Nagy Arafat

Nagy Arafat Email and Phone Number

Director of Business Development of the Company and Managing Director of Oyster Bay Resort and Spa @ Oyster Bay Beach Suites
Cairo, EG
Nagy Arafat's Location
Cairo, Cairo, Egypt, Egypt
Nagy Arafat's Contact Details
About Nagy Arafat

Nagy is an entrepreneurial &visionary business leader focused on achieving exceptional results in highly competitive environments that demand continuous improvements. Extensive experience in handling operations & general administration of managing hotels. He is a proactive professional with proven ability in strategic planning, corporate finance, and accounting operations. Expertise in driving cost reduction through process redesign and performance management. Nagy is proficient in structuring and implementing innovative administrative policies/procedures to generate undivided commitment & dedication among the team members. He has been recognized as articulate and assertive with the ability to interact smoothly at all levels. Competent to work in highly diverse environments with people from varied backgrounds. Result-driven and focused with immaculate work habits, excellent man-management, time management, interpersonal, communication, and leadership skills.Some of the career highlights are: Augmented catering sales by $7M, extended lounge sales by 35% over two years with 54% profit margin, and created over 21,000 restaurant customer counts at Dearborn Inn Michigan by Marriott. Realized company recognition for the most fruitful year in the history of the International Region from JW Marriott. Encouraged a non-revenue center and converted to $9M Saudi Riyals of sale for Oceania 50 Royal villas. Leveraged 70% of international sales trips to upsurge revenue by $68M by the third year at Sharm El Sheikh Marriott.  Rehabilitated Associate Opinion Survey from 26% to 91% in the first year of assignment on the job at Sharm El Sheikh Marriott. Consumed the honor to attend a charter member of the President’s Committee of the Marriott Diversity Workshop.To know more about him, or how he can help your business, contact Nagy at: nagy.arafat@gmail.com

Nagy Arafat's Current Company Details
Oyster Bay Beach Suites

Oyster Bay Beach Suites

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Director of Business Development of the Company and Managing Director of Oyster Bay Resort and Spa
Cairo, EG
Website:
oysterbayeg.com
Employees:
22
Nagy Arafat Work Experience Details
  • Oyster Bay Beach Suites
    Director Of Business Development Of The Company And Managing Director Of Oyster Bay Resort And Spa
    Oyster Bay Beach Suites
    Cairo, Eg
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  • Oyster Bay Beach Suites
    Director Of Business Development Of The Company And Managing Director Of Oyster Bay Resort And Spa
    Oyster Bay Beach Suites Nov 2022 - Present
    Cairo, Egypt
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  • Andorra Village
    Vice President Of Hospitality
    Andorra Village Apr 2021 - Nov 2022
    Riyadh, Saudi Arabia
    Andorra Hotels and Resorts -Riyadh, KSA-(April 2021 to present) Vice President of Hospitality, new opening, and creation of the brand. Building the brand of Andorra hotels and resorts consisting of 1200 units, initiated on an area of over 520,000sq.m, Andorra compound comprises of five types of estate and luxury villas as well as three types of apartments, all inspired by modern architectural designs, suited for society with different needs, tastes, and lifestyles. Andorra brand will ensure complete comfort in a unique setting. Within the compound Andorra’s Hotel and residents will consist of 329 rooms, rising with 110 hotel rooms, 108 serviced apartments, 11 standards 3-bedroom villas, 7 deluxe 3-bedroom villas, and 3 villas with luxurious 4 bedrooms with a private pool.
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  • Amer Group
    Hotel General Manager
    Amer Group Dec 2019 - Apr 2021
    Porto Said Resort &Spa
    • Implemented daily operations for a luxury resort and spa including room accommodations, food & beverage services, and amenities. • Conceptualized and executed unique concepts related to experiences and dining’s at the resort which resulted in achieving the highest standards of customer service norms and increase in brand value.• Defining service standards and guidelines that serve as benchmarks for excellent service delivery, thereby contributing towards ameliorated service revenue generation.• Contributed to obtaining necessary licenses and approvals and the related process associated with regards to opening a resort by driving effective engagement with relevant authorities.
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  • Extended Stay America
    General Manager
    Extended Stay America Dec 2018 - Dec 2019
    United States
    At Extended Stay America, Nagy is developed and implemented a strategy to exceed revenue budgets, increase footfalls and brand loyalty by managing the overall infrastructure of the hotel business, ensuring to achieve highly profitable operations. He is strategizing policies & procedures in the operating systems and training and motivating the front line staff to deliver 100% guest satisfaction, organizing & conducting practical training programs to enhance team skills and motivational levels.Furthermore, he is defining service standards and guidelines that serve as benchmarks for excellent service delivery, thereby contributing towards ameliorated service revenue generation. He is increasing profitability and business reach by exploring new partners in associated markets by driving sales and marketing initiatives and enhancing the length of stay for guests and thus emphasizing on hotel revenue.
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  • Intercontinental Hotels Group (Ihg®)
    Resort General Manager
    Intercontinental Hotels Group (Ihg®) Mar 2017 - Mar 2018
    Durrat Alriyadh
    At InterContinental Durrat Alriyadh Resort and Spa, Nagy implemented daily operations for a luxury resort and spa including room accommodations, food & beverage services, and amenities. Achievements:►Drove significant efforts in executing new strategies to generate revenue and plans logistics to host large-scale events with over 7,000 attendees and a multitude of high-profile royal events. ►Made a vital contribution in recruiting, training, and mentoring high-performance employees. ►Improved brand reputation through promoting excellent customer service.
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  • Bay La Sun Hotel & Marina And The View Luxury Apartment
    Cluster General Manager, Pre-Opening
    Bay La Sun Hotel & Marina And The View Luxury Apartment Mar 2013 - Mar 2017
    King Abdullah Economic City By Emmar ,North Jeddah
    At Bay La Sun Hotel and Marina, Nagy contributed to obtaining necessary licenses and approvals and the related process associated with regards to opening a resort by driving effective engagement with relevant authorities. He also delivered continuous operational & process improvements, conceptualized short-term strategies, and built, created value to resort operations as well as to its owner by growing and improving the profitability, performance, and value of resort operations. Additionally, He spearheaded budgetary requirements and developed a cost module to ensure effective utilization of funds in running the operations, ensuring quick response to guest complaints about service recovery. He also conceptualized and executed unique concepts related to experiences and dining at the resort which resulted in achieving the highest standards of customer service norms and an increase in brand value.
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  • Sunrise Grand Select Arabian Beach
    General Manager, Pre-Opening
    Sunrise Grand Select Arabian Beach Dec 2011 - Feb 2013
    Sharm El Sheikh, Egypt
    GENERAL MANAGER, PRE-OPENINGOversaw opening of the resort from inception to successful daily operations. Managed all operations and details of the opening. Created new innovative menus with the head chefs for dining and bar offerings, 11 bars, and 10 international authentic restaurants. Key Accomplishments:• Obtained ranking from 232 on Trip Advisor upon opening; and increased ranking to #6 within three months and received 5 out of 5 stars from Holiday Check.• Grew revenue to over 100M within the first year. by connecting myself with 70% of international sales trips.• Hosted largest tour operators from West and East Europe, and fully participate in marketing the resort
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  • Marriott International
    General Manager
    Marriott International Aug 2007 - Nov 2011
    Sharm El Sheikh, Egypt
    CLUSTER GENERAL MANAGERTasked with increasing the brand’s reputation and improving the GSS and AOS. Restructured the resort to maximize efficiencies and improve customer service experiences. Streamlined policies and procedures to maximize profits and reduce costs without sacrificing quality and rapport. Key Accomplishments:• Turned resort around from failing brand standard audits for four years to reaching a 92% score rating.• Increased sales by 37% and profit by 40% within year one and to 126M annual revenue in the fourth year.• Recognized with awards for Best-Improved Associate Opinion Survey, Highest Increase in Revenue, and Best-Improved Problem Resolution from Marriott International.• Increased the Associate Opinion Survey from 26% to 91% at the first year of assignment.• Obtained Spirit of Service Award from Mr. Marriott for arranging the cleaning of Sharm El Sheikh Red Sea Shore and moving over 6 tons of debris with assistance from PADI International Diving volunteers.
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  • Marriott International
    Hotel Manager
    Marriott International Mar 2005 - Aug 2007
    Cairo, Egypt
    Assist the Managing Director in Directing the operation of the largest Marriott hotel in the Middle East by means of 1250 rooms with 110 suites, 13 Food and Beverage outlets, large meeting and banqueting facilities that accommodate over 2000 guests, full-service health club, Laundry, and casino. From the first day on the job I was faced with the full renovation of the entire hotel, my greatest challenge was Guest service recovery and recuperating customers' loyalty
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  • Intercontinental Hotels Group
    Regional Director Of Food And Beverage
    Intercontinental Hotels Group Feb 2004 - Mar 2005
    Jeddah, Saudi Arabia
    Direct all Food and Beverage Operations in seven Conferences Centers and Hotels managed by InterContinental Hotels Group in the kingdom, organized the third International Islamic Conference for 57 countries 2005, GCC summit for all gulf leaders 2005 and numerous royal events for the foreigner affaires, and royal protocols of the kingdom.
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  • Ihg Hotels & Resorts
    Director Of Food And Bevarage
    Ihg Hotels & Resorts Aug 2002 - Aug 2004
    Makkah Governorate, Saudi Arabia
    Dar Al Tawhid InterContinental Hotel, Luxurious Five Star Property - Aug 2002 - Aug 2004.Director of Food & Beverage: Directing the F&B operation of 614 rooms, total sales in F&B 60 million, the hotel enjoyed the highest average room rate in the region as well as the largest Food & Beverage Department in the Kingdom, averaging 90,000 covers a month in high seasons, serving royal families, presidents and heads of states, the hotel was awarded the best in the middle east by Mena travel 2004 , also achieved overall best guest satisfaction score for InterContinental hotels 2004, doubled the budgeted sales and profit for 2003,and added another 45% in 2004 . Achieved 55% F&B profit constantly.Totel hotel sales 200 M a year .
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  • Marriott International
    Hotel Management Expert Trainer And Concept Developer
    Marriott International Aug 2004 - Dec 2004
    Cap Di, South France
    supporting the General Manager in continuation of farther development of the management and associates training, standardization procedures of the entire operation adhering to Marriott policies, also improve the operation of management control of all aspects, designed proven success of a new concept for the F&B department.Dar Al Tawhid InterContinental Hotel, Luxurious Five Star Property - Aug 2002 - Aug 2004.Director of Food & Beverage: Directing the F&B operation of 614 rooms, total sales in F&B 60 million, the hotel enjoyed the highest average room rate in the region as well as the largest Food & Beverage Department in the Kingdom, averaging 90,000 covers a month in high seasons, serving royal families, presidents and heads of states, the hotel was awarded the best in the middle east by Mena travel 2004 , also achieved overall best guest satisfaction score for InterContinental hotels 2004, doubled the budgeted sales and profit for 2003,and added another 45% in 2004 . Achieved 55% F&B profit constantly.Totel hotel sales 200; Director of Food & Beverage: Directing the hotel operation of SR 58 million Saudi riyals, consist of multi propose restaurant serving continental cuisine and different themes nightly, Arabic restaurant, Japanese Restaurant, Chinese Restaurant, poolside B.B.Q, 24 hours Room service operation, in-door banquet facilities for up to 1200 people, and outside catering operation, this hotel is 323 rooms with 68 suites, one of the largest food & beverage operation in the city of Jeddah.
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  • Radisson
    Executive Assistant Manager
    Radisson Apr 1999 - Mar 2000
    Greater Chicago Area
    Assisting the G.M. in directing the operation of 485 room's airport hotelwith 30,000 sq. feet of meeting space. Branding and a take over the hotel through a major renovation of 20 million dollars while maintaining service was a great learning experience in every aspect of the operation and customer service recovery.
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  • Radisson
    Complex Director Of Operations
    Radisson May 1998 - Apr 1999
    Directed operation of rooms and F & B in the hotel, as well as extensive convention center activities and the International Merchandise Mart (400 wholesale stores). Manage all tenant services: leasing, maintenance, construction, modification, and in-out moves of the tenants. Organize and directed numerous fashion shows, banquets, and fundraising special events.
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  • Radisson
    Executive Assistant Manager
    Radisson Dec 1993 - Apr 1998
    Miami/Fort Lauderdale Area
    Complex Director of Operations: (5/98-04/99): Directed operation of rooms and F & B in the hotel, as well as extensive convention center activities and the International Merchandise Mart (400 wholesale stores). Manage all tenant services: leasing, maintenance, construction, modification, and in-out moves of the tenants. Organize and directed numerous fashion shows, banquets, and fundraising special events.Executive Assistant, Food & Beverage (12/93-5/98): Assisted the General Manager and directed F&B operations of the 334-room hotel. Handled seasonal banquet business fluctuations and complexities. Worked with 25-trade shows/year and average 50 other conventions and exhibitions at the Mart. My F&B operations covered a 250-seat casual restaurant serving three meals/day 100-seat steakhouse serving lunch & dinner, lobby lounge, room service & a satellite fast-food operation of Mart’s tenants/employees, 2 large ballrooms (9,600 sq.ft.) & 128,000 sq. ft at the Mart banquet facilities holding 5,000+people. Managed large-scale activities e.g. served 5,086 for the city of Miami’s Mayor’s political Function. Raised catering sales by $.5 million & F&B profits from 12% to 19% in 3 years.
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  • Marriott Hotel
    Director Of Food And Beverage
    Marriott Hotel Jun 1991 - Dec 1993
    Dearborn, Michigan
    Director of Food & Beverage: Directed operations at the charming, luxurious Dearborn Inn (built 1931) in replicas of famous American homes and the first airport hotel in the U.S., with large banquet facilities, ballrooms, eight meeting rooms, multi-purpose restaurant, formal dining room, a cocktail lounge serving buffet lunches & room service. Met challenge of profitable operations & achieved great wedding business (average 325 weddings/year). Increased restaurant profits by $210,000. Lounge sales by 22% & banquet sales by $273,000 in 1 year. Won the company Awards for "Overall Food & Beverage Dept. of the Year, 1992" for Guest Satisfaction; Sales & Profit, & the "Best Improved Catering Dept., 1992" for-profit increases of $.35 million in 1 year. Developed highly popular "Kids' Menu" with the participation of all schools in the greater Detroit metro area.
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  • J W Marriott Hotel
    Food & Beverage Manager
    J W Marriott Hotel Aug 1990 - Jun 1991
    Desert Spring, California
    Directed the company's second largest F&B operation - 891-room resort, state-of-the-art spa, 200 Marriott-owned resort time share units, 5 specialty restaurants (Tuscany's Italian Cuisine, Sea Grill, Lakeview Formal California Cuisine, Mikado Japanese Steakhouse & the Clubhouse Casual Restaurant), 6 snack bars, health club restaurant & associates cafeteria (2,000 x 3 meals daily), located among 2 golf courses, 12 tennis courts & 3 swimming pools of the complex. Built the F&B operation to a total sales level of $24 million per year, excluding catering. Realized outstanding increases in profits at Mikado (55%) & Tuscany (40%
  • Marriott International
    Director Of Food Beverage
    Marriott International Jul 1986 - Aug 1990
    Jeddah, Saudi Arabia
    Overall F&B responsibility, directed the operations of specialty restaurant, family restaurant, 24-hour room service, banquet facility & outside catering, 75-seat casual restaurant (satellite operation) with home delivery for 900 executive apartments & villas. Also operated the Royal Protocol Cafeteria serving approx. 900 meals/day during the King's stay (6 months per year). Achieved the highest guest satisfaction index company-wide for 1987 & 1988. The hotel was awarded "Best Hotel in the Kingdom" by the Mead Corp. (International raters), 1990. Negotiated/obtained contract for food/service for the Royal Protocol Cafeteria ($1.6 million/year). Initiated & developed outside catering operations to a level of $1.2 million/year. Organized/served 7,000 guests at the King's invitational celebration (hired eight Exec. Chefs from Paris). Developed new business: 15+ Royal weddings, and U.S. Embassy (annual Marine Balls) 4 years consecutively.
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  • Jw Marriott Marco Island Beach Resort
    Director Of Restaurants
    Jw Marriott Marco Island Beach Resort Oct 1984 - Jul 1986
    Marco Island, Florida, Usa
    Restaurant Complex: In charge of four restaurants including formal dining (225 seats) & family (168 seats) restaurants, serving 800 breakfasts/day in season, with special seasonal staffing fluctuation. Organized international training/internship center; provided F&B training to other Marriott staff. Directed renovation & reopening of Marco Dining Room with successful pre-opening preparations. Achieved the highest profit to date in the history of the resort & top reputation in the local market.
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  • Marriott International
    Specialty Restaurant Manager
    Marriott International Mar 1983 - Aug 1984
    Riyadh, Saudi Arabia
    Middle Eastern/Continental: Directed overall operations including budgeting, work force planning/trainings/scheduling, service, menus set up, & profitability.
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  • Marriott Hotel
    Banquet Maitre D
    Marriott Hotel Nov 1982 - Feb 1983
    Dayton, Ohio Area
    In charge of Banquet Dept. and Catering Services.Manager - Beverage & Specialty Restaurant Complex
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  • Marriott Hotel
    Food And Beverage Complex Manager
    Marriott Hotel Jan 1982 - Feb 1983
    Dayton, Ohio Area
    Director of Food & Beverage: Directed operations at the charming, luxurious Dearborn Inn (built 1931) in replicas of famous American homes and the first airport hotel in U.S., with large banquet facilities, ballrooms, eight meeting rooms, multi-purpose restaurant, formal dining room, cocktail lounge serving buffet lunches & room service. Met challenge of profitable operations & achieved great wedding business (average 325 weddings/year). Increased restaurant profits by $210,000. Lounge sales by 22% & banquet sales by $273,000 in 1 year. Won the company Awards for “Overall Food & Beverage Dept. of the Year, 1992” for Guest Satisfaction; Sales & Profit, & the “Best Improved Catering Dept., 1992” for profit increases of $.35 million in 1 year. Developed highly popular “Kids’ Menu” with participation of all schools in the greater Detroit metro area.
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  • Marriott Hotel
    Assistant Manager
    Marriott Hotel Jan 1981 - Dec 1981
    Des Moines, Iowa Area
    Restaurant: Managed the opening & operations of 120-seat fine dining French/Italian restaurant. Achieved a very successful opening & sound business development. Received Company Awards for speedy results, exceeding customer count by 200% over opening budget goals, and the highest guest satisfaction in the mid-west region.
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  • Marriott Hotel
    Lounge Manager
    Marriott Hotel Jan 1980 - Dec 1980
    Greater Chicago Area
    Directed operations of three lounges & service bar with annual sales of $8 million.
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  • Marriott Hotel
    Assistant Manager/Trainee
    Marriott Hotel Aug 1979 - Dec 1979
    Lake Of The Ozarks
    Co-managed 4 fine dining restaurants, a nightclub with entertainment, German & Japanese specialty restaurants, & coffee shop at a 5
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  • Marriott Hotel
    Assistant Restaurant Manager
    Marriott Hotel Jun 1979 - Dec 1979
    Lake Of The Ozarks
    : Managed the opening & operations of 120-seat fine dining French/Italian restaurant. Achieved a very successful opening & sound business development. Received Company Awards for speedy results, exceeding customer count by 200% over opening budget goals, and the highest guest satisfaction in the mid-west region.
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  • Marriott Hotel
    Chief Steward
    Marriott Hotel Jun 1979 - Aug 1979
    Lake Of The Ozarks
    In charge of stewarding operations - inventory, dish room activities, & maintenance of service equipment/materials. Reorganized/streamlined departmental operations in 3 months after 10 years of unsatisfactory performance and 70% staff turnover rate.
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Nagy Arafat Skills

Customer Satisfaction Event Management Customer Service Inventory Management Public Relations Trade Shows Negotiation Forecasting Profit Strategic Planning Supervisory Skills Retail Budgeting Event Planning Market Planning Purchasing Microsoft Office Pricing Fundraising Advertising Concept Development Loss Prevention Merchandising Accounting Research Administration Windows Press Releases It Service Management Conflict Management Materials Management Fashion Problem Solving Conferences Customer Relations Promotions Itil Special Events Non Profits Counseling Linux Planning Marketing Materials Excel Scheduling Documentation Cobit Calypso Sophis Summit

Nagy Arafat Education Details

Frequently Asked Questions about Nagy Arafat

What company does Nagy Arafat work for?

Nagy Arafat works for Oyster Bay Beach Suites

What is Nagy Arafat's role at the current company?

Nagy Arafat's current role is Director of Business Development of the Company and Managing Director of Oyster Bay Resort and Spa.

What is Nagy Arafat's email address?

Nagy Arafat's email address is na****@****ail.com

What schools did Nagy Arafat attend?

Nagy Arafat attended La Salle University, La Salle University, La Salle University, La Salle University, Restaurant & Institutional Management.

What are some of Nagy Arafat's interests?

Nagy Arafat has interest in Social Services, Soccer, Education, Photography, Fitness, Music, Business, Cultures, Theater, Management Styles.

What skills is Nagy Arafat known for?

Nagy Arafat has skills like Customer Satisfaction, Event Management, Customer Service, Inventory Management, Public Relations, Trade Shows, Negotiation, Forecasting, Profit, Strategic Planning, Supervisory Skills, Retail.

Who are Nagy Arafat's colleagues?

Nagy Arafat's colleagues are Merna Raafat, Youssef Mohamed, Lilian Francis, Remon Amin, Mohanna Prastin, Amir Mohamed, Ramy El Sanosy.

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