CONTACT ME OBJECTIVES:

To obtain a general manager position responsible for operations on a

day-to-day and secure a top level operation position in a hospitality industry. That will afford an opportunity to utilize my education and skills.

Highly effective in developing, implementing, integrating and maintaining the highest standard of client service and relations and highly responsive to guest comments & complains to ensure guests satisfaction & product quality standers are met.

Detailed and passionate hotelier with a proven ability to maximize quality, enhance revenue & secure financial and operational performance.

Over 25 year's hotels experiences

H O T E L S G E N E R A L M A N A G E R

NAZEEH AL AYASH

EDUCATION

Faculty of Tourism & Hotel Management.

1993 - 1996

Diploma in Food & Beverage service

Management.

1996 - 1998

Diploma in Revenue Management

Cornell University.

2011

Master degree in hospitality

management Cornell University.

May 2013

SPECIALIZATION

Hotels Management

Food & beverage management

Sales & Marketing

Management

Revenue Management

FUNCTIONALITIES:

Provide training for hotel staff in delivering care that meets the best standards and practices.

Best standards and practices

Develop day-to-day operations and functions of a hotel ensuring. Total guest satisfaction maintains and manage hotel equipment. infrastructure, inventories and other facilities efficiently. Responsible for the overall success of the hotel, meeting or exceeding planned objectives for revenue and profit, and ensuring guest satisfaction and product quality standards are met. Manages all areas of the hotel in accordance with Brand standards to achieve a friendly atmosphere of superior guest service and product quality. Provides exemplary performance for staff to follow.

Saudi Arabia – Jeddah

ad1llr@r.postjobfree.com

000************

SYRIAN

DOB 12 - January - 1976

SPECIA SKILLS

TRAINING & COURSES

PMP ( project management professional)

august 2008 + January 2009 +march 2009.

Be my guest programmed 08 august 2004.

Guest courtesy training program 30 May

2003.

Managing training & development for the

business (MTD) July 2003.

Communications skills /March 2009.

Mind Mapping 31 Oct2007.

marketing for better results 14 may 2005.

Memory improvement 13 Feb2006. Speed

reading 27 Feb2006.

Accelerated learning 07 jan2006. Unleash

the power within11april2008.

Basic food safety &hygiene training

October 2004.

Accounting &purchasing 18 Aug2007.

Customer service executive 21 May2005.

Managed all the hotel operations & procedures.

Analyzes financial and operating information on ongoing basis to adjust business plans, labor requirements and operating costs. Oversee the operations for new hotels. Brand and ownership transition project. In addition, day to day management for established location.

Protects the interests of the hotel during capital projects. Coordinates capital projects within budget, on time, and with minimal disruption to the guests.

Establishing the hotel identity.

Establishing the SOP and company manuals, policy.

Establishing the Employment Hand Book.

4 new rooms it has been add to the number of hotel rooms. PROFESSIONAL EXPERIENCE:

Excellent knowledge of Room’s Division (Front

Office /Housekeeping Maintenance). revenue

growth enhancement

Staff motivations and

Training

HACCP qualified. & E- Cristal (check safety first) Significant food and beverage experience.

More than10 year experience in food &

beverage department

Strong Knowledge in hotel

operations

Knowledge of hotels Budgeting

development, P & L Analysis, Monitoring

and Controlling Expenses. Forecasting.

cost saving / containment

Pre-opining & renovations experience

KEY ACHIEVEMENTS:

Jan - 2021

Hotel General Manager

GRAND PARK HOTELS /JEDDAH,QURAISH & Al ZAHRA..

2018 - 2020

Managing all hotels operations.

Maintains guest service as the driving

philosophy of the hotel.

Personally, demonstrates a commitment

to guest service by responding to guests’

needs.

Is committed to making every guest 100

percent satisfied.

Ensures hotel standards contribute to the

delivery of consistent guest service.

Meets or exceeds budgeted profit

margin for hotel.

Accurately forecasts revenues/expenses.

Prepares annual budget that accurately

reflects the hotel’s business plan.

Anticipates revenue/cost problems and

manages the timing of discretionary

expenditures to stabilize cash flow.

Analyzes financial and operating

information on ongoing basis to adjust

business plans, labor requirements and

operating costs.

Produces accurate, timely financial

reports.

Knows the hotel’s demand segments and

sources of business for each.

Knows the principal competition for each

demand segment and can take

advantage of the hotel’s relative

strengths against each.

5 * HABITAT HOTELS/JEDDAH & ALKHOBAR

KEY ACHIEVEMENTS Hotels General Manager

Translates business plans into action and

manages those actions toward the

Achievement of revenue and cost

objectives.

Slashed the number of customer

complaints by 50% through ensuring that

staff followed customer service

guidelines.

increasing the revenue by more than 15%

from the budget in 2019.

Saving cost & purchasing, Maintaining

the quality levels of food.

Increasing the banqueting functions

Numbers.

Establishing the company identity.

Establishing the SOP and company

manuals, policy.

Establishing the Employment Hand

Book.

KEY ACHIEVEMENTS MINA CONCORDE HOTEL 2015 - 2018

Hotel General Manager

Responsible for all pre-opening duties including staffing marketing. sales purchasing. receiving. training and development. Responsible for the overall success of the hotel, meeting or exceeding planned objectives for revenue and profit, and ensuring guest satisfaction and product quality standards are met.

Manages all areas of the hotel in accordance with Brand standards to achieve a friendly atmosphere of superior guest service and product quality. Provides exemplary performance for staff to follow.

Responsible for the preparation of property budget and forecasts. Control on an ongoing basis the following.quality levels of products and service Accurately forecasts revenues/expenses. Prepares annual budget that accurately reflects the hotel’s business plan.

Controlling the hotel expanses during OFF season.

Coordinating with IATA for umrah groups.

Successfully opened the largest MINA

Concorde hotel at 2015 (941 Rooms).

Providing food and beverage (B/fast

and lunch, dinner ) for more than 3750

(HAJJ) during hajj season 50 days.

Achieving 24,000,000 Million net profit

during Hajj time.

Providing Food and Beverage for 2500

HAJJ in MINA Area (catering).

Increasing the Hotel revenue During

Month of Ramadan SR1,500,000

compare to last year (occupied All

hotel Rooms).

Developed maximum profits through

cost and labor control.

Maintained the highest standard of

services to the guests, including

maintenance and cleanliness for the

guests' rooms and associated facilities.

Coordinated, directed and managed

the staff and hotel operations to

achieve profitability, guest satisfaction

and efficiency while maintaining

standards set by the company.

Ensure waste is minimized and

properly recorded

KEY ACHIEVEMENTS GOLDENTULIP HOTEL & RESORT-AL BAHA 2011 - 2014 Hotel General Manager

Conduct employee performance evaluations as prescribed, control staffing.

Maximize profits and control costs.

Manage property operations on a daily basis to assure optimum performance and continual improvement in guest service, employee professionalism and performance, sales/marketing, property appearance, and profit.

Direct and coordinate the food & beverage operations. Ensure the property is well Maintained and that all mechanical equipment is in good working order.

Responsible for the preparation of property budget and forecasts. Conducted appropriate meetings and coordinated with the other department heads to ensure that proper communication lead to guest satisfaction and maximum profit and productivity. Ensure the food & beverage operations are properly staffed with trained competent individuals.

Renovating the Hotel and Resorts.

Rating the Hotel and Resort 4*

Achieving 10% above from GOP in 2012

Achieving SR 1,200,000 above budget in

food and beverage in 2013.

Best 4* hotels in Saudi Arabia in 2013

ATM awards in Dubai by CHA

international.

Check safety first (E_CRISTAL) Feb2013

achievement certificate.

Created specific, measurable,

achievable, realistic, and timely action

plans to remedy guest service

deficiencies.

Maximize profits and control costs.

Developed maximum profits through

cost and labor control.

TULIP INN YANBU HOTEL 2009- 2011

Hotel General Manager

Managing all activities of the property including employees, maintenance, sales, and profit/loss controls.

Set goals, motivate/ discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with the company goals.

Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the building. Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control).

Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel. KEY ACHIEVEMENTS

Renovating the Hotel.

Renovating Tow ballrooms in Happy

land next to the Hotel.

Achieving SR.2.800.000 above Hotel

budget in (2010) camper to last year

(2009).

Achieving SR.1,000,000 from Ballrooms

(Rental only )without Food and

Beverage.

Hosting the annual marine sports

festival in Yanbu for 15 days under the

supervision of Prince Majid

Establishing new Kitchen in the Hotel.

Developed maximum profits through

cost and labor control.

Maintained the highest standard of

services to the guests, including

maintenance and cleanliness for the

guests' rooms and associated facilities

2005 - 2009

Conduct employee performance evaluations as prescribed, control staffing.

Maximize profits and control costs.

Manage property operations on a daily basis to assure optimum performance and continual improvement in guest service, employee professionalism and performance, sales/marketing property appearance, and profit.

Direct and coordinate the food & beverage operations. Ensure the property is well maintained and that all mechanical equipment is in good working order.

Responsible for the preparation of property budget and forecasts. Conducted appropriate meetings and coordinated with the other department heads to ensure that proper communication lead to guest satisfaction and maximum profit and productivity. Coordinated, directed and managed the staff and hotel operations to achieve profitability, guest satisfaction and efficiency while maintaining standards set by the company. EAM / in charge – F&B

GOLDEN TULIP AL KHOBAR

Hotel pre-opening.

Achieving 15% form the GOP above

budget in F&B department.

Establishing themed nights.

Serving ( Hercules company group)

function coffee break with lunch for

one month SR. 1000.000.

Serving ( trance oscines company) for

45 days full board SR.1,420.000.

Serving and doing 6000 covers during

month of Ramadan 2008.

Achieving SR. 4,350,000 above hotel

budget Rooms only.

Assisted the General Manager in

preparation of forecasts and reports as

well as in the development,

implementation, and monitoring of the

budget.

Responsible to assist in menu planning,

development and meal specials.

Ensure all kitchens and eating areas

are organized and maintain a high level

of cleanliness.

Ensure the food & beverage operations

are properly staffed with trained

competent individuals.

Ensure waste is minimized and

properly recorded.

Participate on committees to assist

with event details, and other special

requirements.

Saving cost & purchasing, Maintaining

the quality levels of food.

Staff training & development, Planning

and organizations and following.

Following the sanitation, cleanliness

and hygiene.

KEY ACHIEVEMENTS

KEY ACHIEVEMENTS

Hotel pre-opening.

Achieving 15% form the GOP above

budget in F&B department.

Establishing themed nights.

Exceeded guest satisfaction scores

over 90% in all critical areas.

Improved customer service scores by

20% and exceeded annual sales by

more than 9%.

HOLIDAY INN HOTEL & RESORT AL KHOBAR 2002 - 2005

Food & Beverage Manager

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant and hotels receiving policies and procedures. Oversee and ensure that food & beverage and resort policies on employee performance appraisals are followed and completed on a timely basis.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Responsible for all areas of the food & beverage operations. Ensure all customers are provided with outstanding service. Ensure kitchen, restaurant, and banquet, meeting rooms operations are opened and closed according to policy. Provides leadership and guidance to all team members. Responsible for food hygiene, and health and safety issues. 5 * PULLMAN - ACCOR / SYRIA - ALEPPO 1997 - 2001

Assistants Banquet Manager

Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

According to the restaurant recipes, portioning, cooking and serving standards.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant and hotels receiving policies and procedures. OTHER ONFORMATIONS

Good experience in writing reports

skills.

business correspondence &

communication skills.

Good command of typing in both

languages’ Arabic & English.

Banquet Supervisor

4 * AMER PALACE HOTEL / SYRIA - ALEPPO

Achievement of budgeted food sales, beverage sales and labor costs.

Achieve maximum profitability and over-all success by controlling costs and quality of service.

Completion of function delivery sheets in an accurate and timely fashion.

Help in preparation of forecast and actual budget function sheets. Completion of forecast ahnd actual budget function sheets. Function Summary Sheets and weekly payroll input.

Supervise and co-ordinate daily operation of meeting/banquet set-ups and service.

Attendance and participation of weekly F & B meeting and Department Head meeting. Department meeting being held monthly.

Assist in menu planning and pricing.

Development and maintenance of department manual.

Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.

1995 - 1997

REFERENCES

Available upon Request

Contact this candidate