Embed Size (px)
Citation preview
Page � of �1 8
I’m an experienced hospitality professional, with wide range expertise in pre-opening hotels & resorts. High expert F&B operations, management, restaurants, banqueting, outside catering and Ramadan tents. I have been working for the past 16 years in the hotels field, out of which I count 10 years of management experience, holding responsible positions during pre-opening more than 5 hotels in between Egypt & UAE. With this wealth of knowledge & experience I'm very confident that I can make and manage a positive contribution and be as an asset to any company. With a wide range of connections as well as networking in the GCC countries, principally the high profile guests. Having worked with the most famous and valuable hotel chains makes me familiar with most of the hotels SOP’s, rules & regulations especially in UAE, moreover I have gained a lot of experience dealing with most of the UAE hotels suppliers & equipment companies. In addition able to manage and guiding multinational workforce, creating an opportunities for them to produce an excellent environment of work delivering a great results where team work is concerned. Furthermore, I had the privilege of participating in many valuable training programs as well as short courses in F&B operations, the Administration and hospitality Leadership.
MAGDY TAWFIK
Profile
+971 50 966 5958
[email protected] [email protected]
11 March, 1982
Villa 18, Khalifa A, Abu Dhabi, UAE.
Home Country : Egypt
Page � of �2 8
In charge effectively monitors and development the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience. In addition, responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high level of quality, cost effective and customer focused operation. Responsible for the development and implementation of training plans to ensure a high quality presentation and level of guest service within the banquet service/function service staffs. Manages, in conjunction with the Executive Chef, the inventory, cost control, control breakage /loss reduction of china, glass and silver as it related to function services. Gives daily support and guidance to fellow banquet personnel as well as monitors job performance to ensure a successful meeting/banquet experience by our guest. Maintains a high level of service by constantly training and coaching all direct reports & staff. Inspects and oversees the cleanliness and maintenance of all function space, public areas and coordinates with Engineering to ensure the highest level of product delivery.
ExperiencesBanquet Operation Manager, Shangri-La Abu Dhabi, UAE January, 2015 - Present
Key Achievements• Reduce the Banquet Beverage and Labour Expenses by 10%. • Hiring new talented male/female staff for the Local Gents and Ladies Weddings. • Managing, fully operating outside catering for the Crown Prince Court, Shiekh Sultan Bin Tahnoon Palace for 500 Pax, Abu
Dhabi Executive Council, ADIA, Mubadala. • Managing and operating Shangri-La Ramadan Tent 2015 by over Budget & Tent Forecast. • Reduce and controlling labour cost and staff overtime by managing staff schedule which allows for appropriate service timing
and productivity. • Exceeding the outside catering Budget & Forecast by 26%. • Pursuance and enforcement the Fire & Safety rules and regulations in order to insure a safe working environment for the our
guest as well as the staff. • Awarded as a Manager of The Month - December 2015. • Great result for PDR & CES for the Banquet. • Handling & Fully in charge for the Christmas Event and the NYE. • New casuals staff segment. Dealing and managing the contract with the casual companies. • Familiarity and dealing with all the laws, regulations and permits as they related to the daily events.
Page � of �3 8
Banquet Operation Manager - Pre-Opening, Conrad Dubai, UAE. May, 2013 - January 2015
As a pre-opening member I was in charge of managing and handling all the required needs of the Banquet operation such as manning and implementing the setups for the venues and making the purchase order for the banquet equipments. Porting and creating the SOPs for the banquet operation as well as the Business Center. Managing 16 different capacity meeting rooms plus 2 ballrooms which can accommodate 1200 pax each. Supervised team of 32 waiters, 5 team leaders and 4 assistant managers, working along with the CCS team in order to setting the menus and DDRs to insure to achieve department goals counting on my great connections and my valuable networking skills with a wide range of high profile clients. Adhere to all the rules and guidelines as set to all banquet operation personnel. Fully in charge for the department Training and Development, Budgeting, Forecasting, P&L Analysis and guest relations. Reporting to F&B Director.
Key Achievements• Pre-opening for the Banquet Department taking car and responsibility ordering and receiving all the banquet equipments. • Setting, managing and reducing the banquet expenses by 10%. • Recruiting and hiring talented banquet team, 3 Assistant Managers, 5 Team Leaders, 25 Waiters/Waitress. • Enhance and increasing banquet revenue by 8%. As well as exceeding the budget for the outside catering. • Fully in charge for all the UAE VIPs and high profile delegations during the GCC held by H. H. Shiekh Maktoum. • New casual segments, dealing and finalized the contract with the casual staff companies with the best rate in the market. • Knowledge and dealing with all the laws as they related to the events. • Managing and handling Hilton’s WWGMs Conference.as well as high volume concerts. • Organized and attending pre-con meeting with the clients, site visits as well as sales calls. • Handling and fully in charge VIP Royal Wedding up to 800 Pax as well as 1100 Gala dinner set menu. • Managed Dubai Economy Conference attended by H. H. Sheikh Al Nahyan and the Minister of Economy H. H. Shiekh
Mansour. • Arranging National Day for Embassies. • Handle and secure the hotel float. • Insure a safe and Hygienic working environment for our guest, hotel staff as well as the third parties workers coming to the
banquet to do setup or arrangements. • Process a clients walkthrough and site visits. Attending and participating for all the required meetings. • Promote the F&B Outlets and build a strong public relations with the VIP Local Guests. Handle all the guest concerns or any
complains. • Prepare and arrange all the required monthly reports to Financial Payroll, HR, Training and the Inventories. • Ability to understand and explain all the food menus as well as the beverages menus, including ingredients, preparation
methods and proper service during any food tasting. • Complete and conducting the performance reviews for the banquet team. • Handling and looking after the Business Center. • Awarded as “Best Business Hotel 2014” by Dr. Sam Saker (President, CEO & CHA International & Modern Century Hotels).
Page � of �4 8
Assistant Banquet Manager - Pre-Opening, Fairmont Bab Al Bahr, Abu Dhabi, UAE. August, 2009 - April, 2013
As a pre-opening team was in charge of the layout capacity of all the meeting rooms as well as the ballroom, Training for the new hires and work closely with the sales & events team, Executive Chef in order to run, organize a smooth banquet operation, Coordinate all the functions. Attending all the meetings related to any functions ‘BEO Meeting, Pre-Con. etc.’. Dealing closely with the main function organizer for the last minutes needs, work with the general manager for all the major and top VIPs clients in order to create a harmonious climate for all the functions. Maintaining excellent operational environment to ensure guest satisfaction. Lead a team of 4 supervisors, 19 servers and reporting to Director of Banquet. Participating with the hotel management community and volunteer for the special events. Providing prompt, courteous, friendly and professional consistency service for all the guests. Responsible for providing superior, professional and quality of service during all the events.
Key Achievements• Pre-opening team member i was in charge of receive, arrange, store all the banquet equipments. • Set all the banquet forms and SOPs according to the company policies and standard. • Translate all the F&B Menus into Arabic for all the outlets. • Creating and enhance all the floor plans with the different kind of banquet setup for all the banquet venues. • In charge of dealing, do the casuals requests order according to the events forecast. • Do the weekly banquet staff roster. • Fully in charge of VIP GCC side conferences during IDEX. • Handling all the back to back and last minute events. • In charge of all the activities for the FIFA heads and Mr. Joseph Blatter during FIFA Club World Cup 2010. Obtain a special
Thanks & Appreciation letter from Mr. Joseph Blatter personally. • Handling and managed all the indoor & outdoor events for Abu Dhabi Film Festival held in Abu Dhabi 2011. • Handling and managed re-open of the biggest Mercedes Showroom in Abu Dhabi attended by Michael Schumacher. • Fully in charge established & founding the banquet outside catering facility. • Anticipated to enhance outside catering revenue by 11%. • Fully in charge for the local ladies and gents weddings. • Awarded as Employee of the year 2010.
Page � of �5 8
Banquet Supervisor - Pre-Opening, Four Seasons Golf Club Dubai Festival City, UAE. June, 2008 - August, 2009
As a pre-opening team member I was in charge supervise all the phases of all type of banquet functions. Coordinate activity on a daily basis with the events team in order for effective and professional operation, oversee all the banquet functions to ensure that all up to department policies, sequence of service and SOPs were followed by the banquet team. Act as a single point of contact with the event main organizer of any event
Duties & Responsibilities • In Charge for all the events setup and layout. • Follow up with the banquet concierge printing and updating the BEO Folder. • Making the weekly staff roster, arranging / ordering the casual labour for the upcoming week operation a head. • Oversee, follow up and pursuance all the meeting rooms setup. • Arranging all the miss n pls for all the events in order to make sure that all is ready and up to the standard before event start. • Responsible for the proper usage of the banquet equipment, furniture and fixtures in the banquet venues and creating the
second responsibility for the staff. • Responsible for the overall sanitation, cleanliness of the work areas, banquet rooms, banquet foyer and the storage area. • Responsible of making the function space visually appealing and presenting the menu
offered for the event.
All Day Dinning / Banquet Supervisor - Pre-Opening, Four Seasons Cairo at Nile Plaza, Egypt. April, 2004 - June, 2008
As a pre-opening team member I was in charge supervise the banquet team and support the banquet manager in the daily operation needs, run the show in his absence, used to be in charge for all the functions setups. The point of contact in between the staff and the top management. Arranging and insure that all the preparation for all the events is done perfectly. In charge of the beverage and store inventory with the cost control.
Duties & Responsibilities • Responsible for implementing and consistently the service standard and operation procedures. • Provide excellent guest experience and ensure that last minutes requirements for the clients are met and get it done
effectively. • Provide unique and creativity ideas to run a smooth operation and to enhance the function and groups experience. • Depth knowledge of F&B product for the preparation & presentation. • Supervise events and the banquet team throughout the event. • Guide and share my ideas with the banquet management during the event operations and setups. • Familiar with all the current an upcoming events details and give attention to the small details mentioned in the BEOs. • Resolve and fix all the guest concerns quickly and efficiently.
Page � of �6 8
IRD / Banquet Supervisor - Pre-Opening, Intercontinental Cairo City Stars, Egypt. January, 2002 - April, 2003
As a pre-opening team member I was in charge supervise and direct the activities of the banquet team and support the banquet manager in the daily operation needs, in charge for all the functions setups. Coordinate activity with the events team. Oversee banquet event and ensure that all up to service standard, departmental policies are followed by banquet staff.
Duties & Responsibilities Achievements• Oversee catered functions, in house and off site. • Responsible for consistently implementing the service standard and operating procedures in the banquet and catering
service. • Provide unique and creative ideas to enhance clients experience. • Guide the banquet servers in setup of tables and place setting. • Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for function
assigned. • Responsible for monthly inventory, beverage consumption and casual staff labour. • Organize transportation of food and equipment to offsite catering events. • Assist and support the banquet manager with scheduling, training, and staff performance reviews.
All Day Dinning Waiter, Hilton Taba, Egypt. October, 2000 - April, 2003
Welcome and great the guest, anticipating their needs and offering them attentive and responsive service.
Duties & Responsibilities Achievements• Great the guest and make them feel comfortable. • Learn menu items in order to be able to describe them appropriately to guest. • Take beverage & food oder and make my suggestions. • Delivery beverage & food in a timely manner. • Check-in with guests to ensure that everything is going well. • clear the guest table and make neat & tidy. • Deliver guest’s bill and make the settlement. • Work with other servers and act as a team player.
Page � of �7 8
EducationBachelors Hotels Management, Helwan University, Cairo, Egypt. September, 1996 - July, 2000
BC Diploma - Computer Science, Cairo, Egypt.
Software
Excel PowerPointWord Outlook
KeynotePagesNumbers
Training & Skills• Pre-opening• Life & Safety.• Intermediate Food Hygiene.
• Managing Performance and Development.
• Sales & Events
• Customers Come First.• P&L Analysis• Forecasting & Budgeting
Languages•Arabic - Mother Tongue. •English - Fluent.
Page � of �8 8
Awards & Recognitions• Appreciation & Thanks Letter by The President of FIFA - Mr. Joseph Blatter. • Appreciation Letter by The President, CEO & CHA International & Modern Century Hotels - Dr. Sam Saker. • 7 Awards Certificates by the Annual GCC Conference - H. H. Shiekh Nahyan Association. • Pre-opening Certificate - Conrad Dubai. • Pre-opening Certificate - Fairmont Bab Al Bahr. • Pre-opening Certificate - Four Seasons (Cairo & Dubai). • Employee of the Year - Fairmont Bab Al Bahr, 2010. • Employee of the Month - Four Seasons Cairo at Nile Plaza. • Employee of the Month - Four Seasons Dubai Festival City. • Employee of the Month - Conrad Dubai, 2013. • Certificate of Managing from The General Head Quarter of Abu Dhabi Police. • Certified Train the Trainer - Fairmont Bab Al Bahr. • Certified TSI Quality Service Person-in-Charge Award. • Certified TUV NORD. • Certified - SYSCOMS COLLEGE for EFST Program.
ReferencesOrgnaization Position Phone E-Mail
Mohamed Abdallah Fairmont Bab Al bahr Director of Events +971 56 668 9516 [email protected]
Mohamed Wakeb Fairmont Bab Al bahr Director of Government Relations
+971 50 635 7678 +971 50 313 1662
Monsif Damar Conrad Dubai Director of F&B +971 55 986 7204 +971 50 282 7714
Mohamed Nabil Shangri-La Abu Dhabi Director of Events +971 50 825 4668 +971 56 369 8712
