Executive Assistant Manager
Premium Hotels and Resorts
Total years of experience :19 years, 11 Months
Managing Premium Beach Resort < Acting General Manager >
Demonstrated all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values Set periodical business plan, budget, forecast and performance reports, Analyze daily reports to check irregularities, conducted random checks to ensure that all standards are being consistently followed in the Hotel Divisions. Approved the employment and termination of employees and responsible for Aided each Department Head in giving necessary training to their staff and to assist them in it on-the-job training programs of all departments on a regular basis. Ensured the HACCP implementation of all policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting. Worked closely with local, state, public and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas, developed new and analyze existing procedures, special events, promotions that improved guest satisfactory and loyalty, also Developed an active, effective communications between all operating departments. Assumed the creation and conceptualization of 3 specialist outlets Provides Dine around Concepts includes Teppanyaki Restaurant, Italian Cuisine Restaurant, Catch of the Day Sea Food Restaurant as well as Achieved Holiday check, plus Top Hotels 2015 Best Hotels Award
A Leader Team Director Of 5 Stars Deluxe Resort Soft Opening, Administrated All The Set-Up Plans, Efforts, Established all Necessary Procedures, Tailored Designer For 16 F&B outlets Concepts, Lay-outs, Operating Procedures and Installments Of All Food And Beverage Aspects, Equipment’s, Utensils and S.O.E`s Including 5 Unique Specialists Restaurants Along With Satellite Kitchen Unites Chinese, Sushi, Russian, Lebanese, Italian, Plus 2 Outdoors Corners B.B.Q Provide Charcoal Grills & Pizza Oven And Beach Buffet Style All Beside 420 Seats Main Restaurant With 2 Bars & 2 mobile Buffets, Banquet Hall, Room Service Plus 2 Outdoors Terrace Bars for live Entertainment, Modern Discotheque And Lobby Bar, Established the current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items of stores, requisitioning purposes, control store inventories, cost control procedures, facts, monitors and forecasts, All Outlets Facilitated To Provides Every Guest, Leisure Staying With Varieties Of Good Food & Drinks Quality, Best Services, variety of Entertainment, Achieved Guests Satisfactory
Re-Opened a Deluxe 4 Stars Resort Established the Renovation plan for 8 outlets as well as the Standard Procedures of All Food and Beverage Aspects Including the Reset-Up of All Inclusive Outlets, Concepts, Formulas, Dine around and new Events Created 3 New Exclusive Outlets implemented and Insured the Sufficient Standard of Services, high quality food products, ambience atmosphere which Built up Trust and Increased Extra Food and Beverage Revenue as decreased costs, overhead payroll, Ensured that all Food & Beverage outlets update Guest Preference database on a regular basis, Coordinated all promotional plans with Public Relation as well as menu cycles with the Executive Chef. Provided leadership and management for all operational personnel: directly for two key management personnel and indirectly for management, non-management personnel. Accepts responsibility for the health, safety and welfare of the hotel guests and employees accountable for all personnel actions, assets, and personal property and the end results of their use Represent the hotel to civic, business, industry and local government
Operating Own Limited Liability Company, for wholesale on fee or contract basis
Assumed the creation and conceptualization of 6 different F&B outlets that are corporate concepts to be applied to all of arch hotels and resorts properties in development and project manager of Arch Grand Royal renovation plan. Taylor designed all operational procedures and training programs for the company, negotiation of properties and business ventures within the company's parameters
Achieved the highest recorded extra revenues during 2009 implemented and Insured the Sufficient Standard of Services, high quality food products, ambiance atmosphere which Built up Trust and Increased Extra Food and Beverage Revenue as decreased costs, overhead payroll, Ensured that all Food & Beverage outlets update Guest Preference database on a regular basis, Coordinated all promotional plans with Public Relation as well as menu cycles with the Executive Chef. also achieved the silver award from E-Cristal for maintaining standards of service, food sanitation & hygiene as well as Reducing Guests complaints by 80% and nominated as Assistant Executive Manager of F&B.
Direction and management of all F&B operations within this 4 stars 268 rooms beach resort with 12 F&B outlets resort in busy downtown Hurghada, Directing and Managing 100 employees, Implemented the All Inclusive system plan, designed training and new SOP's for the F&B Department, Facilitate the re-design and Implementation of German Club in October 2003. Doubled F&B outlets revenues, during my employment I have created and opened the first Chinese restaurant in Downtown called: CHINATOWN.
