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Giza, Giza Governorate, Egypt
As your Budget
February 29, 2020

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Name : Mohamed Salah Noaman Ismail

Date of birth : 28/5/1969

Place of birth : El Mahalla el Kubra

Nationality : Egyptian

Religion : Muslim

Marital stute : Married

children's : Two Daughters

Marital stute : Exempted

Address : Armed forces shooting club buildings no .43 flat 54 Pyramids – Giza – Egypt

E-mail :

Phone no. : (202)010******** – (202)011********

Education : Diploma of Alexandria hotel school

Section : Restaurants & bars services

Langueges : English

Training : Hotel Semiramis Intercontinental Cairo at the F&B Department for six months from 01/07/1989 till 31/12/1989

Work experience:

*HP for foods Restaurants & Catering 6 of October Giza Director of Operations from 01/01/2015 till Now

*Porto Marina resort &Spa north coast Asst.F&B manager + banqueting from 16/05/2013 till 15/05/2014

*Fairmont Heliopolis & towers Cairo outlet manager from 20/11/2011 till 31/01/2013

*Sun Rise Tirana Aqua Park resort sharm el sheikh Service manager+ banqueting from 03/12/2010 till 04/06/2011

Armada Boat restaurants el Maadi Cairo F&B manager from 01/11/2009 till 20/11/2010 *

* I have my own Business outside & takeaway restaurant in 6 of October city Giza Egypt from 01/10/2005 till 01/10/2009

* Om kalthoom hotel &tower Cairo F&B manager from 01/08/2004 till 31/07/2005

*Pyramisa hotels & resorts Cairo Outlet manager in Latino Italian restaurant from 15/07/2003 till 14/07/2004

* Sheraton Royal Gardens hotel pyramids Giza Egypt Outlet manager in pool bar, disco, lounge Bar& Lebanese Restaurant from 15/08/2002 till 01/07/2003

*Swissotel Sports & Spa resorts sharm el sheikh Asst. Outlet manager in charge pool bar, beach bar & disco from 12/08/2001 till 31/07/2002

*Semiramis intercontinental Hotels & resorts Cairo Captain from 01/07/1990 till 04/01/2001

Duties & Responsibilities A. Director of Operations Profile Under the general guidance the owner, and within the limits of established and local company policies and procedures, oversees, assesses, evaluates and meets the short and long-term needs of the company to ensure its success and directs all its operational aspects to achieve the highest possible guest satisfaction.

1- Assists in the development and implementation of the strategic Plan, Budget and Goals Program to ensure on an on-going basis optimum guest satisfaction, service standards and operation profitability. 2-Reviews with the designated departmental heads the performance and training of the employees. 3-Attends departmental communication meetings and training sessions and follows-up on important issues raised during the meetings. 4-Participates in company manning, training, policies and procedures planning

5- Responsible for other assignments that may be delegated it by the Owner

6-Peruses, authorizes and controls other expenses and payroll costs, when needed. 7-Ensures the regular clearance of purchasing delays arising out of erratic supplies. B. Food & Beverage Manager Assistant of Food & Beverage Manager “Provide positive leadership to all people within the Food & Beverage department “Responsible for the coordination and supervision of the department assigned To in compliance with the policies and operational standards set by the hotel As well as the structure, training and implementation of established department Standard operating procedures. 1- Plan, direct, control and coordinate all activities of Department aimed at the continuous: - Improvement of Food and Beverage sales - Minimization of costs - Improvement and maintenance of Food and Beverage preparation, Hygiene and service stander. 2. Assures that standers of quality and procedures establishment, for Food & Beverage department are understood, and implemented in all Food & Beverage outlets and departments. 3. Act as a positive, contributing member within the hotel’s management, Encouraging communication, cooperation and assistance among all staff 4. Develop with the Asst. of Food & Beverage a comprehensive Business plan for the Food & Beverage department, to report and Explain to outlets managers financial objectives. And actual results on a ongoing basis. 5. Development opportunities are made available to members of the F&B management group, whether in the form of “Cross Training “– “Special Courses “advancement and promotion or in some other form 6. Follows up with the outlet train the trainers that the training program is successfully and maintains for the continuing development of job skills, for all employees of the Food & Beverage department. 7. Ensure Supervise and Co-ordinate the efficient service flow of service between his/ her Departments all other related Departments as to elaborate Action plans to the effect. 8. Recommend and Analyses revisions in pricing of Food and Beverage items Based on costs and competitions. 9. Evaluate the results of “Guests Questionnaire” with the R/M and G/M and Elaborate “Corrective Action “Plan. 10. Review and analyze monthly financial reports, graphical trends, requisitions, Purchase orders and other sales, Performance indicators.

C. Outlet Manager

1- Prepares working schedules. 2. Creates a healthy atmosphere in where personnel can work with max productivity and happily.

3. Makes communication meetings with the staff from time to time.

4. Fills out requisition forms for necessary materials from store.

5. Checks set-up before service linen, table chairs, act….

6. Checks quality of Food & Beverage items temperature presentation and the quantity.

7. Trains continuously her staff “behavior in suggestive selling, skills, knowledge “

8. Makes sure the entire restaurant is clean.

9. Makes sure all operation equipment is cleaned and polished and enough amount for operation “.

10. Prepares daily logbook with details. Training: -1- Business development skills program. 2- Train the trainer. 3-Managing the function of training.

4-Brainstorming techniques. 5- Motivation techniques. 6-Effective supervision techniques.

7- Staffing skills & performance evaluation. 8- Principle of liberal thinking & creativity.

9-Motivation strategy & tactics. 10- Micros system. Achieving service excellence- 11

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