Ehab Elsayed - F&B (Egyptian) updated cv

Curriculum Vitae

Ehab El Sayed Abdel Raof EAM / F&B

Personal Information

Nationality : Egyptian Current Location : Hurghada, Egypt Date of Birth: 6 December 1982 Civil Status : Married Languages Spoken : Arabic, English Height/Weight : 176 / 90 kg Mobile : 00201006965787 Email: [email protected] Skype: ehab.elsayed5

Scope and General Purpose of Job:

To ensure the smooth and efficient operation Service and Kitchen &steward Departments and all related Guest Services, achieving maximum Guest satisfaction by providing the high standard of service and maintenance required by the hotel.

Qualifications: Excellent organizational and management skills. Ability to conceptualize

problems/opportunities and marshal the resources to resolve issues. Broad background in budgeting, labor forecasting, purchasing, inventory controls, cost controls,

planning outside contract controls and evaluations. Thorough knowledge to establish and implement policy and procedures. Unsurpassed ability to establish challenging objectives and to achieve goals. Extensive experience in daily interface with people from diverse backgrounds. Qualified to train, develop and manage a staff of professional Administrative, F&B service , Guest Service.

Educational background:

Bachelor of Education &science Math Section by: Cairo University Hospitality Management Diploma by: American Hotel& Lodging

Experience

Hilton Hurghada long Beach F&B Director July 2014 – Present995 Rooms. &17 F&B Outlet&250 F&B staff

Iberotel Palace Sharm El SheikhF&B Director June 2013 – July 2014300 Rooms. &10 F&B Outlet&110 F&B staff

Baron Palace Sahl Hashish, Egypt (Opening Team) October 2012 – June 2013

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Curriculum Vitae


F&B Director 300 Rooms. &10 F&B Outlet&110 F&B staff

Kempinski Hotels Soma Bay, Egypt (Opening Team) August 2008 – September 2012Assistant Director of F&B January 2011 – October 2012Assistant F&B Manager Shaza El Madinah (KSA) September 2010- January 2011 Director of Restaurants November 2008 – September 2010Restaurant Manager August 2008 – November 2008325 Rooms. &11 F&B Outlet&130 F&B staff

Sun International Port Ghalib, Egypt (Pre-Opening Team) Asst. Restaurant Manager September 2007 – August 2008

Hyatt Regency Sharm El Sheikh Restaurant Supervisor January 2006 - September 2007

Sharm Holiday Sharm El Sheikh, EgyptCaptain September 2003 - September 2005

Holiday Inn Sharm El Sheikh, EgyptWaiter August 2001 – September 2003

Training

Food & Beverage Management Training Food & Beverage Revenue Maximization Supervisor Skills Train the Trainer High Quality Service

intermediate Handling Guest Complain Cristal Training (Basic Food Hygiene) How to Work Under Stress First aid & Fire training Leading & Management training Food & Beverage Generic Become a Manager

Time Task Management First Aid trained Food & Hygiene Certificate. Health & Safety Duty Manager shifts Knowledge of Employment Law Appraisal skills Knowledge of Licensing Customer Service Training Disability Awareness Training Establishing Cost Controls & Purchasing

Standard in F&B

Computer Skills

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Curriculum Vitae


MS Word, Excel, Power Point, Publisher, Visio program,

Main Responsibilities: Administration: To co-ordinate the organizational and administrative functions in all areas of the food and

beverage department. Ensures that all food and beverage forms and reports are forwarded on time to the relevant corporate, area and hotel offices properly.

To plan and implement programs, policies and procedures and standards of performance to ensure that international hotels standards are met.

To ensure that all meetings are well planned, efficient and results oriented To ensure that deadlines on all projects are met

Operational:

To represent the food and beverage department on the hotel's executive committee. To ensure that the various outlets and banquets adhere to all company and hotel policies and

procedures and minimum standards of performance. To establish standards of performance and job descriptions of all food and beverage employees To ensure that all food and beverage departmental operations manuals are prepared and

updated. To co-ordinate special promotions and activities that generate additional revenue and popular

interest. Interacts with management of other departments within areas of responsibility and develops

solid working relationships with them. Conducts regular departmental meetings and daily briefings with Outlet Managers and other

food and beverage heads of department. To monitor service and food and beverage standards in all Outlets and Banquets ensuring that

subordinate heads of department take corrective actions as necessary Monitors the activities of competitor hotels. Makes recommendations to management for modernization of equipment, service methods,

presentation and improved guest satisfaction.

Budgeting and Cost Control:

Participates in the preparation of the annual business plan, and sales and marketing plans. Monitors closely the profitability of all food and beverage outlets. Provides solutions to improve

problem areas and assists in implementing corrective measures. Ensures that the departmental operational budget is strictly adhered to. To ensure that each outlet is accounted for separately as an individual profit centre. To ensure that each outlet is managed by a management team who are totally accountable for

their profitability. To set, in close conjunction with each outlet manager, annual operating budgets which will form

part of the business plan. To set and control with the general manager, controller and HR and training, any incentive

scheme for outlet managers or other food & beverage heads of department

Employee Handling:

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Curriculum Vitae


To assist with recruitment, select and train Food & Beverage Heads of Department and supervisory employees who are able to work within the decentralized Management Philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hotels Philosophy of Multi Skilling and Multi Tasking.

To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following hotel Policies & Procedures and local legislation.

To assist in the building of an efficient team of employees through Multi Skilling, Multi Tasking and Flexible Scheduling and by taking an active interest in their welfare, safety and development.

To develop Departmental Trainers, assign training responsibilities and meet with Departmental Trainers monthly.

To prepare weekly work schedules in accordance with workload and priorities To keep Food & Beverage employees up to date with seasonally available products and new

products on the market. To conduct yearly performance appraisal and give employees regular feedback on their job

performance. To ensure that all employees report for duty punctually wearing the correct uniform and name

badge at all times. To ensure that all employees provide a courteous and professional service at all times. To ensure that all employees have a complete understanding of and adhere to the Hotel's

Employee Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

To carry out any other reasonable duties and responsibilities as assigned. To project at all times a positive and motivated attitude and exercise self control

Sales and Marketing:

Participates in public relations activities, sales calls or other promotional activities designed at enhancing the Image and profitability of the food and beverage department and the hotel.

Provides creative ideas to project and enhance the image of the hotel. Develops ideas and increases departmental sales of food and Beverage and improves

productivity. To monitor and analyze the activities and trends of competitive restaurants, bars and other

hotel Banqueting departments. To ensure that all Food and Beverage Heads of Department are fully aware of Market needs and

trends ensuring that the product meets these requirements.

Guest Service: To establish a rapport with guests maintaining good customer relationship and handle all guest

complaints, requests and enquiries on food, beverage and service. To personally and frequently verify that guests in the outlet are receiving the best possible

service. To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by

the respective Outlet team and functions to the fullest expectations. To be demanding and critical when it comes to service standards. To ensure that the Outlet team projects a warm, professional and welcome image.

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Curriculum Vitae


Food & Beverage Product: To frequently verify that only fresh products are used in Food & Beverage preparation. To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes

to Food & Beverage quality. To assist the Executive Chef with creative suggestions and ideas. To ensure that employee food is as good as restaurant food.

General: To understand and strictly adhere to the Rules & Regulations established in the Employees

Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety. To report for duty punctually wearing smart attire according to hotel's dress codes and name

badge at all times. To maintain a high standard of personal appearance and hygiene at all times. To maintain a good rapport and working relationship with staff in the outlet and all other

departments. To attend and contribute to all staff meetings Departmental and Hotel Training as scheduled

and other related activities. To fully support the Departmental Training Function in the Department assigned. To undertake any reasonable tasks and secondary duties as assigned by the Executive Assistant

Manager – Food & Beverage. To respond to any changes in the Food & Beverage Department function as dictated by the

industry, company and hotel. To project at all times a positive and motivated attitude and exercise self control. To have a complete understanding of the Personnel and Training Operations Manual, Policies &

Procedures. To provide a courteous and professional service at all times.

Reference

Name: Michail MichailPosition: General ManagerCompany: Hilton Hurghada long Beach Email: [email protected] No: 00201007777580Email Address: [email protected] Name: Manish Nambiar Position: General Manager Company: kempinski hotel Kenya Email: [email protected] ephone No: 00918130990801Email Address: [email protected]

Name Wael Abo zied Position: General Manager Company: Hilton Suite Makkah KSA Email: [email protected] Address Telephone No: 00201222994428 Name : Sahar Mustafa Position: Cluster HR Director Red sea Hilton Hotels

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mailto:michail.michail@hilton

mailto:[email protected]



Curriculum Vitae


Company: Hilton Hurghada hotels Email: [email protected]@kempinski.com

I confirm that all the details given above and correct, and other things I am going to conformed with you any time I will be ready to join with your company and available within three month.

Ehab Elsayed Abdelraouf

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Ehab Elsayed - F&B (Egyptian) updated cv

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