Summary
Overview
Work History
Education
Skills
Websites
Certification
Awards
Languages
Wuzzuf
References
Timeline
Generic
ELSAYED KHALIL MOHAMED

ELSAYED KHALIL MOHAMED

Giza

Summary

Dynamic Food & Beverage Director with a proven track record at Cairo Taj Hotels, excelling in team development and guest relations. Expert in menu design and financial targets, I drive profitability while fostering a culture of excellence. My creative problem-solving and strong organizational skills enhance operational efficiency and elevate guest experiences.

Overview

24
24
years of professional experience
1
1
Certification

Work History

FOOD & BEVERAGE DIRECTOR

Cairo Taj Hotels
Cairo
01.2022 - Current
  • Managing operations of all food and beverage outlets to deliver an excellent guest and member experience.
  • Manage, train, and develop team members, and work within all budgeted guidelines.
  • Responsible for performing the following tasks to the highest standards:
  • Oversee the daily operations of the food and beverage department.
  • Develop and train the F&B team to ensure high standards of service.
  • Employ out-of-the-box thinking to enhance guest experiences and operational efficiency.
  • Maintain excellent guest relations, and handle any issues promptly.
  • Lead a large team with a hands-on approach, being present on the floor to guide and support staff.
  • Lead by example, and exceed guests’ satisfaction.
  • Maintain exceptional levels of customer service.
  • Ensure compliance with brand standards.
  • Manage guest queries in a timely and efficient manner.
  • Set departmental targets and objectives, work schedules, budgets, policies and procedures.
  • Accountable for monthly stock takes.
  • Incentivize team members to maximize sales and revenue.
  • Purchase and control of inventory.
  • Designed and implemented new menus, food, and beverage promotions.
  • Monitors and maintains all outlet sanitation, storage, and rotation of inventory.
  • Monitor revenues and expenses to maximize sales.
  • Assist other departments wherever necessary, and maintain good working relationships.
  • Evaluate guest satisfaction levels, with a focus on continuous improvement.
  • Negotiate with clients for the use of facilities for catering, parties, and banquets.
  • Comply with hotel security, fire regulations, and all health and safety legislation.

FOOD & BEVERAGE DIRECTOR

Green Desert Hotel
Cairo
01.2021 - 01.2022
  • Responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience.
  • Manage, train, and develop team members and work within all budgeted guidelines.
  • Specifically, responsible for performing the following tasks to the highest standards:
  • Create and update menus based on seasonal ingredients, trends, and customer preferences.
  • Collaborate with the culinary team to develop new dishes and recipes.
  • Ensure that menu pricing is competitive and profitable.
  • Hire, train, and supervise all food and beverage staff, including chefs, cooks, servers, and bartenders.
  • Develop and implement staff training programs to enhance their skills and knowledge.
  • Evaluate staff performance and provide feedback and coaching.
  • Monitor food and beverage inventory levels and ensure that supplies are always available.
  • Implement systems for ordering, receiving, and storing inventory.
  • Track food costs and implement strategies to minimize waste.
  • Ensure that customers have a positive dining experience by providing exceptional service.
  • Handle customer complaints and resolve issues promptly and professionally.
  • Monitor customer feedback and make necessary adjustments to improve service.
  • Develop and manage the food and beverage budget.
  • Monitor sales and costs to ensure profitability.
  • Prepare financial reports and analyze performance.
  • Ensure that all food and beverage operations comply with health and safety regulations.
  • Implement safety procedures and conduct regular inspections.
  • Maintain a clean and sanitary work environment.

FOOD & BEVERAGE MANAGER

Sea Star Beau Rivage
Hurghada
01.2020 - 01.2021
  • Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations.
  • Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the Hotel.
  • Responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience.
  • Manage, train, and develop team members and work within all budgeted guidelines.
  • Specifically, responsible for performing the following tasks to the highest standards:
  • Manage all Food and Beverage Outlet operations.
  • Maintain exceptional levels of customer service.
  • Ensure compliance of brand standards.
  • Recruit, manage, train and develop the Food and Beverage team.
  • Manage guest queries in a timely and efficient manner.
  • Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll.
  • Set departmental targets and objectives, work schedules, budgets, and policies and procedures.
  • Develop menus with other members of Food and Beverage team.
  • Accountable for monthly stock takes.
  • Incentivize team members to maximize sales and revenue.
  • Carry out annual and mid-year appraisals with Managers under your responsibility.
  • Evaluate guest satisfaction levels with a focus on continuous improvement.
  • Ensure communication meetings are conducted and post-meeting minutes generated.
  • Assist other departments wherever necessary and maintain good working relationships.

FOOD & BEVERAGE MANAGER

El Hayat Sharm Resort
Sharm El-Sheikh
01.2014 - 01.2020
  • Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations.
  • Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the Hotel.
  • Oversee the management of restaurants, bars and outlets.
  • Oversee the management of the kitchen operations.
  • Oversee the management of catering operations.
  • Oversee the management of banquet operations.
  • Manage staff within the hotel’s organization structure and human resource and hotel policies.
  • Communicate regularly with food and beverage staff and conduct effective staff briefings.
  • Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals.
  • Establish systems which monitor the achievement of departmental goals.
  • Ensure compliance with business operations and hospitality laws.
  • Develop quality management systems.
  • With Purchasing Manager, develop and monitor the implementation of purchasing procedures.
  • Manage the delivery of high-quality service to guests.

RESTAURANT MANAGER

Gardenia Plaza Hotels & Resorts
Sharm El-Sheikh
01.2010 - 01.2014
  • Handle the day-to-day operations of the restaurant.
  • Play a key role in teamwork by hiring, scheduling, and managing the restaurant staff as well as overseeing the success and profitability of the business.
  • Recruit, train, supervise, and develop restaurant staff, including hosts, servers, cooks, bartenders, and dishwashers.
  • Create employee schedules to ensure adequate staffing of the restaurant at all times.
  • Handle paperwork and other administrative duties.
  • Maintain stock levels and order supplies when necessary.
  • Manage the budget and keep relevant statistical and financial records.
  • Plan new restaurant menus.
  • Address customer inquiries and complaints.
  • Ensure that the restaurant complies with all necessary hygiene, health and safety, and licensing requirements and guidelines.
  • Handle complaints, conflicts, questions, and suggestions from restaurant employees.

HEAD WAITER

Tulip Beach Resort & Spa (Flash International)
Marsa Alam
01.2009 - 01.2010
  • Supervises and coordinates activities of dining room personnel to serve food, assigns duties, workstations, and responsibilities to personnel and directs their performances.
  • Inspects dining tables and work areas for cleanliness.
  • Greets guests and shows them to dining tables.
  • Filling out daily reports on the operations of the day.
  • Requisitions supplies, such as glassware, China, and silverware.

CAPTAIN

Sol Sharm Hotel / Sol Cyrene Hotel (Opening)
Sharm El-Sheikh
01.2007 - 01.2009
  • Running of shifts in both restaurants and bars.
  • Ordering of stock.
  • Training of new staff.
  • Setting up of restaurants.

ASST. CAPTAIN & WAITER

Nubian Village Hotel (Flash International) / Island Nubian Hotel (Opening)
Sharm El-Sheikh
01.2002 - 01.2007
  • Providing excellent customer services that promote satisfaction.
  • Greeting customers and presenting a menu.
  • Service of food and drinks.

Education

Bachelor's degree - Arts

Tanta University
Tanta, Egypt

Skills

  • Organizational skills
  • Training and development
  • Creative thinking
  • Problem solving
  • Negotiation skills
  • Self-presentation skills
  • Team management
  • Guest relations
  • Self-motivated
  • Multi-tasking
  • Financial targets
  • Working under pressure
  • communication skills
  • Team development
  • Menu design
  • Profit optimization
  • Event planning
  • Performance evaluation
  • Effective communication
  • Conflict resolution
  • Hygiene standards
  • Hospitality management
  • Food safety compliance
  • Inventory management

Websites

Certification

  • 2009, Train the trainers, Identifying training needs, job specifications vs. job descriptions.
  • 2011, Food safety risk management (HACCP), Ensuring food safety through hazard analysis.
  • 2011, Food & beverages skills development, Training skills on F&B to increase average spend per cover.
  • 2014, Hospitality leadership skills development, American hotel & lodging educational institute.
  • 2014, Occupational Safety and Health, Local laws and regulations concerning work accidents.

Awards

  • Achieved highest guest review awards in booking.com 2018
  • Employee of the Month, Sol Hotels, November 2007
  • Introduced new goals setting for all staff for promotional purposes
  • Designed & implemented new menus, food & beverage promotions
  • Lowered food & beverage labor cost by implementing new training procedures

Languages

  • Arabic, Mother tongue
  • English, Excellent reading, writing and speaking
  • Italian: excellent reading, writing, and speaking
  • Russian, Basic

Wuzzuf

Wuzzuf.net/me/sayedkhalil

References

References available upon request.

Timeline

FOOD & BEVERAGE DIRECTOR

Cairo Taj Hotels
01.2022 - Current

FOOD & BEVERAGE DIRECTOR

Green Desert Hotel
01.2021 - 01.2022

FOOD & BEVERAGE MANAGER

Sea Star Beau Rivage
01.2020 - 01.2021

FOOD & BEVERAGE MANAGER

El Hayat Sharm Resort
01.2014 - 01.2020

RESTAURANT MANAGER

Gardenia Plaza Hotels & Resorts
01.2010 - 01.2014

HEAD WAITER

Tulip Beach Resort & Spa (Flash International)
01.2009 - 01.2010

CAPTAIN

Sol Sharm Hotel / Sol Cyrene Hotel (Opening)
01.2007 - 01.2009

ASST. CAPTAIN & WAITER

Nubian Village Hotel (Flash International) / Island Nubian Hotel (Opening)
01.2002 - 01.2007

Bachelor's degree - Arts

Tanta University

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ELSAYED KHALIL MOHAMED