محمد عبد العزيز المعداوي

FINANCIAL TARGETS:
•Assists the General Manager in establishing company budget in co-operation with Controller covering all aspects of restaurant operation.
•Assists the GM in supervising the operation of the company to maximum efficiency to achieve the highest volume of sales and profit goals as outlined in the budget planning.
•Assists the GM in establishing overall company marketing plan and implementing a sales strategy together with an advertising and public relations action plan.
•OPERATIONAL STANDARTS:
•Assists the General Manager in confirming, implementing and adhering to Operational Standards policies relating to efficient company operations. This includes as well maintenance, sales, fire & safety, security, personnel development, quality standards.
•CARE OF HOSTING CUSTOMERS:
•Assists the GM in active guest relations and is fully aware role as a host within the company.
•Knows and is aware in depth of our Leader as a Host philosophy and takes personal care this philosophy is implemented by all guest related staff. Therefore initiates whatever necessary for maximum performance.

•MANAGEMENT DEVELOPMENT:
•Assists the GM in appointing, developing and promoting an effective team of Department Heads and ensures that Department Heads in turn build up trained and competent employees.
•Assists the GM in implementing and over viewing consistent training and development plans for all employees to ensure positive guest experience, high employee morale and assistance to the company’s corporate future staffing challenge.
•Assists the GM in representing the Company on location and being responsible to take a leading role together with his department heads, to establish community relations to ensure a quality company image.
•Assists the GM for the yearly performance evaluations for the Department Heads and supervisors.
•Supervises personally the development of the present Management Trainees in the company and assists and guides them on managerial level.
•GENERAL:
•Assists GM in reviewing and evaluating technical state of the company plant on periodic basis and with proper professional assistance executes a plan to ensure highest possible standard in efficiency and customer’s experience.
•Assists GM in being responsible for the smooth maintenance of communications with owners or owner’s representative to keep them informed on the company progress and long-term planning.
•Deputies the operations Manager in his absence and vacation.
•Deals with the day-to-day operational priorities of the company and leads the daily briefing with the Department Heads.
•Establishment on regular basis in advance of the schedule/rotation of the operations Managers.
•Initiates, organizes and monitors Press Releases, PR Activities, Advertisements, Print Matters, etc. in review with General Manager.
•Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for field of responsibility.
•Spot checks skills/technical training of the Department Heads on regular basis.
•Ensures all staff is thoroughly familiar with the company emergency and security procedures.
•Other duties as assigned by the General Manager.
•Special tasks and responsibilities are agreed on and set forth annually in the quality and quantity objectives (in particular: commercial efficiency and personnel development / leadership).

cleanliness of all food and beverage facilities including the restaurants, lounges, banquet rooms, storage rooms and kitchens.
•Managing all the outlets managers to improve all operational areas in respect to standards, revenues, and cost control, guest and employees satisfactions.
•Leading all the training plans and developing Managers in all aspects of F&B Management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation.
•Leadership of the operational management team, including Executive Chef, Back of House Manager, Assistant Manager’s Food and Beverage, Food and Beverage Cost Controller, Restaurants Manager beverage manager. This includes recruitment and selection, performance management, employee development and motivation, and counseling/disciplinary issues.
•Maximize revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menus and promotions, and development of new products / services/features.
•Leading in F&B financial reporting - Budget, Outlook, Forecasts and actual production reporting.
•Setting up pre-opening training plan for service and conducting training Director of Food & Beverage.

accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff. He exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours.
•Close co-ordination between Front Office, Housekeeping and the Sales as well as the Guest Relation.
•To maintain our standards of quality, service and facilities in all departments over which he has responsibility and authority. He is responsible for the overall smooth and economical running of the entire Food & Beverage department.
•Assisting the management in implementing and supervising the Operational Standards as well as the Hotel’s internal rules and regulations.
•To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager.
•Together with the GM and the Financial Controller he has to plan the yearly targets and financial budgets for his area.
•Is responsible for the annual planning of food promotions.
•Monitors new offers in respect of planning, test cooking, printing matters and advertising, decoration and background music.
•Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, payroll and food cost, cleanliness, sanitation and hygiene.
•He checks permanently the Room Service and guaranties a well-organized and fast service.
•He makes sure that mini bar filling up procedures are done correctly and swiftly.
•He supervises all outside catering and in-house parties in respect of sales, organization and proper service during the event.
•Makes sure offers and calculations are done properly and billing is done accordingly.
•Storage of F&B: Checks permanently all store rooms and fridges and ensures the food is stored properly, clean and hygienic. He makes sure only fresh and valid (expire date) food or beverage is in the stores. He also checks temperatures in all cooled devices Controls the quality standard of food in the entire operation.
•Follows up the procedures of washing up, usage of cleaning material staff efficiency and equipment.
•Follows up the Stewarding department in the cleaning of all concerned areas and assigns special duties to Chief Steward in regard of cleanliness & hygiene.
•Is responsible for the control and consumption of china, glass and cutlery. Has the breakage under control as well as the stock levels in the store (in co-ordination with accounting).
•A check work schedules of the entire F&B division and secures staff is planned to the requirement of the operation.
•Has the right to refuse delivery if commodities do not comply with our specifications and quality standards.
•He signs all purchase orders in respect to quantities ordered.
•Supervises closely Food Cost Controller to guarantee a cost according to the financial targets, to recognize price increases and adjust prices accordingly, if necessary.
•To make sure discounts and complimentary are administered and approved according to the internal policy.
•Co-ordination and information with the Housekeeping, Sales and Accounting.
•Ensures all staff is thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
•Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the Personnel & Training Manager.
•Review reservation books daily.
•Maintains a monthly overview of vacation- and public holiday balance of all his/her staff and delivers a monthly consolidated summary to the Personnel Manager.
•He is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his field of responsibility.
Assumes Responsibility of Duty Manager when scheduled to do so.

Food & Beverage Manager in his absence & vacations
•Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing.
•Other cleanliness of all food and beverage facilities including the restaurants, lounges, banquet rooms, storage rooms and kitchens.
•Managing all the outlets managers to improve all operational areas in respect to standards, revenues, and cost control, guest and employees satisfactions.
•Leading all the training plans and developing Managers in all aspects of F&B Management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation.
•Leadership of the operational management team, including Executive Chef, Back of House Manager, Assistant Manager’s Food and Beverage, Food and Beverage Cost Controller, Restaurants Manager beverage manager. This includes recruitment and selection, performance management, employee development and motivation, and counseling/disciplinary issues.
•Maximize revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menus and promotions, and development of new products / services/features.
•Leading in F&B financial reporting - Budget, Outlook, Forecasts and actual production reporting.
•Setting up pre-opening training plan for service and conducting training Director of Food & Beverage.

Pre-Opening Team)
•Responsible for Beverage standard training for all hotel employees (as per F&B Director)
•Responsible of the operation at all the times &handling any complaints.
•Conducting training classes for staff& their briefing.
•Provide the monthly vacation plan& weekly staff schedule.
•Participate actively in increasing outlet revenue throughout up-selling technique.
•Responsible for operation supplies (food, beverage& equipment) with viewing of controlling costs effectively.
•Handling staff matters & their evaluations.
•Manage the day-to-day operation of the food and beverage section and inform the food and beverage manager of any decision taken which did not required his action and any other relevant information.
•Assume the duties of the food and beverage manager in his absence.
•Control and analyzes, on an going basis:
• Sales.
•Cost.
•Quality of food & beverage products.
•Service standard.
•Condition of cleanliness of facilities and equipment.
•Quality of entertainment.
• Guest satisfaction.

Dahab
• As M. De HOTEL ( opening team )
•Responsible for Beverage standard training for all hotel employees (as per

monitor the quality of food and service to ensure consistently high standards.
•Be responsible for coordinating adequate staff requirements to meet the business demands during the shift.
•Responsible for setting specific daily outlet performance objectives and attaining daily budget.
•Required to keep an open line of communication at all times through daily shift briefings and ensuring a smooth transition and handover between shifts.

to maintain all the time with a high standard of grooming appearance and social skills as per company police