Courtyard by Marriott and Arraya Ballroom

Experience

/ / Director of Food & Beverage

Courtyard By Marriott and Arraya Ballroom

Kuwait City 264 Rooms & Suites
Ø  Functions as the strategic leader of the property food and beverage/culinary operation, including restaurants, room service, and banquet and catering
Ø  Develop and maintain food and beverage culinary goals and budget
Ø  Ensure exceptional customer service and high GSS scores
Ø  Focus on growing revenues and maximize financial performance of the department
/ /

Director of operation

Grand Park Hotel (Pre-Openning)

Jeddah KSA 4* 130 Rooms & Suites
Ø  Creating and establish the property on defined target markets, business management and develop and fulfill the defined business plan at a hotel and company level
Ø  Design effective and successful sales, pricing, distributions and yielding strategies to achieve and enhance profitability
Ø  fully involved operationally with high visibility in the day to day business of the hote
/ / Director of Food & Beverage
Mina Concorde Hotel (Pre-Openning)
Makkah KSA 5* 941 Rooms
Overall in-charge of F&B operation part of the preopening team Managed 1 Restaurant accommodate up 1600 guests 4 conference rooms, and 2 banquet hall accommodate up to 500 guests, Lounge, and Room Service.
Ø  Managing , developing and executing the F&B department strategy, goals, operation, includes all day dining restaurants, lounge, meeting rooms\banquet hall, guest convenience mart.

Objectives

To work with an hotel which provides challenging opportunities, recognition, making endeavour’s to attain excellence in management techniques by taking initiatives, accepting responsibilities, decision making and team work.

Skills

Professional

Hospitality

Policy/program development

Strategic Planning

Operations management

Core Strengths

Revenue Management

Customer Service

Team Building & Leadership

HACCP Standards

Strategy Planning

Budgeting

Pre Opening

Planning & Organization

Education

Alexandria University

1987-1991 Expected

Bachelor’s degree in hospitality management

Degree: Excellent.

hotels management (section)

/ / Assistant F &B Manager Moevenpick Hotel 5* Hotel
Al Khobar KSA 143 Rooms and Suites
Ø  Assist in ensuring that each F&B outlets,banquet is managed successfully as independent profit center.
Ø  Set, in close conjunction with each outlet manager, annual operating budgets.
Ø  Monitor all costs and recommend measures to control them.
/ / Director of C&B
Hilton Green Plaza 5* Hotel (Pre-Openning)
Alexandria A.R.E 256 Rooms and Suites
Ø  Reporting to the General Manager, and the Director of the operation assumed responsibility for all C&B operations within the hotel. Areas of operation included 230 seat A la carte restaurant at The library of Alexandria / buffet restaurant, 6 Hilton Meeting room and 4 Banquet Rooms seating up to 2000 guests 4,200 square foot and the Outside catering as will .
Ø  Responsible for 80 team members, able to lead and motivate staff for peak performance that was indicative of hotel survey statistics.
/ /

F&B Service Manager

Grand Hotel 5* Hotel

Hurghada A.R.E 560 Rooms and Suites
Ø  Directed a team of 60 in daily operations. Controlled activities of the coffee shop, open air Italian lounge restaurant, and 6 indoor restaurants Managed financial, personnel, quality, customer service, inventory, and profit and loss performance.
Ø  Developed a new image for the outdated restaurant; created a regional menu concept, carried out an interior redesign, and devised marketing strategies.
Ø  Ensure that all restaurant facilities are cleaned and properly stocked according to anticipated business
Ø  Train employees and evaluates job performance for the purpose of supporting them in the completion of their work activities

COURSES

Cross Exposure

Hilton Green Plaza Alexandria

Hotel Management

Hilton Green Plaza Alexandria

C T A Craft Trainer Award

Hilton Green Plaza Alexandria

Becoming A manager

Haytt Regency Jeddah

Coaching training

Haytt Regency Jeddah

Career Achievements

Ø  Achievement of the customer satisfaction and loyalty goals

Ø  Achievement of the food and beverage revenue, profit and customer satisfaction goals

Ø  Achievement of the employee satisfaction and retention goals

Ø  Achievement of the hotel financial goals

Ø  Achievement of the highest bottom-line profit and sanitation/health inspection scores in five years in Hilton Green Plaza

Ø  Member of the HACCP committy in (Moevenpick Al Khobar)

Ø  Member of Green Globe committy in (Moevenpick Al Khobar)

Ø  Member of the 26 th international port conference on seaports & maritime transport

Ø  ntegration for a better future in (Hilton Green Plaza)

Ø  Member of the EAAC

Ø  25 participant companies in addition to the supervision of administrative ministry.

Ø  Forecasted, organized, planned, order and operated functions and events up to guests successfully

Ø  Member of the organizer for the royal wedding party of his highness “Sheikh Ahmed Bin Zayed Al- Nahyan” (Hilton )

Computer Knowledge:

Word, Excel, Fidelio, opera and portal

/ / Banquet Manager
Jumeriah (Burj Al Arab) 7* Hotel
(Pre-Openning)
Dubai U.A.E 202 Rooms and Suites
Ø  Motivates and provides good morale throughout all sections and the whole Banquet Outlets
Ø  Meet guests and maintain effective relations with regular / hotel guests
Ø  Provides feedback to the Ex Chef on food preparation and portions
Ø  Maintains the Banquet products and guest services as per current F&B standards to meet the market needs and guest expectations
/ / Head Waiter
Hilton Al Ain 5* Hotel
Al Ain U.A.E 202 Rooms and Suites
/ Ø  Coordinate with other Outlet Managers whenever necessary regarding operational problems
Ø  Maintains good working relationship with colleagues and other departments.
/ / Food & Beverage Supervisor
Haytt Regency 5* Hotel (Pre-Openning)
Makkah KSA 202 Rooms & Suites 96 + HA
Ø  Responsible to handle for stock and inventory equipment control with stewarding
Ø  Responsible to handle with the engineering the repair and maintenance order and also with the housekeeping the high stander of
cleanliness.
/ Food & Beverage Supervisor
Haytt Regency 5* Hotel
Jeddah KSA 292 Rooms and Suites
Ø Responsible to handle the V.I.P guest rooms for all the room service setup
Ø Coaches and counsels all colleagues when applicable.

(( Cover Letter ))

To- Recruitment Consultant

Dear Sir and Madam,

Greeting from Kuwait.

First, I hope this mail reaches you inhigh

spirits and good health I would like to seize

this opportunity to congratulate you on the

high image and great reputation of your

hotel among leading international chain.

It is with great interest that I’m forwarding

my Resume for your consideration. Please

consider the enclosed and accept it as an

application for " Vacancy Posation"

I'm highly experienced and talented on this

field professional with an excellent flair and

proven success record for business

operations.

I'm well familiar with all hotel operations,

along with a proven history of improving

services with minimal costs.

Now, I would like to bring all my expertise

to work for your hotel .

My background in the industry 24years

trongly in of food and beverage includes

good experience in lead with a passion that

inspires staff and attracts the industry’s.

Also provide strategic leadership expertise

that ensures the effective and efficient

operation of the hotel while improving on

the current model, doing so, helps their

property in business thrive.

I'm very good with coordinating with all

departments, Ican easily identify areas that

need improvement for increased efficiency.

Thankyou for considering my application

Sincerely,

Mohamed El -Moselhy

Mohamed.El-Moselhy