Mahmoud Soliman Mustafa is seeking a challenging position utilizing his academic background and interpersonal skills. He has over 13 years of experience in restaurant management positions in Qatar and Saudi Arabia, including as a General Manager and Area Manager. His experience includes overseeing smooth operations, financial performance, sales growth, customer satisfaction, and developing restaurant staff. He has training in areas such as food safety, leadership, communication, and business skills.

1. Mahmoud Soliman Mustafa
Doha – Qatar
Mob: 0097470704887
E-mail: mahmoud22011@yahoo.com
OBJECTIVE
Seeking a challenging position in a reputable company where my academic
Background and interpersonal skills well developed and utilized and being involved in
work that contributes to the advancement of moral standards that I feel that important.
EDUCATIO
1995-2000 Alexandria, Egypt
Tourism and Hotels Academy.
Training:
• Developed Language and computer skills.
• Enhanced presentation & Project Development skills.
• Acquired basic Business skills including marketing, sales, business correspondence and
report writing.
Professional Experience:
International Food Concepts Company, Qatar
Popeyes Restaurant
Restaurant General Manager (February 2011 till June 2012)
Area Manager (July 2012till December 2013)
Operation Manager (January 2014 till now)
Purpose of Position:
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2. Accountable for the smooth operation of the company’s restaurants .His primary Objective is
to increase average restaurants sales through customer satisfaction and drive operations
excellence., To monitor and develop Restaurant Managers and assist each manager to manage
his own team (management and crew), to monitor and improve profitability and customer
satisfaction through efficient operations and to protect the health of customers through food
safety and sanitation.
Key Responsibilities:
• Monitor and manage restaurant financial performance, including monthly forecasts,
financial analysis and achievement of ROP goals.
• Drive sales and profit achievement at the restaurant level by working with the Restaurant
Managers in:
o Determining and monitoring sales and profit targets.
o Monitoring and managing the restaurants financial performance.
• Maintain up-to-date awareness of all operations by undertaking restaurant visit activity in
line with company policy.
• Develop yearly business plans with a focus on sales and financial performance
• Prioritize goals and identify and redirect resources required to achieve goals.
• Assist in the development of store sales building activities - monitor and evaluate sales
activities plus performance.
• Improve restaurant manager’s performance by Coaching, mentoring and assisting them
in:
o Establishing and reviewing development action plan for management and
crewmembers on a regular basis.
o Training and co-coordinating the training for restaurant management and crew.
o Being aware of all ops issues - driving achievement of company - restaurant goals
and standards.
• Respond to requests for information, reports and other communications from Restaurant
Management.
• Plan, organize and conduct regular meetings with restaurant management.
• Evaluate restaurant practices against company standards.
• Work and interact directly with restaurant management - crew to resolve any immediate
issues - problems and resolving or redirecting any ongoing problems.
• Assess and manage intra-store quality control.
• Maintain safe, clean, high quality restaurant operations, adhering to all health and safety
standards, procedures and regulations
• Do what is necessary through improving service and product standards to facilitate high
level of customer satisfaction.
Key Performance Indicators:
Brand Leadership:
• Increase Market Share
• Achievement of sales growth over previous year or against pre-set targets.
• Drive average restaurant sales.
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3. Ensure Flaw:
• Improve customer satisfaction ratings.
Build a winning team:
• Achieve budgeted sales and profit targets
• Minimum turnover of restaurant management and staff.
• People development skills at all levels of restaurant management.
AMRICANA, Riyadh, KSA
Hardee’s
Supervisor (May 2003 till June 2004)
Call Center Supervisor (July 2004 till April 2005)
Restaurant assistant Manager (May 2005 till December 2006)
Restaurant Manager (January 2007 till March 2009).
Restaurant General Manger (April 2009 till December 2010)
• Job Profile:
• Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant
goals and standards.
• Analyze cost controls and sales trends by monitoring month end reports and
statements.
• Implement local promotions and marketing plans.
o Monitors sales projections and budgets versus actual sales.
o Implements approved sales building programs.
o Aware of competitive actions and growth.
o Aware of changes in the community and impact on sales.
o Recommends local store marketing plan to resolve sales shortfalls.
o Maintains continuity with current media messages and restaurant marketing
efforts.
• Implements approved Birthday Parties programs. Implement training, motivation
and retention programs at all levels in restaurant. Ensure all training and
development standards are met at the store level.
o Utilizes crew growth ladder so that restaurant operates with certified
positions.
o Monitors crew training practices.
o Develops managers through use of personal development plans.
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4. o Works with managers to provide monthly development objectives.
o Personal performance is exemplary of all policies and procedures.
o Communicates specific performance standards on a timely basis.
o Observes performance and provides consistent feedback.
o Utilizes effective performance review techniques.
o Proper performance review documentation is established through an effective
monitoring system.
• Maintain restaurant building and equipment in a condition that ensures customer
service and customer image goals are met.
• Handle customer complaints.
• Maintain operations to Burger Standards.
o Ensures that current standards, including acceptance of raw product are
understood and communicated to all restaurant management.
o Ensures that all production systems, time and temperature standards are
current and followed:
o Communicates service standards on performance, appearance and
atmosphere.
o Communicates and monitors standards for cleanliness, sanitation and safety.
Training:
• “Safe at the plate” program.
• Food Safety & Quality Assurance program.
• “Leadership” program.
• “Communication” program.
• “Basic Management Training (BMT)” program
• “Restaurant Training Specialist (RTS)” program
• “ Financial for Non-Financial” program
• “Business skills” program
• Business plane restaurant” program
• “lead a restaurant” program
• “ Essential of Management Training (EOM)” workshop
• “Team building” program.
• “Local Store Marketing (LSM)” program.
• Serve Save Program.
Macdonald’s, Alexandria Egypt
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5. Crew (2001 till 2002)
Acting crew chef (2002 till 2003)
SKILLS
Computer Skills:
• Very good knowledge of MS word, and power point
• Very good knowledge of Excel, Access and Internet.
Language Skills:
• Native language: Arabic
• Very Good command of both written and spoken English.
Personal Skills:
• Able to work under pressure.
• Good communication skills.
• Attentive to details.
Interests
Reading, Swimming & computer.
Personal Information:
Date of Birth: 10/8/1981.
Marital Status: Married.
Military Status: Exempted.
Nationality: Egyptian.
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6. Crew (2001 till 2002)
Acting crew chef (2002 till 2003)
SKILLS
Computer Skills:
• Very good knowledge of MS word, and power point
• Very good knowledge of Excel, Access and Internet.
Language Skills:
• Native language: Arabic
• Very Good command of both written and spoken English.
Personal Skills:
• Able to work under pressure.
• Good communication skills.
• Attentive to details.
Interests
Reading, Swimming & computer.
Personal Information:
Date of Birth: 10/8/1981.
Marital Status: Married.
Military Status: Exempted.
Nationality: Egyptian.
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