Mohamed Hamidou

Results-driven Food & Beverage Manager with 15+ years of progressive experience across luxury hotels and resorts in the UAE and Egypt. Proven expertise in multi-outlet operations, banquet and catering businesses, business development, P&L management, revenue optimization, cost control, luxury guest experience, and leading multicultural teams.

Cluster Food & Beverage Manager at J5 Port Saeed Hotel & J5 Rimal Hotel Apartments (2024-06 – 2025-10)

• Directed F&B operations across two hotel properties, including restaurants, banquets, kitchens, and external catering services.
• Led 70+ associates across service, culinary, and catering teams.
• Managed catering operations, catering sales, business development, and relationships with corporate, government, tourism, and VIP clients.
• Managed budgeting, forecasting, purchasing, inventory, labour cost, KPIs, and operational performance.
• Reported directly to the General Manager and CEO with operational, financial, and commercial updates.
• Ensured HACCP, municipality, and brand compliance.

Assistant Manager – Banquet & Events at InterContinental Dubai Festival City (2023-04 – 2024-05)

• Managed Festival Arena, 18 meeting rooms, and 2 grand ballrooms.
• Supported F&B operations contributing to approximately AED 200M annual revenue.
• Managed event P&L, costing, budgeting support, manpower planning, and operational resources.
• Coordinated AV, production, décor, equipment rental, casual staffing, and external suppliers.
• Led up to 150 team members during major events and delivered events for up to 5,000+ guests.
• Delivered New Year, Ramadan, celebrity, corporate, VIP, exhibition, and wedding events.

Assistant Food & Beverage Manager at Gevora Hotel (2021-01 – 2022-10)

• Managed Food & Beverage operations across 5 outlets, Room Service, and Banquet Operations within the world's tallest 529-room luxury hotel.
• Led approximately 48 associates, ensuring operational excellence, luxury service standards, and consistent guest satisfaction.
• Oversaw daily operations, manpower planning, scheduling, inventory management, and service delivery across multiple outlets.
• Supported budgeting, forecasting, P&L performance, revenue optimization, labor cost control, purchasing, and departmental profitability.
• Implemented SOPs, monitored KPIs, maintained HACCP compliance, and coached supervisors to improve operational performance.
• Collaborated with Culinary, Stewarding, Front Office, Engineering, and Sales teams to deliver seamless guest experiences and achieve business objectives.

Restaurant Manager | Catering Operations at Gevora Hotel (2020-01 – 2020-12)

• Managed daily restaurant and catering operations within a high-volume luxury hotel environment.
• Supervised staffing, scheduling, inventory control, guest satisfaction, and service quality while ensuring operational efficiency.
• Coordinated catering requirements, special events, and banquet support to deliver exceptional guest experiences.
• Monitored operational costs, maintained SOP and HACCP compliance, and supported departmental revenue objectives.

Assistant Restaurant Manager (Pre-Opening Team) at Gevora Hotel (2018-01 – 2019-12)

• Supported the successful pre-opening of restaurant operations, ensuring operational readiness and brand compliance.
• Assisted with recruitment, onboarding, training, SOP implementation, and service standards.
• Coordinated opening activities, equipment setup, and team preparation to ensure a successful launch.

Food & Beverage Supervisor at Al Khoory Atrium Hotel (2017-01 – 2018-01)

• Supervised restaurant, coffee shop, room service, and meeting room operations while maintaining exceptional service standards.
• Led daily team operations, monitored guest satisfaction, and ensured compliance with hotel policies and HACCP requirements.

F&B Senior Captain (Pre-Opening Team) at Al Khoory Atrium Hotel (2016-01 – 2016-12)

• Participated in pre-opening activities including operational setup, service preparation, staff training, and SOP implementation.
• Supported leadership in establishing luxury service standards before hotel opening.

F&B Captain – Resort Operations at TUI Magic Life Resort (2015-01 – 2015-12)

• Supervised buffet and restaurant operations within a luxury all-inclusive resort.
• Ensured exceptional guest service, coordinated daily operations, and maintained international hospitality standards.

Bar Waiter / Captain at Sea Club Resort (2013-01 – 2014-12)

• Delivered premium food and beverage service in a high-volume luxury resort environment.
• Supported restaurant and bar operations while consistently achieving high guest satisfaction scores.

Diploma in Hotel Management & Hospitality Services – Orman Secondary Hotel School