ahmed shehata

Operation Manager at Hilton

• My current job since June 2018

Food& Beverage Manager

• December 2016 to April 2018

Della Resort and Adventure Park India

Food &Beverage Manager

• October 2015 to October 2016

Responsible for 5 restaurants and 2 bars, one night club
Involve for all service hospitality. Manning 58 staffReporting to General Manager)
Achievement to Budget food sales and beverage sales, Sales promotions
Create an event. Work with chef Achieving service that exceeds guest expectations

*

Food and Beverage Manager at British Columbia Canad

• September 2014 to September 2015

• June 2013 to June 2014

Food and Beverage Manager

• October 2012 to June 2013

Beverage Manager at Hilton Seychelles labriz resort &sp

• October 2011 to October 2012

Bars & General Restaurant Manager: Hilton fayrouzSharm el sheikh

BARS MANAGER

• January 2007 to January 2011

RESPONSIBILITIES :

•Responsible for 9 internal outlets with annual revenue of 42 million EGP (£4 million). Turnover was increased from 35 million EGP over a period of 1 year through promotions and training staff in up-selling techniques.

•Managing a team of 35 bar staff and 45 restaurant staff including hiring, appraising, training and evaluation.

•Responsible for beverage cost, beverage store and controlling inventories.

•Liaising with the Executive Chef to implement new menus and designing new bar menus along with creating special cocktails.

ACHIEVEMENTS :

•Within the last 12 months, I have given the hotel a new concept regarding Customer service and Guest satisfaction.
•Increase the customer loyalty rating from 80% in 2006/2008 to 87%
•Played a major role in refurbishing 2 outlets to increase revenue
•Participated mainly in establishing a new outlet aiming to double our revenue rate.
•Implementation of new operating standards
•Increased turnover from £1.3m in 2003 to £1.4 in 2004
•Managing 35 plus 49 Restaurants

• October 2006 to June 2007

A 5-star Resort in the heart of Hurghada city, Red Sea, Egypt.
Servicing a varied clientele from diverse market segments and geographical areas
Reporting to F&B Manager

Responsibilities:
•Responsible for 16 bars & mini bar in a 915- room Hotel.
•Responsible for beverage cost, beverage store and controlling inventories.

•Liaising with the Executive Chef to implement new menus and designing new bar menus along with creating special cocktails.

Achievements:
•Successfully lead a major number of staff in order to maximize the revenue rate as well as achieving the largest percentage of guest satisfaction, Whilst decreasing expenses
•Implementing training plan for the operation

• January 1997 to January 2006