1. The document provides a summary of Yousery Zagloul Mohamed Saied's career history and qualifications for a hotel management position. 2. He has over 30 years of experience in hotel management roles in Egypt, Saudi Arabia, and Qatar, including as General Manager for several hotels. 3. His experience includes responsibilities like overseeing all hotel operations, improving financial performance, and leading employee training and development programs.

1. 1
Yousery Zagloul Mohamed Saied
Address: 11 Mohamed Zidan st. Omrania ,
Haram, Giza
Tel. no: +20235614407 OR + 20223904027
Mobile: +20122 713 2533
E-Mail: youseryzagloul15@yahoo.com
Nationality: Egyptian
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Objective:
Join a hotel with cooperative management team that cab best utilize my skills and
years of experience in the hotel industry
Summary:
 Have a long experience in hotel industry in different destinations in the Middle
East with successful opening of five stars hotels.
 In a very competitive and challenging environment, have an intensive
experience leading expert team and capable of analyzing all areas of
operations and implement ting dynamic improvement, cost saving and overall
growth and profit.
 Held several openings rebranding & renovations experience within (Sheraton /
Hilton / Intercontinental (Holiday Inn)
 Have experience in International & Regional Groups Specialties: (Brand
standard, Hotel Opening, Hotel renovation, Recruiting, leading and developing
highly motivated performing team, Glowing revenue, Profitability market share,
Implementation, training, Auditing of service standard & Exceptional customer
relationships)
 Capable of building strong positive relationship with employs.

2. 2
Career history
Holiday Jazan Hotel (Kingdom of Saudi Arabia)
Hotel General Manager: From June 2014 Till present
Specific duties and responsibilities:
Plan, direct and organize the entire hotel operations which taking a strategic
proactive approach and planning a head so the hotel maximizes its profits.
-80 Rooms renovation.
-Total improvement of F&B department 03 and implement manual to each outlet.
-Lately, opened a new fish restaurant.
-Directly supervise important events, groups that require special attention.
- Handling requests and complaints from guests.
- Leading the sales team.
-Reviews monthly &annual financial reports and all hotel operation and implement
corrective action where necessary.
- Establish with H/R, systems to improve employee moral &motivate them.
-Good relation with civic, governmental business& community leaders.
- Inspect property &enforce the implementation of action towards the safety comfort
and cleanliness of the hotel.
-Upgraded the conference packages &outside catering.
-Ensure the security needs of the property and guests are meet.
-Establish standards, manual, for all hotel department
 Hauza Beach Resort (Sharm El-Sheikh)
Hotel manager: From April 2013 till September 2013.
Start to re-open hotel operation. The hotel was not full operated working due to
political issues (25th
January rev.)
 ISSACSON LTD Co. (Hotels & resorts Consulting Company)
General Manager: From June 2011 till March 2013
A Company that have so many project sharing with faculty of tourism
*Upgrading main kitchen to reach international standards
*Opening oriental café
*Opening a new fish market restaurant
*Opening new extension to the main restaurant
*Upgrade the hotel evaluation from 3 to 4 to 5 stars.

3. 3
 Pack El-Batros Hotels group (Grand El Batros (port-saied))
Hotel General Manger: From 1st
of October 2009 till 10th
of January 2011.
Job scope:
Interacts with guests and individuals outside the hotel , including, but not limited to
current and potential clients, owning company representatives, community leaders,
Government officials, travel industry representatives, suppliers, competitors and
other members of the local community.
*Assists in the development and implementation if the strategic plan ,marketing plan,
budget and goals programmer to ensure on an on-going basis optimum guest
satisfaction, sales potential and profitability.
*participates in conducting weekly inspections and ensures physical facilities are
kept in optimal condition by full implementation of preventive programs and
judicious planning and management of FF&E as directed.
 Amigo Hotel Group (Amigo Dahab)
Hotel General Manger: From may 2009 till end of septemper2009
 Golden 5 Resorts (Hurghada)
Executive Assistant Manager. (E.A.M.) F&B in Charge.
From March 1st
2008 till February 2009
Specific duties and responsibilities:
I took an active role in leading dynamic efforts to boost stalled revenues. I
participated actively in developing workable food and beverage activity calendar to
increase departmental revenue and profits. Achieved a almost 15% increase in total
food & beverage sales revenue and 20% increase in department period over previous
periods. Re-directed food and beverage operation towards guest satisfaction
Selected career results:
* Developed the departmental organization charts, job description, staff development
and training plan, operation policies and procedures standard of services, etc...
* Successfully retained market share during the time of business fall in coincidence
with re-structuring of slaes prices.
*Brought down total salaries and other benefits by 15% after applying job
combination concept in the hotel outlet and directed alternative solutions for
departmental organization and operation re-structural.

4. 4
* Played a vital role in coordination with all sections’ heads to exceed the G.O.P from
48% to 55% through tactical measures within revenue and cost centers, enhanced
service quality, customer relations and revised pricing approach.
* Rebuilt staff morale and cut down staff turnover by 40% per annual.
 Intercontinental Hotels Group (I.H.G)
Amphoras (Holiday INN Resort) (Sharm El-Sheik)
Food & Beverage Manager: From : (12/03/2006) till (29/02/2008).
No. of Hotel rooms (486) plus 14 restaurants with Bars)
.Scope of job:
*Responsible for establishing, maintaining quality standards for product and service.
*Monitoring departmental selection and training criteria procedures, and tools such
as job descriptions, standards, manuals.
*working with the marketing department to develop strategies to promote outlets,
banquet event and other service.
*Preparing profit plans, forecasts and financial analyses.
*formulating & implementing systems to control product, labor and discretionary
expenses in order to maximize profit.
 Golden 5 paradise Hotel & resort (Hurghada)
Food & Beverage Manager: From June 2004 till April 2005
No. of Hotel rooms (470). +8 Restaurant & Bars.
 Shams Safaga Hotel and Resort (Hurghada)
Food & Beverage Manager: From Jan. 2002 till Feb 2004
No. of hotel rooms (345) & 8 Restaurant with Bars.
 Helnan Hotel (Port-Said).
Assistant F&B Manager in Charge: From May 2000 till May 2001
No. of Hotel rooms (220), 3 Banqueting Hall, Ranging (100to800) Pax.

5. 5
 Pyramisa Hotel and Resorts (Sharm El Sheikh).
(Pre –opening) Conference & Banqueting Manger (Acting as Assistant
F&B Manger): From March 1997 till May 2000
No. of Hotel rooms (750) + (16) restaurant & bars. (6) Banqueting Hall From (60) to
(1000) delegate
Scope of the job:
*Supervise the function of all banqueting department employees, facilities cost
ensure maximum departmental profits are achieved.
*Controls and analyzes, on an on going basis the following:
- Quality levels of products and services.
- Guest satisfaction.
- Cleanliness and Hygiene.
*Develops formal training plans and conducts o4n – the job training session for
banqueting department employees & other restaurant.
*Supervises and coordinates in liaison with the food and Beverage and wine list.
*Establishes and maintain record system to include but not limited to the following:
-Files in all previous function. -Menu file.
- Banquet reservation book. -Promotion file
- Customer contact file. -Activities file.
- Sales solicitation program. -Room utilization.
Assist the food and Beverage Manager with the following task:
-Inspection checklist. - Other report is required.
-Department Reports.
Other assignments:
In charge of administration & service in the absence of the food & beverage
manager.
 Swiss Academy for Hotel and Tourism (Cairo)
Director of Training and Human Resources Development
Head of Services Department: From Sept. 1994 till March 1997
 Sheraton Hotels & Resorts ( Doha, Qatar)
Acting as Service Manager / Banqueting Head Waiter : From March 1988
till March 1994

6. 6
 Hilton Hotels & Resorts ( Ramses Hilton, Cairo)
Senior Captain (Restaurant, Room services, Banquet): From Aug. 1984 till
Feb. 1988
 Sheraton Hotels & Resorts ( Heliopolis, Cairo)
Assistant Captain (Coffee shop, Room Services): From Jan. 1980 till Mar.
1983
Education:
 B Sc. Of Art, Ein Shams University
 Diploma from the education of the amercing hotel association
 The Educational foundation of the national restaurant association:
A. Food Service Manager-Self development program.
B. Restaurant management and control.
Computer Skills:
Excellent working knowledge of Microsoft Office (Windows XP, Win
Word, Excel, PowerPoint, Outlook Express, Louts notes and Org Chart &
internet research skills.
Language:
 Excellent command of English and Arabic Languages.
 Basic knowledge of French language.
Seminars Workshops:
Successfully completed Sheraton guest satisfaction system,
- Supervisory Skills. - Leadership at ITT Sheraton.
- Craft trainer award workshop. - Time Management.
- Telephone Techniques. - Food& Beverage- Up Selling.
Practical Training :( Doha Sheraton hotel)
03 Months training of food preparation course in kitchen Department of Doha
Sheraton Hotel& Resort.
- Oriental Kitchen - Italian Kitchen
- Al Shahen Restaurant - Banquet and outside catering Kitchen.
2 Weeks training course in Stewarding Operation Diversy Company.