1. Curriculum Vitae
Personal Information
First Name: Maher.
Family Name: Aboud.
Date and Place of Birth: 15/2/1978, Damascus.
Phone Number: 00963 11 6711942
Mobile Number: 00974 77721578 / 00974 70976191
E-Mail: maheraboud7@gmail.com, maheraboud38@yahoo.com,
Objective
Enhancing my skills and knowledge through working with a reputed company, with the end
goal of transforming its corporate vision from thoughts into reality. I aspire for A-class
corporate and individual goals, and dream by day; walking focused towards my dreams.
Education
1997 – 1999: Hotel and Tourism Academy in Damascus, Syria.
ExperienceProfessional
 Operation manager Baiz & Shikar restaurants Doha Wakra.
Pre-opening
1- Pre- opening
 Brand & restaurant manager Palma hospitality group, Doha,
May 6th
2014 until Sep 30 2015, Damsca one Souq Wakef,
(( I have NOC sponsorship transfer ))
1. Managing and direct whole restaurant, departments and sections.
2. Building a team to improve restaurant performance.
3. Improve communication system with H.R Department in Palma
directing company.
4. Directing all staff: weekly schedule, yearly vacations, Government Issue
((Visa, health certificate, Medical appointment .....)) supervising
employees in all facilities, with H.R Department.
5. Monthly attendance & Preparing the payroll and gratuity reports as
required, to submit on time to H.R
6. Maintaining and controlling sides work, with engineering assistance.
7. Controlling food cost with chef and finance assistance.
8. Controlling stock equipment, with logistic department assistance

2. 9. Coordinating all restaurant needs.
10. Coordinating reservation and seating of all outlets and sections.
11. Coordinating big events reservation and follow all contract points to
insure events be done, up to the guest expectation.
12. Developing staff potentials, recommending salary adjustments based on
progress, in addition to handling promotions and dismissals.
13. Directing the purchasing department with main purchasing department
assistance in Palma
14. Training, motivating, disciplining, directing and supervising employees.
15. Scheduling all employees to maintain Restaurant service standards.
16. Assuming regular responsibility for shift supervisory duties, especially
with VIPs and special events.
17. Coordinating and insuring needs of the events and out side events with
Catering Department.
18. Monitoring staff appearance and grooming.
19. Controlling outside sale in cravens next to restaurants.
20. Follow up guests comment card and analysis the results.
21. Monitoring Hygiene stander and coordinate training hygiene schedule
with third party
 Restaurant manager at Wooden palace restaurant Damascus
(December 2013)
Responsibilities:
22. Building a team to improve restaurant performance.
23. Creating a working system and internal impact with the HR Department.
24. Hiring, training, motivating, disciplining, directing and supervising
employees in the restaurant.
25. Maintaining and controlling restaurant inventory equipment, while
ensuring around-the-clock quality control.
26. Controlling food cost.
27. Controlling equipment stock for 6-12 intervals.
28. Coordinate all restaurant needs.
29. Coordinating reservation and seating of entire outlet.
30. Developing staff to highest potential, recommending salary adjustments
based on progress, in addition to handling promotions and dismissals.
31. Working as a marketing and sales manager.
32. Handling the purchasing department.
 Four seasons hotels & resorts 1102005 until 3112013
 Assistant Banquet Manager & manager in charge at Four
Seasons Hotel Damascus, 01/04/2011 until 2013:
Job Responsibility:

3. 1. Hiring, training, motivating, disciplining, directing and supervising
employees.
2. Developing all training programs.
3. Scheduling all employees to maintain Four Seasons service standards.
4. Ensuring proper care, security and maintenance of hotel equipment.
5. Maintaining a daily housekeeping program.
6. Scheduling house attendants on a daily and weekly basis.
7. Maintaining inventory control of banquet equipment.
8. Implementing an effective safety program within the department.
9. Assuming regular responsibility for shift supervisory duties, especially
with VIPs and "at cost" functions.
10. Coordinating and insuring needs of the Catering Department.
11. Inspecting the house attendant's work assignments and supervising
cleaning and preventive maintenance of all function rooms and adjacent
public areas.
12. Preparing the payroll and gratuity reports as required, along with
handling daily salaries.
13. Preparing banquet checks with all back-up for collection at the end of
functions.
14. Assuring all hotel equipment and the property itself are used with
constant care and maintenance. This includes the supervision of outside
contractors, while on property.
15. Controlling equipment stock on and off the property.
16. Monitoring staff appearance.
17. Direct communication with function hosts.
18. Organizing local culture-oriented events (like weddings and other
events).
 Manager-in-Charge Il Circo Restaurant (Italian) at Four
Seasons Hotel Damascus 15/01/2010 - 15/03/2010.
 Assistant F&B Manager in room service outlet and Safran
restaurant (All day dining) at Four Seasons Hotel Damascus:
1/04/2010 - 01/04/2011.
Job Responsibility:
1. Developing and maintaining an elegantly appointed environment, with
superior staff, dedicated to an attentive, distinctive experience for all
dining periods.
2. Reservation control.
3. Communication with other departments.
4. Communicating with the Chef, Director of Restaurants and Food and
Beverage Director, while arranging menus, marketing strategies, and
taking guest comments and concerns into consideration.
5. Forecasting covers and revenue, and then scheduling activity
accordingly.
6. Keeping employees informed about hotel policies and changes.

4. 7. Keeping waste factor at the hotel at a bare minimum.
8. Budget control
 Assistant Lounge Manager at Four Seasons Hotel Damascus
23/04/2008 – 14/01/2012
Job Responsibility:
1. Able to maintain a friendly yet unobtrusive manner with all guests when
greeting them, seating them and throughout their dining experience.
2. Ensuring correct and consistent service techniques for various meal
periods.
3. Understanding all food and beverage items offered, including
ingredients, methods of preparation and proper service.
4. Maintaining a daily log for communication between lounge staff and
with upper management as well as maintaining effective communication
with employees and other departments.
 Kithara Lounge Server at Four Seasons Hotel Damascus
01/10/2005 - 22/04/2008
 Swiss House Restaurant Damascus: Worked as Assistant Manager
(13months).
 Gemini Group Damascus: Worked as captain (10 months).
 Algora Café Damascus: Worked as supervisor (28-months), helping the
manager by organization, guest greeting, follows service quality and staff
needs.
 White Tower Hotel Beirut, Lebanon: Worked as captain (24-months).
 Sheraton Damascus Hotel: Worked as server and trainee. (53-months)
Skills
Computer Skill: Microsoft office (Word, Excel, Power Point), Micros, Opera system,
Restaurant manager ASI technology..)ystem (payrollPayan s
Training: Budgeting, Project Management, Marketing Essentials, Staff Development,
Problem Solving, Team Briefing, Negotiating Skills, Coaching Conversation,
Communication Strategies, Manage your Manager and Deal with Difficult People.
Languages:
Arabic (mother tongue)
English (Good command of written spoken & read).
References
Available upon request.