F&B Operations Portfolio

Beverage systems designer and coffee operations professional — HACCP architecture, inventory control, recipe costing and menu engineering.

Mostafa Gamaleldin Hassan Aly

Head Barista & Bar Operations Lead

Beverage Systems Designer & Coffee Operations Professional

Jeddah / Makkah, Saudi Arabia

MostafaAly.com

Systems I engineer

Mission

Turn beverage operations into engineered systems — where quality is calibrated, compliance is documented, and every cup defends a margin.

Vision

A fully integrated operations platform any café or bar can run on — from the grinder to the P&L.

Professional summary

A beverage-led F&B operations professional with ten years across five-star and ultra-high-volume environments — from Four Seasons and Ritz-Carlton banquet floors (Cairo) to supervising a 6-person multinational team at Simit Sarayi's 24/7 Makkah flagship through Hajj and Umrah peak volume. Builds and runs the systems behind the numbers: HACCP compliance architecture, FIFO/FEFO inventory control, relational recipe costing with COGS and cost-% reporting (beverage P&L support), menu engineering, and structured cross-training and certification. Pre-opening beverage lead at voco Jeddah Gate (IHG). Drove beverage-revenue growth through menu engineering and a structured upselling program; reduced operational waste and cost via par-level control and FIFO/FEFO discipline, sustained through the soft-opening phase.

Career highlights

• Built the operating system of a 24/7 Makkah flagship bar: a 10-form HACCP compliance logbook, FIFO/FEFO inventory control with near-expiry tracking, and relational recipe costing — all live in daily operation.
• Took voco Jeddah Gate (IHG) from empty shell to a running beverage program across 3 outlets — pre-opening setup, SOPs and team training. Drove beverage-revenue growth through menu engineering and a structured upselling program; reduced operational waste and cost via par-level control and FIFO/FEFO discipline, sustained through the soft-opening phase.
• Runs coffee as an engineered product: weight-calibrated espresso (18 g / 36–38 g / ~30 s), a 61-drink menu built for sub-90-second execution, and a certified team trained to hold the standard at Hajj-season volume.

Core competencies

Leadership & human capital

• Multinational team supervision (6-person team)
• Labor scheduling & rostering
• Cross-training programs & skills certification
• Performance coaching & feedback
• Escalation & accountability frameworks (RACI)
• Peak-season command (Hajj, Umrah, Ramadan)

Operations & F&B management

• Cross-functional F&B operations
• 24/7 shift management & coverage
• High-volume execution
• Opening & closing procedures
• SOP development & implementation
• Pre-opening setup & commissioning
• Guest experience & service recovery
• Workflow engineering

Commercial & financial

• COGS control & cost-% reporting (beverage P&L support)
• Relational recipe costing
• Yield & waste analysis
• Inventory reconciliation & stocktakes
• Par level optimization
• FIFO / FEFO stock rotation
• Purchasing & vendor management
• Revenue growth & upselling programs
• Daily revenue & KPI reporting

Quality & compliance

• HACCP protocols
• Food safety management
• Municipality (Baladiya) health compliance
• Intertek Cristal audit readiness
• Temperature & hygiene logging
• 5S discipline
• Preventive equipment maintenance
• Cleaning & deep-clean protocols

Beverage craft (deepest expertise)

• Espresso calibration & extraction (weight-over-volume)
• Specialty coffee & manual brewing (V60, cold brew)
• Turkish coffee (cezve) & Turkish tea service
• Zero-proof mixology & alcohol-free drink development (KSA-compliant)
• Menu engineering & recipe card systems
• Latte art & milk texturing
• Sensory cupping
• Barista training & coaching

Systems & POS

• Oracle MICROS Simphony (current outlet and IHG pre-opening)
• Cash handling & end-of-day reconciliation
• Microsoft Excel (operational trackers, dashboards, costing workbooks)
• Microsoft Word & Office

Professional experience

• Head Barista – Bar Operations Lead
• Simit Sarayi (24/7 Flagship — Abraj Al-Bait / Makkah Towers)
• Makkah, Saudi Arabia
• May 2026 – Present
• Run daily bar and beverage operations at the brand's highest-footfall flagship, supervising a 6-person multinational bar team across continuous 24/7 shift coverage, including Hajj and Umrah peak seasons.
• Authored the outlet's Master Bar Operations & Compliance Logbook — 10 standardized forms covering opening/closing checklists, HACCP-aligned food-safety audits, temperature logs, and preventive equipment-maintenance records.
• Engineered the inventory-control workflow — physical counts, par levels, FIFO/FEFO rotation, near-expiry tracking — converting count data into purchasing decisions and measurable waste reduction.
• Rebuilt recipe costing on a relational workbook with a live cost dashboard to protect beverage-cost targets; specified a 61-drink menu engineered for sub-90-second prep and zero-complexity execution.
• Standardized espresso quality across the team through weight-over-volume calibration (18 g / 36–38 g / ~30 s), backed by authored extraction, waste-management and equipment deep-clean SOPs.
• Manage Oracle MICROS Simphony POS and cashier operations: cash-handling audits, transaction workflows, and daily revenue reporting.
• Train, certify and coach the team on drink standards, service speed, hygiene discipline, and upselling targets.

Head Barista (Pre-Opening)

voco Jeddah Gate — IHG Hotels & Resorts

Jeddah, Saudi Arabia

Nov 2024 – Apr 2026

• Led pre-opening beverage setup across 3 F&B outlets: equipment installation and calibration, SOP builds, and bar workflow design aligned with IHG True Hospitality standards.
• Designed and launched the full beverage program — specialty coffee, hot beverages, milkshakes, and signature alcohol-free drinks (French Vanilla Latte, Spanish White Mocha).
• Trained a 4-person bar team on coffee standards, hygiene discipline, mixology execution, and upselling; built the beverage orientation program.
• Drove beverage-revenue growth through menu engineering and a structured upselling program; reduced operational waste and cost via par-level control and FIFO/FEFO discipline, sustained through the soft-opening phase.
• Supported full HACCP, hygiene, and Intertek Cristal audit readiness through the soft-opening phase.

Head Barista

Snood Hotels Company

Saudi Arabia

Jul 2023 – Nov 2024

• Supervised daily cafe-lounge operations in a hotel setting: beverage quality, luxury service standards, and station workflow during peak hours; managed inventory, ordering, and supplier coordination under 5S and HACCP-aligned discipline.

Head Barista

Helat Hotel

Al Khobar, Saudi Arabia

Jul 2022 – Jul 2023

• Led coffee and beverage operations with technical consistency in extraction and drink quality; delivered structured staff training on manual brewing, latte art, and guest interaction.

Barista

Waynes Coffee

Saudi Arabia

Nov 2021 – Jul 2022

• Executed espresso-based and specialty beverages to standardized recipes and quality benchmarks; maintained cleanliness, FIFO stock rotation, and service speed in a high-volume environment.

Crew Member

Tim Hortons

Dubai, United Arab Emirates

Sep 2017 – Jan 2021

• Ran high-volume beverage service, POS transactions, and daily cash reconciliation while upholding food-safety and hygiene compliance and consistently meeting sales targets.

Banquet Waiter (Casual)

The Nile Ritz-Carlton

Cairo, Egypt

Jul 2016 – Jul 2017

• Provided fine-dining banquet and event service for VIP functions, corporate galas, and large-format weddings at Cairo's landmark Ritz-Carlton property, upholding Gold Standards service culture under a full banquet brigade.
• Served large-format functions of 400–600+ covers with synchronized team service, sustaining grooming, composure and precision through multi-hour, high-pressure events.

Banquet Waiter (Casual)

Four Seasons Hotel Cairo at Nile Plaza

Cairo, Egypt

Mar 2013 – Jul 2016

• Executed five-star banquet operations across weddings, corporate and high-profile private events — synchronized course service to Four Seasons standards, with setup and breakdown to Banquet Event Order (BEO) specifications in coordination with kitchen and stewarding.
• Re-booked continuously on performance and reliability across a three-year tenure, sustaining full-time equivalent shift volume on the banquet roster.

Education

• Bachelor of Commerce (Business Science)
• Cairo University, Egypt (blended learning)
• Expected Aug 2028
• Diploma, Management Information Systems
• Aabbasia Institute, Egypt
• 2016 – 2018

Certifications & training

• Intertek Cristal — Food Safety & Hygiene Standards (2025)
• IHG Hotels & Resorts (University) — F&B Learning Series; True Hospitality Service Skills; IHG Way of Clean (5S); PCI DSS & Information Security (2025)
• Certified Professional – Food Safety (CP-FS) — Tim Hortons Middle East (2024)
• Barista Hustle — Certificate of Excellence (2024)
• Starbucks Coffee Academy — Brew & Craft 300; Building Sensory Skills (2024)
• Total Barista — Professional Barista Course, Udemy (2024)

Languages

Arabic — Native | English — Full Professional

Egyptian | Iqama: valid & transferable | Health card: valid | Driving: Saudi car & motorcycle licenses | Notice period: 30–60 days