1. PERSONAL DATA
Name Sherif Samir Mahmoud
Nationality Egyptian
Current Location Cairo
Date of Birth 31 December 1976
Civil Status Married
Languages Spoken Arabic, English
Height/Weight 1’65”; 76kg
Telephone
Mobile +2 01201818683
+2 010123125
Email sherif_samir92@yahoo.com
Sherifsamir71@gmail.com
Skype sherif.samir16
WORK EXPERIENCE
Marriott Renaissance Cairo Mirage City
Assistant banquet Manager
July 2016 - present
www.renaissancehotels.com
5* hotel, 333 rooms, 6 F&B outlets, banquet facilities of up to 550 guests, Gym and recreation
Reporting to: Banquet Manager / Director of Event Management
Reason for leaving: Better Opportunity and new challenge
JOB SUMMARY
Directs and motivates team while personally assisting in providing high quality
service based on requirements and standards. Monitors and controls financial and
administrative responsibilities including asset protection. Provides clear and concise
communications to everyone having ownership in the success of the event. Identifies
training opportunities and plans a strategy to accomplish goals.
Managing Banquet Operations
• Projects supply needs for the department, (e.g., china, glass, silver, buffet
presentations, props).
• Applies knowledge of all laws, as they relate to an event.
• Understands the impact of Banquet operations on the overall success of an event
and manages activities to maximize customer satisfaction.
• Adheres to and reinforces all standards, policies, and procedures.
• Maintains established sanitation levels.
• Manages departmental inventories and maintains equipment.

2. • Uses banquet beverage records to control liquor costs and manage the banquet
beverage perpetual inventory.
• Schedules banquet service staff to forecast and service standards, while
maximizing profits.
• Assists team in developing lasting relationships with groups to retain business and
increase growth.
Participating in and Leading Banquet Teams
• Sets goals and delegates tasks to improve departmental performance.
• Conducts monthly department meetings with the Banquet team.
• Applies and continually broadens knowledge of food and wine pairings and cutting
edge cuisine with emphasis on current event trends.
• Acts as a liaison to the kitchen staff.
• Leads shifts and actively participates in the servicing of events.
Ensuring and Providing Exceptional Customer Service
• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Ensures employees understand expectations and parameters.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on
continuous improvement.
• Reviews comment cards and guest satisfaction results with employees.
Conducting Human Resources Activities
• Communicates and executes departmental and property emergency procedures
and ensures staff are trained in safety procedures.
• Observes service behaviors of employees and provides feedback to individuals.
• Monitors progress and leads discussion with staff each period.
• Participates in the development and implementation of corrective action plans.
• Reviews quarterly Meeting Planner Survey results and participates in the
development and implementation of corrective action to address service challenges;
focuses on continuous improvement of guest satisfaction.
• Attends and participates in all pertinent meetings.
Marriott Renaissance Cairo Mirage City
Banquet supervisor November 2012 – July 2016
www.renaissancehotels.com

3. 5* hotel, 333 rooms, 6 F&B outlets, banquet facilities of up to 550 guests, Gym and recreation
Reporting to: Banquet Manager / Director of Event Management
Reason for leaving: Better Opportunity and new challenge
JOB SUMMARY
Ensure staff is working together as a team. Inspect grooming and attire of staff, and
rectify any deficiencies.
Communicate with guests, other employees, or departments to ensure guest needs
are met. Respond to and try to fulfill any special banquet event arrangements. Set up
banquet area/room, ensuring cleanliness and proper set up of furniture/equipment.
Inspect and maintain table set-ups for cleanliness, neatness and agreement with
group requirements and company standards, and resolve any problems. Document
pertinent information in appropriate department logbook.
Assist management in hiring, training, scheduling, evaluating, counseling,
disciplining, and motivating and coaching employees. Develop and maintain positive
working relationships with others, and support team to reach common goals. Follow
all company and safety and security policies and procedures; report accidents,
injuries, and unsafe
Work conditions to manager; and complete safety training and certifications. Ensure
uniform and personal appearances are clean and professional, maintain
confidentiality of proprietary information, and protect company assets. Welcome and
acknowledge all guests according to company standards, anticipate and address
guests’ service needs, assist individuals with disabilities, and thank guests with
genuine appreciation. Speak with others using clear and professional language, and
answer telephones using appropriate etiquette. Ensure adherence to quality
expectations and standards. Stand, sit,
BANQUET Captain
JW Marriott Cairo April 2003– November 2012
www.jwmarriott.com
5* hotel, 436 rooms, 12 F&B outlets, Gym & Spa, swimming pool, beach
RESPONSIBILITIES AND MEANS
1. Responsible for guiding the waiters and bus boys in the performance of their jobs.
2. Responsible ensuring sufficient operating guest supplies, beverage supplies and
operating equipment for functions assigned.

4. 3. Responsible for the over all sanitation and cleanliness of the work areas, banquet
rooms and storage areas.
4. Responsible for the proper usage and good working order of all equipment,
furniture and fixtures in the Banquet and Catering Section in the shift assigned.
5. Responsible for consistently implementing the service standards and operating
procedures in the
banquet and catering service.
7. Responsible for ensuring sufficiency of manpower for a function assigned.
8. Performs other duties and responsibilities assigned by the immediate superior
which leads to guest satisfaction and profit for the Hotel.
1. CUSTOMER SERVICE
1. Communicates effectively with guests, clients, government officials and other
important individuals to ensure satisfaction in service and product.
2. Communicates and personally attends to VIP guests, during function.
2. BUSINESS MANAGEMENT and ADMINISTRATIVE RESPONSIBILITIES
1. Completes the Function Checklist.
2. Assigns specific side duty tasks to each attendant at the end of the day for the
following day and sees to it that the staff knows and accomplishes their duties..
3. Checks at the start and at the end of the shift that all service attendants complete
their opening and closing tasks.
4. Conducts pre-meal briefing and after meal de-briefing in the absence of the
Banquet Supervisor.
5. Takes the daily inventory of food supplies and guest supplies to ensure availability.
6. Prepares and submits breakage and loss report for operating equipment, end of
function, daily.
7. Attends weekly Banquet meeting and other meetings required of the position.
8. Conducts monthly inventory of operating equipment in coordination with the Chief
Steward.
9. Makes endorsement in the logbook at the end of the shift all guest comments,
complains, accidents, unusual events or any matter that will affect the following shift.
10. Records the actual sales and cover count at the end of the shift for function
assigned.
11. Communicates to the immediate superior and subordinates in a timely manner,
any important information, related to
Bartender June 2001 – March 2003
Savoy Sharm El sheikh
www.savoy.com
Prepare drink orders for guests according to specified recipes using measuring
systems. Issue, open, and serve wine/champagne bottles. Set up and maintain
cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh
garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to
bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and
tables and place in designated area. Anticipate and communicate replenishment
needs. Process all payment methods. Count bank at end of shift, complete

5. designated cashier reports, resolve any discrepancies, drop off receipts, and secure
bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete
closing duties.
EDUCATION
1996 institute for hotels and tourism
Trainings:
• Lead for Growth. Leadership, Education and Development.
• Supervisory Development Program.
• Interviewing skills for new candidates.
• First Aid Training C.P.R.S.
• Telephone etiquette.
• Coaching skills.
• Essential Skills For supervisor and manager.
• Communication in all Directions.
• Time management stress.
• Manual Handling.
• Handling Guest Complain.
• Time management.
• Fire training.
• Opera Sales & Catering
• Passport to success.
• Spirit to serve.
• In motion program.
• Empowerment training.
SYSTEMS
Microsoft Office (Word, Excel, PowerPoint), Opera, POS – Micros
Lotus Notes, Internet Browsers.
Oasis program.
INTERESTS
Swimming. Music. Football.

6. REFERENCE Name:
Name: Fears Oweis
Position: Director of beverage and food.
Company: renaissance hotel mirage city Cairo Egypt.
Telephone: +201222221076
E-mail Address: RHI, Cairo Mirage Egypt Dir. B&F rhi.caibr.dir.bf@marriott.com.
feras.oweis@marriott.com.
Name: Mohamed Saleh
Position: Assistant Director of beverage and food.
Company renaissance Mirage city Cairo Egypt
Telephone No +2 011 11487775
Email Address RHI, Cairo Mirage Egypt Asst. Dir. B&F rhi.caibr.Asst.Dir.BF@marriott.com.
Mohamed.m.saleh@marriott.com.
I Hope Join to Your Member Team