Experience

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  Travelux Hotels & Resorts - La-Playa Hotel - North coast Alamin

  • North Coast Alamin -EGYPT

  • EAM in charge of F&B

    • Jun 2019 - Present
    • North Coast Alamin -EGYPT

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  Grand Nile Tower Cairo - Egypt

  • Cairo - Egypt

  • Director Of Food And Beverage

    • Dec 2016 - Present
    • Cairo - Egypt

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  Shams Hoteles and Vileges Group

  • Marsah Alam

  • EAM CO Food and Beverage

    • Jul 2016 - Present
    • Marsah Alam

    Creates New Standard, Policy and Procedures for Food and Beverage in the entire company, Involved in hiring key positions, and recruiting staff a for all levels and positions,Creates new strategy and packages for food and beverage Divisions in the company, Controlling and managing F&B cost ,  Identify training needs for all levels of employees across all functions. On and off job training programs, Prepares budget for the divisions function and liaises with the Finance on annual budgets , Provide day to day guidance to management team such as counseling, coaching, career development and disciplinary actions for Management Performance. Provide guidance and input on business unit restructures, workforce planning and succession Planning. Coaching department heads in people management issues.

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  Independent F&B Consultant

  • CAIRO - EGYPT

  • CEO

    • Jan 2016 - Present
    • CAIRO - EGYPT

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  Radisson Blu

  • Cairo , Heliopolice

  • Director of Food and Beverage

    • Jun 2015 - Present
    • Cairo , Heliopolice

    Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.• Maintains a positive cost management index for kitchen and restaurants operations.• Utilizes budgets to understand financial objectives.Leading Food and Beverage Team • Manages the Food and Beverage departments and catering sales.• Supervises and manages employees. Manages all day-to-day operations. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity,• Oversees all culinary, banqueting, catering, restaurants, beverage and room service operations.• Provides a learning atmosphere with a focus on continuous improvement.• Encourages and builds mutual trust, respect, and cooperation among team members.• Provides excellent customer service.• Responds quickly and proactively to guest's concerns.• Understands the brand's service culture.• Ensures that all employees, team leaders and managers understand the brand's service culture.• Sets service expectations for all guests internally and externally.• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.• Ensures all banquet functions are up to standard and exceed guest's expectations.• Provides services that are above and beyond for customer satisfaction and retention.• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.• Serves as a role model to demonstrate appropriate behaviors.• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

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  Grand Nile Tower Cairo - Egypt

  • Cairo , Heliopolice

  • Executive Director of F&B

    • Dec 2016 - Jun 2019
    • Cairo , Heliopolice

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  Four Seasons Hotels and Resorts

  • Canada
  • Hospitality
  • 700 & Above Employee

  • Director of Banqueting and Catering

    • Oct 1999 - Jun 2014

    Assume the key personal role for the re-launch of the Banqueting in the aspects of F&B planningCovering the Food and Beverage operation during director of F&B absence,Managing and running Out Side Caterings Operation for capacity of 25000 Covers,Managing and running Ballroom “1400 square meters “in additional of 7 meeting rooms,Coordinate all F&B on the job training program,Working on improving the standard and service all over, and re-Opening for Banqueting and Out Side Catering.Assist the Director of F&B on budgets forecasts and menu presentations,Coordinate with Catering Department organizing the sales and marketing for banqueting, and yearly Planning and budgeting,Involved in hiring key F&B positions,Conduct daily, Weekly and Monthly F&B meetings with the cooperation of Director of F&B,Plan for yearly Activities calendar for the hotel “I, E, Creates new themes and special events “,Planning Managing Ramadan tent with above 50000 covers,

  • Director of Banqueting in Charge of catering and And Acting Assistant Director of Food & Beverage

    • Apr 2007 - Jun 2009

    “Reporting to Director of Food and Beverage “Pre-opening team Member for the F&B DivisionAssume the key personal role for the re-launch of the Banqueting and Restaurants in the aspects of F&B planningManaging and running Out Side Caterings Operation,Coordinate all F&B on the job training programCoordinate all F&B on the job training programWorking on improving the standard and service all over, and re-train the staff.Assist the Director of F&B on budgets forecasts and menu presentationsAssist all Outlet Managers on their daily Restaurant operationsCoordinate with Catering Department organizing the sales and marketing for banqueting, and yearly Planning and budgeting,Involved in hiring key F&B positions,Conduct daily, Weekly and Monthly F&B meetings with the cooperation of Director of F&B,Selected as A Manager of the first Quarter and Manager of the year for 2008,I had the opportunity as in charge on the Food & Beverage operation covering the absence of the Director of Food & Beverage.

  • Director of Banquet from Feb. 05 till Feb. 06 AnDirector of Restaurants from Feb. 06 – April 07

    • Feb 2005 - Apr 2007

    Pre-opening team Member for the F&B DivisionAssume the key personnel role for the re-launch of the Banqueting and Restaurants in the aspects of F&B planningCoordinate all F&B on the job training programAssist the Director of F&B on budgets forecasts and menu presentationsAssist all Outlet Managers on their daily Restaurant operationsWorked on improving the standard and service all over, and re-train the staff.Involved in hiring key F&B positions,Holding daily F&B meetings in cooperation with the Director of F&BRe-Opened main Restaurant and improve quality of food and beverage and service to highest slandered in the market,I had the opportunity as in charge of the Food & Beverage operation between the replacements of the Directors of Food & Beverage.

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  SHAMS SAFAGA HOTEL AND RESORT (350 Rooms and Suits)

  • Safaga - Red Sea - Egypt

  • Director of Food and Beverage

    • Mar 2004 - Feb 2005
    • Safaga - Red Sea - Egypt

    •Worked on upgrading the category of the Hotel from 3 stars to 4stars Hotel, and improving the whole divigion

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  Four Seasons Hotels and Resorts

  • Canada
  • Hospitality
  • 700 & Above Employee

  • Director of Restaurant.

    • Jul 2002 - Feb 2004

    Pre-opening team Member for the F&B DivisionAssume the key personnel role for the re-launch of the Banqueting and Restaurants in the aspects of F&B planningCoordinate all F&B on the job training program Assist the Director of F&B on budgets forecasts and menu presentationsAssist all Outlet Managers on their daily Restaurant operationsWorked on improving the standard and service all over, and re-train the staff.Involved in hiring key F&B positions,

  • Restaurant General Manager

    • Oct 1999 - Jul 2002

    One of the pioneers’ team of re-adjusting the standard to cope with the Middle East culture,Member of the Pre-opening training team.Pre-opening team memberEstablished the Beverage program’s for the HotelIn Charge of wine lists and wine purchase for the hotel,In charge of Beverage and wine training programsIn charge of all Bars time tableMember of the Group planning

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  Hurghada Intercontinental Resorts & Casino

  • Hourghada -Red SEa - Egypt

  • Restaurant General Manager

    • May 1994 - Oct 1999
    • Hourghada -Red SEa - Egypt

    Pre-Opening Team Member,Opened Fish Market restaurant, Italian restaurant & Banquet department.Overall in charge of the above outlets.Reporting to Asst,F&B. Manager in regards to Food Menus planning and their execution,Responsible for the Beverage cost along with the F&B Manager,

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  Studying area Red Sea Hotels

  • Red Sea - Egypt

  • Maitre D’hôtel

    • Apr 1993 - Apr 1994
    • Red Sea - Egypt

    To observe the different between business hotels companies with in Hurghada.

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  Holiday Inn

  • Restaurant & Catering Manager

    • Jul 1991 - Aug 1993

    Established the food menus and theme nights programs for the HotelCoordinated the beverage lists with the Director of Food & BeverageIn charge of Beverage and training programsIn charge of all Bars time tableMember of the Group planning for annual budgeting procedures

  • Maitre d’hôte

    • Sep 1989 - Jul 1993

    In charge of all F&B Outlets and Sale, Organize and managing diving trips with the capacity of 250 Pax at the trip,

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  Mövenpick Hotels & Resorts

  • Saudi Arabia, Jeddah,

  • Senior Captain – in charge of Catering,

    • Aug 1987 - Aug 1989
    • Saudi Arabia, Jeddah,

    Senior Captain – in charge of Catering,

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  Ramada Renaissance

  • Alexandria - Egypt

  • Senior Captain

    • Jun 1985 - 1987
    • Alexandria - Egypt

    Main Restaurant, Coffee Shop, Night Club & Italian Restaurant.

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  El Baron Metro pole Hotel

  • Heliopolis , Cairo

  • Head bar Tender

    • May 1982 - Apr 1985
    • Heliopolis , Cairo

    During military service period