This document is a resume for Ziad Hamdi El Minabbawi, a customer-focused food and beverage professional with over 30 years of experience in hotel management. He has held roles such as General Manager, Director of F&B, and Assistant F&B Manager. His expertise includes sales, budgeting, staff management, and ensuring quality food preparation. He is proficient in English, French, and Arabic and has worked in hotels across Egypt and the UAE.

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