Summary

Overview

Work History

Education

Skills

Cover Letter

Personality

Training And Development

Military Status

Applying For

Personal Information

Accomplishments

Interests

Timeline

Tarek Salah El Din

EAM. I/C of Food & Beverage Dep.

Cairo

Summary

Seeking a higher and challenging job description with an international hotels and or catering firm to enable me utilize a satisfactory level of my managerial capabilities and as well add develop my experience and knowledge.

Committed person with highly energetic personality to deliver results, worked closely with hotels operations and sales seeking opportunity to be a part of esteemed Hotels Management Company where I can develop career growth, enhance competencies and contribute in the return on investment for the company. Over 25 years of extensive experience in hospitality industry, stepping through regional setup selling multi-properties to a dedicated hotel base, with a proven track record of success in developing new and existing accounts, maximized hotels profitability, exceeded targets and built professional long-term relationships. Specialties: Hotel Sales, Groups, Events, Revenue Analysis, Reservations, Show Round Techniques, Rooms Operation, Food and Beverage Operation.

Overview

years of professional experience

Languages

Work History

E.A.M - Executive Assistant Manager

Amarina Queen Resort

11.2024 - Current

Company Overview: Amarina Queen Resort consists of 300 Rooms, two restaurants, four bars, Plus three swimming pools & Spa.
The main function of E.A.M 'Executive Assistant Manager' is to assist the General Manager in the daily operation of the Hotel, as well as oversee the property in the absence of General Manager (GM).
E.A.M is responsible for managing the day-to-day operation of the Front Desk, Bell, Housekeeping, Maintenance, F& B, Financial, H R, Sales, and Administrative Teams in conjunction with the GM and making sure that all departments run smoothly and efficiently.
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Act as an ambassador to the Hotel and ensure that guests are receiving an unparalleled guest experience remain readily accessible to guests and employees at all times.
Follow the reservations, check in and check out guests as needed.
Amarina Queen Resort consists of 300 Rooms, two restaurants, four bars, Plus three swimming pools & Spa.

General Manager Assistant

Royal Riviera Hotel

10.2021 - 09.2024

Company Overview: Royal Riviera hotel consists of 260 Rooms, 3 Restaurants, Coffee shop, Bar, Disco, Plus 2 swimming pools & Spa.
The main function of the Hotel Assistant General Manager is to assist the General Manager in the daily operation of the Hotel, as well as oversee the property in the absence of General Manager (GM).
The Hotel Assistant General Manager is responsible for managing the day-to-day operation of the Front Desk, Bell, Housekeeping, Maintenance, F& B, Financial, H R, Sales, and Administrative Teams in conjunction with the GM and making sure that all departments run smoothly and efficiently.
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Act as an ambassador to the Hotel and ensure that guests are receiving an unparalleled guest experience remain readily accessible to guests and employees at all times.
Follow the reservations, check in and check out guests as needed.
Read EOS reports upon arrival for the day, noting and addressing significant events that may require action.
Be aware of the status of the availability of rooms to ensure revenue is maximized.
Maintain effective communication and coordination between all hotel departments.
Monitor all no-show charges, research credit card discrepancies and refunds, research adjustments, respond to chargebacks.
Inspect public areas for cleanliness, overall conditions as well as potential safety hazards.
Investigate, report and coordinate all guest and employee accidents.
Monitor and enforce existing SOPs.
Assist in the selection and training of new employees.
Inspect guestrooms and provide feedback to Housekeeping and Maintenance Departments.
Monitor and update Property Management System as required.
Assist in evaluating the performance of all employees.
Day to Day management responsibilities including scheduling, motivating, assigning, training, purchasing and policy and procedural assessments.
Assist in Administrative duties related to Payroll, Accounts Payable and Human Resources.
Royal Riviera hotel consists of 260 Rooms, 3 Restaurants, Coffee shop, Bar, Disco, Plus 2 swimming pools & Spa.

Food & Beverage Manager

Sun Rise Resorts and Cruises

07.2019 - 08.2021

Company Overview: Managed F&B operations throughout 500-room hotel having five restaurants, room service, two lounges, disco, two pool bars, beach bar, and four meeting rooms.
Direct food and beverage outlets, kitchen, steward organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
Consistently offer professional, friendly and engaging service.
Leading and manage the day to day operations of the F&B Division ensuring all service standards are followed.
Driving innovative promotions, menus and concepts, creating a destination of choice for both hotel and external guest.
Lead and support all F & B departments in the achievement of their financial and operational targets.
Preparing annual budgets and administration in a fiscally responsible manner.
Implementing effective control of food, beverage labor and operating expenses throughout the F&B division.
Assisting in the preparation of the annual strategic plan and achieve the goals and targets therein.
Ensuring the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits.
Oversee the selection, training and development of all colleagues to ensure timely recruitment and career growth.
Following on department policies, procedures and service standards.
Following on all safety policies.
Managed F&B operations throughout 500-room hotel having five restaurants, room service, two lounges, disco, two pool bars, beach bar, and four meeting rooms.

Director of Food & Beverage

W – Hotel and Residences

01.2017 - 02.2019

Company Overview: (Starwood Hotels & Resorts)
Quickly promoted from initial role as Director of Food and Beverage to full – scope four kitchens, three restaurants, two dining rooms, two lounges, two pool bars, beach bar, sports bar, disco and three meeting rooms.
Held accountability for 230 + personnel spanning from desk, housekeeping, recreation, F&B, Security and purchasing department.
As member of executive committee, demonstrate exemplary talents in team – building, strategic planning, financial administration, expend control, staffing and management.
Update, freshen and revitalize 'Dolphin bar' lobby lounge, one restaurant and disco.
Planning and supervised successful renovation of 257 hotel rooms and 12 shops within shopping mall.
As HACCP team leader, drove efforts to achieve ISO 22000 in recognition of food safety excellence.
Served as Champion of Blue of Energy Community which focused on guest relations, sustainability, team cohesiveness, and environmental responsibility.
(Starwood Hotels & Resorts)
Recognition certificate from General Manager for the high score in Quality Assurance Audit.
Re-designing and refurbishing the disco.
Re-designing and creating a new concept for the Dolphin bar, Lobby lounge and of the Main dining restaurants.
Opening Fish Market restaurant with the concept of seafood from most parts of the world and fine dining services.
Increasing the revenue for 2017 by 15.4 % VS plan and decreasing the expenses for 2017 by 6.74 VS plan.

Food & Beverage Manager

La Cigale Hotel ACCOR

12.2014 - 11.2016

Oversaw F & B functions across four restaurants, three lounges, and six meeting rooms in 384 – room hotel.
Championed multiple projects including opening of sport bar, redesigning pool bar to include grill, opening ll palio Italian concept restaurant with casual dining service.
Recognized as 5th breakfast GSS in La Cigale brand.
Participating in the development and preparation of the hotel strategic plan.
Assesses, evaluates and ensuring that long-term and short term goals of all Food & Beverage operations are met.
Creating and installing all systems and Operating Standards for all food & beverage outlets.
Directing and managing all food and beverage activities to maximize revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, providing quality service and products.
Developing with the Sales and Marketing team advertising and promotional campaigns have in order to increase the market awareness and penetration of the food and beverage outlets in the market.
Creating and roll-out of the in-house packages, promotions and activities.
Conducting weekly audits in each of the Outlets to monitor service quality, development and implement strategies to improve results.
Developing strategies in order to improve guest service, food production techniques and efficiency.
Award of 'Food & Beverage Excellence Award' from 2015 international lodging General Managers Conference.
Opening sport bar.
Re-designing the pool bar to be Pool bar and Grill.
Opening ll palio Italian concept restaurant with fine dining service.

Assistant Director of F&B Mgr I/C

Serenity Makadi Beach Resort

08.2011 - 10.2014

Oversaw F&B functions across three restaurants, two lounges, three pool bars, and beach bar in 700 – room hotel.
As assistant director of F&B I/C, assist the food & beverage outlets managers to manage the effective operation of the F&B outlets to ensure excellence customer service and food quality.
Conducting weekly audits in each of the Outlets to monitor service quality, development and implement strategies to improve results.
Assesses, evaluates and ensuring that long-term and short term goals of all Food & Beverage operations are met.
Creating and installing all systems and Operating Standards for all food & beverage outlets.
Directing and managing all food and beverage activities to maximize revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, providing quality service and products.
As member of executive committee, demonstrate exemplary talents in team – building, strategic planning, financial administration, expend control, staffing and management.

Assistant Food & Beverage Mgr

Inter-Continental Soma Bay Resort

07.2009 - 06.2011

Company Overview: (IHG)
Oversaw F&B functions across five restaurants, four lounges, two pool bars, disco, five meeting rooms and beach bar in 560 – room hotel.
Identifies key issues, concerns and acts on them immediately.
Monitors the objectives established for the food & beverage department (both financial and performance related).
Assist 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 General Manager.
Monitors systematically the performance of the department and intervenes immediately if deviations occur.
Maintains an excellent reputation in the eyes of the public, owners, management, guests, staff.
(IHG)

Assistant Food & Beverage Mgr

Inter-Continental Hurghada Resort

11.2007 - 05.2009

Company Overview: (IHG)
Oversaw F&B functions across four restaurants, three lounges, three pool bars, disco, three meeting rooms and beach bar in 620 – room hotel.
Identifies key issues, concerns and acts on them immediately.
Monitors the objectives established for the food & beverage department (both financial and performance related).
Assist 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 GM.
Monitors systematically the performance of the department and intervenes immediately if deviations occur.
Maintains an excellent reputation in the eyes of the public, owners, management, guests, staff.
(IHG)

Restaurant Manager

Inter-Continental City Stars Hotel

03.2006 - 09.2007

Company Overview: (IHG)
Project a pleasant and positive professional image to all contact at all times.
Oversaw the all-day dining restaurant 'Splanad restaurant', Lobby lounge and pastry shop, capacity of 650 sets and responsible for 45 employees.
Making improvements to running of the business and developing the restaurant.
Setting targets and work to achieve them.
Recruiting, developing, training and supervising staff.
Ensuring compliance with licensing, hygiene, health and safety legislation / guidelines.
Agreeing and managing budget.
Preparing and presenting staffing / sales reports.
Overseeing stock levels and ordering supplies.
Greeting and advising customers / taking reservations.
Handling customers enquiries, complaints and solving the problems.
Planning menus.
Assessing and improving profitability setting targets.
Keeping statistical and financial records.
Handling administration and paperwork.
Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
Conduct the annual and med - annual evaluations for employees.
Controlling the service to make sure that we are applying the standard according to company policy.
Controlling the food, beverage and equipment inventory.
Ensure that, properly opening and closing check list.
(IHG)

Restaurant Manager

The Ritz Carlton Hotels and Resorts

02.2003 - 01.2006

Project a pleasant and positive professional image to all contact at all times.
Oversaw the all-day dining restaurant serving international food, open buffet category, capacity 400 sets and responsible for 28 employees.
Recruiting, developing, training and supervising staff.
Ensuring compliance with licensing, hygiene, health and safety legislation / guidelines.
Overseeing stock levels and ordering supplies.
Greeting and advising customers / taking reservations.
Handling customers enquiries, complaints and solving the problems.
Planning menus.
Agreeing and managing budget.
Preparing and presenting staffing / sales reports.
Keeping statistical and financial records.
Assessing and improving profitability setting targets.
Handling administration and paperwork.
Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
Conduct the annual and med - annual evaluations for employees.
Making improvements to running of the business and developing the restaurant.
Setting targets and work to achieve them.
Controlling the food, beverage and equipment inventory.
Ensure that, properly opening and closing check list.
Implementing 'Leading Hotel of the World' standards in all day dining restaurant.
'Thanks Letter' from director of quality association of 'Leading Hotel of the World' for the service at my restaurant.

Assistant Restaurant Manager

Sheraton Heliopolis

02.2000 - 01.2003

Project a pleasant and positive professional image to all contact at all times.
Managing cultural need and expectations of guests.
Up selling and identification of additional revenue opportunities.
Maintaining and adhere to billing policies and procedures.
Punctual attendance to each shift.
Maintain positive teamwork at all times.
Accurate and timely delivery of orders to guests.
Arranging meal breaks for team members sensibly.
Allocate tasks to the team to ensure all duties carried out thoroughly and on time.
Coach existing team members.
Conduct daily briefings.
Prepare staff Rota / timesheets.
Perfect knowledge of Sheraton Cares for your standards.
Telephone standards to be adhered to at all times.

Education

Diploma of Hotels and Tourism - undefined

Hotel and Tourism Secondary School, Cairo

Diploma of Hotels and Tourism - undefined

Higher Institute of Hotels and tourism, Cairo

Business Administration for Hotels Services - Hotel Management

American University, Cairo

Skills

Service Orientation

Cover Letter

NAME : TAREK SALAH EL DIN

DATE : 00 / 00 /2025

Cairo, Egypt

+20 – 1066868107 tarekelliethy@icloud.com

LinkedIn: linkedin.com/in/tarekelliethy

To the Esteemed Hiring Team,

Subject: Application for a Hotel Operations Management Position,

My Philosophy …

"Excellence isn't a skill, Excellence is an attitude."

— Tarek Salah El Din

I am writing to express my profound interest in contributing to the success of your esteemed Organization. With over 25 years of hands-on experience in leading comprehensive hotel operations and Food & Beverage management, I firmly believe that true success stems not merely from skills, but from the attitude that fuels passion, purpose, and perseverance.

Throughout my extensive career, I have consistently led diverse hotel teams, driven positive transformations in F&B operations, and continuously elevated guest satisfaction and profitability. I possess a proven track record in enhancing operational efficiency, including achieving a 15% growth in guest satisfaction and reducing waste by 12% through optimized tracking systems. Furthermore, my P&L management capabilities are demonstrated by a

6.7% cost reduction and a 15% revenue increase in previous roles.

I am confident in my ability to apply my broad expertise in overseeing multi-departmental functions, implementing strategic operational improvements, and fostering an exceptional service culture. I am seeking an opportunity where I can grow, inspire, and lead with integrity, creativity, and impact, contributing to outstanding business results and seamless guest experiences.

Thank you for your valuable time and consideration of my application. I look forward to the opportunity to discuss how my leadership mindset and operational expertise can directly contribute to your organization’s objectives.

Sincerely,

Tarek Salah El Din

Personality

Self – Motivated
Energetic with enthusiastic personality
Driving for result
Problem solving and Decision Making
Leading and Development People
Innovation
Cultural Awareness

Training And Development

Train to the trainers Training - The Ritz Carlton
Service Leadership Training - Movenpick – Heliopolis
IHG - Inter-Continental City Stars
Up selling training - Starwood - Sheraton Heliopolis
Suggestive Selling Training - Starwood - Le Meridian Makadi Bay
Wining Ways Training
Handling Guest Complaints - IHG - Inter-Continental City Stars
Fire Training - Starwood - Sheraton Heliopolis
First Aid Training - IHG - Semiramis Inter-Continental
Guest Relation - IHG - Inter-Continental Soma Bay
Motivating Staff - IHG - Inter-Continental Soma Bay
Negotiation Skills - Starwood - Sheraton Heliopolis
Supervisory Skills - IHG - Inter-Continental City Stars
Team play & Leadership - Starwood - Sheraton Heliopolis
Management by Objective - Starwood - W – Hotel & Residences
Personal Appearance & Hygiene - Starwood - Sheraton Heliopolis
Orientation Leadership - Be My Guest - The Ritz Carlton
Fire safety & risk management convention - La Cigale Hotel
Saving Cost - F & B skills development - The Ritz Carlton
Food hygiene awareness - The Ritz Carlton
Health and safety information technology - The Ritz Carlton
Management skills - Starwood - W – Hotel & Residences
Food & Beverage Cost - Starwood - Sheraton Heliopolis
Hotel management
Communication skills
P & L Analysis
Performance Appraisal - IHG - Semiramis Inter-Continental
Performance Appraisal - IHG - Inter-Continental City Stars
Performance Appraisal - Starwood - Le Meridian Makadi Bay
Time Management - IHG - Inter-Continental City Stars
The ten key's factory affecting employees productivity - La Cigale Hotel
Menu Development - Starwood - Le Meridian Makadi Bay

Military Status

Exempted

Applying For

EAM. I/C of Food & Beverage Department, Operation Manager, Resident Manager /

Hotel Manager