This document contains the resume of Waleed Mohamed Fathy. It details his objective, which is to prepare strategic sales plans and reports, develop banquet menus and pricing, recruit and manage catering staff, and ensure high levels of customer satisfaction. It also lists his education and qualifications, including a bachelor's degree from Cairo University and courses in food and beverage management. Finally, it provides over 20 years of experience in food and beverage management roles at hotels in Egypt, Saudi Arabia, and Bahrain.

1. Waleed Mohamed Fathy
Address: 14, taez St, Nassir city Cairo, Egypt
Telephone: 2022-4017157 + 2022-4034929
Mobile: (201001717870)(01028888901)
E-mail: waleed.fathi@hotmail.com
Objective
 Prepare,implementandcompile dataforstrategicsales plan, annual budget, monthly reports,
annual goalsforecastsandotherreport as direct/required.
 Developbanquetmenuspricingandrevenueminimumsusingcurrentcompetitive data.
 Solicitnewandexistingaccountstomeet/ exceedrevenue goalsthiswill consistof telephone
solicitation, outsidesales calls, site inspectionsand correspondence.
 Recruit, direct, manage,trainandcounsel cateringsales& banquetstaff. aswell asmonitorjob
performance toensure asuccessful banquet /outside cateringexperience byourguest
 Activelyparticipateincateringsalespresentations,propertytoursandcustomermeetings
 Participate indailybusinessreview meeting,salesmeetingandmanagementmeetings
 Responsible formaintainingastrongclientrelationshipandinsuringthatall convention
specificationare communicatedtoandexecutedbyall hotel operatingdepartmentmakingfora
successful meetingexperience forthe meetingplannerandattendees.
 Responsible forthe developmentandmaintenance of all policies, proceduresandquality
standerswithinthe department, utilizingacontinuousimprovementapproachtoensure a high
quality, costeffective andcustomeroperation.
 Responsible fordevelopmentandimplementationof atrainingto insure ahighquality
presentationandlevel of customerservice withinthe banquetservice /functionservice staffs
 Manage inconjunctionwiththe executive steward, the inventorycontrol andbreakage /loss
reductionof china, glassandsilverasit relatestofunctionservicesand banquetservices.
 Give dailysupportandguidance tofellow banquetpersonnel aswell asmonitorjob
performance toensure asuccessful meeting/ banquetexperience ourguests.
 Maintaina highlevel of service byconstantlytrainingandcoachingall directreportsand staff.
 Inspectandoversee the cleanlinessandmaintenance of all function space, publicareas, and
service areasonall banquetlevels.Coordinatewithhousekeepingandengineeringtoensure
the highestlevelof product delivery.
 Responsible formonthlyschedulingandpayroll forthe banquetdepartment.

2.  Ensures highestlevelsof customersatisfaction.Also responsibletoensure thatthe
occupationsafety&healthylevelsInthe hotel are adheredto& maintainedatall timesinorder
to ensure safe, efficientoperatingconditions, therebysafeguardingteammembersand facility.
 To achieve the plannedoperationalprofitmarginsinbothfood&beverage androoms
 Ensure that costs are controlledina detailedandstructured manner.Analyzecostona monthly
basicand prepare actionplans(food cost;beverage costs;payroll includingovertime;other
expenses;otheroutsourcedlabororservices.
 Ensure that all laborcosts are flexedaccordingtolevelsdemand/activity/seasonand those
opportunities forabetterbalance betweenqualityandcostthroughclusteringoroutsourcingor
bothare exploredfully.
 Supervisingpersonnel &managingall activity&improvingfinancial results.
 Knowledgeinbothfrontof the house & back of the house operatingandwidelyexperiencedin
controllingfood&beverage andlaborcosts-inventory –qualitycontrol –purchasing-receiving–
utilization-payroll-functions&arranginglarge banquetsandtopexecutive parties.
 Experience inbudgetingandpreparationof progress report.
 A goodorganizationcapacitytoschedule workflow ,trouble shootproblems,provide
innovative solutionsandhandle multiphase projectsandworkwell underpressure .
 To guarantee a highperformance of the banquet&cateringteamthroughthe implementation
of the HACCprocedures.
 Ensure that goodpersonal hygiene standersforall foodhandlersare maintained.
 Strict adherence tothe temperature control policyforall food products.
 Maintainthe higheststanderof cleanliness.
 Provide adequate foodhygiene andfoodsafetytrainingforall handlers.
 Regularandthrough reviewandmonitoringof hygienestandersand practices.
 To ensure highstandersof performance bydevelopandimplementalwaysthe needed
programsand followupall companies policy&procedures.

3.  To maintainandenhance strongrelationshiptoensure optimum teamwork.
 To identifysavingopportunities tomeettarget
 Efficiency –realisticfocus –identifiesevaluationfactorsforeachrequiredperformance inall
employees’ levels.
 Constructtrainingplanshort& midand long terms.
 Setup 5 stars performance standards, toretainaunique service.
 Supervisingpersonnel &managingall activities&improvingfinancial result.
 Possessstronginterpersonal /communication skills, adaptincustomerrelation, workandin
hiringtraining/supervising employees.
EDUCATION
 Cairo university, very good, bachelor of commerce, OCT 1981-may 1984.
 The American university in Cairo, excellent business administration, Nov 1984-
Dec 1985.
 The American hotel & motel association, excellent, food & beverage
management and servicediploma, Apr 1988-sep 1990.
COMPUTER SKILLS & EXPERTISE
 Excellent knowledgeof windows 98, ME, XP, MS Office.
 Excellent knowledgeof novel, outlook, purchasestreet, Fidelio.
 Good knowledgeof windows 2003 & windows 7 server.
Language skills
 Native language :Arabic
 Excellent command of both written and spoken English.
 Understand and spoken Russian.
Courses obtained&seminars
 General training in food & beverageoutlets (royalLancaster hotel England )
 Train the trainer seminar. Marriott.
 Master of management Cairo Marriott hotel
 Basic management skills Canadian shop.
 Communication persuasion & negotiation skills Canadian shop.

4.  Food & beverage control motivation and leader ship peak ALBATROS SWISS CO.
 Guest satisfaction system. Peak ALBATROS SWISS CO.
HACCAP
ACHIEVEMENT  Achieving check safety first AWARD for best catering
practices.
 Achieving HACCP management certification.
 Achieving the Cristal golden in obtaining good standard and
implementing the policies of the E-Cristal programs which
based on the principles of the HACCAP system.
Activities. Carting manager
During my work for ‘’baron Heliopolis hotel ‘’
 South Africa
Organized by the Egyptian ministry of tourismEgyptian
night.
Johannesburg & cape town.
 Hungary
Organized by the Egyptian ministry of tourism
Egyptian night.
Ramada hotel, Budapest.
 Egypt
the international symposiumof statistics
The international symposiumof orthopedic surgery.
Cairo international conference center.
 India
Organized by the Egyptian ministry of tourismEgyptian
night

5. EXPERIENCE  Crystal Hotels Egypt
SharmEl Sheikh
General Manager
(437 Rooms & Suite)
15/10/2014till Now
 Domina gardeniaplaza hotel.
SharmEl Sheikh
General Manager
(425 room&suite)
01/01/2010till 30112013
 Coral international Hotel and Resorts.
Dar el KaramCoral –Saudi Arabia
(holy Makkah)
General Manager
(286 room& suite )
25/03/2007up to 30/11/2009
 Days innmanagement hotel
General manager
Days inn Gafy Resort– Sharm El sheikh
4 stars hotel deluxe hotel
From01/07/2003up to 05/01/2007
 TUI group
Ibrotel& Solymar Management hotel
Solymar Tot Hotel Luxor
Hotel Manager
4 stars hotel
01/06/2002up to 30/05/2003

6.  TUI group
Ibrotel& Solymar management hotel
Executive assistantmanager
In chargefood & beveragedepartment
Solymar Sharming inn royalresort
4 stars deluxe hotel
08/04/2001up to 24/05/2002
 Pyramise hotel co.
Pyramisa isis island hotel , Aswan
food &beverage manager
5 stars hotel
(480 rooms & suites ) four restaurants , disco , night club
Tow swimming –pool bars & one banquet (400 seats )
15/11/1999up to 30/03/2001
 Peak ALBATROS hotel management
Beach albatross hotel hurghada
Food &beverage manager
5 stars hotel
(580 rooms & suites ) two main restaurant, one /Italian restaurant
One oriental restaurant, one French restaurant, one fish
restaurant& a beach
Restaurantmain bar , disco bar , pub , swimming pool bar & one
beach bar
01/06/1998up to 17/10/1999

7.  HELNAN international hotel management
Helnan Dahab hotel
Food & beverage manager
5 stars hotel
(200 room) two restaurant, two bars , disco , swimming poolbar
& beach bar
01/06/1997up to 30/03/1998.
 Baron Heliopolis hotel, Cairo
Food & beverage manager
4 stars hotel (126 rooms )
0710/1995up to 09/03/1997
 Delmonhotel , Bahrain
Food &beveragemanager
5 stars hotel (160 rooms )
Onerestaurant, one coffee shop , two night clubs ,
disco & two bars
21/12/1994 up to 31/07/1995
 Baron Heliopolis Cairo
Catering & banquet manager
21/12/83 up to 31/07/94
 Marriot , Cairo
Food & beverage supervisor
 Le meridian, Cairo
Captain

8. INTERESTS  Football
 Reading
 Computer
PERSONAL INFORMATION
Name
Address
Email address
Data of birth
Military status
Marital status
Waleed Mohamed Fathy
14, taez St, Nassir city Cairo, Egypt
waleed.fathi@hotmail.com
01/01/1962
Accomplished.
Married.