CURRICULUM VTAE

MOHAMED SHABAN MOHAMED

Food & Beverage Department E-mail: mohamedshaban01@yahoo.com Mohamed.shaban@fourseasons.com Four Seasons San Stefano Hotel

399 El Geish Road, Alexandria Mobil: 00201000079503 Egypt

Objective

I am eager to take on new challenges and would welcome this opportunity

abroad to keep developing my skills and experience. I bring with me a solid

background in Food and Beverage operations and feel that I could be a valuable

addition to your team. Thank you for your consideration in my application.

Profile � Long Experience in restaurant, Bars and standard.

� Long experience at Fine dining restaurant time of operation and standard.

� Solid experience time of food & Beverage Cost.

� Experience and educated.

� Well experience at Micros PS5 program. � Well knowledge in service.

� Mini bar Experience.

� Pre-opening experience in Four Seasons San Stefano Alexandria (Egypt).

� Implementing Butler service in Four Seasons San Stefano Alexandria ( Egypt).

� Pre-opening experience in Jebel Ali Beach outlet Restaurant (Dubai).

� Pre-opening experience in crowne plaza Resort Salalah Hotel (Oman). � In charge for all outside theme nights like (Seafood, What’s Cooking, Arabic).

� Long Experience in buffet designing and decoration.

� Good managing in:

• Guest Service.

• SOP Standard.

• Operation.

• Team Player.

• Sales.

• Financial Performance.

• People Development.

• Health & Safety.

• Self- Management.

• Communication & Leadership skills.

• Problem solving and division making.

• Pro-Active Behaviors.

• Flexibility.

Work Experience : Working In Four Seasons San Stefano Alexandria:

1. FS Alexandria is 5th / Top 5 City Hotels in Africa and the Middle East.

2. No. 45 in / Top 100 Hotels Overall.

1st of January 2015 up to date:

Beverage manager (senior manager) as well as looking after all the Food &

Beverage outlets reporting direct to the Director of Food & Beverage .

9th

of December 2014 to 16 of January 2015:

Task force at Four Seasons Mauritius at Anahita during the rush time.

21 April 2014 to 31/12/2014:

In charge for two Fine dining which is Lebanese restaurant ( Byblos ) and Italian

restaurant ( Stefano's ) .

1st April 2010 to 20 April 2013:

All day dining Manager (Kala) 142 Seats inside and 24 Outside Seats.

Doing:

1- Breakfast started from 6.30 AM to 11.30 AM all days.

2- Lounge new concept at the restaurant (Fish Market) to be from 15.00pm

to 21.00pm.

3- Friday Brunch in each Friday from 14.00PM to 18.30 PM.

1St

March 2009 to April 2010:

Handling and Taking over the Mini Bar Department Additional To Room

Service Department.

1St

February 2008 To March 2009:

Room Service Manager with 22 Superior City View Room , 13 Pool Terrace Room , 52 Sea View Room , 22 Four Seasons Suite , 1 Pool Terrace Suite , 4 Sea View Suite , 1 Two

Bedroom Suite , 2 Presidential Suite and 1 Royal Suite .

2nd

April 2007 to February 2008:

Outlet Manager – Pool Bar & Grill and Spa Café in four Seasons San Stefano Five Star Hotel,

With 118 rooms, 9 F & B outlets & Banquet facilities.

www. Fourseasons.com

Member from Pre-opening team in Four Seasons San Stefano Alexandria.

Duties & Responsibilities: • Take full responsibilities for Two outlets:

� Pool Bar & Grill

67 Chaise Lounge, 8 Cabana, Two Dining areas for 32

pax.

Opening time from 6.00AM – 1.00AM

� Spa Café Restaurant In Door 38 Seats, Out door 36 Seats.

Opening time from 12.00PM – 8.00PM

Reporting to Assistance Director of F & B Manager.

• Able to develop and maintain an elegantly appointed

environment, with superior staff.

• Ability to hire, train, supervise and discipline all Pool attendant

and Spa Café staff.

• Ability to maintain a friendly yet unobtrusive manner with all

guests.

• Ability to possess a management ability that ensures a successful

handling of the outlet area.

• Ability to control reservations and seating of the Pool Bar and the

Spa Café.

• Ability to control usage of all food and Beverage items and

appropriate usage of equipment, tools and service equipments.

• Abilities to communicate with other departments to ensure a supporting team of professionals.

• Ability to maintain a daily log book.

• Ability to compete and conduct performance evaluations for all

employees.

• Ability to attend and participate in all required meetings.

• Ability to promote teamwork and foster a harmonious working

climate.

• Ability to promote good public relations and handle complains or

concerns of guests in relation to all services of the hotel not only F

& B.

• Ability to utilize the computer system in ringing

• Knowledge of P.O.S system of hotel.

• Ability to calculate and control Beverage coast.

• Ability to budget and control expenses.

• Ability to assist and produce divisional budget, revenue and

expenses.

1st February 2006 To 18th March 2007: Restaurant Manager – Pool &Beach in Jebel Ali Golf Resort &spa Five Star Hotel.

(486 Rooms) 308 rooms in jebel Ali building – 178 rooms in palm tree court.

15 outlets, Managing 5 outside clubs.

Work in most important function likes:

� Dubai World Cup 25th March 2006 (3000 Pax).

� Dubai World Cup Desert Safari 23rd March 2006 (2000pax).

� Dubai Desert Classic 1st –5th February 2006 (2500 Pax).

� Dubai Autodrome 9th –11th December 2005 (2000 Pax).

� Dubai Desert Safari Fun Drive 8th-9th December (2000 Pax).

� Dubai Autodrome 16th-19th November 2005 (1500 Pax). � Dubai Autodrome 4th –8th October 2004 (1200 Pax).

� Dubai Desert Classic 28th February –6th March 2004 (2500 Pax)

� Dubai World Cup Desert Safari 17th March 2004 (2000 Pax).

� Dubai World Cup 26th March 2004 (3000 Pax).

Duties & Responsibilities:

• Take full responsibilities for four outlets: o Captain’s Bar Capacity 250 Pax:

� Opening 8.00 am to 23.00 pm.

� Breakfast Period from 9.00am to 10.30 Am.

� Lunch Period from 12.30 pm to 17.00pm.

� Happy Period from 17.30pm to 18.30 pm.

� Dinner Period from 19.00pm to 22.30 pm. o Anchor Bar Capacity 130 Pax:

� Opening 9.Am to 18.00pm.

� Lunch Period from 12.00pm to 17.00pm.

o Beach Aria:

� Entire beach aria around 700 meters. � Two Caddy running every day from 10.00am to 17.00pm.

Serving drinks only.

� Looking after the sea pool to serve drinks only.

o Palmito Garden:

� Doing theme nights likes:

� Arabic Night each Saturday. � Seafood Night each Sunday.

� What is cooking each Thursday?

• Reporting to Asst.F&B Manager /Director F&B.

• Attend the morning briefing.

• Attend Food & Beverage Meeting.

• Attend Quality Meeting with sop.

• Attend training courses as and when required.

• Doing the monthly plan training.

• To deliver the hotel’s objective.

• Train all colleagues in suggestive selling and up-selling

Techniques to assists in achieving maximize profitability.

• Ensure opening & closing checklist are completed on daily

basis.

• Maintain awareness of outlets financial performance.

• To ensure that specified back of house area and opening

equipment are kept hygienically clean through safe working practices, complains with sop standard operation procedure

and statutory demands.

• Maintain a working knowledge of relevant section with food

hygiene sop and ensure the outlets meets these standards at all

times.

• Supervising and motivating all staff the day –to-day operation Smooth.

• Preparing weekly duty roaster, daily assignment, and monthly

time sheet for staff.

• Handling and dealing with complaints in restaurant

department.

• Report any hazards of health and safety of the guest to the

senior management on the duty and take immediate action.

• To control the coast for the outlets and reduce the expensive

(F&B Requisition).

• To control the bar (daily inventory, slow and fast moving item)

• Planning of Food and Beverage promotion.

1st August 2005 to 1st February 2006: Assistant Restaurant Manager in Jebel Ali Golf Resort &spa, Dubai in Pool& Beach.

Duties & Responsibilities:

• Reporting to the Restaurant Manager.

• Ensure a consistency of high standard is maintained in the restaurant.

• Ensure standard mentioned known and respected by all Captains, Asst Captains, Restaurant Waiters, Waitresses and

bus boys.

• Review the service standards on a monthly basis and advise restaurant manager for the following topics: Tables set up, food &Beverage service and cleanse, order-

taking billing.

• Replacing the restaurant Manager when he’s on holiday or off

day.

• Ensure every one from the staff they aware about hotel

standards and hotel policy.

20th May 2004 to 1st August 2005: Maitre D’ hotel in Jebel Ali Golf Resort &spa, Dubai in Pool& Beach.

Duties & Responsibilities:

• Reporting to Assistant Restaurant Manager.

• To be conversant with the duties of the outlets manager.

• To replace the outlets manager or Assistant manager during

absence.

• Attend any training courses as and when required.

• Attend and to participate in any meeting (Department, Communication, etc) and when required.

• Assist with the training and development of UAE nationals as

and when required.

• Required to adhere to the standards laid down in regards to:

Punctuality, attendance, courtesy, performance, attitude, team work, guest relation, staff relation, observance of house rules,

loyalty to supervisors and management and inter-department

co-operation.

• Must know all the function of subordinates.

• Assists in the maintenance of low operation cost by keeping

breakages and waste to the minimum.

May 2003-May 2004: Captain in charge for evening shift in coffee house Crowne plaza Resort Salalah, Oman,

Five star hotel 150 rooms, 2 junior suites, 2 royal suites, 2 Executive suites and 19 villas. 600 Pax Banqueting capacities, 10 outlets.

Duties & Responsibilities: • In charge in the main Restaurant <Al Karif-Coffee

Shop>handling 150 seats capacity “Buffet, Ala Card”.

• Working in Room Service during “Rush Time”.

• Pre-opening team member.

• Reporting to Senior Captains.

• Respect and comply with the service standards of the restaurant.

• Ensure a continuous respect of all health and hygiene

standards.

• Attend to all restaurant briefing during my working hours.

• Ensure that all restaurant waiters, waitresses, and busboy are

trained according to the restaurant standards.

• Ensure the guest satisfaction. July 2001-April 2003:

Captain in charge in evening shift in coffee house Holiday Inn Resort Salalah,Oman , Four star

hotel <100 rooms ,2 suites,19 villas, 600 Banqueting capacities , 8 outlets >.

In charge in the main restaurant “Al Karif Coffee Shop “ handling 85 seats capacities “ Buffet-

Ala Card”.

April 1999-June 2001:

Captain in charge in the beach restaurant “El Sablla “ Holiday Inn Resort Salalah , Oman .

In Charge in the beach Restaurant 56 seats, with open garden during the weekend 300 seats.

[17th September 2000-4th October 2000: Act Headwaiter in holiday Inn Resort Sharjah

Continental, UAE and due personal reasons and back to Holiday Inn Resort Salalah, Oman]

July 1997-March 1999:

Waiter in Coffee Shop Holiday Inn Salalah , Oman .

September 1996-April 1997: Captain in the “Maha Resyaurant “Miami Hotel, Marsa Matrouh, Egypt <Three star hotel 120

rooms >

September 1991-Seprember 1996:

Waiter and promoted to captain in charge in the main restaurant, Semiramis, Royal Palace Hotel, Marsa Matrouh, Egypt.

<Three star hotel 344 rooms > Seasonal job during University Studies.

Education 1991-1995 University of Education, Alexandria University.” Bachelor of Science and Education”

1995-1997 Special Diploma in Education.

Additional Professional Activates: Certificate of training Food & Bevloution Training Feb 2015.

Certificate of training DLP ( Dynamic Leadership Program ) Training Jan 2015.

Certificate of training Steps Program 2012.

Certificate of training Jebel Ali Golf Resort &SPA July 2005.

Foundation Certificate in Food Hygiene

Jebel Ali Golf Resort &spa Aug 2005.

Food & Beverage System “Micros “Trainer

Crowne Plaza Resort Hotel, Oman Apr 2003.

Train the Trainer (Craft Train Certificate) Crowne Plaza Resort Hotel, Oman Dec 2003.

Diversey Lever Breakage Control &Kitchen Hygiene Award

Holiday Inn Salalah , Oman Sep 2003.

Languages: � Arabic –Mother tongue. � English –Very good.

Awards Received:

Manager of The quarter 2012 ( Second Quarter )

Manager of the Quarter 2014 ( Second quarter )

Certificate of good service in Dubai Desert safari 2005 “J.A.H”.

Compliments for compliments 2005 “J.A.H”.

Certificate of good service in Dubai Desert Safari 2004 “J.A.H”.

Certificate of Opening Crowne Plaza Resort Salalah, Oman 2003.

Certificate of Appreciation Holiday Inn Salalah, Oman Sep 2002.

Length of Service certificate Holiday Inn Salalah , Oman 2002.

Certificate of Appreciation Holiday Inn Salalah, Oman Apr 2002.

Certificate of Appreciation Holiday Inn Salalah, Oman Sep 2001.

Employee of the month Holiday Inn Salalah , Oman May 2001.

Certificate of recognition Holiday Inn Salalah , Oman Sep 2000.

Employee of the month Holiday Inn Salalah , Oman Aug 2000.

Excellent Service Holiday Inn Salalah, Oman Aug 2000.

Certificate of Appreciation Holiday Inn Salalah, Oman Aug 2000.

Thanks Letter Holiday Inn Salalah, Oman Feb 2000.

Excellent comments by Minister of communication Dec 1998.

Excellent Performance Holiday Inn Salalah, Oman 1998.

Personal Information’s:

� Nationality: Egyptian � Date of Birth: 24th June 1973

� Place of Birth: Alexandria, Egypt.

� Status: Married

� Height: 1.75 m

� Weight: 75 kg

Reference: Max Mousto

General Manager Four Seasons Hotel Alexandria at San Stefano Max.Musto@fourseasons.com Moataz Madany Assistant Director of Food and Beverages Moataz.madany@fourseasons.com

Mr.Omayme El Dessouky, C.H.A V.P for Hotels Operation KSA

omayme@hotmail.com

Mr.Sayed Hassan Executive V.P Projects Management KSA

Sayedhassan2000@yahoo.com

Mr. Adnan Dayoub

Food&Beverage Manager Millennium Hotel. Abu Dhabi. UAE

aydayoub@yahoo.com

Hobbies: Swimming, Diving, Football, Fishing, Reading.