Adel Kayed is seeking a challenging position as a General Manager, Head of Operations, or Head of Marketing. He has over 20 years of experience in hospitality and food & beverage management. Most recently, he served as Director of Operations for National Arabic Company, where he improved sales, profits, and customer satisfaction. He is skilled at developing strategies, managing budgets, training employees, and achieving business goals.

1. ADEL KAYED
Mobile: +965 66627136
Email: adelkayed@gmail.com / adel.q@nationalarab.com
Career Objective
To secure a challenging position in a reputed company that would develop my skills and provide
an opportunity to utilize it for the growth of the organization
Career Line: General Manager, Head of Operations, Head of Marketing & PR
Profile & Technical Skills
Personal Profile
 Perfectionist, hardworking, well organized and highly effective at multi-tasking.
 Good problem solving skills and highly service oriented.
 Excellent communication skills.
 Motivated team player and a fast learner.
Work Experience
Director of Operations
National Arabic Company January 2011 – Until Date
 Implemented strategy to improve sales of restaurants resulting in 28% increase in
revenue and 12% increase in profit in the year.
 Improved total food and beverage costs by 4% through menu engineering and
instituting new inventory control measures.
 Achieved budgeted profit flow through each year despite deepening economic
recession.
 Implemented cost savings procedures by 40% turnaround to profitability.
 Developed and implemented an innovative marketing strategies focusing on individual
branches..
 Reduced employee turnover from 50% to 25% resulting in a better-trained staff and
improved service.

2.  Guest satisfaction scores through Mystery shopper and service hero guides were
improved from 60% to 90%
 Restructuring of the brand’s loyalty program with an increase by 20% in total sales.
 Initiated the first ever ‘Junior Club Tuesday Membership’ card in February 2014 having
now more 7500 Junior members enrolled into the loyalty program
 Forecasting and budgets, deposits and payments, reduced and controlled expenses to
surpass revenue goals.
 Cut down costs and controlled expenses in purchasing by meeting with suppliers to
provide more goods at reduced rates.
 Implemented sales strategies through marketing promotions and tactiles thereby
increasing the average check in the restaurant to increase from KD 6.200 to KD 7.500.
 Hired, trained, and supervised Managers and team of 150+ employees
 Developed incentive performance plan to motivate staff. Trained, coached and
mentored staff to ensure smooth adoption of new programs as well as old; worked
directly with the restaurant managers to achieve great results and customer owner
satisfaction
 Tied up with TEC to acquire the Aquapark deal and successfully managing and running
food and beverage operations since 2014 until date
 Conducted monthly restaurant audits and checks and implemented departmental
strategies and maximized the financial performance of departments. Ensured high
standards of food and beverage quality, service and marketing to maximize profits and
ensure outstanding customer service.
 Consistently achieved positive sales and guest counts year over year. Developed and
managed food and beverage annual budgets and managing P & L.
 Worked closely with managers to focus on best practices to provide the best possible
work environment and foster growth.
 Implemented a quality training program, valuing employee contribution, creating
incentives and turning performance into compensation and company goals. Significantly
reduced management and staff turnover.
 Improved overall operations including food quality, quality controls, employee morale
and overall profitability.
Food & Beverage Manager
IHG, Crowne Plaza Kuwait January 2007 – Dec 2010
 Opening of restaurants complex, now Zone Al Shaab [Japanese Concept Sakura, Seafood
Concept Al Noukhaza, Italian concept Viaggio, Lebanese Concept Ayam Zaman, Iranian
Shabestan] thereby promoting successful operation of outside restaurants with total of
5 restaurants with capacity of 360 and outdoor capacity of 200

3.  Opening Shabestan Iranian restaurant in 360 MALL
 Profits from Day One of Opening and achieved Annual revenue of USD 24 Million
 Developing assistant Restaurant manager supervisors to become restaurant general
manager.
 Conducted successful induction of overseas staff recruitment for Food and Beverage at
the hotel.
Operations Manager, Food & Beverage Division
IHG, Crowne Plaza Kuwait January 2002– Dec 2007
 Achieved annual revenue of USD 16 Million
 Successful opening of Al Noukhaza seafood restaurant and Sakura Japanese restaurant
in Abu Halifa Kuwait.
 Opened Sakura Express and Sakura Noodles Japanese concepts in Salmiya Kuwait.
 Developed and implemented cost saving strategies while maintaining standard quality in
Food and Beverage.
 Created and developed marketing strategies to attract more clientele and increase in
revenue
 Overseeing development of associates to be given a chance for possible promotions and
room to grow
 Monitor budgets and payroll records and review financial transactions in order to
ensure that expenditures are authorized and budgeted.
 Monitor and checks on food preparation methods, portions and sizse including
presentations in order to ensure food is prepared and presented maintain high food
quality standards.
 Check on use of catering services for events and negotiate deals with clients for
incremental revenue.
Restaurants Manager
IHG, Crowne Plaza Kuwait January 2000 – Dec 2002
 Responsible for daily operations of all restaurants and coordinating activities among
various departments
 Responsible for running the business including recruiting new employees and
monitoring employee performance and trainings.
 Conducting marketing surveys to update on market trends.
 Managed all restaurants including extensive banqueting, outside catering operations,
and conferencing networks.
 Fully in charge of Al Noukhaza seafood restaurant and was the highest revenue
generating restaurant that contributed to 36% profit
 Increased sales by 40% in Al Noukhaza restaurant.
 Coordinating trainings for every outlet.

4.  Ensure health and safety standards were maintained and implemented.
 Menu engineering is monitored to check the fast moving items from the menu and
ready with analysis that would help in evaluation and introducing new menu.
 Follow up on marketing plans for promotions.
 Initiated food and beverage duty manager schedule.
 Checks on duty rosters of every restaurants to guarantee proper allocation
Educational Background
 Diploma in Food & Beverage Management
 Diploma in American Hotel & Motel Association
 Managing Training & Developments - Bass Hotels & Resorts – Crowne Plaza Kuwait
 My Guest & My Customer - Bass Hotels & Resorts – Crowne Plaza Kuwait
 Craft Trainer Certificate- Bass Hotels & Resorts – Crowne Plaza Kuwait
 Management Revenue Training – Crowne Plaza Kuwait
 Sales & Marketing Training & SWEET – Suggestive selling Training
 Superior quality service from west gate consultants
 The 7 habits of effective people Stephen R. Covey from 26—30 March 2005
 Increase your profits seminar and start your own business by Brian Tracy
Extra-Curricular and Other Activities
 Member of the 100 Elite Club of the Crowne Plaza Hotel.
 One of the 10 Members, of the Business Council at Crowne Plaza Hotel
 Holding the Chain de Rotisseur dinners with great success.
References
Available upon Request
Additional Information
Date of Birth : 19 September 1964
Sex : Male
Marital Status : Married with 2 children
Driving License : Kuwait & India driving license