Director Of Banqueting
Conrad Cairo
Total years of experience :28 years, 9 Months
Reporting the the Hotel Manager, the Job entails the complete supervision of all Banqueting Operations and coordinating all sales efforts in this regards - the Conrad Cairo is almost 600 rooms property with a vast meeting and banquet space that can take up to 1500 persons
Mena House Oberoi 2009 till 2010
Food and Beverage Manager
• Responsible for opening the new F&B outlets in the 400 rooms fully renovated hotel
• Assessment of all aspects of operation from operation equipment, kitchen utensils to critical path analysis
• Preparing all par stocks required for the new operations
• Preparing all the staff sanctions of the new department.
• Working closely with the Vice president and director of S&M to characterize the new outlets and prepare a business plan for the new outlets.
Mena House Oberoi Hotel 2004-2008
Director of Catering & Events
• In charge of all aspects for the 1000 persons capacity banquet room and also outside catering
• Introduced new wedding packages that has led to over 9 Million increase in the total F&B sales
• Ability to orchestrate hundreds of flawless events both in the Mena Hosue Oberoi and at the Pyramids plateau
• Received many recognitions for events managed for different political icons and celebrities.
• Actively analyzing events sales and engineered promotional ideas to maximize revenues
• Excellent relationships with the travel and corporate markets.
• Reengineered the Banquets Menus kit based on Food Cost and Popularity indexes which proved to be very successful
• Increased rooms revenues by actively promoting room sales attached to wedding functions
The Oberoi Restaurants Division 2001-2004
Manager
• In charge of all aspects of operations of the Khan El Khaliliy Restaurant and the Nile Pharaohs restaurants.
• Succeeded to make a record sales and the same time improving service delivery
• Lead a team of Chefs and Kitchen stewarding staff to achieve a 86% in Crystal Hygiene Audit report
The Oberoi Nile Cruises 1996-1999
Boats Manager
• In charge of the complete operations of the Shehrayar Floating Hotel, a 72 cabins boat with all hotel facilities on board.
• Interacts with the owners with regards to financial results
• Interacts directly with the guest onboard and ensures that all their expectations are being met.
The Mena House Oberoi 1993-1994
Assistant Banquet Manager
• Assisting the Banquet Manager in all his duties.
• Operationally involved in all aspects of Event Mgmt. from staffing to decoration and different setups preparation including weddings and conferences.
The Mena House Oberoi 1992-1993
Assistant Manager Food and Beverage
• Was managing the 250 covers "Greenery Restaurant", the restaurant had an Italian theme and at the same time was offering daily buffet menus for in-house guest
• Development Center 2012, Hilton Abu Dhabi, SHINE development program to assume Director of Operations Position.
• Proactive Leadership Training, 2011, Hilton University Program • Strategic Planning, Amr Shawky, Hilton regional Training • Strategies for analysis, John Green, Hilton regional workshop
• Master Certificate in the Essentials of Hospitality Management from the School of Hotel Administration, Cornell University in 2008
• Master Certificate of Foodservice Management from the School of Hotel Administration, Cornell University in 2008
• Diploma in Hotel Administration from the Oberoi School of Hotel Management in 1992, recognized by the International Hotel Association in Paris.
• B.Sc From the Faculty of Tourism and Hotel Management - Helwan university with a grade of Very good in 1988