Mohamed Magdy Rizkalla
Restaurant manager
Profile summary
Experienced and results-oriented Restaurant Manager with over 10 years of proven success in leading hospitality operations, driving revenue growth, and enhancing customer satisfaction. Expertise in P&L management, labour cost control, and guest experience optimization. Certified in Food Hygiene and HACCP, with a Bachelor's degree in Business Administration. Seeking to leverage leadership skills and operational expertise to contribute to the success of a dynamic hospitality organization.
Career highlights
Devised Targeted Social Media Campaigns: Leveraged digital marketing skills to craft catering-specific social media campaigns that boosted brand visibility and generated a 10% increase in qualified leads within the first quarter.
Key skills
Professional experience
• Supervising operations of three school canteens at Future Leaders School, serving over 6,000 students daily. • Overseeing food preparation and distribution, ensuring compliance with hygiene and safety standards. • Managing staff scheduling, inventory, and vendor coordination to support efficient operations. • Certified in HACCP Level 3, maintaining strict adherence to food safety protocols and procedures.
- Supervising operations of three school canteens at Future Leaders School, serving over 6,000 students daily.
- Overseeing food preparation and distribution, ensuring compliance with hygiene and safety standards.
- Managing staff scheduling, inventory, and vendor coordination to support efficient operations.
- Certified in HACCP Level 3, maintaining strict adherence to food safety protocols and procedures.
• Directed daily operations for restaurants and cafeterias, serving over 500+ customers daily, including high-profile clients like the U.S. Embassy. • Spearheaded event planning and execution, achieving a 15% cost reduction through efficient resource management. • Trained and supervised a team of 30+ staff, resulting in improved service delivery and customer satisfaction. • Streamlined processes, boosting operational efficiency and reducing service times by 20%.
- Directed daily operations for restaurants and cafeterias, serving over 500+ customers daily, including high-profile clients like the U.S. Embassy.
- Spearheaded event planning and execution, achieving a 15% cost reduction through efficient resource management.
- Trained and supervised a team of 30+ staff, resulting in improved service delivery and customer satisfaction.
- Streamlined processes, boosting operational efficiency and reducing service times by 20%.
• Managed 11 fast-food kiosks, generating a 25% increase in revenue year-over-year. • Conducted training sessions for 50+ employees, improving team performance and customer satisfaction by 20%. • Reduced inventory waste by 10% by implementing precise monitoring systems. • Developed and implemented daily operational strategies to meet organizational goals efficiently.
- Managed 11 fast-food kiosks, generating a 25% increase in revenue year-over-year.
- Conducted training sessions for 50+ employees, improving team performance and customer satisfaction by 20%.
- Reduced inventory waste by 10% by implementing precise monitoring systems.
- Developed and implemented daily operational strategies to meet organizational goals efficiently.
• Oversaw operations across four branches, ensuring alignment with corporate quality standards. • Trained and mentored new staff, improving service delivery and achieving a 95% customer satisfaction rate. • Optimized inventory management, reducing discrepancies by 15% and maintaining stock consistency.
- Oversaw operations across four branches, ensuring alignment with corporate quality standards.
- Trained and mentored new staff, improving service delivery and achieving a 95% customer satisfaction rate.
- Optimized inventory management, reducing discrepancies by 15% and maintaining stock consistency.