1. Ziad Hamdi El Minabbawi
Mobile: 971 50 1575 385
Email: ziad.elminabbawi@gmail.com
Customer-focused food and beverage professional with extensive experience as a highly successful hotel executive
and leader working with a diverse clientele. Exceptional interpersonal and communication skills; proven ability to
establish and maintain business relationships with key industry stakeholders to drive sustained business growth.
Proficientin English, French, and Arabic.
Areas of Expertise:
Sales Growth and Development. Customer Focus and Retention. Financials/Budgeting/Forecasting. Staff
Training/Supervision. Cross Functional Departmental Cooperation. Brand Awarness and Focus. Food
Preperation and Safety. Event Planning and Coordination. Creativity and Efficiency. Strategic Planning
& Implementation. Team Performance Optimization. Strong Vendor/Supplier Relations. Menu
Engineering. Creative Event Planning. Hotel Pre-opening Expereince.
PROFESSIONAL EXPERIENCE
TIME Hotels Co. UAE – DUBAI ; Feb. 2014 – to date
TIME OAK Hotel / Tecom 190 Deluxe appartements - TIME Grand Plaza Hotel /Al Qusais 230 rooms
F&B manager
 Manage day-to-day F&B operation consisting of a main restaurant,three lounges, room service and banquet
venues.
 Hire and Train employees responsible for food preparation and service delivery.
 Schedule work hours; plan staff schedules to ensure adequate manpower coverage.
 Ensure food cost does not inflate. Ensure that policies and controls are in place
 Expenditures to coincide with budgetary guidelines.
 Adjust payroll to be in line with forecasted revenues.
 Creat budget, ROI,forecasting and P &L statement to be in line with revenue targets for new operating outlet.
TIVOLI HELIOPOLIS FOR TOURIST DEVELOPMENT; MAY2013 – DEC. 2013
ARMADA BOAT
General Manager
 Market the F & B operation and outlets; develop and manage the implementation of menus, package deals,
promotions, displays within corporate guidelines.
 Solicited and increase local market share to meet and exceed sales and financial goals
 Redefined recruiting and training programs, enhancing the hiring process by intensive screening and behavioral
interviewing tactics. Lowered employee turnover and increased job satisfaction by 5% over prior year.
 Refocused team mindset on reducing operating expenses, cross trained employees in various departments to
reduce labor costs,increased guest satisfaction by implementing better training procedures.
 Forecasted annual operating budget and developed revenue maximizing strategies to control cost and meet
financial targets.
 Worked closely with Culinary Team, Outlets, and Banquet Managers in designing innovative menus and displays.
Formulated menus on Menu Engineering initiatives.
 Sourced, selected and negotiated rates with vendors/suppliers

2. PALM HILLS EVELOPMENT: May 2010 – April 2013
Clubs & Resorts
Area Director of F&B (for 3 properties in Egypt)
 Ensured company brand standards and policies were consistent and in line at all properties
 Ensured that all properties adhered to recipes and maintained health and safety guidelines and rules
 Supervised/hired/trained all properties level F & B Managers.
 Created packages and menus for all properties that lead to an increase in covers and revenues year over year
 Created and Implemented a food and beverage training system that ensured all staff receive proper training
needed for all company food and beverage operation
 Sourced, selected and negotiated rates with vendors/suppliers for company’s food and beverage operation.
 Increased profit on restaurant covers by 12% over prior years by reducing food cost
 Increased customer satisfaction and retention by 3% over prior year.
 Forecasted annual operating budget and developed revenue maximizing strategies to control cost and meet
financial targets
Resident Manager-Palm Hills Resort North Coast
 Handled seasonal resort day to day operation.
 Hire and train staff. Set up training program by department to increase employee skills and retention.
 Sourced, selected and negotiated rates with vendors/suppliers for all operating goods
 Increased guest satisfaction
 Set pricing according to market conditions with revenue management team
STUDIO MASR- CINEMA STUDIOS (EL MARYOUTIYA)
September 2008 - May 2010
Director of F&B
 Established specialized F&B services to cater for the Cinema industry in Egypt.
 Contracted for building and furnishing new kitchen (within studio to accommodate 2500 to 5000 persons/day.
 Purchased kitchen & restaurant equipment.
 Helped in the planning of kitchen & back areas to ensure smooth flow of materials, staff & safety effectiveness.
 Created new concepts of menus with the coordination of the executive chef for onsite and outside catering events
 Created the first mobile kitchen prepared to serve more than 300 fast meals / hour covering the whole shooting
crew (outside location).
 Created superior F&B onsite services for more than 80 movies (local production), 1 movie - Fair Game- (Int’l
production) Starring Sean Penn, 12 documentaries (National Geographic), 18(local production) TV Series.
FOUR SEASONS HOTEL ALEXANDRIA AT SAN STEFANO
March 2007 – August 2008 (Pre-opening & opening phase)
Director of Catering
 Developed banquet menus and pricing structures based on local competitive analysis which lead to 5% increase
over projected revenue target.
 Created creative packages for weddings, reunions and other type of groups which resulted in revenue increases
 Actively solicited and booked large social, corporate and association groups and events.
 Increased Average Banquet Contribution per group room by implementing group meals in guest room packages.
 Secured deposits and maintain established credit policies to ensure proper billing to clients.
 Coordinated with Public Relations on all top VIP functions to ensure guest satisfaction.
 Coordinated details of daily events with the Chef,Banquet Chef and the Banquet Manager.
 Supervised the execution of banquet events to insure high standards of food, beverage and service. Ensured that
BEOs were put out in a detailed and timely fashion.
 Achieved yearly personal sales booking goals, as well as manage the sales goals and objectives of the catering
management team.

3.  Created a business development goal for each sales person to acquire new leads and hence generate more
revenues. Resulted in a 3% increase in sales and newbusinessdevelopment.
 Hired and Trained and Supervised all catering department employees.
 Budgeted and forecasted. Made sure that all expenses were kept in line with financials.
MÖVENPICK CAIRO – MEDIA CITY
April 2006 – February 2007
Assistant F&B Manager I/C Banquet (400 rooms)
 Handled all Banquet Sales and Banquet Operations.
 Ensured all safety procedures were in place in Kitchen and all Food and Beverage Outlets
 Insured quality of services in the Banquet Department met with company standards.
 Held regular and frequent meetings with management to follow up on strategy,future plans and budget forecast.
 Ensured BEOs were delivered in a timely manner.
 Hired and trained all new hires in banquets.
 Set and created training for all food and beverage employees to improve banquet department performance
 Coordinated with vendors and suppliers of all events to facilitate arrangement
Mövenpick Heliopolis (Cairo, Egypt)
November 2005 – March 2006
Director of Banquet Sales and Operation (450 rooms)
 Supervised all banquet Operations.
 Executed any banquet function to utmost customers’ satisfaction.
 Arranged all types of events (i.e. weddings, conferences,exhibitions, meetings,
 birthdays, engagements parties, private parties, fashion shows, outside caterings, etc.)
 Delegated simple day-to-day operation and activities to banquet team members in
 order to give them more experience in that filed.
 Handled all vendors and suppliers for any event to facilitate event arrangements for clients.
RAMSES HILTON HOTEL (CAIRO- EGYPT)
August 2004 – November 2005
Senior Convention and Event Manager ( 900 rooms)
 Ensured timely delivery of all BEOs and function details to ensure proper execution
 Arranged and executed all types of events(i.e.weddings, conferences,exhibitions, meetings, birthdays,
engagements parties, private parties, fashion shows, outside caterings, etc.)
 Handled all vendors and suppliers for any event to facilitate event arrangements for clients.
APRIL 2002- AUGUST 2004
Banquet/Catering Sales Manager ( 900 rooms)
 In charge of selling all banquet functions/catering functions.
 Detailed BEOs and ensured client satisfaction
 Met and exceeded booking goal by 3% year over year
HILTON INTERNATIONAL HOTEL
April 1993 – April 1996
Assistant Area Sales Manager, NSO EGYPT
 Prospected and Solicted new business to increase customers.
 Increased sales volume of banquets conferences,rooms and exhibitions.
 Handling governmental accounts and SMERF markets.
 Met and Exceeded Sales Revenue Goal

4. 
Additional positions include General Manager For Egyptian Fast Food Co. and Area Station Manager at Hertz
(Cairo,Egypt)
EDUCATION & CERTIFICATIONS
1984- 1988 Faculty of Tourism and Hotel Management (Cairo – Egypt)
Bachelor of Tourism & Hotel Management Cairo- Egypt
1982 – 1984 Hotel Technical Institute (Cairo- Egypt)
Diploma of Food & Beverages Services
PROFESSIONAL DEVELOPMENT
“OPERA”, November 2005, Mövenpick Heliopolis – Cairo
The “Wow” Factor, October 1998, Nile Hilton –Cairo
Supervision “2”, December 1995, Nile Hilton-Cairo
Introduction to effective Sales & Marketing, October 1995, Nile Hilton – Cairo
Back to Selling Techniques, September 1995, Ramses Hilton – Cairo
Conference, Banqueting, Sales and Administration, March 2000, Ramses Hilton – Cairo
Hotel management Training, 1987-1990 -Cairo Sheraton
Food and Beverage, Kitchen and Cost Control Training-1985 Athens Hilton
Food and Beverage, Banquets and Housekeeping Training-1984 Vienna Hilton
Food and Beverage and Rooms Training-1983 Cyprus Hilton
TECHNICAL SKILLS
MicrosoftOffice:Word/Excel/PowerPoint/Outlook. Delphi.MICROS.OPERA.
PERSONAL DETAILS
_____________________________________________________________________________________________________________________________ ______
Languages:Fluentin Arabic,EnglishandFrench
Date ofBirth: April 24,1961
Nationality:Egyptian
Marital Status: Single
Dependants:Boy15
MilitaryServiceCompleted
References available upon request