Diaa - Event Manager - Cairo, Cairo Governorate, Egypt

Mohamed Diaa

Cairo, Cairo Governorate, Egypt

Services

Event Manager

Summary:

- Managing the food & beverage operation effectively.
- Professional in cost minimization for kitchen and bars.
- Effective handling for equipments and breakage controlling.
- Expert in creating new promotions and profit maximization.
- Talented in organizing, selling & up-selling menus
- Strong marketing and sales knowledge, forecast and additional departmental reports.
- Creative in marketing and selling fields.
- Sales and profit minded.
- Excellent communication skills.
- Organized and possess time management skills.
- Dependable, accurate, enthusiastic, self-motivated and self-starter.

Work History

Assistant Director of Events Management

J.W. Marriott - Mirage City

November 2012 - February 2013

Reporting to the director of Events
- In-charge of all the events management department including social events, corporate events, banquet operation and audio-visual team

Food and beverage Manager

Porto Sokhna Hotel

October 2011 - October 2012

Reporting to the Executive Assistant Manager
- In-charge of all the food and beverage operation
- Selling and up-selling all food and beverage outlets
- Maintaining proper food costing with the executive chef
- Working on improving food quality, taste and presentation
- Control beverage cost and standard of service for all the beverage items
- Responsible on handling all corporate and social functions with perfect attention to details.
- Ensure proper hygiene standards are in place in all food and beverage outlets and kitchen
- Developing service staff skills by holding service training and monitoring their performance
- Fully in-charge of all the banquet operation including meetings, conferences, seminars and social events for all the corporate accounts.
- Developing the service staff technical skills according to our S.O.P
- Issuing the monthly forecast for all the food and beverage outlets based on the hotel occupancy.

Assistant Food and beverage manager

Sharm El-Sheikh

July 2011 - October 2011

Reporting to the Food and beverage manager

- In charge of all the food and beverage operation of the Sports hotel section including 302 guest rooms, main restaurant with open air terrace that accommodates up to 700 guests, room service, pool bar and lobby bar

Senior Catering Sales Manager

Intercontinental Cairo at City Stars

September 2010 - February 2011

Reporting to the Director of Events Management

- In charge of all social events and weddings inside the hotel and outside catering.
- Supervising operation and service standards.
- Handle inquiries, solicit, sell & finalize all types of social catering functions.
- Develop new menus with different presentation and new varieties to satisfy all guests' requirements and taste.
- Assisting the Director of Events Management in special projects.
- Creating new wedding packages for our ballrooms to capture more market share.

Conferences & Events Sales Manager

Hilton Pyramids Golf Resort

October 2009 - August 2010

Reporting to the Director of Business Development

Major responsibilities:
- Fully in-charge of the conferences & events sales department, as a department head, my role is training all my staff the ways to develop their selling skills and job knowledge.
- Assisting the DBD in promoting all our meeting & wedding packages to enhance the hotel profitability and revenue maximization.
- Finalize all arrangements on assigned functions, achieve food & beverage and miscellaneous other income sales goals.
- Auditing the day-by-day guest comment cards received from all the events' organizers and also develops corrective actions for any weaknesses appeared.
- Making forecast reports for corporate/social events to plan a head for the coming period
- Inspecting the operation during the day (Banquet operation) to ensure guest satisfaction and delivery of commitments through our service staff.

Director of Food & Beverage

Arabella Country Club

June 2009 - September 2009

Reporting to the General Manager

Major responsibilities:
1. Maintain an efficient F&B service & kitchen staff (In-terms of number of staff and salary scale)
2. Training for all the F&B staff on personal hygiene & appearance
3. Kitchen hygiene & cleanliness
4. Handling breakage properly with corrective actions
5. Training for all the service staff on different kinds of set-ups & coffee breaks standard of service.
6. Initiating promotions & activities like for example weekly brunch with D.J. on the pool accompanied with suitable menu
7. Coordination with the director of sales & marketing to improve selling & marketing strategies.
8. Establishing new menus for coffee breaks, kids menus, wedding buffet &set menu, business lunch menus, dinner menu & reception menu, birthday menu, breakfast menu & Ramadan menus.
9. Ensure health & safety standards for all service & kitchen staff
10. Handling all banquet equipments & proper ways of transporting chairs, tables, stages using trolleys
11. Counting all banquet equipments, cutleries, glassware, bar glasses, etc
12. Getting new corporate accounts (coordination with the director of sales & marketing)
13. Creative buffet set-ups & different presentation
14. Ensure the proper use of all kitchen and banquet equipments and control any misuse
15. Raising staff's moral and create sense of loyalty to the place they work in.
16. Proper costing for all food and beverage items.

Catering sales manager - Catering department

Four Seasons Hotel in Cairo at Nile Plaza

March 2006 - March 2009

Reporting to the Director of Catering

Major responsibilities:
- In charge of all social events and weddings inside the hotel and outside catering.
- Handle inquiries, solicit, sell & finalize all types of social catering functions.
- Establish and maintain a pace booking goal.
- Finalize all arrangements on assigned functions, achieve food & beverage and miscellaneous other income sales goals.
- Create and identify new ideas and methods of operation in handling and organizing social events.
- Develop new menus with different presentation and new varieties to satisfy all guests' requirements and taste.
- Developing new floor plans with creative ideas.
Supportive functions:
- Inspection of operation
- Assisting the Director of catering in managing the space in the Delphi system, coordinating audits on prospect or tentative reservations according to the due dates and turn them into definite or release the space for new bookings.
- Assisting the Director of catering in special projects

Director of banquet sales - Food and beverage department

Novotel Cairo

September 2004 - March 2006

Reporting to the Executive Assistant Manager

Major responsibilities:
- Joined the hotel as one of the pre-opening and opening management team.
- In charge of all the departmental activities and operation.
- Responsible of handling all functions' details (Corporate & Social) and finalizing all deals with guests.
- Assisting the Financial controller in making the annual budget of the department.
- Supervising the banquet operation and assessing its performance compared to the hotel standards and policies.
- Issuing all the purchase orders for all the equipments and stationary needed for the daily operation and also the FF&E for the next year.
- Develop ideas and new methods of operation in order to achieve the maximum revenue.
- Supervising the daily BEO meeting to guarantee that the flow of information to all the concerned departments is transmitted effectively.
- Setting sales and marketing strategies and making outside sales calls for big accounts to guarantee that the maximum revenue has been achieved with total guest satisfaction.
- Auditing the day-by-day guest comment cards received from all the events' organizers and also develops corrective actions for any weaknesses appeared.
- Ensure grooming and appearance standards for the staff are in place.

Catering sales manager - Convention & catering department

Conrad Cairo Hotel

May 1999 - September 2004

Reporting to the Director of catering
Major responsibilities:
- In charge of all social events and weddings inside the hotel and outside catering.
- Fully responsible on handling all Arab Embassies events and National days.
- Handle inquiries, solicit, sell & finalize all types of social catering functions.
- Assisting the Director of catering in managing the department forecasting, period ends, budgeting and statement critique.
- In charge of finalizing BEO's for meeting arrangements.
- Establish and maintain a pace booking goal.
- Running the daily BEO meeting.
- Finalize all arrangements on assigned functions, achieve food & beverage and miscellaneous other income sales goals.
- Recommend and identify new ideas and methods of operation.
- Assisting the sales department in closing deals on piece of business with regard to F&B aspects of events.
- Finalize and supervise all details of events booked by the sales department as assigned by director to include room blocks, revenue resume writing, VIP lists, room settings, food & beverage, .etc.
- Create special packages, offers and promotions to enhance revenues
Supportive Functions:
- Inspection of operation
- Assisting the Director of catering in managing the space in the Fidelio system, coordinating audits on prospect or tentative reservations according to the due dates and turn them into definite or release the space for new bookings.
- Assist in managing the office environment, including reports, forecasts and catering staff.

Trainee - Accounting department

Marriott Cairo Hotel

July 1998 - August 1998

- In-charge of all the events management department including social events, corporate events, banquet operation and audio-visual team

Trainee - Collection department

Commercial International Bank

August 1997 - September 1997

training

Trainee - Customer service department

MIBANK

July 1996 - August 1996

Training

Qualifications & Certifications

Bachelor of commerce - English section

Ain Shams University

Yehia El-Rafei - language school

Language school

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