1. Mohamed Abdalla
abdallamohamed17@yahoo.com  211 Pomeroy Ave. Meriden. CT 06450 Cell: (570)216-0828
Objectives
Pro-active and drive for results
Maintain well balance equation between guest service expectations, Associates needs and
achieving the company financial goals.
Strong leadership skills, clear vision for all operations and great skills as a team builder.
Great experience in the food and beverage operations in Europe, Middle East and USA.
Education
University of Alexandria (Egypt).
1984 Bachelor degree
 Word Processor multitasking operator.
 Proficient in office2013 applications (Word, Excel, power point and Outlook programs).
 Advanced experience working with Delphi, Sales Pro, Opra, Time saver and Kronos.
 Advanced experience working with P.O.S (digital dining, Micros)
 Responsible Alcoholic Management Program Owner/Manager Certified.
 Serve Safe and Tips Certified.
 Excellent knowledge of wine, wine varieties, wine regions and pairing wine with food.
Experience
Four Points by Sheraton. Meriden CT.
May 2014- Present
Director of food and beverage
Department Head, oversee all aspects of food and beverage operation for banquet department,
In Room Dining and Hotel’s Outlets.
Prepare monthly food and beverage inventory and prepare food and beverage cost.

2. Mohamed Abdalla
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Prepare schedules for banquet department,outlets and culinary department
In charge of ordering food and beverage for the operation
In charge of hiring, interviewing and monitoring all associates performance and evaluation
Part of EC team
Participate in preparing budget, forecast, P&L and monitoring all financial aspects of the
operation.
Keep health balance between guest satisfaction, owner and associates
In charge of training and motivation of all food and beverage team.
Starwood Hotels, the Westin /Omni Hotels and Resorts | one West Exchange Street.
Providence. RI. June 2011-May 2014
Director of Food and Beverage/In Room Dining June, 2011 – Present Job
Managing food and beverage operation:
 Project supply needs for the department, (china, glass, silver, buffet presentations, props).
 Apply knowledge of all laws, as they relate to an event.
 Use banquet beverage records to control liquor costs and manage the banquet beverage
perpetual inventory.
 Ensure accurate customer billing for banquet events.
 Ensure coordination and execution throughout the event.
 Attends pre-conference meetings to ensure specifications of the group event are well
executed.
Leading Banquet Team:
 Attend and participate in all pertinent meetings.
 Lead shifts and actively participates in the servicing of events.
 Lead discussions to review schedules events and proactively avoid service challenges and
failures.
 Incorporate guest satisfaction as a component of departmental meetings with a focus on
continues improvements.
Managing Profitability
 Assist team in developing lasting relationships with groups to retain business and increase
growth.
 Manage department controllable expenses to achieve or exceed budgeted goals.

3. Mohamed Abdalla
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Ensuring Exceptional Customer Service:
 Anticipate guests needs and responds promptly.
 Display leadership in guest hospitality, exemplify excellent customer service and create a
positive atmosphere for guest relations.
 Handle guest problems and complaints.
 Emphasize guest satisfaction during all departmental meetings and focus on continuous
improvement.
 Empower the team to provide excellent customer service.
 Strive to improve service performance.
Human Resources Duties:
 Communicate and execute departmental and property emergency procedures and ensure
staff are trained in safety procedure.
 Observe service behaviors of associates and provide feedback to individuals and/or
managers.
 Interview and hire management and hourly associates with the appropriate skills to meet the
business needs of the operation.
 Ensure property policies are administered fairly and consistently.
 Monitor and manage the payroll function.
 Schedule banquet service staff to forecast and service standards, while maximizing profits.
 Ensure associates are treated fairly and equitably.
 Effectively schedule to business demands and for tracking of associates time and attendance.
 Celebrate successes and recognize the contributions of all team members.
 Strive to improve associates performance.
 Ensure associates receive on-going training to understand guest expectations.
 Set goals and delegate tasks to improve departmental performance.
 Provide additional training to associates of other departments when additional assistance is
needed for lager functions.
Myers& Jabara Hospitality Group. Allentown PA.
Director of banquets services October 2010-June 2011(Department Head)/E.C Member.
Best Western/The Hampton Inn.Bethlehem PA
Director of food and beverage. April 2009-October 2010(Department Head)/E.C Member.
The Chateau Resort and Conference Center.Camelback, the Pocono Mountain.PA
Director of food and beverage. March 2007-April 2009(Department Head)/E.C Member.
Skytop Lodge Resorts andConference Center. The Pocono Mountain.PA

4. Mohamed Abdalla
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Director ofBanquet and Conference Services March 2002-March 2007
Rockefeller Center (Sea Grill Restaurant). NYC. NY
Restaurant Manager December 2000-March 2002
Sodexho International.Paris. France
Regional Manager, Royal Air Defense. Saudi Arabia 1986-1998
In charge of the operation for five restaurants serving Royal Air Defense Troops.
Skills
 Excellent knowledge of wine.
 Great knowledge of food preparations and different world cuisines.
 Very well organized.
 Great team player and very attentive and positive attitude.