Food and Beverage Manager Restaurants &Hotels
Brand Hotel
Total years of experience :22 years, 5 Months
•Mony Maker - stronger leadership - stronge traininer.
Menu Implement with different levels( economy, special, VIP )
• Dealing with travel agency to provide the meals for the ( Hajj & Omra performers)
• Departmental Coordinator to Provide between ( 3000 to 5 thousand ) daily meals.
• Staff handling & schedule
• Daily Internal Communication meeting to delegate the duties ..
• Planning, , planning, , planning using SOWT planning.
• We succeed to open g new restaurant
• We are implement new Ala cart menu .
• Maintain the figurers ( coast & sales )
• Staff schedule& training and follow up.
, Great management skills, multicultural team handling and motivational development. In Depth knowledge of finances and costs,
menu engineering and planning.
guest groups handling...
guest group menus implementation.
supervising staff and follow up
Expertise in Hospitality Operations, Food & Beverage Service, Restaurant Management, Client Service and People Supervision and Training.
Possess strong command over restaurant, & catering operations
and proficient in menu development, analysis and re-engineering
Professionally qualified with an experience of over 18 years in-
restaurants management in five stars luxury hotels and multi-unit establishment, Great management skills, multicultural team handling and motivational development. In Depth knowledge of finances and costs,
menu engineering and planning.
Expertise in Hospitality Operations, Food & Beverage Service, Restaurant Management, Client Service and People Supervision and Training.
Possess strong command over restaurant, banquet & catering operations
and proficient in menu development, analysis and re-engineering
with vast experience in developing business plans, pricing structures
and other restaurant models.
Career record of achieving set goals within parameters of cost, quality and resource utilization.
The team I was part of received Food & Beverage Excellence Award,
Service Excellence Award and got Bonus points in deferent
International hotels Brand Standards Audit and got through-
this audit with distinction.
During my assignment as F&B department .
Professionally qualified with an experience of over 8 years in-
Food & Beverage management in five stars luxury hotels and multi-unit establishment, Great management skills, multicultural team handling and motivational development. In Depth knowledge of finances and costs,
menu engineering and planning.
Expertise in Hospitality Operations, Food & Beverage Service, Restaurant Management, Client Service and People Supervision and Training.
Possess strong command over restaurant, banquet & catering operations
and proficient in menu development, analysis and re-engineering
with vast experience in developing business plans, pricing structures
and other restaurant models.
Career record of achieving set goals within parameters of cost, quality and resource utilization.
The team I was part of received Food & Beverage Excellence Award,
Service Excellence Award and got Bonus points in deferent
International hotels Brand Standards Audit and got through-
this audit with distinction.
During my assignment as F&B department .
Professionally qualified with an experience of over 8 years in-
Food & Beverage management in five stars luxury hotels and multi-unit establishment, Great management skills, multicultural team handling and motivational development. In Depth knowledge of finances and costs,
menu engineering and planning.
Expertise in Hospitality Operations, Food & Beverage Service, Restaurant Management, Client Service and People Supervision and Training.
Possess strong command over restaurant, banquet & catering operations
and proficient in menu development, analysis and re-engineering
with vast experience in developing business plans, pricing structures
and other restaurant models.
Career record of achieving set goals within parameters of cost, quality and resource utilization.
The team I was part of received Food & Beverage Excellence Award,
Service Excellence Award and got Bonus points in deferent
International hotels Brand Standards Audit and got through-
this audit with distinction.
During my assignment as F&B department .
Follow up Hilton standard regarding Hilton breakfast buffet& the other thymes nights buffets, type all buffets signs and laminate it and handle it.
Managing all activities of the restaurants- special and different thymes nights, Hilton breakfast,
Achieves restaurants revenue goals by executing marketing and sales strategies as, established in the business plan.
Assists in the implementation of sales promotions
Manage and training all restaurant service staff and supervisors,
and to take action to manage restaurants service staff.
Utilizes leadership skills and motivation to maximize employee productivity and satisfaction.
Maximize guest Satisfaction of food and beverage profitability by managing The side duty of the Restaurants and managing Staff, and execute Restaurants marketing and sales strategies.
I was responsible for the pool restaurant witch it was pool restaurant at the noon time and Italian restaurant at the evening time so,
I was responsible to be sure that the setup are full and ready-
Also was one weekly thyme night performing at the pool restaurant was under my responsibility.
Be sure that all work is carried out in line with the hotel’s guidelines-
and service concepts.
Managing and train all restaurant service staff and supervisors.
Restaurant Headwaiter, Responsible for opening and closing and operation of the beach restaurant and Italian restaurant-
maintain a high quality of service and make sure that operation in restaurant is smooth and up to standard,
staff training, (up selling - service sequences- 10 minutes food training - 10 minutes beverage training ……..), ensure a high percentage of guest satisfaction, staff roster, issuing requisitions and controlling cost accordingly, In-charge of two outlets (Italian a la carte & Beach Restaurant at lunch \[a la carte and buffet.
opening and operation and closing of restaurant, maintaining a high quality of service and make sure that operation in restaurant is smooth and up to standard, staff training, up selling, ensure a high percentage of guest satisfaction, staff roster, issuing requisitions and controlling cost accordingly.
Assistant Headwaiter in charge of the main dining room
Reporting to the restaurant manager, supervising the a la carte restaurant for 3 years, in charge of the main dining room for tow full month
British Academy of tourism and hotel industry –Cairo-1991/ 1993.