Hany Abd Allah El SayedADDRESS: Unit 4, Building 35 Al Amiria - Cairo .PHONE: (+203) 3574646MOBILE: (+2) 01203308007E-MAIL: hanyabdallah334@gmail.com.___________________________________________________________________________________

ObjectiveA challenging career opportunity to build up on my previous experience

with the room for Growth utilizing and enhancing existing skills.

Personal InformationDate of birth: 2 0/10/1974Place of birth: CairoNationality: EgyptianMarital status:Married had 2 daughters and one son . LinkedIn: Hany AbdallahTwitter Hany2010

Professional experienceJanuary 2007 - Present Four Seasons Hotel

Alexandria at San StefanoFeb, 2012- till the current date

Director Of Restaurants

11 Outlets consisting of: 3 fine dining restaurants, 4 lounges, 2 pool bar room service, 1 bar. In charge for the banqueting operations in 2015 till the end of 2015 .

□ Forecast workloads and checks work schedules prepared by subordinate managers for all restaurants, lounge, room service, stewarding and banqueting employees..

□ Oversee the initial and continual training of all new and current food and beverage service employees by their department managers, conducting training classes for both management and hourly staff on a regular basis.

□ Assist and produce divisional budget, revenue and expenses, and calculate and control Beverage, food and general expenses.

□ As direct report to the F&B director □ The hotel has a huge banquet room capacity 1200 guests in

addition to 5 Meeting rooms in charge of the selling strategy , Changes menus , supervise the banquet operation and the catering team

□ Work at the F&B budget preparation □ Open a Fish Restaurant during the summer and other 2 outlets □ Establish an outside catering concept □ Ensure efficient food purchasing, pricing strategy, quality

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control, and overall reaching of financial goals and customer satisfaction. I result in significant repeat business from customers.

□ Directly responsible for Kitchen operations, administration, and finance including outlet budgets

□ As direct report to the Director of F&B, I work very closely with the Executive Chef (former Alain Ducasse sous-chef) All outlet managers are to ensure efficient food purchasing, pricing strategy, quality control, and overall reaching of financial goals and customer satisfaction. I result in significant repeat business from customers.

□ Directly responsible for Kitchen operations, administration, and finance including outlet budgets

□ Perform cost analysis and forecasts on food, beverage and equipment

□ Responsible for recruiting and training development of personnel

□ Manage purchase of Kitchen and all outlets□ Perform cost analysis and forecasts on food, beverage and

equipment□ Responsible for recruiting and training development of

personnel□ Oversee proper use of equipment in the Kitchen and all outlets

including ensuring smooth running of the Kitchen operations□ Did the reviews of Executive Chef and managers.□ Work with Marketing and Public Relations ( F&B promotions and

special events) to develop cross-selling strategies (event exposure, customer awareness, media)

□ Menu development strategy : menu mix and menu engineering□ Report and document any safety hazards, conditions or

practices and implement procedures to mitigate risksFeb, 2010- Jan 2013 Four Seasons Hotel

Alexandria at San Stefano :

Restaurants Manager

August, 2008-Feb, 2010 Four Seasons Hotel Alexandria at San Stefano :

Restaurant Manager □ Assisting with the daily operation□ Created the Friday Brunch concept & every Wednesday

a seafood night □ Effectively managing distribution of workload amongst

the team□ Reporting to the Director of Restaurants of all guest

complaints and investigate all details for a respond.□ Creating seasonal promotions, brunches, & public

holiday events□ Focusing on daily operational needs. □ Consulting and effectively managing changes in

operation, policy and procedure with direct reports.□ Assisting the guest with all queries and act according to

the complaint handling standards & procedure.Jun, 2007- Aug 2008 Four Seasons Hotel

Alexandria at San Stefano :

Assistant Restaurant Manager in charge for the main Bar

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□ Generate new ideas for service and product that will maintain a competitive and leading edge over our competitive set.

□ Administer service strategy for the outlet to all internal parties.

□ Assisting the entire departments when required and responsible for a clean and tidy working area.

□ Checking the guest satisfaction during the meal and a continual guest service is a must in my duty.

July, 1991- February, 1994 Movenpick hotel & casino Cairo

Heliopolis.

From 1/09/2005 until 30/05/07 Rest. Manager

From 1/09/2004 Until 1/09/2005 Asst. Rest. Manager

From 1/10/2002 to 1/09/2003 as a Head Waiter.

From 1/10/2000 to 1/10/2002 as an Asst. Head Waiter

From. 1/10/1998 to 1/10/2000 as a Captain.Position: From 1/10/1997 to 1/ 10/1998 as a Waiter .

October, 1995- October, 1997 Sheraton Heliopolis hotel .

From 1/10/1995 to 1/10/1997

Position: waiter.

October, 1994- October, 1997 Sheraton Heliopolis hotel o .From 1/10/1994 to 1/10/1997

Position: waiter

Education Technical institute for Hotels & Tourism Service Affairs 5 Years.

LanguagesArabic Mother TongueEnglish Fluent

Task force : o Participated inauguration of:

Four seasons Alexandria

Movenpick Golf City as Banquet Manger

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Movenpick Media City.

Movenpick EL Gouna . job skills :

Selected as Manager of the quarter for the Four Seasons hotel 2016

Selected as Manager of the quarter for the Four Seasons hotel 2007

Selected as employee of the month of the hotel 1997.

Selected as employee of the month for F&B dept. 1999.

Selected for courses younger hotelier management in London 1997.

Training courses□ The seven habits of the highly successful manager □ Developing open communication channels □ Goal Setting □ Managing the work force□ Delegation and time management □ Conflict resolution □ Management Development Program□ Standard Training Program □ Train the Trainer □ Fish Motivation and Mind Mapping □ Managing and reviewing performance

Computer skillsPower point, Lotus Notes, Micros, Excel, Microsoft Word & Delphi and Avairo

Objectives

builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmersActively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growthOrganizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departmentsDisplays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden RuleDemonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals Prepares annual plans and forecasts, consistently monitors and manages budgetary goalsAssist Director of Food & Beverage to manage and oversee the overall Food & Beverage Division.

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Work closely with all related departments to ensure continuous and proper support to run a smooth operation.Interact with guest, providing full knowledge and assistance for maximum guest usage in a friendly but unobtrusive manner with all guests.Well versed with all Food & Beverage and Resort's offerings and be able to confidently discuss with the guest.Formulate and recommend changes to improve the food & beverage product, menu and offerings.Control usage of all Food & Beverage items and ensure proper usage of all equipmentSkills

15 years in hospitality at 14 different restaurants. 2010-2013 Managed registers Prepared and served food and ice cream

Drive-thru Maintained a clean dining and food prepping area Stocked Orange Julius

Banquets Budgets Catering Claims Handling Communication Communication Skills Computer Proficiency Culinary Skills Customer Satisfaction Customer Service Event Management Event Planning Fine Dining Food Food & Beverage Front Office Guest Service Management Handle Confidential Information Hospitality Hospitality Industry Hospitality Management Hotel Booking Hotel Management Hotels Leadership Management Marketing Communications Menu Development Micros Microsoft Excel Microsoft Office Microsoft Word Negotiation Opening Hotels Opera Pre-opening Property Management Systems Resorts Restaurant Management Restaurants Revenue Analysis

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Rooms Division Sales Team Building Team Leadership Teamwork Time Management Tourism Traini

Hobbies :

Traveling, Reading & walking

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