RESTAURANTS & CATERING SUPERVISOR
Internat ional Medical Center
Jeddah, KSA
2010 – Present
Job Description
Supervise staff and work processes and ensure that food safety standards
are applied before and during customer service and maintain the quality
and level of service provided.
1 / preparation and submission of weekly and monthly reports on the
progress of work
2 / submit proposals to senior management to raise the level of service
3 / prepare monthly reports , attendance schedule and plan seasons
(holidays -month of Ramadan - Hajj-) plan annual leave for Staff
3 / distribution of job the tasks to employees
4 / supervise the work progress and ensure that the application of
standards of food safety before and during
5/ customer service and maintaining quality and hygiene level
6 / on Coordination between the food and beverage department and
other sections in the If there event (party - Conference - Training -
Workshop)
7 / staff training in customer service and standards of hygiene and food
safety.
8 /Direct and assist with care and maintenance of work areas and
equipment.
9 / Coordinate with Food Service Manager and Executive Chef for Item Portion Prices
& standards Service.
10 / Direct contact with Executive chef to follow the quality of food / taste, smell,
Mohamed Kamal Amin
Page 3
presentation.
Supervisor| J e f f r e y ’ s Company, Mi l lenn ium Lounge
Res taurant
Jeddah, KSA
2007 - 2008
Dining Supervisor| Arabian Enter tainmen t L td. Company, Ch ina
Gate Res taurant
Jeddah, KSA
2005 – 2006
Branch Supervisor| Pi zza Hut , Tah l ia St reet
Jeddah, KSA
2001 – 2003
Waiters & Host Trainer| Tropicana Co. , S tudio Mi s r , C h i l i ’ s Ni le
Ci ty
Cairo, Egypt
1998 – 2001
Waiter| Sheraton Hel iopol i s
Cairo, Egypt
1997 – 1998
Training Service Helper| Sheraton Hel iopol i s
Cairo, Egypt
From 1/1/1991 up to 31/12/1991

1preparation and submission of weekly and monthly reports on the progress of work
2 / submit proposals to senior management to raise the level of service
3 / prepare monthly reports , attendance schedule and plan seasons (holidays -month of Ramadan - Hajj-) plan annual leave for Staff
3 / distribution of job the tasks to employees
4 / supervise the work progress and ensure that the application of standards of food safety before and during
5/ customer service and maintaining quality and hygiene level
6 / on Coordination between the food and beverage department and other sections in the If there event (party - Conference - Training - Workshop)
7 / staff training in customer service and standards of hygiene and food safety.
8 /Direct and assist with care and maintenance of work areas and equipment.
9 / Coordinate with Food Service Manager and Executive Chef for Item Portion Prices & standards Service.