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19 years delivering great customer and employee experiences in luxury service operations.
Fluently in Arabic and English, with strong communication and business skills. Precise attention to detail with persistent follow-through capabilities. Professional managerial skills to include: decision-making, training, delegating and motivating personnel in a positive way. Effective ability to communicate and develop rapport. Self-disciplined, determined , honest, flexible, and a creative problem solver, who thrives on challenges
Proficient at achieving high standards of quality
Consistently made contributions to corporate and owners goals and results
Specialties: Team management, tailor made service, intuition, wine, cigar, food and beverage
• Process Analysis & Improvements
• Concept Development & Implementation
• Financial Forecasting & Budgeting
• Decision Making & Follow-through
• Analysis & Problem Resolution
• Cultural ...
Jaz Group - Sharm El-Sheikh, EgyptAdministration & GeneralJune 2018 - Now · 8 months
Experienced EAM with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Food & Beverage, and Hotel Management. Strong operations professional, has expertise in Fine dining, Bars, International cuisine
Casablanca Group for Hotels and Tourism - Al Andalus, Jeddah, Saudi ArabiaAdministration & GeneralJune 2016 - June 2018 · 2 years and 1 month
Assist the General Manager to run the operation and Looking after the F&B as follow . Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained □ Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented □ Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met □ Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized □ Help plan and approves external and internal marketing and sales promotion activities for the food and beverage department □ Help plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff □ Approve the menus proposed by the Executive Chef for all outlets and special events □ Research new products and develops an analysis of the cost/profit benefits □ Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases □ Review new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs
Food & Beverages Director
Radisson blu Lagoon/ Sharm - Sharm El-Sheikh, EgyptAdministration & GeneralSeptember 2015 - June 2016 · 10 months
5 -Star Hotel with 720 rooms & 9 F&B outlets excluding banquet • Managing and driving the pre-opening process. • Conceptualization of all restaurants in collaboration with the Exec. Chef • Setting the Company standard and all the related training to establish the company goals. • Following up with the constructions to insure that we have perfect products. • Setting all the par stock for all the outlets also the manning guide. • Creating all the menus along with the Ex-chef according the outlets concepts. • Preparing all the FF&E for the opening • Snagging of Restaurant and Bars • Creation of SOPs and Sequence of Service regarding all the aspects of the F&B Operation
Food & Beverages Manager
Sierra –Sharm El Sheikh/ Savoy Group - Sharm El-Sheikh, EgyptAdministration & GeneralMarch 2014 - September 2015 · 1 year and 8 months
5 -Star Hotel with 420 rooms & 10 F&B outlets excluding banquet • Oversee the logistic of all the Food & beverage related area, • Coordinate operations within the hotel and ensure business outcomes are in line with the direction of the hotel • Balance the time addressing both short-term and long term functional needs, prioritize safety and liability issues. • Set goals with/for teams, get buy in on those goals, coach individuals to reach their potentials, listen, work shoulder to shoulder with them, lead by example, recognize, encourage and motivate a team. • Persuade a variety of audiences’ e.g. EC, team, GM, agencies and inspectors. • Involve key stakeholders as necessary to gather information and generate solutions, and get to the root of problems and fix them. • Present ideas and plans effectively to a variety of audiences, flex my style of communication appropriately and tailor it to individuals. • Present necessary information in a timely manner in order to give associates appropriate time to plan and execute well • Set expectations/common goals and communicate them to the team constantly be involved in achieving goals and ensure brand compliance. • Understand how to evaluate interpret date, analyze financial statement/P&L, log for trends in Guest feedback with an eye toward • Responsible for interviewing, hiring and training of new associates • Participate in the budget and the monthly revenue forecast and work in a line with the budget.. • Shared Effectively In Organizing The Hotel Events. • Shared Effectively In Achieving The Hotel & Department Goals & Targets
Director of Restaurants
Four seasons Hotel Cairo at Nile Plaza - Cairo, EgyptAdministration & GeneralJune 2004 - March 2014 · 9 years and 10 months
star Luxurious Resort of 200 guest Rooms each with a balcony or terrace include 27 suites, 12 with private plunge pools. In addition, 61 luxurious residential suites and 3 residential villas and one royal suite Leading a team of 210, reporting to the Food and Beverage Director, Fully in charge of: • Catering and banqueting + the outlets operations. • Identifies key issues and concerns and acts on them immediately. • Monitors the objectives established for the Food & Beverage department (both financial and • Performance related), assists the key personnel to achieve these targets and ensures the timely implementation of each objective. • Develops realistic action plans aimed to introduce and/or improve services, procedures and working methods in accordance to the short, medium and long term goals set by the G M. • Monitors systematically the performance of the department and intervenes immediately if deviations occur. • Maintains an excellent guest comments card.
Ain Shams University - Hospitality and Tourism Management - Cairo, EgyptJune 1990 - June 1994
- budget handling
- Controlling food cost
- Good in microsoft
- Guest handling
How to interview staffing
Handling team interview