1. Yehia Mahmoud Zaki El-Sherbini C. V.
1
Yehia Mahmoud Zaki El-Sherbini
MOB. : 010 2750 0098 / 01220000904
Home: 002-02 - 33879635
E-Mail: yehia.elsherbini2503@gmail.com
Objective
Interest in exploring employment opportunities within high profile organization as senior
management position.
I am a candidate worthy of consideration and well respected in profession as an upstanding,
hard-working individual who can be counted on to “Get the job done”...
Able to work independent and assertive,
Though my resume is detailed and comprehensive, it cannot fully demonstrate the manner in
which I have achieved success.
Profile
I was honored during my career path road map to serve for top branded hotels properties as Intercontinental
international Hotels, Four Seasons international hotels, Holiday Inn , Moven pick & Ramada Renaissance
& finally a high end Food and Beverage Consultant and advisor for several growing companies such Tolip
Egypt and Narcissus Hotel Riyadh ,
My record of academic achievements and professional career history demonstrates attributes that make me
a valuable employee who is a team player that exceeds our guests expectations & contribute in processing
the trendy new Era of doing business perfectly with a zero defect prevention system to ensure consistency
of quality of products & services.
Specialties: Leader manages people, good leader lead people but Great Leaders Inspire Followers.
Making things happen where others assume it will never happen.
Inspiration & Empowerment are the key players in the new trendy Era of doing any business.
Education
1980 - 1982 Ecole Hotelier Alexandria E. G. O. T. H.
Diploma in Hotel & Restaurant’s Administration &Management
(After Secondary School)
Personal Data
Date & Place of Birth: 25 March 1960. Alexandria.
Marital Status: married (four Children’s)
Military Service: Performed (Excellent Sample)

2. Yehia Mahmoud Zaki El-Sherbini C. V.
2
Experience:
Recently
Shams Hotels and Resorts Group “Shams Alam “Marsa Alam
EAM In charge of F&B,
Creates New Standard, Policy and Procedures for Food and Beverage in the entire
company,
Involved in hiring key positions, and recruiting staff a for all levels and positions,
Creates new strategy and packages for food and beverage Divisions in the company,
 Controlling and managing F&B cost ,
 Identify training needs for all levels of employees across all functions. On and off job
training programs,
 Prepares budget for the divisions function and liaises with the Finance on annual
budgets ,
 Provide day to day guidance to management team such as counseling, coaching,
career development and disciplinary actions for Management Performance.
 Provide guidance and input on business unit restructures, workforce planning and
succession Planning.
 Coaching department heads in people management issues.
 March 2016 till May 2016
Tolip Hotels and Resorts Group
Food and Beverage Consultant
Creates New Standard, Policy and Procedures for Food and Beverage in the entire
company,
Assist RVP and General Manager for budgeting planning and Goals,
Worked on improving the standard and service all over operating branches, and re-
train the staff.
Involved in hiring key F&B positions, and recruiting staff a for all levels and positions,
Creates new strategy and packages for food and beverage Divisions in the company,
 Controlling and managing F&B cost ,
 Identify training needs for all levels of employees across all functions.on and off job
training programs,
 Prepares budget for the divisions function and liaises with the Finance on annual
budgets for the division.
 Provide day to day guidance to management team such as counseling, coaching,
career development and disciplinary actions for Management Performance.
 Provide guidance and input on business unit restructures, workforce planning and
succession Planning.
 Coaching department heads in people management issues.
 Demonstrates knowledge and proficiency of all applicable food and beverage laws
and regulations.
 Develops and implements business plan for food and beverage in the company.

 06 June 2Till 15 January 2016
Radisson Blu Cairo Heliopolis
Executive Director of Food and Beverage
Re-Building the Division “As Re-Opening the Hotel “,

3. Yehia Mahmoud Zaki El-Sherbini C. V.
3
 Maintain and update the F&B policy guides and procedures,
 Recruiting all manning and key positions for the hotel,
 Creating new concepts and upgrade existing outlets,
 Creates new Marketing Plan and new Sales strategies for Events as well new
segments ,
 Creates new strategy and packages for social and corporate events and meetings,
 Controlling and managing F&B cost ,
 Prepares budget for the division function and liaises with the Finance on annual
budgets for the division.
 Provide day to day guidance to management such as counseling, coaching, career
development and disciplinary actions for Management Performance.
 Provide guidance and input on business unit restructures, workforce planning and
succession Planning.
 Identify training needs for all levels of employees across all functions.
 Coaching managers in people management issues.
 Oversees guest and employee satisfaction, maintaining standards and meeting or
exceeding financial goals.
 Demonstrates knowledge and proficiency of all applicable food and beverage laws
and regulations.
 Develops and implements business plan for food and beverage.
 January 2015 - May 2015
Narcissus Hotel Riyadh
“5 star deluxe hotel winner of the best design in the world 2014"
Consultant & Creating Policy and Procedures for the company,
Reopen Food and Beverage outlets
Creates Standard manuals, Policy and procedures for the whole company,
 Recruiting and build up new full team,
 Upgrade all Food and beverage division,
Creates new strategy and packages for social and corporate events and meetings,
Build and creates outside catering department.
June 2009 – December 2014
Four Seasons Hotel RIYADH
Executive Director of Banqueting in Charge of catering
Assume the key personal role for the re-launch of the Banqueting in the aspects of
F&B planning,
Covering the Food and Beverage operation during director of F&B absence,
 Creates new strategy and packages for social and corporate events and meetings,
Managing and running Out Side Caterings Operation for capacity of 25000 Covers,
Managing and running Ballroom “1400 square meters “in additional of 7 meeting
rooms,
Coordinate all F&B on the job training program,
Working on improving the standard and service all over, and re-Opening for
Banqueting and Out Side Catering.
Assist the Director of F&B on budgets forecasts and menu presentations,
Coordinate with Catering Department organizing the sales and marketing for
banqueting, and yearly Planning and budgeting,
Involved in hiring key F&B key positions,

4. Yehia Mahmoud Zaki El-Sherbini C. V.
4
Conduct daily, Weekly and Monthly F&B meetings with the cooperation of Director of
F&B,
Plan for yearly Activities calendar for the hotel “I, E, Creates new themes and special
events “,
Planning Managing Ramadan tent with above 50000 covers,
April 2007 –June 2009
Four Seasons Hotel and Resort at San Stefano-Alexandria
Director of Banqueting in Charge of catering
And Acting Assistant Director of Food & Beverage
“Reporting to Director of Food and Beverage “
 Pre-opening team Member for the entire hotel,
Assume the key personal role for the re-launch of the Banqueting and Restaurants in
the aspects of F&B planning,
 Member of the Pre-opening training team. One of the Main trainer for FSITP “ Train All
new employees for company policies , Procedures and company philosophy as well
explain the company goals and expectations “
Managing and running Out Side Caterings Operation,
Coordinate all F&B on the job training program
Working on improving the standard and service all over, and re-train the staff.
Assist the Director of F&B on budgets forecasts and menu presentations.
Assist all Outlet Managers on their daily Restaurant operations
Coordinate with Catering Department organizing the sales and marketing for
banqueting, and yearly Planning and budgeting,
Involved in hiring key F&B positions,
Conduct daily, Weekly and Monthly F&B meetings with the cooperation of Director of
F&B,
Selected as A Manager of the first Quarter and Manager of the year for 2008,
I had the opportunity as in charge on the Food & Beverage operation covering the absence of
the Director of Food & Beverage.

FEBRUARY 2005 – 2007
Four Seasons Nile Plaza
Director of Banquet from Feb. 05 till Feb. 06
Director of Restaurants from Feb. 06 – April 07
Pre-opening team Member for the entire hotel,
Assume the key personnel role for the re-launch of the Banqueting and Restaurants in
the aspects of F&B planning
Coordinate all F&B on the job training program
Assist the Director of F&B on budgets forecasts and menu presentations,
Assist all Outlet Managers on their daily Restaurant operations
Worked on improving the standard and service all over, and re-train the staff.
Involved in hiring key F&B positions,
Holding daily F&B meetings in cooperation with the Director of F&B
Re-Opened main Restaurant and improve quality of food and beverage and service to
highest slandered in the market,
I had the opportunity as in charge of the Food & Beverage operation between the
replacements of the Directors of Food & Beverage.

5. Yehia Mahmoud Zaki El-Sherbini C. V.
5
MARCH 2004 - FEBRUARY 2005
SHAMS SAFAGA HOTEL AND RESORT (350 Rooms and Suits)
FOOD AND BEVERAGE MANAGER
Worked on upgrading the category of the Hotel from 3 stars to 4stars Hotel,
JULY 2002 – FEBRUARY 2004
Four Seasons Hotel RIYADH
Director of Restaurants.
Member of the Pre-opening team for the entire hotel.
Assume the key personnel role for the re-launch of the Banqueting and Restaurants in
the aspects of F&B planning.
 One of the Main trainer for FSITP “ Train All new employees for company policies ,
Procedures and company philosophy as well explain the company goals , standards
and expectations “
Coordinate all F&B on the job training program,
Assist all Outlet Managers on their daily Restaurant operations,
Involved in recruiting and hiring key F&B positions,
Holding daily F&B meetings in cooperation with the Director of F&B.
Improve quality of food and beverage and service to highest slandered in the market,
I had the opportunity as in charge of the Food & Beverage operation between the
replacements of the Directors of Food & Beverage.
Oct. 1999– July 2002:
Four Seasons Hotel Cairo at the First Residence
Restaurant Manager
One of the pioneers’ team of re-adjusting the company standard manuals to
cope with the Middle East culture,
 Member of the Pre-opening training team for the entire hotel. One of the Main
trainer for FSITP “ Train All new employees for company policies , Procedures and
company philosophy as well explain the company goals , standards and expectations “
 Coordinate all F&B on the job training program. And Identify training needs for all
levels of employees across all functions.
 Assist the Director of F&B on budgets forecasts and menu presentations,
Pre-opening team member,
Involved in hiring key F&B positions,
Conduct daily, Weekly and Monthly F&B meetings with the cooperation of Director of
F&B,
Established the Beverage program’s for the Hotel
In Charge of wine purchase for the hotel,
In charge of Beverage and wine training programs
In charge of all Bars time table
Member of the Group planning for annual budgeting procedures,
May 1994 – October 1999:
Hurghada Intercontinental Resorts & Casino
Restaurant Manager
Pre-Opening Team Member for F&B Division ,
Opened Fish Market restaurant, Italian restaurant & Banquet department.

6. Yehia Mahmoud Zaki El-Sherbini C. V.
6
Overall in charge of the above outlets.
 Main trainer for F&B team and new members,
Reporting to Asst,F&B. Manager in regards to Food and beverage Menus planning
and their execution,
Responsible for the Beverage cost along with the F&B Manager,
 Identify training needs for all levels of employees across all functions.
1993 - 1994: Maitre D’hôtel
Studying area Red Sea Hotels
To observe the different between business hotels companies and resorts with in red sea aria.
1991 – 1993:
Holiday Inn Jeddah Hotel, Saudi Arabia
Restaurant & Catering Manager
Established the food menus and theme nights programs for the Hotel
Coordinated the beverage lists with the Director of Food & Beverage
In charge of Beverage and training programs
In charge of all Bars time table.
Member of the Group planning for annual budgeting procedures,
1989 – 1991:
Holiday Inn Yanbu Hotel, Saudi Arabia
Maitre d’hôte
 Sale, Organize and managing diving trips with the capacity of 250 Pax at the trip,
 Managing All F&B Outlets ,
 Maintain service standard ,
1987 -1989:
Al Bilad Movenpick hotel, Saudi Arabia, Jeddah,
Senior Captain – in charge of Catering,
1985 – 1987:
Ramada Renaissance Alexandria
Senior Captain
Main Restaurant, Coffee Shop, Night Club & Italian Restaurant.
1982 - 1985
El Baron Metro pole Heliopolis Hotel, Cairo
Head bar Tender
(During military service period)
1981 - 1982
Novotel Hotel, Heliopolis Hotel, Cairo Airport,
Head bar Tender
(Training period of 6 Months and during first few Months of military service period)
Languages

7. Yehia Mahmoud Zaki El-Sherbini C. V.
7
Arabic Mother Tongue
English Excellent
French Fair
Computer skills
Microsoft desktop products.
Applications:
- Microsoft Office Applications: (Word, Excel, PowerPoint, Outlook).
- Internet: Familiar with Internet Explorer 6 and higher.
Hobbies
Fishing, Diving, Football, basketball and carpentry.
Training Courses and Seminars
 Train the trainers course (Holiday Inn)
 Interaction Management Program (Holiday Inn)
 Together we care (Holiday Inn)
 Guest Courtesy Training (Inter Continental)
 My guest --- My customer (Inter Continental)
 Appraisal Skills course (Inter Continental)
 A Record of your success (Inter Continental)
 Sanitation, hygiene*food storage recycling training (Inter Continental)
 Craft Training certificate (Inter Continental)
 Six Continent Club training (Intercontinental Benefit Program)
 Supervision skills training (Inter Continental)
 Hospitality industry training (Inter Continental)
 Train the trainers course (Holiday Inn)
 Four Seasons introductory training programs (Four Seasons)
 Train the trainers course (Four Seasons)
 Supervisory & managerial skills (Four Seasons)
 Handling complaints (Four Seasons)
 Telephone basics (Four Seasons)
 Crisis response procedures (Four Seasons)
 Interviewing skills (Four Seasons)
 Coaching your team of individuals (Four Seasons)
 New manager orientation (Four Seasons)
 Alcohol awareness (Four Seasons)
 Hospitality guarantee (Four Seasons)
 Management by objective (Four Seasons)
 Golden Time (Four Seasons)
 Motivating & Coaching & Discipline the staff (Four Seasons)
 First Aid done by Red Crescent Group (full course) (Four Seasons)

8. Yehia Mahmoud Zaki El-Sherbini C. V.
8
 Manuel handling (Four Seasons)
 Conflict Resolution (Four Seasons)
 Complaint’s handling seminar (Four Seasons)
 Hazard communication (Four Seasons)
 Negotiating Style Profile (Four Seasons)
 P.D.R. (Four Seasons)
 MANAGEMENT development program (Four Seasons)
1. Leadership (and Personal profile system)
2. Interviewing for success
3. Operations Control - Finance for non finance
(Managing our business) – Part 1
4. Operations Control
(Managing our business) – Part 2
5. Managing & Reviewing Performance.
 Attracting, Developing, and Retaining Generations - (Four Seasons)
 Budgeting - HMM 2007(Four Seasons)
 Chris Norton-Success & the 3 P's - Video Interview 2007(Four Seasons)
 Effective Team-building Strategies - (Four Seasons)
 Finance Essentials - HMM 2007(Four Seasons)
 Implementing Improvements - (Four Seasons)
 Successful Negotiating - FS 2007(Four Seasons)
 The Power of Personal Service (Four Seasons)
 Difficult People in the Workplace - (Four Seasons)
 Coping with Criticism and Feedback - (Four Seasons)
 Managing crises - (Four Seasons)
 Cognitive pricing consultancy-(Radisson Blu)
 MLS “ Manage, Lead , Succeed “-(Radisson Blu)
References
All references and certificates are available upon request.