Magdy Moussa

A confident and outgoing individual with over a decade of management and supervisory experience within the Food and Beverage hospitality industry operation in branded hotel corporations across key market segments, including the city centre and airport. My Master's education in International Hospitality and Tourism Management gave me a broader view of the Hospitality industry and strategic and analytical skills that complement my working experience in the hospitality field. I work closely with senior management to ensure all aspects of brand compliance, people management and commercial vision are met. I can adapt to new situations and thrive from a challenging workload, and am keen to embrace new opportunities and experiences.

CAREER HISTORY
The Lowry, A Rocco Forte Hotel 5*, Manchester
Assistant Director of Food and Beverage, July 2021 – August 2022
Responsible for The River Restaurant, Lowry Lounge and Bar, hotel Room Service and Conference and Banqueting operation at this 165-luxury bedroom property. The Restaurant is commended with 2 AA rosettes and provides contemporary surroundings with fine dining in a relaxed setting. Providing training, analysing Profit and Loss (P&L), STR, and pipeline reports to monitor departmental promotions, expenses, and payroll, and overseeing the hiring process at all stages. In addition, forecast, plan, and develop the food and beverage menus, working alongside the executive chef and the Director of Food and Beverage. Always striving towards an exceptional customer experience with personalised five-star service.
The Midland, A Leonardo Royal Hotel 4*, Manchester
Food and Beverage Outlet Manager, March 2019 – June 2021
Overall responsibility for the service of busy restaurant operation at this iconic four stars deluxe, 312-bedroom hotel in Manchester's heart. Overseeing the service and delivery with brand compliance, payroll management in line with productivity targets. Implementation and delivery of team succession plan within the department. Committed to providing outstanding customer service to the guests and enthusiastic about food service. Conducting instruction, communicating well with others with close attention to details.
Radisson Blu Hotel Glasgow 4*, April 2018 – February 2019
Restaurant Manager
During my previous position as Restaurant Manager at Radisson Blu Glasgow, I demonstrated the ultimate responsibility for the multiple Food and Beverage outlets' operations, namely Restaurant 120 covers, Bar and Lounge up to 90 covers and In-Room dining. Delivering high guest satisfaction and financial performance objectives, displaying a proactive and leading role in service, culture, development, team image, systems, procedures, and skills development and establishing training and strategy alongside the people management adhered to company requirements. This position has enabled me to improve my skills in administration, organisation and show my ability to forecast, plan, and manage multiple revenues within Food and Beverage Outlets while promoting the Hotel and the facilities at every opportunity.
Radisson Blu Hotel Manchester Airport 4*, December 2016 – April 2018 Assistant Restaurant and Bar Manager
The role involved being accountable for driving sales and standards through consistent communication and setting an example with a hands-on approach. I maintain an excellent customer service level and satisfaction by recruiting staff members with high potential and training them to exceed guests' expectations and create a warm and welcoming atmosphere, managing a team of 40, including four supervisors and two team leaders. Completed daily administration/banking procedures/ reports, working towards strict targets regarding wage percentages and similar measures, reporting directly to the Food and Beverage Outlets Manager of this 360bedroom establishment with yearly revenue of £6 million for the food Beverage department, actively involved in the running, planning, and marketing and stock management control of the bar and restaurant. During my time in the position, I have implemented the Sky link advertising system and introduced several new products.
Radisson Blu Hotel Manchester Airport 4*, August 2015− November 2016 Food and Beverage Supervisor
Initially recruited as a Food & Beverage Supervisor, I was promoted to Assistant Restaurant and Bar Manager within a successful year, supervising a team of 35, including two teams' leaders responsible for implementing excellent guest service as reflected on TripAdvisor and other third-party websites. Consistently and effectively trained the Restaurant & Bar team to provide a balanced service experience to a range of our key market segments.

London Hilton Metropole Hotel 4*, May 2013- July 2015 Food and Beverage Team Leader
During this role working for Central London 4*high volume guest hotel, I gained great experience at customer service and handling a variety of requests, including smooth shift running operation, opening, and closing of the restaurant drinks preparation and a la carte food serving, promotional and the festive creation of new cocktails and menu updates. Other duties include answering the phone, managing online bookings, taking reservations, accommodating special requests on different occasions, cash handling, card payments, stock control, ordering, delivery receiving, cleaning schedule, planning weekly rota for the team, and arranging staff holiday plan. Also attended professional training such as Food Safety, cocktails, Wine and Spirits Training, Coffee Barista training and most importantly. Successfully graduated from one year of Hilton Food and Beverage management training (FAB) in September 2014.
Courses and Training:
• Radisson Blu Experience Meetings M&E Operations
• Performance Management
• Employment Law and Absence Management
• Information Security and Data Privacy Awareness
• Radisson Blu: Experience Meetings
• Personal Development Plans
• Safety and Security e-Learning
• Rezidor Equality (UK & IRL)
• Personal Objectives Medallia
• Hotel Security Application
• Food Safety Awareness
• Code of Business Ethics
• Bribery Act e-learning Module
• Food Safety (HACCP) American Hotel & Lodging Educational Institute
• Certified Hospitality Department Trainer in the American Hotel & Lodging Educational
Institute
• Stewarding Skills Development in the American Hotel & Lodging Educational Institute Hilton Food and Beverage FAB training one-year course
• Computer skills:
• Microsoft Office, Micros, Opera, Word, Excel, PowerPoint,
• Rota Horizon, Rota Cloud, RezLynx • Many online booking platforms
Language skills: English, Arabic, German
Interests: Hospitality Management, Events and PR, Travelling, Culinary and Wines
References Available upon request
LinkedIn profile: https:// linkedin.com/in/magdy-moussa/

EDUCATION
Master of Science degree in International Tourism and Hospitality Management
Manchester Metropolitan University 2021