- Hands on management of the daily service of Sea Food Island (Sea Food Restaurant) and a member at Egypt Hall (The Main Banquet Hall) which accommodates up to 1400 people my responsibility it was to Lead and supervise the Egypt Hall staff during events, meetings and other functions, I was a member in the management team who handled the most three important functions (Johanson & Johanson Best Sales Representatives Annual Party, GlaxoSmithKline Staff Annual Party and 2010 New Year Party)
- Ensure that all restaurant equipment is in proper operational condition and is cleaned on a regular basis.
- Conceive marketing activity to achieve sales and profit targets.
- Carry out administration duties as required.
- Manage stock takes, delivery and order procedures, and stock inventory.
- Analyze and review both stock and financial results.
- Attend and/or hold regular team meetings as agreed with the Manager.
- Responsible for monitoring the training and development of all staff.
- Ensure that all staff within department is adequately trained in line with company policy.
- Serve all food and beverages as required by hotel brand standards while maintaining overall levels of courtesy, service and cleanliness of the bar areas and drives the implementation of HACCP standards.

- Effectively supervise and support the Department’s Associates to maintain highly motivated team high standards of service and maximise revenue.
- Provide a high quality service to our guests, to exceed their expectations through leading by example.
- Ensure high standards of work performance, conduct and appearance are met.
- Be responsible for ensuring appropriate staffing levels at all times.
- Ensure that all-administrative duties are in operation and deadlines met.
- courtesy, service and cleanliness of the service areas and drives the implementation of HACCP standard
- Carry out administration duties as required.
- Be responsible for overseeing daily training schedule and submitting it to Human Resources.
- Take monthly inventory counts.
- Carry out any other duty/function that may be assigned by immediate Manager, Department Head or Executive Committee Member.

- Hands on management of the daily operation of
El Fresco (a' la carte) Italian Restaurant and On the Rocks Bar (the main Bar),
- Be aware of all promotions and events going on in the Resort and assist the F&B Management in all F&B activities of the Resort.
- Development and will ensure that food quality and service is delivered to brand standards.
- Responsible for maximizing all revenue opportunities through effective teamwork
- Supervising the levels of products and service, guest satisfaction, marketing, operating costs, hygiene and set the training schedule records plus on job training plans.
- Analyze food and beverage statistics through point of sale system and monitor performance of the restaurant through analysis of guest feedback and financial results skills e.g., (DRR) and analyze P&L statements, plus post the attendance for all F&B staff (72) on Hits Nas application and make sure from the discrepancy with Human Resources.
- Attending food and beverage meetings and discussing any issues relating to financial results and operations results and problems, new policies, quality, sales and productivity improvement
- Keeps information flow between Staff and Management through notice boards, daily and weekly briefings/meetings
- Oversee the implementation of service and brand standards, share recommendations and guest comments with the Chef and F&B Management team,
- Hold the daily service briefing; demonstrate good knowledge of all menus and topic of the day.
- Serve all food and beverages as required by hotel brand standards while maintaining overall levels of courtesy, service and cleanliness of the service areas and drives the implementation of HACCP standard