Cluster General Manager
Marriott international
Total years of experience :25 years, 0 Months
Multi-property General Manager July, 11 to Present
Marriott International Jizan, Saudi Arabia
COURTYARD and Residence Inn by Marriott
• Building strong rapport with property owners through proactive and on-going communication; keeping owner informed of brand initiatives and guest experiences; providing owners with in-depth analysis of property performance, incorporating guest, financial and employee business data; managing an effective balance between owner interests and Marriott brand interests and developing solutions that create value for both; develops and effectively promotes ideas for improving property service and profitability to ownership
• Fully and successfully attended Marriott General Manager Training program including;
Sales and Marketing, Engineering and maintenance, Operation front and heart of the house,
Finance, Human Resources, Revenue Management & Market Share, Event Management and Food & Beverage
• 215 rooms and suites including 86 fully furnished top of the line apartments, restaurants, lounges, health club and banqueting space & outside catering
• 130 Villas in gated community designed for executives including all facilities as a 5 Stars property
• Prepared and presented a business plan for the owners and area office
• Managing pre-opening budget and working capital
• Working closely with Area VPs for strong and timed launching
• Overseeing a complete list of both hotels FF&E and 5SU (supplies)
• Negotiating and managing out sources contracts
• Interviewing all staff members including EXCOM and hourly associates
• Living the daily one on one opening progress
Director of Food & Beverage May, 07 to Dec, 08
SOFITEL EL GEZIRAH Cairo, Egypt
• Opening team vital member for The only 5 star hotel in Cairo for year 2007. Designed to be the Accor flag ship hotel in the Middle East and Africa.
• Prepared and successfully opened the following;
Buddha Bar (270 seat)
Vendome French fine dining
SUD all day dining (230 seats)
Paradise Island (river floating restaurant)
Window on The Nile (library concept lounge)
Café SUD fine French bakery
Executive club lounge
Kebabgy restaurant (Nile edge authentic middle eastern)
Room Service (450 rooms and suites)
Sunny Bar (pool side)
Catering & Banquets (21000 square feet)
• Applied and implemented all new Accor policies.
• Overseed all menus for all concepts.
• Adjusted constructional work based on business demand for all kitchens and outlets.
• Created one of the most exclusive beverage menus in Cairo using trendy recipes.
• Directly involved in designing all conference and ball rooms.
• Strategically planned all social and corporate F&B business.
• Implemented new menu engineering and SWOT marketing analysis.
• Leading a team of 270 associates including all F&B management staff.
Director of Restaurants Operation Oct, 05 to June, 07
Renaissance Hotel Times Square New York, New York
• In charge of all Food and Beverage Department.
Director of Restaurants Operations
Cairo Marriott Hotel & Casino Cairo, Egypt 12/03, to 09/05
• In charge of all Food & Beverage Outlets operations, including: room service, Mini Bar and 2 active bars.
• Promoted the Outlets for all social occasions including weddings, and private events,
• Successfully managed to earn 90% on Guest Satisfaction Survey.
• Increased outlets sales by introducing theme menus and family activities.
• Full responsibility for all food and beverage staff training for service standards and quality developing, including Banqueting.
• Fully aware of all local laws for the hospitality business.
• Captured new corporate accounts including; government offices and foreign embassies.
• Understand the local market demands and challenges to keep up with the trends.
• Proudly helped to open one of The Best Japanese Restaurants in Cairo "TORII"
Director of Restaurants Operations
J.W. MARRIOTT Washington, D.C 2001 to 2003
• Responsible for overall success of $ 6 million multi-unite operation in downtown 5-star convention hotel. Overseeing 100 + staff, 12 managers and supervisors. Managed complete P&L statement, budgeting business planning and day to day operations.
• Developing accurate and aggressive long and short-range financial objectives for all food and beverage outlets consistent with owners requirements.
• Maintaining existing Marriott programs and developing new concepts that ensure the highest possible quality of food and beverage service.
• Supervised numerous events for the highest level of Diplomatic, and Political officials.
• Full responsibility for; hiring, training staff, including management and setting new policies & procedures.
• Work closely with all departments to ensure continuos lines of communications. Promoting all outlets including; Starbucks, In-room dining, all Restaurants and Mini-bars. Created a strong relation with local media and national press including; Food & Beverage Magazine, The Washington Post and The Food and Beverage Executive Magazine.
• Coordinated and instructed the biggest Food and Beverage festival in Washington D.C. as a hotel representative, (Taste of D.C.)
• Captured new local governments, social and corporate accounts to utilize the outlets and hotel suites.
Director of Restaurants
NEW YORK MARRIOTT EAST SIDE New York, NY 1999 -2001
• Managed P&L statement for 3 food and beverage outlets.
• Worked closely with Sales & Marketing to promote quality products for the restaurant, Lobby Lounge and Room Service.
• Spearheaded strategic planning activities for the lounge and room service.
• Responsible for the entire operation for food and beverage outlets using weekly forecast, budgeting, hiring and training.
• Directly involved in the successful formulation of menu changes, pricing according to the market pricing strategies.
• Increased the guest satisfaction survey scores for dining experience by 15% against last year.
• Scored position #1 in the company for prompt service, and beverage quality in the Lobby Lounge.
• Helped to positively increase the department associates opinion survey in most areas substantially.
View Complex/ JW's Steakhouse Manager
NEW YORK MARRIOTT MARQUIS New York, NY 1997- 1999
• Managed The View Restaurant & Lounge with 110 associates.
• Successfully ran the daily operation and helped to build revenue level to $13.5 million for fiscal year 1998.
• Overseeing of 266 seats in the View Restaurant and 117 in the seats in JW's Steakhouse while assisting in budgeting, weekly forecast and payroll management.
• Successfully improved the guest satisfaction survey including highest scoring restaurant in the company for 6 months.
• Continuously rated #1 restaurant in the company for overall dining experience and highest revenue generator.
Restaurant/ Beverage Manager
MARRIOTT WINDWATCH RESORT & GOLF CLUB Long Island, NY 96-97
• Responsible for 172 seats in a three meal restaurant, as well as room service for 366 rooms, lobby lounge and a high volume night club.
• Evaluation and presentation of P&L statement.
• Coordinated and supervised training of all food and beverage staff for total customer/guest satisfaction.
• Scored number one in the company for prompt service & # 1 in the annual sanitation audit for the North East Region.
• Maintained the beverage control for the entire hotel.
• Created seasonal menus for the bar, Golf Lounge & bar and poolside café.
• Promoted the nightclub by using the local radio stations and advertising in the newspapers.
MARRIOTT HOTELS AND RESORTS 1995 to 05, 07:
• Manager of The year 2006.
• Re-concept Foley's Fish House (Best Food & View in Times Square)
• Perfectly managed The 2006 New Years Eve event with revenue over $160K.
• Successfully implemented The Brand standards audit.
• Reduced Beverage cost to 16.5% (# 1 in North America)
• Revamped Room Service operation using 0 to 20 K capitals.
• New Banquets/ Groups menus.
• Involved directly in the front and the back of the house, sharing policies and sitting standards with ECM.
• Completely budget and P&L oriented.
• Full knowledge of Rooms operations.
• Directly involved in a $ 5ML renovation for all outlet.
• Certified by The American Food Safety Institute and New York City health Department.
• Fully aware of Food and Beverage safety critical points program.
Bachelor of Science in Hospitality Management, NYU, June 1997
Diploma in Hospitality Industry Management, NYU, May 1995
Associate Degree, English Literature, Westminster Collage, UK, May 1995
Bachelor of Literature & Foreign languages, CU, Egypt, July, 1987 Numerous awards, training courses and certificates