Hotel Manager Executive Assistant
Resume:
AHMED MOUSTAFA
Miami – Florida
E-mail: *******@*****.***
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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