Ahmed Fadel

I am a results-driven Restaurant Operations Manager with over 10 years of progressive leadership experience in Dubai’s luxury hospitality and upscale F&B sectors. I specialize in managing high-volume, premium venues—ranging from Michelin-level fine dining to high-energy nightlife—while consistently delivering exceptional VIP guest experiences and operational excellence.

Restaurant Manager | BBH, Pillars, UAE

August 2024 – Present

Operations Leadership: Direct full F&B operations for a high-volume upscale venue, leading a team of 50+ staff with 95% labor efficiency.

Service Standards: Deliver bespoke 5-star VIP dining experiences while overseeing floor operations, scheduling, and hygiene audits.

Revenue Growth: Drove a 25% increase in revenue through targeted marketing, high-profile events, and customer-focused menu development.

Cost & Compliance: Reduced procurement costs by 15% via strategic supplier negotiations and improved hygiene compliance by 20%.

Key Achievement: Achieved 97% of financial targets and maintained a 90% guest complaint resolution rate.

Restaurant Manager / PR Manager | La Voile Rouge, DIFC

June 2023 – July 2024

Nightlife & Dining: Led fine dining and premium nightlife operations in the DIFC district.

Traffic Generation: Increased customer traffic by 20% through the curation of DJ events and luxury brand positioning.

Staff Mentorship: Trained and mentored 55 staff members in VIP service excellence, resulting in a 30% improvement in team performance.

Efficiency: Achieved 100% UAE regulatory compliance and reduced supply costs by 12%.

Key Achievement: Awarded "Best Manager" for excellence in operational efficiency and guest satisfaction.

Assistant Restaurant Manager | Tribes Carnivore Restaurant, Dubai Mall

August 2010 – February 2023

High-Volume Management: Managed Michelin-level fine dining operations in one of Dubai's highest-traffic shopping destinations.

Rankings: Successfully achieved the TripAdvisor #1 Steakhouse ranking twice during this tenure.

Guest Retention: Increased repeat guest rates by 15% and overall footfall by 10% through optimized service flow.

Waste Reduction: Reduced annual waste by 10% (saving AED 20,000 annually) and trained over 40 staff members.

Key Achievement: Recognized as "Best Restaurant Manager" three times and maintained consistent 12% monthly sales growth

Academic Background

Bachelor’s Degree in English Language & Literature: Completed at the University Ibnou Zohr, Morocco (2006).

Diploma in Hospitality Management: Earned from the École Hôtelière d’Agadir, Morocco (2004–2006).

Professional Certifications

Level 3 Food Safety: Certified by the Dubai Municipality.

HABC Level 3: Highfield Awarding Body for Compliance certification.

Hospitality Customer Service: Certified by City & Guilds.

Emergency First Aider: Qualified to handle workplace medical emergencies.

Language & Proficiency

IELTS Band 6 (2024): Demonstrates strong English proficiency for professional environments.

TCF Canada C1 (2023): Advanced proficiency in the French language