Executive Assistant Manager
Savoy group
Total years of experience :15 years, 8 Months
Responsible for all hotel departments to achieve the long and short term goals and targets, following the daily hotel operations to make sure that each party are doing the responsibility according to the company standard.
• Responsible to increase sales on food and beverage items and train staff on up selling techniques.
•To set service standards to achieve maximum productivity and utility of the staff.
•To hold regular and daily briefings and update the food and beverage staff on daily happenings and events
In the hotel.
•To ensure that all applicable laws are followed in regards to alcohol regulation, safety and emergency procedures.
• Responsible to report to the General Manager and attend daily HOD meetings.
• Main responsible for the V.I.P visits in the hotel (Presidents, Kings, princes, Owners etc…..)
• Part of the pre-opening team in charge of choosing and purchasing necessary items for the hotel operation (Food and beverage mainly)
October 1999: Beverage manager
Place of work: Hyatt Regency Sharm El Sheikh
Mission: Pre opening team of the hotel and put the standard
Responsibilities
• Ability to apply relevant information, regulations, operation to provide and maintain positive guest service.
• Able to perform in various business situations including solving guest complaints and other work related problems.
• Leadership skills are attained through guest and staff interaction, staff management and team planning and policy administration.
• Practical thinking acquired through the combination of academic education with professional experience in the fields of management, staff relations and guest service.
• Train all the staff about the service standard and how to control and issue the stocks.
• Ordering and purchasing the items required for the operation.
• Inventories and controlling the P &L with the finance department.
• Building a strong teamwork to make a good repetition in the market.
• Reducing the cost and increasing the profit by up selling the low cost items.
• controlling the operations especially in the rush hours.
July 1998: Assistant Beverage manager
Place of work: Conrad International in Cairo
Mission: Pre opening team of the hotel and put the standard
Responsibilities
• Put the hotel and policy standard.
• Train the staff for the way of serving and standard.
• Purchasing the food and beverage items.
• controlling the operation.
• Making the schedule for the staff and vacations.
• Making the cost control to guarantee the cost percentage in the end of the month.
• Communicating with the other departments to make a fixable operation.
• Making the interviews for the new candidates to make sure that we have the right employees.
May 1996: Restaurants and bars senior supervisor
Place of work: Marriott Sharm El Sheikh
Mission: Pre opening team of the hotel and put the standard
Responsibilities
• Create the brand standard in Marriott.
• Train the staff about the standard.
• Create the new beverage lists with cost and sales prices.
• Insuring the standard in operation.
• Supervise the restaurant during the operation hours.
• Insuring that the guests are happy and solving guest problems.
• Responsible for purchasing and issuing the items to the entire hotel department.
• Create the brand standard in Marriott.
• Train the staff about the standard.
• Create the new beverage lists with cost and sales prices.
• Insuring the standard in operation.
• Supervise the restaurant during the operation hours.
• Insuring that the guests are happy and solving guest problems.
• Responsible for purchasing and issuing the items to the entire hotel department.
Creating a new cocktails and serving the hotel clients.
We studied a hotel services and industry in 24 continuously months as food & beverage descriptions and the way of service also the hotel policies of management,
