Summary
Overview
Work History
Education
Skills
Languages
References
Training
Militarystatus
Personal Information
Timeline
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Saad Ali Hamad

Saad Ali Hamad

Bani Swaif

Summary

Dynamic leader with a proven track record at Rixos Sharm El Sheikh Resort, enhancing operational efficiency and guest satisfaction through innovative management and staff development. Skilled in budget oversight and cross-functional team leadership, I excel in fostering a collaborative environment that boosts revenue and cultivates talent.

Overview

14
14
years of professional experience

Work History

Restaurants Manager –in charge / Catering Manager

Rixos Sharm El Sheikh Resort
12.2011 - Current
  • Managed operations for 700 guest rooms and 17 F&B outlets.
  • Led a team of 150 employees in the Food & Beverage Department.
  • Directed scheduling, recruitment, and management of casual staff.
  • Conducted weekly job training sessions for team members, monitoring progress through customer feedback.
  • Implemented development and succession plans for employees, fostering loyalty among a well-trained team.
  • Coordinated with guest relations team and quality manager for effective guest relations to maintain repeat business.
  • Collaborated with Finance department to ensure accuracy of Daily Revenue Report and F&B Cost reports.
  • Managed hotel entertainment and coordinated with event suppliers on pricing, show types, and performance.
  • Drafted monthly F&B calendars incorporating promotions, special occasions, and events.
  • Developed and executed succession plans for additional hotel sales offerings.
  • Generated comprehensive monthly F&B reports.
  • Demonstrated self-reliant motivation and determination to succeed in performing duty management thrice a week.
  • Coordinated with Executive Chef to upgrade menus of all a la carte outlets, including Italian, Indian, Chinese, sushi bar and two snacks restaurants covering an average of 60-75 covers each.
  • Provided round-the-clock full room service dining in a resort with 700 rooms.
  • Enhanced beverage, wine, and cocktail lists for seven bars to boost revenue generation.
  • Conducted monthly P&L reviews, discussing findings with the finance team & general manager.
  • Developed innovative ultra all-inclusive concepts to boost food and beverage revenue.
  • Developed VIP category concepts with comprehensive OSM.
  • Conducted weekly meetings with purchasing and cost control to ensure no pending P/R requests.
  • Collaborated with chef steward, bar manager, and outlet manager for monthly small operations equipment control.
  • Coordinated departmental training, employee of the month initiatives, and monthly vacation plans.
  • Led change initiatives to foster a dynamic attitude within the team, cultivating focus and energy for achieving outstanding results.
  • Recognized talent within the business and collaborated with the Director of F&B to develop a clear succession plan across brands and hotels.
  • Set standards for colleagues and measured performance.
  • Organized successful Christmas and New Year's Eve events with over 650 guests for a buffet service and 300 guests with special set menus.
  • Managed reservations desk pre-booking, confirmations tickets, floor plan setup along with decorations for a big tent and full buffet service.
  • Delivered hospitality with a unique and personalized approach.
  • Implemented safety protocols at the workplace in accordance with industry standards.
  • Created an environment that fosters collaboration amongst the team members while encouraging open communication between all levels of management.
  • Collaborated with other departments to design and implement operational policies and procedures.

Restaurant Manager / Asst.Catering Manager

RESTA GRAND MARSA ALAM
09.2010 - 11.2011
  • Managed operations across 355 guest rooms, multiple banquet services, and a variety of outlets.

  • Maintained detailed records of sales transactions and daily shift reports.
  • Performed regular maintenance checks on equipment to ensure proper functioning.
  • Implemented effective marketing campaigns to increase revenue and improve brand awareness.
  • Resolved customer complaints in a professional manner to maintain positive relationships with guests.
  • Collaborated with local businesses to create mutually beneficial partnerships.
  • Adhered to all health department regulations regarding food storage and preparation.
  • Supervised and trained staff in customer service, food handling, and safety protocols.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Created detailed reports on weekly and monthly revenues and expenses.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Inspected dining and serving areas for cleanliness and proper setup.

Restaurant Manager / Asst. Catering Manager

MOVENPICK RESORT EL SOKHNA
  • Established policies for cash handling procedures to maximize security measures.
  • Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
  • Collaborated with local businesses to create mutually beneficial partnerships.
  • Resolved conflicts among employees in an effective manner.
  • Adhered to all health department regulations regarding food storage and preparation.
  • Supervised and trained staff in customer service, food handling, and safety protocols.
  • Ensured compliance with all food safety regulations and sanitation standards.
  • Performed regular maintenance checks on equipment to ensure proper functioning.
  • Created new menu items based on customer feedback and industry trends.
  • Developed strategies for improved operational efficiency and customer satisfaction.
  • Inspected dining room area regularly for cleanliness and adherence to safety standards.
  • Analyzed financial statements to identify areas of improvement or cost savings opportunities.
  • Resolved customer complaints in a professional manner to maintain positive relationships with guests.

Education

Institute for Tourism & Hotels, British Academy (ILLI)
01.1995

Skills

  • Compliance monitoring
  • Customer relations
  • Staff development
  • Innovation management
  • Motivation techniques
  • Reporting oversight
  • Business performance management
  • Cross-functional team leadership
  • Logistics support services
  • Organizational improvement
  • Reporting management
  • Human resources management
  • Budget oversight
  • Talent development
  • Material processing
  • Operations planning
  • Budget administration

Languages

  • Arabic, Native or bilingual proficiency
  • English, Fluent & Professional working proficiency

References

References will be furnished upon request.

Training

  • Hospitality, Movenpick Hotels & Resorts
  • Guest Expectation, Radisson SAS Hotels & Resorts
  • Supervision, Movenpick Hotels & Resorts
  • Handling Complaints, Movenpick Hotels & Resorts
  • Diploma of 'Yes I can make it right & Guest Service', Radisson SAS Hotels & Resorts
  • Problem Solving, Movenpick Hotels & Resorts
  • Tell them how they are doing, Movenpick Hotels & Resorts
  • Telephone Etiquette, Movenpick Hotels & Resorts
  • Fire fighting, Radisson SAS Hotels & Resorts
  • On-job skills Trainer programmers, Radisson SAS Hotels & Resorts
  • How To Deal With Drunks Guest, Radisson SAS Hotels & Resorts
  • First Aid Training, Egyptian Red Crescent-S Sinai
  • ISO 22000, Minister of Tourism & AHLA
  • Stewarding Skills Development, Minister of Tourism & AHLA
  • Development Train the trainer, Minister of Tourism & AHLA
  • Development Food & Beverage service Skills, Minister of Tourism & AHLA
  • Food safety Risk Management (HACCP) training, Minister of Tourism & AHLA
  • Hospitality Leadership Skills Development, Minister of Tourism & AHLA

Militarystatus

Service performed

Personal Information

  • Place of Birth: Cairo
  • Date of Birth: 01/07/75
  • Marital Status: Married

Timeline

Restaurants Manager –in charge / Catering Manager

Rixos Sharm El Sheikh Resort
12.2011 - Current

Restaurant Manager / Asst.Catering Manager

RESTA GRAND MARSA ALAM
09.2010 - 11.2011

Restaurant Manager / Asst. Catering Manager

MOVENPICK RESORT EL SOKHNA

Institute for Tourism & Hotels, British Academy (ILLI)

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Saad Ali Hamad