Twenty five years of consistent achievement in Hotels, Restaurants and Culinary industries. I demonstrated ability to work independently or cooperatively as a part of a team to meet project deadlines. Experience confirmed in management and organization of: Hotel/Resort and Restaurant management, Front office and Room division, Banquets & Seminars, F&B operations, Planning, Hiring, Purchasing, Food and labour cost. I am highly oriented to customer’s satisfaction and to resolve problems.
PROFESSIONAL EXPEREIENCE
8/2010 – Present PYRAMISA BLUE LAGOON RESORT ***** Hurghada, EGYPT
General Manager
Mission: All inclusives concept. Responsible to manage property operations on a day to day basis to assure optimum performance and continual improvement in the five Key Result Areas: Guest service, employees, sales/marketing, property appearance, and profit/financial control. Coordinate, direct and manage the staff and everyday hotel operations to achieve profitability, guest satisfaction and efficiency while maintaining standards set by the company assuring 100% guest satisfaction. My essential duties and responsibilities include the followings:
• Demonstrate a 100% commitment to provide the best possible experience for the guests and employees • Financial: Responsible for maximizing revenues and flow through to GOP to meet or exceed budgeted EBITDA. • Responsible for preparation of property budget and forecasts. • Manage labor standards and property level expenses to achieve maximum flow through to the bottom line profit. • Sales: Work with the Regional Director of Sales to manage all sales activities of the property and meet revenue objectives. • Identify and seek out potential business in local market. • Coordinate and implement sales and marketing activities of the property. • Guest Satisfaction: Ensure that all guest related issues are resolved in a manner consistent with the company’s goals and objectives. • Employees Management: Recruit qualified applicants and trained employees in accordance with company standards • Motivate and give direction to all employees • Conducts coaching/counseling sessions; performance evaluations; prepare performance improvement plans, disciplinary documentation and conduct terminations. • 365 Rooms including 4 suites, 4 Restaurants, 3 Swimming Pools, Spa and Fitness center, Tennis court, Private Beach, 360 Employees. www.pyramisaegypt.com
9/2009 – Present ERS RELOCATION SERVICES COMPAGNY Cairo- EGYPT
General Manager/ Owner
Mission: Guarantee a high quality relocation service. Ensure that the establishment of the clients expatriated staff and their families in Cairo occurs in the best possible conditions, allowing the employee to be operational as soon as he arrives. This process will provide a rapid integration for their families in their new social environment in a foreign country.
Duties: Provide business owners, property owners, and residents with relocation assistance • Locate suitable and available housing or business facilities that meet the financial constraints of the client • Investigate the displaces family composition, economic situation, housing needs, etc., to assist in preparing the relocation in the best way possible • Offer the following services: Housing search - School enrollment - Work visa assistance - Domestics placement • Establish and update detailed records of each transaction • Demonstrate continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service • Directly responsible for the financials, marketing, and the customer service of the company. www.expatreloc.com
1/2008 – 8/2009 KATAMEYA HEIGHTS GOLF & TENNIS RESORT Cairo- EGYPT
General Manager
Mission: Responsible for managing all aspects and departments of the club, including club activities and relations between the club and the members, guests, employees, community, government, and industry. Managed staff by providing training, direction, supervision, evaluation and corrective action when required. Fosters open communication by conducting weekly department head and bi-monthly co-worker meetings. Ensure standards by implementing all HR Administrative duties and procedures. Directly responsible to provide and control the followings:
• Quality service and product to club members including membership. • Managing the financial viability of the club, and ensuring the club meets all financial obligations. • Develop employees for career advancement through the use of performance review systems, cross training and development planning. • Identify opportunities for members events, food and beverage services, Golf and Tennis tournaments and recreational facilities that satisfy on-going members needs. • Directly under my supervision: F&B department, Golf, Tennis, Maintenance, Landscaping, Security, IT, Membership, Marketing and Financial department. Total staff 1350 including 34 Senior Managers, 4 Restaurants, 2 Golf Courses, Spa and Fitness center, 8 Tennis courts. www.katameyaheights.com
Mission: Hired by Amer Group (Mr. Mansour Amer) to organize and develop the franchise of Alain LENOTRE in Egypt by creating a new image and concept. I was directly in charge of all operational and financial aspects of the business, including the factory and the 15 restaurants / Boutiques. I ensured the overall operation of the franchise and the satisfaction of its clients and the wellbeing of its employees. I am accountable for the overall budget and financial success of the franchise. I ensured that all restaurants and operational managers complete daily work efficiently and accurately. I maintained adherence to all policies, procedures and standards as set forth by the Company.Other adding functions, the opening of Porto Marina Hotel including all franchises restaurants Total staff 550. www.alainlenotre.com
 12/2001 – 9/2006 LENOTRE France (ACCOR GROUP) Paris – FRANCE
Director of Operations / Production
Mission: Responsible for the daily foodservice operations and production of 6000 meals, (Restaurants, Receptions, Boutiques, international events). I was recently credited for the production of the football world cup in Germany. Established and maintained systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. I assisted in unit forecast and unit accounting. Ensured that requirements for appropriate sanitation and safety levels in respective areas are met and coordinates. I supervised unit personnel regarding production, merchandising, quality and cost control, labor scheduling and staffing and employee training. Conducted period inventory, performed other functions such as maintaining records to comply with the company policy, government and accrediting agency standards. I am responsible for daily interaction with clients and employees. Total staff 485 and 11 MOF (Meilleur Ouvrier de France). www.lenotre.fr
 7/1994 – 11/2001 FOUR SEASONS HOTEL***** San-Francisco USA
EAM/ General Manager
Mission: Responsible for the day-to-day management of the hotel and staff .Including , commercial planning, organizing and directing all hotel services, front-of-house (Reception, concierge, reservations), F&B operations and housekeeping. Some of my direct responsibilities were:
• Planning and organizing accommodation, catering and other hotel services • Promoting and marketing the business (Hotel services) • Managing budgets, financial plans and controlling expenditure. • Maintaining statistical and financial records. • Setting and achieving sales and profit targets. • Recruiting, training and monitoring staff. • Dealing with customer complaints and comments. • Addressing problems and troubleshooting • Ensuring events and conferences run smoothly. • Supervising maintenance, supplies, renovations and furnishings. Total rooms 277 including 46 suites, Spa and Fitness center, Tennis courts, Pools, 3 Restaurants. www.fourseasons-sfo.com
 10/1989 – 7/1994 FOUR SEASONS HOTEL (Wilshire) ***** Beverly Hills USA
Food and Beverage Director
Mission: Responsible for all Supervising/Managing of the F&B Department. Oversees all Culinary, Restaurant, Beverage, Bar, Snack Bar, Beverage cart and Banquet Operations. Coordinated and controlled the preparation, presentation and service of food products to ensure the highest quality. Participated and coordinated pricing and preparation of menus, beverage and wine lists, by taking into consideration such factors as Local requirements, Market needs, Competition, Trends, Recipes, Potential costs, Availability of Food and Beverage products, Merchandising and promotions. I am directly involved with banquets sales and special events. Responsible for the entire financial obligation of the department: Budget, food and labor cost, turnover, investments. Total rooms 395 including 137 suites. Total F&B staff 130.
 2/1985 – 10/1989 MARRIOTT HOTEL (La Jolla) ***** San Diego USA
Executive Chef
Mission: In charge to conduct cooking demonstrations in order to improve preparation, introduce new recipes or methods along with the Assistant Chefs. Daily meetings to prepare with the F&B Manager all daily restaurant menus based on available food cost, season and estimated business. Regular spot checks receiving (quality of products) as well as daily basis visits to the storeroom, checks slow moving items, reviews orders with the Store Supervisor. Before service time check of all set up of displays (buffet) and food outlets including banquets. I initiated team work to ensure success of global initiatives as well as providing leadership, development, support and motivation for salaried and non-salaried employees. I created a positive environment that encourages ownership, synergy, accountability and high performance teams while meeting or exceeding business results. I fallowed budget guideline, including food cost, labor cost, maintenance cost, safety and hygiene. 360 rooms, 5 banquet halls, 3 restaurants. Total Kitchen staff 110
 1981 – 1985 BONO’S RESTAURANT (Italian Restaurant) Palm Springs, USA
Executive Working Chef
Mission: To design and recommend menu and procedural changes for the restaurant. Directly responsible of the department financials and managed food and labor costs within approved budget constraints. Managed Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hired, trained, developed, empowered, coached and counseled. Conducted annual performance and salary reviews, resolved problems, provided open communication vehicles and disciplined as appropriate. Over the years I developed and implemented menus and back-up (Used records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins, while maintaining high quality products. Traditional Italian cuisine. With a high volume of: 800 daily covers. Owner, the late Sonny Bono. Total Kitchen staff 39
With this cover letter I am taking the liberty to send you my credentials regarding the Hotel, General Manager Position recently advertise. As a Post Degree in Hospitality Business Administration and Hotel Management and after obtaining relevant management worldwide work experiences, I am very interested in this excellent opportunity and I am always ready to take on new responsibilities within the Hospitality Industry. I realize that I do not have prior working experience I this part of the world but I believe my professional knowledge can be apply anywhere
My background has given me the hands-on experience in all aspects of running several 5 stars Resorts / Hotels. I believe this experience will contribute to your client organization goals and objectives. This position matches my career interests and objectives and it‘s strongly compatible with my skills and professional experiences.. My credentials range from the Marriott to the Four Seasons and Accor group Paris. At the present moment I am managing a 5 stars resort in Hurghada Egypt.
I am staying at your entire disposal for any additional information you might need.
