Samir Ibrahim Email and Phone Number

Oversee daily operations of all food and beverage outlets ensuring exceptional service and quality.Manage a team of 40+ staff, including training, developing, coaching, and performance evaluations.Work with Director and Managers on implementing innovative menus in collaboration with the executive chef to increase guest satisfaction scores and sales.Coordinate and plan monthly activations to bring forth other sources of revenue while enhancing the experience of our guests.Monitor financial performances, including budgeting, forecasting, and cost control measures to lead to a reduction in operational costs while increasing profit margins.

Managed all facets of restaurant operations including budgeting and forecasting, overseeing staff, optimizing workflows, ensuring top-notch customer service, managing inventory and implementing effective marketing strategies for daily operations and catering bookings.Lead the hiring process from talent sourcing to conducting interviews and managing onboarding of new team members ensuring alignment with company culture and standards while fostering a healthy and motivated workforce.Ensured and nurtured strong vendor relationships, negotiating optimal pricing and quality agreements resulting in cost saving and maintaining high profit margins without compromising the quality of the services for the success of the business.

Passed SAFE Exam and was Loan Officer in 13 States.Educated clients on available loan products that best fit their needs and guided them through the application process.Analyzed financial data and credit worthiness to determine suitable loan options.Collaborated with underwriters and processors to expedite loan approvals.Adhered to regulator guidelines and ensured compliance throughout the loan process.Met and exceeded weekly and monthly sales targets while providing exceptional customer service.

Developed and implemented Food & Beverage strategies to meet revenue goals and uphold Marriott's reputation for excellence in hospitality. Managed budgets, forecasted and controlled costs while maintaining high standards in all F&B Outlets.Recruited, trained, and lead a diverse team to deliver exceptional service.Collaborated with chefs and suppliers to maintain quality and innovative menus.Established strong guest relations, handled feedback, and resolved issues promptly.