Mohamed Kamal Ahmed - Manager (Egyptian) - Update

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
PERSONAL DATA
 Current Locati : Cairo , Egypt
 Nationality : Egyptian
 Date of Birth : 20 December 1983
 Civil Status : Married, Have One child
 Languages Spoken : Arabic, English
 Height/Weight : 168/ 65kg
 Gmail : kamalsohag11@gmail.com
 Skype : mohamed.kamal457
 Mobile number : +201093943499obile : : +201093945499
 Email : kamal_sohag@hotmail.com
WORK EXPERIENCE
Le Meridien Cairo Airport, Egypt July 2016 –
Present Banquet Manager since July
2016till Now
www.lemeridienhotels.com
5* hotel, 349 rooms, 9 F&B outlets, banquet facilities of up to 500 guests, Open air up to 700
guests , 4 meeting rooms , one board room table , Gym and recreation , pool , retail shop ,
Reporting to: Director of Food and Beverage
+974 4867448 │ +974 4867448 │ info@gala-h.com │ www.gala-h.com
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161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
Reason for leaving: Better Opportunity and new challenge
My responsibilities:
1. Achievement of budgeted food sales, beverage sales and labor costs.
2. Achieve maximum profitability and over-all success by controlling costs and quality of
service.
3. Participation and input towards F & B Marketing activities.
4. Control of Banquet china, cutlery, glassware, linen and equipment.
5. Completion of function delivery sheets in an accurate and timely fashion.
6. Help in preparation of forecast and actual budget function sheets.
7. Completion of forecast and actual budget function sheets, Function Summary Sheets and
weekly payroll input.
8. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service.
9. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
10. Completion of Banquet Bar Requisitions.
11. Maintaining the Hotel Bar control policies and completion of necessary forms.
12. Following of proper purchasing and requisitioning procedures.
13. Maintain records for inventory, labor cost, food cost etc.
14. Follow-up each functions by completing a Function Critique and submit to the Sales &
Food and Beverage Manager.
15. Attendance and participation of weekly F & B meeting and Department Head meeting.
16. To assist in menu planning and pricing.
17. Development and maintenance of all department control procedures.
18. Development and maintenance of department manual.
19. Supervision of weekly payroll input.
20. Provides function employee list and hours for gratuities distribution.
21. Provides labor costing information for Function Statements.
22. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
23. Supervision of Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and
completion of necessary forms.
24. Following of proper purchasing and requisitioning procedures.
25. Maintain records for inventory, labor cost, food cost etc.
26. Be available to Hotel Staff at all times by pager.
27. Consistent check of Banquet Food and Beverage quality, Banquet services and Plate
presentation.
28. Ensuring that services meet customer specifications.
29. Quality of meeting room set-up.
30. Liaise on an on-going basis with the Food and Beverage Manager to ensure all client
needs and requirements will be met.
31. Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
32. Greet the customer upon arrival.
33. Provide quick service for last minute changes.
34. Check Food & Beverage or coffee Break schedule if applicable.
35. Dealing with customer complaints.
36. Staff attitude and appearance.
37. Teamwork/Relations with co-workers and management.
38. Staff is properly trained.
39. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have
been met.
40. Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public
washrooms, kitchen, storage areas, entrance areas, etc.
41. Participation towards overall Hotel Maintenance and cleanliness.
42. Effective communication skills.
43. Staff training and development.
44. Department meeting being held monthly.
45. Personal development and growth.
46. Discipline of Personnel when required
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
Marriott Renaissance Cairo Mirage City, Egypt (Pre Opening) Jan 2013 – Present
Assistant Banquet Manager since January 2014 till July
2016
Banquet & Catering Events Supervisor (promoted) Jan 2013 – Dec 2013
www.renaissancehotels.com
5* hotel, 333 rooms, 6 F&B outlets, banquet facilities of up to 550 guests, Gym and recreation
Reporting to: Director of Events and Operations
Reason for leaving: Better Opportunity and new challenge
My responsibilities:
 Meeting clients, taking contracts to help them to discuss what they need to have in the
event and reporting these to the banquet manager.
 Pre -plan the event with the assistance from the manager.
 Supporting the banquet plans, and design the venue planned.
 Coordinate with the catering staff and manage banquet business logistics.
 Ensure best food and beverage service is given in the interest of the consumer.
 Monitor and control banquet budget, which includes labor costs, beverage costs, inventory
equipment, etc.
 Make sure to offer optimum level services in terms of quality and hospitality.
 Require to coordinate and cooperate with all the departments like culinary, catering, sales
housekeeping, etc. to manage them in an effective manner to get a hold on the esteemed
customers.
Fairmont Nile City Cairo, Egypt (Pre Opening)
Banquet Shift Leader Aug 2009 – May 2012
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
www.fairmonthotels.com
5* hotel,566 rooms, 6 F&B outlets, banquet facilities of up to 300 guests, Gym and Spa
DUTIES AND RESPONSIBILITIES:
 Meet and greet clients.
 Oversee catered functions, in house and off site.
 Responsible for making the function space visually appealing and presenting the menu
offering for the event.
 Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms
and storage areas.
 Responsible for the proper usage and good working order of all equipment, furniture and
fixtures in the Banquet and Catering Section in the shift assigned.
 Responsible for consistently implementing the service standards and operating
procedures in the banquet and catering service.
 Provide excellent customer service and ensure customer needs are met.
 Provide unique and creative ideas to enhance meetings & group experience.
 Should possess in depth Knowledge of Food and Beverage preparation and presentation.
 Supervise events and team members throughout service.
 Guide the Banquet servers in set up of tables and place settings.
 Be familiar with all current and upcoming event details.
 Resolve staff and customer concerns quickly and efficiently.
 Co-ordinate with the Kitchen and housekeeping department.
 Should be able to work under pressure and also work in long or break shifts.
 Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet
functions and manage labor for monthly.
 Assist the Banquet Manager with scheduling, training and performance management.
 Assist and support the Conference Services Manager to provide excellent guest service
 Organize Transportation of food and equipment to offsite catering events.
 Should have experience in operating sales and catering software’s like Opera S&M, Protel
Banquet, Delphi etc.
 Should have experience in operating POS (point of sales) Software’s.
 Responsible for monthly inventory, consumption spreadsheet and banquet staff labors.
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
 Responsible for ensuring sufficient operating guest supplies, beverage supplies and
operating equipment for functions assigned.
 Speak with others using clear and professional language, and answer telephones using
appropriate etiquette.
 Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place
objects weighing less than or equal to 25 pounds without assistance.
 Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Kempiniki Resort- Soma Bay, Red Sea, Egypt (Pre Opening)
Waiter May 2009 – July 2009
www.kempinskihotels.com
 Regulating business operations, and resolving customer issues.
 Waiter in the Main restaurant, 380 seat , breakfast , Lunch (Buffet ) & Dinner (Chinese ,
Italian & Indian)
 Handle complaints and ensure customers enjoy a quality dining experience.
Four Seasons Sanstefano Alex (Pre Opening) Jul 2007 - May
2009
Waiter (Promoted) Dec 2007 - May 2009
• Waiter in the Lebanese restaurant “Bus boy” , 180 Seat , Dinner only
•
Essential duties and responsibilities
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
 Set up for events by putting out tablecloths and place settings, arranging table placement
and setting up a buffet
 Carrying plates of food on trays and serving guests
 Keep glasses filled; remove each round of plates and replenish utensils
 Perform cleaning tasks and breakdown of service
 Maintain high standards of safety and cleanliness
 Adhere to grooming and appearance standards
Casual Banquet server Jul 2007 – Dec
2007
• Handle complaints and ensure customers enjoy a quality dining experience.
EDUCATION
Bachelor of social work, South Valley University 2005
Trainings:
 Supervisory Development Program
 First Aid Training C.P.R.S
 Train The Trainer
 Designated Trainer
 Telephone etiquette
 Civil Defence
 Handling Guest Complain
 Time management
 Opera Sales & Catering advanced Training. (Version 5.1)
 Supervisory Skills
 Food Safety
 Haccp training
 Wine training
 Beverage training
 Micros Fidelio training
 Ready Set Go - Wow
 LPP Training and Practice
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
 Developing You, Developing Others
 Essential Skills
 Non-Harassment + Business Ethics + Business Integrity line
 Empowerment Techniques and Handling Guest Complaints
 In-Motion Progress
 Global Anti-Corruption training
 Event Planning Standards training
 Renaissance Tablescaping Look Book training
 Information Security and Protection Training (ISPT)
 Marriott Wedding Planner training
 Event Operations training
 Renaissance Hotels Branded Site Inspections training
 Ready, Set, Hire! - English (Managed) training
SYSTEMS
Microsoft Office (Word, Excel, Power Point), Opera, POS – Micros, Hits, Matrix, Lotus, OASYS E
Docs, Time & Attendance, Notes
INTERESTS
Swimming, music, Football, play station.
REFERENCES
Name : Hossam Abed El Hady .
Position : Dir of Events & catering.
Company : Marriott international.
Tel : +97455865632.
Name : Feras Ewas.
Position : Dir of B & F.
Company : Marriott Renaissance Cairo Mirage City.
Tel : +201222221076.
161016192516.doc

Curriculum Vitae
Mohamed Kamal Ahmed
Banquet Manager
01289886690
Name : Ahmed Ragab.
Position : Dir of Events & catering.
Company : Marriott Renaissance Cairo Mirage City.
Tel : +201117933339.
Name : Abed El Kader Hanafy .
Position : Dir of F & B.
Company : Fairmont Nile City Cairo.
Tel : +201289886690.
Name : Ehab Rashwan
Position : Dir of Operation (hotel manager)
Company : Fairmont Nile City Cairo.
161016192516.doc

Mohamed Kamal Ahmed - Manager (Egyptian) - Update

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