AHMED MOUSTAFA

Miami – Florida

(***) *** - ****

E-mail: adta3m@r.postjobfree.com

Objective:

Experienced general manager associated with a drive for reaching target and exceeding expectation in high volume operations. I have commitments to providing quality catered to guest relation, finance, and sales, with over 15 years of experience working in hospitality industry, I am eager to pursue a role that will further develop my skills and knowledge.

Education:

BA of Sociology 1987 Faculty of Arts - Alexandria, Egypt

Master in Hotel, Restaurant Management & Tourism, in progress, Present La Salle University

Professional EXPERIENCE:

04/22- Present Regal Cinema South Beach

Miami Beach, FL

General Manager

Responsible for 18 auditoriums

Four outlets

Day to day operation

Hiring and training all new managers and employees.

In charge of Payroll and organizing all movies events

In charge of organizing all social events.

Weekly forecast

Follows proper human resource policies as it relates to staff issues

Meet P&L and revenue goals monthly, quarterly, and annually.

03/21– 03- 22Present Sun Rise Hotels & Resorts

Sharm El Sheik, Red Sea, Egypt.

General Manager

Sun rise Remal Beach: 5 Stars 260 rooms property

Sun Rise Remal Resort: 4+ Stars 351 rooms’ property

Reopening of both hotels with full renovation

Responsible for hotels revenues of L.E 180 million.

In charge of opening two hotels

Responsible for 23 Bazaars and shops with annual revenue of L.E 5 million.

In charge of sales and marketing domestic, international and Ecommerce.

Responsible for all catering events and revenues.

Responsible for financing department, profit and loss.

Achieved guest satisfaction goals and assured the maintenance and security of the

Hotels physical assets.

Review the operation of the human resources system to ensure that a good working climate is maintained which is consistent with the overall targets of the hotels.

Implemented operational systems to achieve effective workloads and workflow.

Developed and revised personnel- and training plans, directives, job specifications, performance evaluation methods and all personnel forms and records.

03/18- 01/21 Iberotel Borg El Arab

North Cost

Borg El Arab

Alexandria North cost, Egypt

General Manager

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Iberotel Borg El Arab: 5 Stars 170 rooms property

Responsible for hotel revenue of L.E 36 million

Completion of and adherence to financial budgets within the hotel operation and plans.

In charge of sales and marking local, domestic, international, and E commerce.

Responsible for financial expenditure, contracts, monthly forecast, profit and loss.

Responsible for all food and beverage operations and point of sales.

Responsible of all catering events and revenues.

Represents for implementing Jaz hotels and resort standard and policy.

Maintenance of material values, renewal and care of premises, turning and fitting machines, assets and capital purchase and inventory.

03/11- 03/18 Jaz Little Venice Golf Resort

Ain El Sokhna

Port Sues, Egypt

General Manager

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Jaz Little Venice Golf Resort: 5 Stars 80 rooms property

Responsible for hotel and golf cores operation with revenue of L.E 32.5 million

In charge of golf course with 27 holes and premier golf shop

Organize and set up all golf events such as Mercedes and BMW golf tournaments.

Supervised the selling and leasing of 500 challet

Completion of and adherence to financial budgets, monthly forecast profit and loss within the hotel operation and plans.

In charge of sales and marketing domestic, international, and E commerce.

Responsible for all food and beverage operation, point of sales.

Responsible for all catering events and revenues.

Represents for implementing Jaz hotels and resort standard and policy.

Maintenance of material values, renewal and care of premises, turning and fitting, machines, assets and FF&E inventory.

07/09 – 03/11 Sunny Days Hotels & Resorts

El Palacio – Palma De Mirette - Mirette

Hurghada, Red Sea, Egypt

Hotels Manager

El Palacio: 5 Stars 822 rooms property

Palma De Merritt: 5 Stars 196 rooms’ property

Merritt hotel: 3 stars 200 rooms’ property

Responsible for hotels revenues of L.E 220 million.

Responsible for 130 Bazaars and shops with annual revenue of L.E 8.5 million.

Direct the entire operation of the hotels to maintain established quality standards and cost levels.

Attain the projected revenue levels and profit ratios.

Achieved guest satisfaction goals and assures the maintenance and security of the

Hotels physical assets.

Developed and updated the hotel business plan and monitored the financial performance.

Implemented operational systems to achieve effective workloads and workflow.

Developed and revised personnel and training plans, directives, job specifications, performance evaluation methods and all personnel forms and records.

Carried responsibility for the proper implementation of lease-, management-, or franchise agreement.

05/06 – 07-2009 World of TUI

Iberotel Makadi Beach

Hurgada, Red Sea, Egypt

Executive Assistant Manager (Jaz hotels and resorts)

5 Stars, 313 rooms property

Responsible for hotel revenue of L.E 65 million.

Implemented and managed hotel’s daily communication and staff member empowerment

Organized, conducted, and participated in meetings held throughout the hotel

Analyzed and approved or rejected forecasts and budgets monthly and annually.

Communicated effectively to provide clear direction to managements and staff.

In charge of Food, Beverage and rooms division.

Chaired meetings in General Manager’s absence.

Executive Committee Member.

Achieved with my team, the holly 2008&2009, Gullet 2007&2008, Holiday check award 100 best hotels worldwide.

February 2006 – May, 2006 Starwood Hotels

Sheraton Royal Garden

Egypt - Cairo

Director of Food and Beverage

5 Stars, 154 rooms hotels.

Responsible for four restaurants, 2 lounges and room service with annual revenue of L.E 3.5 million.

Over seen convention/ Banquet and Set- Up departments with annual revenue of L.E 2.5 million.

Responsible for Food & Beverage cost controls, menu planning, marketing, staffing raining and forecasting

Communicated effectively to provide clear direction to staff Implement sales and marketing plans to increase restaurant and banquet revenues.

March, 2004 – February, 2006 Ocean Properties- USA

*Jupiter Beach Resort

* Hollywood Marriott Beach

* Carambola Beach Resort

* Hilton Key West

* Key Largo Marriott

Assistant Regional OF Food and Beverage

Member of opening team

Continue employment with Ocean Properties, as part of a Food & Beverage opening taskforce at two properties

In charge for 5 hotels and on convention center in key largo

Implement new menus with different concepts.

Hire new staff for Food & Beverage outlets, including kitchen staff.

Train all new staff, including new Food & Beverage Directors.

Implement sales and marketing plans to increase restaurant and banquet revenues.

Implement company policies and standards

Apply company Food & Beverage programs

Train new staff

Assist in assembling kitchen equipment.

Assist in the lay out of the restaurants and bars areas.

March 2004-September, 2004 Roney Palace Beach & Resort

Miami Beach, Florida

Director of Food & Beverage / part of ocean properties

4 Stars, 650 rooms property and 350 Condos

Responsible for 4 restaurants, 2 lounges and room service with an annual revenue of $5.7Million

Oversaw Convention / Banquet and Set-Up Departments with annual revenue of $4.5million

Responsible for Food & Beverage cost controls, menu planning, marketing, staffing, training and forecasting

Increased guest service awareness and build department based on team work

December, 99- March, 04 Sandcastle Hotels & Resorts

Hilton Sunrise Fort Lauderdale, Florida

Hotel Manager

Promoted to hotel manager

3 Stars, 3 Diamonds, 350 rooms property

Responsible for hotel revenue of $11 million

Implemented and managed hotel’s daily communication and staff member empowerment

Organized, conducted, and participated in meetings held throughout the hotel

Analyzed and approved or rejected forecasts and budgets on a monthly basis.

Communicated effectively to provide clear direction to staff

Chaired meetings in General Manager’s absence

December, 99- March 2002

Director of Food & Beverage

Responsible for two restaurants, lounge and Room Service with annual revenue of $2.5 million

Oversaw Convention, Banquet and Set-Up Departments with an annual revenue of $3.5 million

Responsible for Food & Beverage cost controls, menu planning, marketing, staffing, training, forecasting

Increased guest service awareness and built department based on teamwork

In charge of all Food & Beverage operations including Catering Department.

Executive Committee Member.

Promoted 3/02 to Hotel Manager

January, 99-Deceember, 99 Hilton Marco Island Beach Resort

Marco Island, Florida

Director of Food & Beverage

4 Star, 4 Diamond, 300 room resort

Responsible for three restaurants, lounge and room service with an annual revenue of $6.5 million

Oversaw Banquets and catering departments with an annual revenue of $3.5 million

Responsible for Food & Beverage cost controls, menu planning, marketing, staffing, training, forecasting

Increased guest service awareness and built department based on team work.

Executive Committee Member

September, 97 – January, 99 Destination Hotels& Resorts

Eden Roc Resort& Spa

Miami, Florida

Assistant Director of Food & Beverage

4 Stars, 450 rooms

Responsible for two restaurants, lounge and room service with an annual revenue of $5.5 million

Banquet operation with rooms capacity of 5,000 guests and annual volume of $7.5 million

Responsible for training and scheduling

In charge of Food & Beverage department during Director’s absence

Tenaya Lodge

Yosemite, CA

Director of Food & Beverage- (Temporary Task Force)

5 Star, 5 Diamond, 550 rooms

Part of Destination hotels and resort

Oversaw the day-to-day operations of two full-service restaurants including a fine dining room, sports bar, room service and Catering Department

June, 94 - August, 97 HOLIDAY INN

Miami, Florida

Director of Food & Beverage

285 rooms

Oversaw restaurant with a capacity for 300 guests, lounge and Banquet with total Food & Beverage revenue exceeding $1.9 million

Responsible for kitchen, catering, purchasing and personnel.

Responsible of profit and lost statement.

Executive Committee Member.

April, 90-May, 94 Radisson Hotel

Miami, Florida

Restaurant Manager

A 395-room hotel

Oversaw two restaurants with annual revenues of $5 million

Banquet capacities for up to 6,000 guests with an annual volume of $15 million

Responsible for all service tasks, customer contact and revenue generation

Hire new staff.

Coaching and training old and new staff.

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