Mohamed Abdallah

• Oversaw the pre-opening of a 8,500 square meter Banquet & Catering space with 17 meeting rooms, including a ballroom for 4,000 guests. • Managed a team to ensure seamless operations and exceptional guest experiences. • Implemented strategic planning and execution to drive revenue growth and exceed client expectations.

•• Increased F&B revenue by 8 % through innovative menu development and strategic marketing initiatives. • Reduced food and beverage costs by 5% by implementing efficient inventory management practices • Developed and implemented training programs, resulting in a 20% increase in staff productivity. • Achieved a 85% guest satisfaction rating in F&B services, as measured by customer feedback surveys and online reviews. •Trained and mentored a team of 20 staff members, resulting in a 20% reduction in employee turnover and improved service quality • Successfully managed over 45 large-scale events annually, increasing banquet revenue by 5 % through enhanced service offerings and customer engagement

• • Increased F&B revenue by 4 % through innovative menu development and strategic marketing initiatives. • Reduced food and beverage costs by 3% by implementing efficient inventory management practices • Developed and implemented training programs, resulting in a 15% increase in staff productivity. • Achieved a 83% guest satisfaction rating in F&B services, as measured by customer feedback surveys and online reviews. •Trained and mentored a team of 15 staff members, resulting in a 40% reduction in employee turnover and improved service quality • Successfully managed over 55 large-scale events annually, increasing banquet revenue by 5 % through enhanced service offerings and customer engagement

• Achieved 1.5 M plus SAR, with 800 Thousands outside catering, and 1.8 M SAR with 500 Thousands outside catering revenue in 2020, 2021, • Trained and mentored a team of 32 staff members resulting in Improve service and quality in all special events. •Decreased casuals cost by 10%, 8%, as well as variable cost by 3%, 3%, in 2020, 2021, through high productivity of team members.

••Achieved 13M plus SAR, 14.5M SAR with 1.7 M outside catering, and 15M SAR with 2.5M outside catering revenue in 2016, 2017, and 2018 respectively. •Trained and mentored a team of 32 staff members resulting in Improve service and quality in all special events •Decreased casuals cost by 10%, 8%, and 8% as well as variable cost by 3%, 3%, and 3% in 2016, 2017, and 2018 through high productivity of team members.

• Led 35 TMs and executed Ritz-Carlton service standard to ensure seamless working operations. • Communicated with sales, kitchen, and stewarding teams on last minute function change. • Conducted TMs training regularly to increase the productivity. • Planned and arranged budget for the department for the achievement of high profitability ratios. • Developed a plan with sales department to organize wedding events. • Reduced casuals cost by 10% and variable cost by 3% through ensuring high productivity of Team members as well as banquet achieved annual revenue of 45,000M Riyals plus in 2014.

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