Director to chairman Responsible for planning, organizing, directing and controlling all phases of the restaurant's operations.Responsible for managing the Financial and Logistics Divisions.Develop and provide weekly and monthly income, expense reports.Develop and implement restaurant business and marketing plans.Analyze company quarterly/annual business performance results in collaboration with company management and department heads Assure achievement of the company's budget target.Utilize marketing channels & analysis of market research statistics to increase salesHandle all corporate sales transactions (i.e., with banks, companies, hotels, royal palace)Responsible for implementing new business modules & openings in new markets.Responsible for all quarterly purchases.

Pasqua restaurant & café operation director (2016)

1-Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure

that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.

2-Work closely with the Managers to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team.

3- Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements.

4- Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to

offer.

5- Review the product range to ensure that all key quality standards are maintained.

6- Has a wide number of external contractors and work maintained close, professional, effective links with all. Ensure that suppliers deliver to stated

agreements, best practices are followed and technological advances are sought.

7- Also participate in the food development panel that sits to drive the food offer across the estate.

8- representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food

poisoning cases, for reporting to the Food and Beverage Director.

9- Collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and

safety policy.

10- Manage the external food hygiene consultant, and the resulting reports.

11- Involve all planning associated with each event, right through to delivery.

12- Responsible for all trade press subscriptions and ensuring relevant information is passed on to the Restaurant Managers and Assistant Managers.

13- Also liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is

communicated to the entire Food and Beverage team, where appropriate.

14- Responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality.

15- Maintain the F&B Management invoices and journals manage and monitor expenditure associated with catering equipment repair, manage the asset

register and assist in budget setting each year for the department.

16- Responsible for managing and meeting all committed budgets related to the Staff Restaurant.

17- Act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers.

18- Managing daily operations and organizing the use of materials and employee resources. Managing the facility. Ensure that all materials used in food

preparation and serving are working properly. Ordering new refrigerators, cookers or blenders or order repair services. Play an active role in marketing the

restaurant and devising promotional programs. Interact with customers and vendors and ensure that their needs are met in a timely and satisfactory manner.

Managing inventory and keeping financial records of purchases and sales and work with the human resources department to train, develop, hire, retain and

fire employees.

19- Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they

fit with guidelines and are to the high quality our guests expect.

20- Consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers.

21- Also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

22- Will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments.

23- Expected to provide constant leadership, counseling, advice and feedback to their peers.

24- Provide an environment of openness and trust, with constant feedback and performance coaching.

TRAINING :

El Gouna Village: “Services, Sales & Customers problems” “A&B Association for Managers Training” “Cilantro”: Barista, F & B Services, History of Coffee, the rules of safety regulations “Cilantro”: Managers Training & Customers Satisfaction “Levels of management in restaurant business” “Delegation” “Coaching” “Major service problems” “Casual Dining” “Fine Dining”

PERSONAL PROFILE

Date of Birth : 23/10/1981

Nationality : Egyptian

Marital Status : Married

Religion : Islam

Language Known : Arabic, English, spoken Russian

Military Status : Exempt

License of driving : yes

References 1) Mr.: Mohamed elkomy. Chairman of corsini café & restaurant Mob :( 002)01005553336

2)Mrs.Liudmila Shumeyko

Business Development Manager “HMG S.A.E.” Mob: (002) 0109 8888 023

3) Mrs.: Maha Magdy.GENERAR MANAGER TARGET Group LIMITED MOB :( 002)01099921908

4) Mr.: ADEL omara.Operation manager Pasqua restaurant : 01006438570

HR cover letter.

Dear sir/ madamI was interested to introduce myself to your company.I had working for restaurants and cafes since the beginning of my career. In my last position is operation director. From this roll I gained excellent managerial ways and managerial Ideas to make all branches run efficiently and smoothly. And had excellent visions to make it run well to ensure customers satisfaction, well trained staff, and excellent revenues. I’m able to deal with a wide range of markets and managerial issues.I’m also able to build standard, training session, manuals, cost control and high level of customers satisfaction. I attached my c v and looking forward to hearing from you.