Mohamed Roushdy Ali

Food and Beverage Manager Crowne Plaza Al Jubail

Plan, forecast, and execute food and beverage orders Process customer complaints patiently  Plan alternative recipes for customers with special dietary needs Check food and beverage supplies and place orders when needed Track and order shipments Communicate and build strong relationships with vendors Adhere to food, health, and safety standards Plan, hire, train, oversee and manage the members of staff Oversee and supervise the welcoming of customers  Always strive towards an exceptional customer experience

Control payroll and equipment costs through efficient allocation of department budget. Oversee inventory management and requisition of materials and goods. Manage and direct kitchen and serving staff, including weekly scheduling of shifts and facility stations Manage (Restaurant – Coffee Shop – Meetings Rooms – Outside catering – Special events)

General supervision of the study and training program at the school with the full standard of Hotel Service

Responsible for 4 Classic restaurant and 2 bars manage the business operations of a dining establishment. include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. Also resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. In addition, writing budgets

Manager of a large Asian Restaurant service Chinese and Japanese food (Sushi – Teepanyaki Grill) . Obtaining many awards from the Ministry of Tourism, . Height in service level and from number 62 to number 14 at trip adviser and evaluation at the level of Sharm El-Sheikh city

Work at many restaurants and was one from the food and beverage team we opened 2 new hotels (Savita hotel Sharm El Sheikh City – Grand Hotel Sharm El Sheikh city) Responsible for Preparing restaurants and Kitchen and food and beverage Store

Responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.  Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment

Lounge Captain at one from the bigger open restaurant on the beach (Ghazala Beach Bar and Lounge)