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Cv Haytham Mahmoud El Mahlawy (F&B Mgr)

Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a wide range of people, and establish relationships based on respect. Optimizing sales and contain costs, identifying any areas of action. Evaluating levels of guest satisfaction with a focus on continuous improvement. Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded. Demonstrating commercial capability to deliver profit, control costs and build customer loyalty. Knowing trends and proposes ideas to build the range and quality of F&B. Setting achievable short and long term functional goals.

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Haytham Mahmoud Ali El-Mahlawy
Objective:
Looking for a challenging opportunity with a reputable Company/ Group where my skills and
experience will have a valuable impact.
Introduction:
Dear Employer,
I am extremely interested in obtaining the mention position with a reputable organization such as
yours. I have outlined some background information about myself below and attached my resume for
your kind consideration. Detailed on my resume, you will find a solid background in Food & Beverage,
and Customer Services, Leadership. I believe this background provides the necessary experience you
require for your respective organization. I left my previous employers on very good terms and can
provide excellent references from several of my senior executives,
Thank you for your time and consideration.
Trainings:
 Hotelschool The Hague Academy – Netherland
(F&B Kitchen & Service Management 201 Course)
 Handling all food & Beverage checks.
 Handling Guest Complain
 Total Quality Management
 How to Train the Trainer
 Guest Satisfaction System
 Food and Beverage Skills
 Business Etiquette.
 Active Listening
 Joining of Forces
 Guest Journey (Zero Defect)
 Guest Care
 Telephone Techniques
 Food Safety Certified
 Green Star Hotel Training
 MS, Micros, IDS and Infrasys System
 First Aid Certified
 Information Privacy Policy
 Buffet Merchandising
 Anti-Corruption Training (Operations)
 Anti-Corruption Policy 2017
 Bed Bug Full Service and Luxury Brands
 Code of Conduct-Procedures for Managers to
Report Compliance Issues
 Hilton Make it Right-Leader Empowerment
 ISO 22000 Training
 Hilton Make it Right eLearning F&B
(+2) 010 6494 3330
https://www.linkedin.com/in/haytham-el-mahlawy-22503921/
haytham78@hotmail.com
Cairo, Egypt
haytham.mahmoud@hilton.comBirthday
20/10/1978
Experience
+ 23
1/6
Professional Experience:
Hilton Marsa Alam, Nubian Resort – Red Sea
http://www3.hilton.com/en/hotels/egypt/hilton-marsa-alam-nubian-resort-RMFHIHI/about/index.html
* Food and Beverage Coordinator – Acting Asst. F&B Manager
* Ultimate Hotel Duty Manager
From June 2016 till present
 Job Description 
 Assists in daily Food and Beverage operations with all administrative functions and general
operational duties as required by the F&B Manager as well as coordination of the department
therefore, must perform the following tasks to the highest standards:
 Checking the rules and regulations are applied at F&B Department.
 Helping the F&B manager to apply and amend the procedures or the equipments.
 Coordinating the information flow with other departments in order to provide the best service to
the hotel guests.
 Supervising the outlet operations and report the necessary issues to the management.
 Taking part in special projects with the F&B manager.
 Identifying and scheduling the daily needs of the F&B departmental operations.
 Being responsible for the price and content updates of the menus, drink lists and posters.
 Checking the product quality and staff performance by making hotel tours and inspections.
 Being responsible for the cleaning of the F&B offices, stores and goods receiving areas.
 Ensuring the daily coordination with the Stewarding Department.
 Making weekly maintenance lists for machines and equipments of the department.
 Coordinating and scheduling the trainings assigned by the Training Department.
 Organizing and attending departmental communication meetings.
 Taking necessary precautions for the department related complaints and problems.
 Assist other departments wherever necessary and maintain good working relationships
 Knowing and following up the setting procedures of the napkins, table sheets and making the
necessary changes of these equipments when necessary along with staff uniforms.
 Preparing the required reports for the department manager.
Lazib Inn Resort & Spa (Five Stars Boutique Hotel) – Al Fayoum
http://www.lazibinn.com/
* Assistant Food and Beverage Manager
October 2015 till May 2016
 Job Description
 Staff scheduling in order to keep the department properly manned at all times
 Follow up and check on the job training
 To attend all daily morning briefings held by the Resort GM
 Hold daily meeting with the staff to review the daily operation, and to discuss past performance
that can be improved
 Recognize VIP’s and regular guests when walking into the outlet
 To make sure that hygiene standards are strictly followed as per the F&B department manual
 Supervise the overall service operations
 To ensure that all the service operation procedures are followed at all times
 Regular training to be conducted for all staff
 To encourage staff for cross training during the low season and to follow up and check on the job
training
 To ensure that all standards set for food presentation, quality and quantity are met and monitored
in cooperation with the Head Baker in order to provide and increase service standards
 Maintain a close working relationship with the Staff and ensure a proper communication between
all F&B related departments
 To supervise the beverage stock, linen, condiments and operating equipment taken for each
 function and to insure that the above is returned to the designated storeroom in a proper way
Egypt2015 - 2016
2/6
Egypt
 To ensure that all company policies with regards to operating equipment are fully implemented
and followed in coordination
 To assist in minimizing overtime and lieu leave and casual staff
 Has the authority to sign complimentary checks or offer a complimentary drink, if this is required
in order to appease dissatisfied guests
 Responsible for the distribution of the relative instructions and rules to the employees
 Responsible for the department smooth operation on a daily basis
 Responsible for all transaction and all accounting procedures
 To check that all operation equipment taken from stewarding is returned without discrepancy
 To control wastage and contribute to cost saving measures instructed by the food and beverage
department
 To ensure full adherence to company policies and procedures and operating legalities
 To train and develop the service staff and help to improves the service standard
Americana International - Fine Dining Chain
http://www.americana-group.net/
* Restaurant General Manager
November 2013 till August 2015
Branches
 (48 El Thawra, Heliopolis, Cairo)
 Americana Plaza Sheikh Zayed
 Americana Plaza New Cairo
 Job Description
 Taking responsibility for the business performance of the restaurant.
 Analyzing and planning restaurant sales levels and profitability.
 Preparing reports at the end of the shift/week, including staff control, food control and sales.
 Creating and executing plans for department sales, profit and staff development.
 Setting budgets and/or agreeing them with senior management.
 Planning and coordinating menus.
 Coordinating the entire operation of the restaurant during scheduled shifts.
 Managing staff and providing them with feedback.
 Responding to customer complaints.
 Ensuring that all employees adhere to the company's uniform standards.
 Meeting and greeting customers and organizing table reservations.
 Advising customers on menu.
 Recruiting, training and motivating staff.
 Organizing and supervising the shifts of kitchen, Delivery, waiting and cleaning staff.
 Maintaining high standards of quality control, hygiene, and health and safety.
 Checking stock levels and ordering supplies.
 Preparing cash drawers and providing petty cash as required.
 Helping in any area of the restaurant when circumstances dictate.
One to One Hotels The Village & Ain Al Faida (Abu Dhabi)
(Opening team)
http://onetoonehotels.com/
* Outlet Manager
* Ultimate Hotel Duty Manager
May 2009 till October 2013
 Task force for Opening (onetoonehotels- Ain Alfayda Resort) Al Ain UAE
(In charge of 7 Outlets).
Outlets
 Catering and Events Logistics Manager & Planner
 SENNARA (Mediterranean Lebanese Sea Food ) Abu Dhabi
 WOKCANO (Traditional Asian Wok Cuisine) Abu Dhabi
 THE VILLAGE CLUB (Outdoor) Abu Dhabi
Egypt
U.A.E
2013 - 2015
2009 - 2013
3/6





 Job Description 
 Fully responsible for the day-to-day operation of the assigned outlet and coordinate all activities to
establish and achieve the highest possible customer satisfaction.
 Promote efficiency, confidence, courtesy and an extremely high standard.
 Generally promote and ensure good inter-departmental relations.
 Display a pleasant manner and positive attitude at all times and to promote a good company
image to guests and colleagues.
 Demonstrate pride in the workplace and personal appearance at all times when representing the
hotel thus identifying a high level of commitment.
 Adhere to Company and Hotel rules and regulations at all times.
 Prepare schedules for all personnel according to the forecast and within the limits of the staffing
guide, to ensure adequate manpower at all times and under the guidance of the Food and
Beverage Manager.
 Conduct regular training sessions with the assigned team in line with the departmental SOP’s i.e.
guest care, service standards, up-selling approach, product knowledge, etc.
 Conduct on the job training of future Assistants Outlet Manager’s if the situation calls for.
 Prepare and issue duty schedules for the assigned team.
 Ensure the proper appearance (condition of uniforms) and grooming of.
 Establish and update the outlet’s database of regular guests.
 To resolve guest complaints immediately.
 To be actively involved in the outlets promotional activities.
 To establish a close working relationship with the kitchen and liaises with the chef about menu
changes, menu presentations and live cooking activities in the outlet.
 Control / counter signs all store requisitions (operating material, food products and beverages)
and ensures their accurate delivery.
 Maintains staff attendance sheets and other payroll related documents, to be signed by the
 Department Head and submit them for signatures at the end of the month.
 Responsible to meet and maximize the budgeted monthly revenue of the respective outlet, by
exercising constant control of the expenses.
 If the outlet features live entertainment, to assures the availability of document copies stating the
legal approval.
 All employees must maintain a neat, clean and well-groomed appearance as per the company
standards.
CONRAD Cairo (Opening team)
http://connectplusathiltonworldwide.com/property/conrad-cairo/
*Team Leader
January 1999 till May 2009
Outlets
 Main Restaurant 
 Executive Floor Restaurant 
 Room Service

 Job Description 
 Schedule all activities for restaurant staff according to guidelines and ensure proper uniform of
staff at all times and provide assist to all guest and administer all requirements for meals.
 Maintain all restaurant equipment and records and ensure compliance to all standards and
perform work according to hotel policies and procedures.
 Supervise all kitchen and dining room activities and ensure optimal quality of all production and
coordinate with guests to maintain optimal level of customer satisfaction and analyze all customer
requirements and provide efficient response.
 Collaborate with manager to review all employee performance and provide training to increase all
performance and monitor all guest requests efficiently to achieve all customer objectives and
maintain knowledge on all liquor regulations.
 Manage all storage supplies and assign staff in all requisition activities and evaluate all daily
specials.
 Oversee all work in shift and restock all supplies at end of shift and perform regular inspections on
all equipment and recommend required repairs.
Egypt
1999 - 2009
4/6
Spanish
Arabic
English
Hurghada Inter-Continental Resort – Red Sea
*Front Waiter
July 1998 till January 1999
Outlet
 Room Service
Sheraton Miramar El-Gouna – Red Sea (Opening team)
*Waiter
September 1997 till July 1998
Outlets
 Main Restaurant 
 Pool Restaurant 
 Room Service 
 Beach Restaurant
Cairo Sheraton
*Trainee waiter
June 1994 till September 1997
Outlets
 Oriental Restaurant (Alaa El-Dian) 
 Italian Restaurant (La mama) 
 Room Service
 Tea Garden (Lobby Lounge)


Education:
Tourism & Hotels Management (High School graduated)
Cairo Open University for Quick English Translation (University Course)
LANGUAGES QUALIFICATION
Egypt
Egypt
Egypt
1994 - 1997
1997 - 1998
1998 - 1999
1992 - 1996
5/6
Skills:
 Good communication and interpersonal skills.
 Excellent customer service, Problem-Solving, Organizational, Tact and diplomacy skills.
 Team-leading with ability to motivate others but also impose disciplinary measures if necessary.
 The ability to work independently.
 The ability to use own initiative.
 Good business skills and knowledge of consumer trends and patterns.
 The ability to remain calm under pressure.
Achievements:
Proactive and result oriented food and beverage &customer service professional; having over 23 years
of experience with leading organizations in UAE and Egypt; Proven ability to improve food and
beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations
skills coupled with an impressive commitment to excellence and an ability to drive towards targets and
deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
Personal Information:
Date of Birth : October 20, 1978 (Cairo-Egypt)
Nationality : Egyptian
Military Service : Exempted
Marital Status : Married
Passport No# : A17817281 (Shoubra)
Egyptian ID No# : 27810200100097
Address : 3 El-Madares St. Qalioub, Egypt
*All documents will be given upon requested.
Team
Work
Creativity Leadership Motivity
REFERENCES:
MR. Mohamed Lotfy
General Manager
Hilton Marsa Alam
+2 0122 8682222
Mohamed.Lotfy@hilton.com
Red Sea, Egypt
MR. Olivier Masson
RVP
Four Seasons Hotels
+2 0100 6902244
Oliver.Masson@lazibinn.com
Cairo, Egypt
6/6

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斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
斯旺西大学毕业证制作流程Swansea毕业证文凭英国学历学位认证
 

Cv Haytham Mahmoud El Mahlawy (F&B Mgr)

  • 1. Haytham Mahmoud Ali El-Mahlawy Objective: Looking for a challenging opportunity with a reputable Company/ Group where my skills and experience will have a valuable impact. Introduction: Dear Employer, I am extremely interested in obtaining the mention position with a reputable organization such as yours. I have outlined some background information about myself below and attached my resume for your kind consideration. Detailed on my resume, you will find a solid background in Food & Beverage, and Customer Services, Leadership. I believe this background provides the necessary experience you require for your respective organization. I left my previous employers on very good terms and can provide excellent references from several of my senior executives, Thank you for your time and consideration. Trainings:  Hotelschool The Hague Academy – Netherland (F&B Kitchen & Service Management 201 Course)  Handling all food & Beverage checks.  Handling Guest Complain  Total Quality Management  How to Train the Trainer  Guest Satisfaction System  Food and Beverage Skills  Business Etiquette.  Active Listening  Joining of Forces  Guest Journey (Zero Defect)  Guest Care  Telephone Techniques  Food Safety Certified  Green Star Hotel Training  MS, Micros, IDS and Infrasys System  First Aid Certified  Information Privacy Policy  Buffet Merchandising  Anti-Corruption Training (Operations)  Anti-Corruption Policy 2017  Bed Bug Full Service and Luxury Brands  Code of Conduct-Procedures for Managers to Report Compliance Issues  Hilton Make it Right-Leader Empowerment  ISO 22000 Training  Hilton Make it Right eLearning F&B (+2) 010 6494 3330 https://www.linkedin.com/in/haytham-el-mahlawy-22503921/ haytham78@hotmail.com Cairo, Egypt haytham.mahmoud@hilton.comBirthday 20/10/1978 Experience + 23 1/6
  • 2. Professional Experience: Hilton Marsa Alam, Nubian Resort – Red Sea http://www3.hilton.com/en/hotels/egypt/hilton-marsa-alam-nubian-resort-RMFHIHI/about/index.html * Food and Beverage Coordinator – Acting Asst. F&B Manager * Ultimate Hotel Duty Manager From June 2016 till present  Job Description   Assists in daily Food and Beverage operations with all administrative functions and general operational duties as required by the F&B Manager as well as coordination of the department therefore, must perform the following tasks to the highest standards:  Checking the rules and regulations are applied at F&B Department.  Helping the F&B manager to apply and amend the procedures or the equipments.  Coordinating the information flow with other departments in order to provide the best service to the hotel guests.  Supervising the outlet operations and report the necessary issues to the management.  Taking part in special projects with the F&B manager.  Identifying and scheduling the daily needs of the F&B departmental operations.  Being responsible for the price and content updates of the menus, drink lists and posters.  Checking the product quality and staff performance by making hotel tours and inspections.  Being responsible for the cleaning of the F&B offices, stores and goods receiving areas.  Ensuring the daily coordination with the Stewarding Department.  Making weekly maintenance lists for machines and equipments of the department.  Coordinating and scheduling the trainings assigned by the Training Department.  Organizing and attending departmental communication meetings.  Taking necessary precautions for the department related complaints and problems.  Assist other departments wherever necessary and maintain good working relationships  Knowing and following up the setting procedures of the napkins, table sheets and making the necessary changes of these equipments when necessary along with staff uniforms.  Preparing the required reports for the department manager. Lazib Inn Resort & Spa (Five Stars Boutique Hotel) – Al Fayoum http://www.lazibinn.com/ * Assistant Food and Beverage Manager October 2015 till May 2016  Job Description  Staff scheduling in order to keep the department properly manned at all times  Follow up and check on the job training  To attend all daily morning briefings held by the Resort GM  Hold daily meeting with the staff to review the daily operation, and to discuss past performance that can be improved  Recognize VIP’s and regular guests when walking into the outlet  To make sure that hygiene standards are strictly followed as per the F&B department manual  Supervise the overall service operations  To ensure that all the service operation procedures are followed at all times  Regular training to be conducted for all staff  To encourage staff for cross training during the low season and to follow up and check on the job training  To ensure that all standards set for food presentation, quality and quantity are met and monitored in cooperation with the Head Baker in order to provide and increase service standards  Maintain a close working relationship with the Staff and ensure a proper communication between all F&B related departments  To supervise the beverage stock, linen, condiments and operating equipment taken for each  function and to insure that the above is returned to the designated storeroom in a proper way Egypt2015 - 2016 2/6 Egypt
  • 3.  To ensure that all company policies with regards to operating equipment are fully implemented and followed in coordination  To assist in minimizing overtime and lieu leave and casual staff  Has the authority to sign complimentary checks or offer a complimentary drink, if this is required in order to appease dissatisfied guests  Responsible for the distribution of the relative instructions and rules to the employees  Responsible for the department smooth operation on a daily basis  Responsible for all transaction and all accounting procedures  To check that all operation equipment taken from stewarding is returned without discrepancy  To control wastage and contribute to cost saving measures instructed by the food and beverage department  To ensure full adherence to company policies and procedures and operating legalities  To train and develop the service staff and help to improves the service standard Americana International - Fine Dining Chain http://www.americana-group.net/ * Restaurant General Manager November 2013 till August 2015 Branches  (48 El Thawra, Heliopolis, Cairo)  Americana Plaza Sheikh Zayed  Americana Plaza New Cairo  Job Description  Taking responsibility for the business performance of the restaurant.  Analyzing and planning restaurant sales levels and profitability.  Preparing reports at the end of the shift/week, including staff control, food control and sales.  Creating and executing plans for department sales, profit and staff development.  Setting budgets and/or agreeing them with senior management.  Planning and coordinating menus.  Coordinating the entire operation of the restaurant during scheduled shifts.  Managing staff and providing them with feedback.  Responding to customer complaints.  Ensuring that all employees adhere to the company's uniform standards.  Meeting and greeting customers and organizing table reservations.  Advising customers on menu.  Recruiting, training and motivating staff.  Organizing and supervising the shifts of kitchen, Delivery, waiting and cleaning staff.  Maintaining high standards of quality control, hygiene, and health and safety.  Checking stock levels and ordering supplies.  Preparing cash drawers and providing petty cash as required.  Helping in any area of the restaurant when circumstances dictate. One to One Hotels The Village & Ain Al Faida (Abu Dhabi) (Opening team) http://onetoonehotels.com/ * Outlet Manager * Ultimate Hotel Duty Manager May 2009 till October 2013  Task force for Opening (onetoonehotels- Ain Alfayda Resort) Al Ain UAE (In charge of 7 Outlets). Outlets  Catering and Events Logistics Manager & Planner  SENNARA (Mediterranean Lebanese Sea Food ) Abu Dhabi  WOKCANO (Traditional Asian Wok Cuisine) Abu Dhabi  THE VILLAGE CLUB (Outdoor) Abu Dhabi Egypt U.A.E 2013 - 2015 2009 - 2013 3/6
  • 4.       Job Description   Fully responsible for the day-to-day operation of the assigned outlet and coordinate all activities to establish and achieve the highest possible customer satisfaction.  Promote efficiency, confidence, courtesy and an extremely high standard.  Generally promote and ensure good inter-departmental relations.  Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.  Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.  Adhere to Company and Hotel rules and regulations at all times.  Prepare schedules for all personnel according to the forecast and within the limits of the staffing guide, to ensure adequate manpower at all times and under the guidance of the Food and Beverage Manager.  Conduct regular training sessions with the assigned team in line with the departmental SOP’s i.e. guest care, service standards, up-selling approach, product knowledge, etc.  Conduct on the job training of future Assistants Outlet Manager’s if the situation calls for.  Prepare and issue duty schedules for the assigned team.  Ensure the proper appearance (condition of uniforms) and grooming of.  Establish and update the outlet’s database of regular guests.  To resolve guest complaints immediately.  To be actively involved in the outlets promotional activities.  To establish a close working relationship with the kitchen and liaises with the chef about menu changes, menu presentations and live cooking activities in the outlet.  Control / counter signs all store requisitions (operating material, food products and beverages) and ensures their accurate delivery.  Maintains staff attendance sheets and other payroll related documents, to be signed by the  Department Head and submit them for signatures at the end of the month.  Responsible to meet and maximize the budgeted monthly revenue of the respective outlet, by exercising constant control of the expenses.  If the outlet features live entertainment, to assures the availability of document copies stating the legal approval.  All employees must maintain a neat, clean and well-groomed appearance as per the company standards. CONRAD Cairo (Opening team) http://connectplusathiltonworldwide.com/property/conrad-cairo/ *Team Leader January 1999 till May 2009 Outlets  Main Restaurant   Executive Floor Restaurant   Room Service   Job Description   Schedule all activities for restaurant staff according to guidelines and ensure proper uniform of staff at all times and provide assist to all guest and administer all requirements for meals.  Maintain all restaurant equipment and records and ensure compliance to all standards and perform work according to hotel policies and procedures.  Supervise all kitchen and dining room activities and ensure optimal quality of all production and coordinate with guests to maintain optimal level of customer satisfaction and analyze all customer requirements and provide efficient response.  Collaborate with manager to review all employee performance and provide training to increase all performance and monitor all guest requests efficiently to achieve all customer objectives and maintain knowledge on all liquor regulations.  Manage all storage supplies and assign staff in all requisition activities and evaluate all daily specials.  Oversee all work in shift and restock all supplies at end of shift and perform regular inspections on all equipment and recommend required repairs. Egypt 1999 - 2009 4/6
  • 5. Spanish Arabic English Hurghada Inter-Continental Resort – Red Sea *Front Waiter July 1998 till January 1999 Outlet  Room Service Sheraton Miramar El-Gouna – Red Sea (Opening team) *Waiter September 1997 till July 1998 Outlets  Main Restaurant   Pool Restaurant   Room Service   Beach Restaurant Cairo Sheraton *Trainee waiter June 1994 till September 1997 Outlets  Oriental Restaurant (Alaa El-Dian)   Italian Restaurant (La mama)   Room Service  Tea Garden (Lobby Lounge)   Education: Tourism & Hotels Management (High School graduated) Cairo Open University for Quick English Translation (University Course) LANGUAGES QUALIFICATION Egypt Egypt Egypt 1994 - 1997 1997 - 1998 1998 - 1999 1992 - 1996 5/6
  • 6. Skills:  Good communication and interpersonal skills.  Excellent customer service, Problem-Solving, Organizational, Tact and diplomacy skills.  Team-leading with ability to motivate others but also impose disciplinary measures if necessary.  The ability to work independently.  The ability to use own initiative.  Good business skills and knowledge of consumer trends and patterns.  The ability to remain calm under pressure. Achievements: Proactive and result oriented food and beverage &customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a wide range of people, and establish relationships based on respect. Optimizing sales and contain costs, identifying any areas of action. Evaluating levels of guest satisfaction with a focus on continuous improvement. Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded. Demonstrating commercial capability to deliver profit, control costs and build customer loyalty. Knowing trends and proposes ideas to build the range and quality of F&B. Setting achievable short and long term functional goals. Personal Information: Date of Birth : October 20, 1978 (Cairo-Egypt) Nationality : Egyptian Military Service : Exempted Marital Status : Married Passport No# : A17817281 (Shoubra) Egyptian ID No# : 27810200100097 Address : 3 El-Madares St. Qalioub, Egypt *All documents will be given upon requested. Team Work Creativity Leadership Motivity REFERENCES: MR. Mohamed Lotfy General Manager Hilton Marsa Alam +2 0122 8682222 Mohamed.Lotfy@hilton.com Red Sea, Egypt MR. Olivier Masson RVP Four Seasons Hotels +2 0100 6902244 Oliver.Masson@lazibinn.com Cairo, Egypt 6/6