EMAD ELSHAROUNY
DAYTON,NJ
Summary
Highly driven General Manager successful at implementing strategic approaches to drive profitability and sales. Recognized for performance excellence in operations and customer care. Successful at motivating, training and developing team members to drive profitability in highly competitive environment.
Overview
24
24
years of professional experience
1
1
Certification
Work History
General Manager
Somerset Group Hospitality LLC
Somerset, NJ
06.2016 - Current
- Assisted in the recruitment process by interviewing potential candidates for open positions.
- Implemented employee recognition programs to motivate staff members towards achieving organizational goals.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
- Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Conducted market research to identify trends, opportunities, and threats in the industry.
- Identified areas of improvement in current business practices and collaborated with other departments to develop action plans for implementation.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Performed routine audits of internal controls in order to maintain accuracy of financial records.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Ensured compliance with local health department regulations regarding food safety standards.
- Conducted regular meetings with senior management team to review progress against established objectives.
- Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
- Developed marketing strategies designed to increase brand awareness within target markets.
- Guided management and supervisory staff to promote smooth operations.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
- Recruited, interviewed and hired qualified staff for open positions.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Maximized time and employee productivity, consolidating data, payroll and accounting programs into centralized systems.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Created schedules and monitored payroll to remain within budget.
- Administered employee discipline through verbal and written warnings.
- Conducted employee evaluations to provide adequate feedback and recognize quality performance.
- Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
- Developed service and sales strategies to improve retention and revenue.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
Food and Beverage Manager
Somerset Group Hospitality LLC
Somerset, NJ
03.2014 - 06.2016
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
- Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
- Performed regular price comparisons with vendors in order to obtain the best possible deals on food ingredients.
- Ordered supplies for kitchen staff in order to maintain adequate levels of inventory for daily operations.
- Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
- Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
- Created monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
- Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
- Assisted with catering requests from external clients when necessary by coordinating menus, staffing needs, delivery schedules.
- Negotiated contracts with suppliers in order to secure discounts on bulk orders of food items or beverages.
- Managed payroll records for employees working within the food and beverage department.
- Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
- Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
- Partnered with chefs in developing new recipes while maintaining a cost-effective approach that maximizes profits.
- Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
- Designed exceptional menus, purchased superior goods, continuously improved and modernized operations and liaised between guests, service staff and kitchen.
- Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
- Managed food and beverage operations for upscale urban hotels with relentless focus on hospitable and gracious guest services.
- Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Oversaw food preparation, production and presentation according to quality standards.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Assistant Food and Beverage Manager
Orascom Hotel Development (OHD)
Cairo
02.2013 - 01.2014
- Ensured compliance with all health, safety, and sanitation regulations.
- Supervised daily operations of the restaurant including kitchen staff, servers, bartenders.
- Maintained detailed records of inventory levels and ordering supplies as needed.
- Organized special events such as banquets, weddings.
- Managed payroll activities including calculating employee hours worked and overtime pay.
- Monitored food quality control procedures to ensure high standards of product.
- Developed effective cost-saving measures to reduce expenses without sacrificing quality or service.
- Assisted with menu planning and recipe development.
- Resolved customer complaints in an efficient and professional manner.
- Created weekly reports detailing sales figures, labor costs, inventory levels.
- Collaborated with chefs regarding menu items and recipes in order to create unique dining experiences for guests.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
- Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
- Created and delivered orientation and training for new team members and professional development activities for experienced associates.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Inspected dining and serving areas for cleanliness and proper setup.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Trained new employees to perform duties.
Operations Manager
Orascom Hotel Development (OHD)
Cairo
02.2006 - 01.2013
- Directed operations staff by providing guidance, training, and support in order to meet company objectives.
- Monitored and improved efficiency of processes, team performance, and customer service.
- Collaborated with management team on long-term strategic planning initiatives for the organization.
- Ensured compliance with safety regulations and maintained a safe work environment for all personnel.
- Managed staffing needs through recruitment, selection, onboarding and training, disciplinary action as necessary.
- Established effective relationships with vendors to negotiate pricing and secure materials needed for production.
- Developed and implemented operational procedures to ensure quality standards are met.
- Analyzed data from daily reports to identify trends in production performance metrics.
- Maintained accurate inventory records to track stock levels and minimize costs.
- Supervised day-to-day workflow of employees in order to maximize productivity and maintain quality standards.
- Coordinated with other departments including sales, marketing, finance, human resources. to ensure efficient operations.
- Performed cost analysis for various projects to determine budget requirements.
- Addressed customer concerns with suitable solutions.
- Responded to information requests from superiors, providing specific documentation.
- Oversaw financial management, budget management, accounting and payroll activities.
- Managed scheduling, training and inventory control.
- Implemented policies and standard operating procedures and managed quality, customer service and logistics.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Prepared staff work schedules and assigned team members to specific duties.
Operations Manager
Soliman Travel International
Cairo
03.2003 - 02.2006
- Directed operations staff by providing guidance, training, and support in order to meet company objectives.
- Monitored and improved efficiency of processes, team performance, and customer service.
- Created detailed reports on the performance of individual departments within operations.
- Collaborated with management team on long-term strategic planning initiatives for the organization.
- Managed staffing needs through recruitment, selection, onboarding and training, disciplinary action as necessary.
- Resolved customer complaints in a timely manner while ensuring customer satisfaction remains at optimal levels.
- Developed and implemented operational procedures to ensure quality standards are met.
- Maintained accurate inventory records to track stock levels and minimize costs.
- Conducted regular reviews of existing policies and procedures for continuous improvement opportunities.
- Performed cost analysis for various projects to determine budget requirements.
- Delivered positive customer experiences by implementing effective quality assurance practices.
- Collaborated with team leaders on quality audits.
- Tracked and replenished inventory to maintain par levels.
- Enforced federal, state, local and company rules for safety and operations.
- Analyzed and controlled materials, supplies and equipment operational expenses.
- Managed scheduling, training and inventory control.
- Presented performance and productivity reports to supervisors.
Senior Operations Supervisor
Soliman Travel International
Cairo
07.2000 - 01.2003
- Analyzed production data to identify opportunities for process optimization.
- Implemented cost-saving initiatives while maintaining high quality service levels.
- Evaluated employee performance on an ongoing basis and provided feedback as needed.
- Participated in project planning sessions with other key stakeholders.
- Led team training sessions to provide employees with necessary skillsets.
- Coordinated and supervised operations staff to ensure efficient workflow.
- Monitored daily operations performance metrics and identified areas of improvement.
- Created reports summarizing operations activities for senior management review.
- Facilitated communication between cross-functional teams to support collaboration efforts.
- Maintained accurate records of inventory, stock levels, orders, deliveries.
- Provided guidance and direction to subordinates in resolving complex problems.
- Performed regular audits of operational processes to identify potential risks.
- Trained new employees on operational protocols, significantly reducing onboarding time.
- Coordinated maintenance and repair schedules for equipment, ensuring minimal downtime.
- Negotiated contracts with vendors and suppliers, ensuring cost-effective procurement of resources.
- Managed inventory control, reducing waste and optimizing stock levels for operational needs.
- Managed scheduling and staffing, optimizing labor costs while ensuring operational demands were met.
- Analyzed operational data to identify trends and implement strategic improvements.
- Implemented customer service standards that increased client satisfaction.
- Delegated work to staff, setting priorities and goals.
- Created effective business plans to focus strategic decisions on long-term objectives.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
Education
MBA - Hotel Management Sector
The Higher Institute For Specific Studies
Cairo - Egypt11-2002
Bachelor of Science - Hotel Management
Faculty of Hotel & Tourism
Cairo Egypt08-1999
Skills
- Workflow Planning
- Supply Chain Management
- Quality Management
- Contract Negotiations
- Customer Relationship Management
- Account Management
- Staff Supervision
- Training and coaching
- Team Leadership
- Staff Motivation
- Budgeting and cost control strategies
Certification
- ServSafe Certified
- NSF Certified
- Tips training
- Choice Hotels Management Certified
Languages
Arabic
Native/ Bilingual
English
Full Professional
Timeline
General Manager
Somerset Group Hospitality LLC
06.2016 - Current
Food and Beverage Manager
Somerset Group Hospitality LLC
03.2014 - 06.2016
Assistant Food and Beverage Manager
Orascom Hotel Development (OHD)
02.2013 - 01.2014
Operations Manager
Orascom Hotel Development (OHD)
02.2006 - 01.2013
Operations Manager
Soliman Travel International
03.2003 - 02.2006
Senior Operations Supervisor
Soliman Travel International
07.2000 - 01.2003
MBA - Hotel Management Sector
The Higher Institute For Specific Studies
Bachelor of Science - Hotel Management
Faculty of Hotel & Tourism
- ServSafe Certified
- NSF Certified
- Tips training
- Choice Hotels Management Certified
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