1. 09/2014 to 11/2015
Newark, NJ
03/2012 to 11/2015
Newark, NJ
02/2008 to 03/2012
Newark, NJ
AHMED HASSANIN
Summary
Experienced manager with excellent client and project management skills. Action-oriented with strong ability to
communicate effectively with technology, executive, and business audiences.
Highlights
Multi-operation hospitality management
Proven success in up-selling
Excellent guest service skills
Works well under pressure
Ability to handle/resolve problems
Menu development skills
Proficiency in inventory and ordering
Proven leadership skills
Reliable, punctual and committed to customer
service
Sensitive to cultural diversity
Staff scheduling knowledge
Team-oriented
Consistently complies with polices and procedures
Successful kitchen staff supervisor
Interviewing and training ability
Food cost analysis expert
Kitchen productivity
Able to work with hands continuously
Able to work in a fast paced environment
Cash handling
Food handling knowledge
Strong restaurant serving experience
Ability to handle/resolve problems
Strong customer relationship build
High level of cleanly kitchen maintenance
Accomplishments
Efficiently operated 7 high volume restaurants with a combined staff of 120 culinary and restaurant professionals,Played a
key role in obtaining restaurants sales and expanding, thereby increasing overall sales by 19.5% from previous
year.maintained 12% labor cost
Experience
Regional Manager
Midfield Concession
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest
interactions,Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
GM
Midfield Concession
Scheduled and directed staff in daily work assignments to maximize productivity,Efficiently resolved problems or
concerns to the satisfaction of all involved parties, Continually monitored restaurant and took appropriate action to ensure
food quality and service standards were consistently met.
Asst. GM
HMShost
Minimized loss and misuse of equipment through proper restaurant supervision and staff training, Continually monitored
restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Education
Courses in Hospitality and Restaurant ManagementCoursework in Business, Restaurant and Hotel ManagementBasic
Vocational Certificate: Restaurant OperationsBasic Vocational Certificate: Culinary Management
18 CatherineCT., Laurence Harbor, NJ 08879 | C: (732)- 770- 7500 | ahassanin2@gmail.com