This document contains a resume for Ashraf Fathy Mohamed Hussein. It summarizes his work experience in food and beverage roles over 20 years, most recently as F&B Department Head Waiter at Qbara Restaurant. It also lists his education as a Bachelor of Commerce in Accounting and qualifications in English, Russian, and Italian languages. Key skills include leadership, customer service, training, and computer/internet proficiency.

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PERSONAL INFORMATION Ashraf Fathy Mohamed Hussein
U.A.E., Dubai.
Mobile:+971569193193
ashrafhimidi66@gmail.com
Male | 01 Mar 1977 | Egyptian
Military Statues: Final Exemption
WORK EXPERIENCE
OBJECTIVE: To be able to work in a leading company in the hotel industry and
desire to step into full time guest service oriented job.
June 2015 till Present  F & B Department Head Waiter,
Qbara Restaurant, Lounge & Bar
Dubai.
Help the restaurant Manager to make the operationsmooth.
Check the opening and closing checklist.
Excellent leadership, interpersonal and communication skills.
Ability to work under pressure.
Flexibility to respond to a range of different work situations.
Previous experience in similar role.
Achieve company’s Mission and vision.
Ensure guests live the "Ultimate Experience".
Handle guest complains.
Assist with orientation of new team members.
Train all F&B team members on existing and new products, as well
as selling techniques and any other necessary trainings.
Ensure that food is prepared to agreed recipes and standards.
Ensure that valuable employeeswillbedevelopedforfuture positions
to the benefit of the company.
Keeps information flow between Staff and Management through
notice boards, daily and weekly briefings/meetings.

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April 2014 till June 2015
May 2012 – Jan 2014
May 2009 – May 2012
July 2008 – April 2009
 F & B department head waiter,
Karma kafe restaurant, Lounge & Bar
Dubai.
Help the restaurant Manager to make the operationsmooth.
Make the dailyattendance.
Check the opening and closing checklist.
Make a floor plan for the waiters (rotations to be fair).
Make monthly inventory tools.
Follow all companyand safety and securitypolicies and procedures;
report accidents, injuries, and unsafe work conditions to manager;
and complete safety training and certifications. Ensure uniform and
personal appearance are clean and professional, maintain
confidentiality of proprietary
 F & B Department an Assistant Restaurant Manager
Cavallini Restaurant , Bar & Club
Cairo, Egypt.
Excellent leadership, interpersonal and communication skills.
Ability to work under pressure.
Flexibility to respond to a range of different work situations.
Previous experience in similar role.
Achieve company’s Mission and vision.
High level of IT proficiency.
Customer Service experience in supervisory or above capacity.
 F & B DepartmentAssistant Restaurant Manager
Little Buddhabar & restaurant
Sharm El Sheikh – Egypt
Assigned inrestaurant & club & increase sales within 1 year period
35% implement new item & promotions in dinning.
Assigned in restaurant to conduct staff training.
Ensure guests live the "Ultimate Experience".
Handle guest complains.
Assist with orientation of new team members.
Train all F&B team members on existing and new products, as well
as selling techniques and any other necessary trainings.
Ensure that food is prepared to agreed recipes and standards.
Ensure that valuable employeeswillbedevelopedforfuture positions
to the benefit of the company.
Keeps information flow between Staff and Management through
notice boards, daily and weekly briefings/meetings.
Ensure that s/he and the team adhere to all hotel and company
standards, Business conduct and ethics, policies and procedures
including Health, Hygiene& Safety.
 F & B Department Assistant Outlet Manager
Savoy hotel
Sharm El Sheikh – Egypt
Outlet in charged directly reporting to the F&B Director
Increased sales by 20.65% in 2009 by targeting repeat guest

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Oct 2005 – Feb 2008
Jan 2005 – Oct 2005
July 2004 – Jan 2005
June 2003 – July 2004
counts & implement a new menu as well as daily special.
Increased average check through up-selling of food & wine.
Managed 350 seats in international restaurant with 45 staffs by
providing leadership & overall supervision control in order to
exceed the guest exceptions while operating to the established
budget for revenue, cost & marketing goals.
Floor management to ensure 100% guest satisfaction.
Maintain service & product quality by conducting regular briefing,
investigating any complains, checking procedures& discusseswith
the staff to take actionas required & prescribed bycompanypolicy.
 F & B Department Outlet Shift Leader
Hard Rock Café
Sharm El Sheikh – Egypt
Managed 18 staff assigned stations & side duties.
Achieved budget & high guest comments cards.
To ensure the correct consistent service techniques for various
meal periods will be demonstrated by all staff members.
Act as a manager, i have to supervised, discipline, train& develop all
the staff to improved performance & teamwork.
 F & B Department Headwaiter
Marriott Renaissance Hotel
Sharm El Sheikh – Egypt
Thorough knowledge of bar system & procedure.
Consistently exceed sales goals by effectively managing sections.
Assigned as departmental trainer includes mentoring & training
new staff.
As a departmental trainer in ''Marriott hotel'' the team won a
competition of standard to all the hotel departments.
 F & B Department anAssistant Captain
Hyatt Regency Hotel
Sharm El Sheikh – Egypt
Great guests in a friendly & courteous manner & explained all
specials, promotions & appetizers.
Take orders & serve all food & beverage requests, using
suggestive selling techniques.
Ensure table’s set-upsare complete& perform various side duties as
assigned by outlet supervisor.
Maintain proper condition & cleanliness of dining area & servicing
equipment.
Perform any other duties as assigned.
 F & B Department anAssistant Captain
Four SeasonsHotel
Sharm El Sheikh – Egypt
Assist the supervisor & all the management team inmanaging dayto
day operations of the business.
Prepares the restaurant crew orientation manual according to the
company rolls & regulations and crew training operational manual
which enforce quality service & cleanliness.

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April 2002 – May 2003
Feb 1999 – April 2002
Feb 1998 – Feb 1999
Aug 1993 – Feb 1998
Ensure tables set-ups are complete& perform various sidedutiesas
assigned by outlet supervisor.
 F & B Department Captain
JW Marriott Hotel
Cairo – Egypt
Played an important role in increasing the sales by my up-selling.
Prepares sales report & monitoring of sales.
Take care of the needs & demands of the customers.
Assist the supervisor & all the management team inmanaging dayto
day operations of the business.
Prepares the restaurant crew orientation manual according to the
company rolls & regulations.
crew training operational manual which enforce quality service
& cleanliness.
 F & B Department Shift Leader
Marriott BakeryRestaurant
Cairo – Egypt
Outlet in charged directly reporting to the operation manager.
Increased average check through up-selling of food & beverage.
Managed 80 seats in the restaurant with 15 staffs by providing
leadership & overall supervision control in order to exceed the
guest exceptions.
Floor management to ensure 100% guest satisfaction.
Maintain service & product quality by conducting regular briefing,
investigating any complains, checking procedures& discusseswith
the staff to take actionas required& prescribed by company policy.
 F & B Department Waiter & Cashier
British Council
Cairo – Egypt
Perform all necessarytasks to service food & beverage according to
the standard performance manual of the restaurant.
Great & seat customers and serve them in a professional, discreet
&personalized way.
Acquire in depth knowledge of the food & beverage menu of the
assigned outlet order to assist and provide advice to guests.
Responsible for all service preparations before, during & after the
service (mis-en-place & miss-en-scene).
Ensure minimum wastage, breakage and spoilage.
 F & B Department busboy& Waiter
Tirol restaurant
Cairo – Egypt
Take customer's orders, serve food and beverages
Prepare itemized checks, and sometimes accept payments.
Perform additional duties, which may include escorting guests to
tables, serving customers seated at counters, setting up and clearing
tables, or operating a cash register.
Receive,order and serve customer.
Understand menu content, any menu changes and promotional
activities Keep your service area clean and tidy and well prepared.
Efficiently manage the proper settlement of all customer accounts.

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EDUCATION:
1994 – 1998 Bachelor of Commerce Dept, of Accounting.
Mother tongue(s) Arabic
Other language(s) UNDERSTANDING SPEAKING WRITING
Listening Reading Spokeninteraction Spoken production
English C2 C1 C2 B1 C1
Russian B1 A2 B1 B2 A2
Italian B2 A2 A1 A2 A2
Levels: A1/A2: Basic user - B1/B2: Independent user - C1/C2: Proficient user.
Common European Framework of Reference for Languages.
COMPUTER
SKILLS
 Windows XP, Microsoft office package.
 Capability of doing wide internet researches.
ACTIVITIES &
TRAINING
 F&B skills training (Mininstry of Tourism).
 Train the trainer training (Mininstry of Tourism).
 leadership skills training (Mininstry of Tourism).
 HACCP program training (Mininstry of Tourism).
 Supervisors development program (Four seasons hotel).
 Cristal training food hygiene (Four seasons hotel).
 Public relations in hospitality& tourismindustry (Hyatt regency hotel).
COMMUNICATION
SKILLS
 Providing support for others, cooperating & asserting.
 Ability to work in groupor individuallyaccording towork requirements.
 Seeking to develop my leadership skills.