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Moshtak El Din Motawakel Abdou

Restaurant Manager


To obtain the challenge that would be help me to become an effective asset of the company that I would be into a position that I can share and boost out my skills and capabilities.

• Promoting an attitude of pride, cooperation, and success in the restaurant.

• Providing Leadership to the managers and staff in the restaurant.

• Establishing high standards for food quality and Guest service.

• Directing the managers and staff to achieve company standards.

• Communicating information with clarity and details.

• Proactive manpower planning for the restaurant.

• Administration and follow up on management and staff training.

• Assigning and defining areas of responsibilities for the managers.

• Directing the team toward achieving the restaurants financial goals.

• Leader and manager with strong organizational skills, project orientation, and ability to work effectively under pressure and stress. Identify problems/needs and initiate effective solutions.

• Promote working environment/procedures conducive to improving productivity, increasing efficiency, enhancing quality, and strengthening financial results

• Motivated to work efficiently without direct supervision in busy environment, handling many tasks simultaneously; able to prioritize workload and multi-task. Consistently "get the job done" and exceed expectations.

• Effective communication/interpersonal skills and a team player; interact positively with a wide range of people, and establish relationships based on respect. Generate spirit of enthusiasm in personnel, prompting ready implementation of recommended processes.

• Computer proficiency on Windows platforms, and Network.


Oct 2004Nov 2008

Diploma Of Hotel and Tourism  

South Valley university 

Certified degree on Hotel Management first Tow Year's were General over All Hotel Management and Customer Service and Second year's were assigned On Kitchen Department and Management..   

Work experience

May 2011Nov 2015

Restaurant Manager- Outback Steak House

Hospitality Concept's and Solution

1. Establishing high standards for food quality and guest Service and satisfaction.

2. Direct the managers and the staff to achieve company Goals and standards.

3. Managing 1,000.000 SR Sale's in Monthly Basis's During 2013 - 2014, Ensuring that Sale’s, profitability and Customers service targets are met Company Goal's..

4. Monthly P&L and Achieving Monthly Budgets & TCI.

5. Exploiting opportunities to maximize sales and profitability by increasing customer satisfactions.

6. Administration on management and staff Development with Defining Area of responsibilities’

7. Improving the Company performance and increasing Customer’s satisfactions.

Apr 2010May 2011

Assistant Restaurant Company - MBCo

World Restaurant company 

1. Communication of Operational Standards: Upholds all the Key Values of Operational Excellence. Models appropriate behaviors and acts as a resource for the team.
2. Passion for Service: Ensures that Exceeding Guest Expectations is the highest priority. Manages the guest experience to exceed guest expectations at all times.
3. Planning, organizing, and Executing: Exhibits strong organization skills to manage short and long term initiatives. Effectively manages multiple priorities and competing demands.
4. Coaching and Developing People: Fosters a supportive environment in which individuals are motivated to grow and develop. Provides feedback and guidance to maximize individual performance and achieve developmental goals.
5. Managing Relationships: Develops and maintains professional relationships throughout. Encourages others to build connections with all team members.
6. Communicating and Listening: Communicates ideas and expectations in a clear and concise manner. Facilitates open dialog with the team to ensure regular and timely communication.

May 2009Apr 2010

Front Of The House Supervisor - GBK

Gourmet Gulf Company, Gourmet Burger Kitchen

1. Managed daily operations of business with 500,000 S.R monthly sales through improved managers, staff members techniques, attention to detail, inventory control, and developing vendor relationships.
2. Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
3. Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
4. Developed rapport with customers and received the People’s Choice award for Best Food and Best Service two consecutive years.
5. Understands all warranty information contacts; responds to contract renewal needs in a timely manner (at least 30 days out); holds vendors accountable to agreements.
6. Constantly challenges staff and managers to improve knowledge through monthly quizzing.
7. Follows up to ensure food safety guidelines are practiced at all times in the restaurant and during all
operation hours.

Mar 2008May 2009

Kitchen Supervisor - Tony Roma's

Food Entertainment Company, Tony Romaa's

1. Develops staff member's knowledge of food & beverage and specs.
2. Observe food & beverage quality & keep the team members go by the standard always.
3. Tests all the kitchen staff members to ensure all rollout information understood & followed.
4. Ensures recipes are current & utilized during each shift, work together with the kitchen manager to uphold the standard.
5. Motivate all the BOH team to increase the sales through the daily & monthly contests, monitoring for the sales & minimizing the expenses & waste..
6. Knowledgeable of all contracts & vendors pertaining to the restaurant, understand how to obtain estimates & how properly communicate this process.
7. Preparation, presentation & updating the theoretical food cost & finalizing the training for all the staff in regards to the operation & job skills, consistently provides training programs for all the levels.