Sameh Iskander Email & Phone Number

Egypt

Cairo, Egypt

350 Rooms, Executive Lounge , Patio Restaurant, Green House Main Restaurant, Baalbak Lebanese Restaurant, La Gondola Italian Restaurant, SushiYa Japanese Restaurant, Lobby Bar, Vibes discotheque, Speke Bar, Room Service, Outdoor Pool, 2 Main Ballrooms and 3 Small Meetings Rooms Total of Employee 204

Cairo, Egypt

9 Branches ( Heliopolis. Katameya. Palm Hills 6th of October In addition 3 Branches in North Coast 1 at Bianchi and 2 Branches at Marassi and 3 Branches in Gouna

Cairo, Egypt

241 ROOMS, 8 OUTLETS, 19 MEETING ROOMS 2500 GUEST & OUTDOOR GARDEN FOR EVENTS CAPACITY 1,000 GUEST PAVILION MAIN RESTAURANTS, PICCOLINO ITALIAN, TAJIN MOROCCAN AND LAYALIN AUTHENTIC LEBANESE, ROOM SERVICE, GARDEN OUTDOOR CAFÉ, OASIS LOBBY LOUNGE CAFÉ. MANAGED 225 F&B EMPLOYEES.

Sharm El-Sheikh, South Sinai Governorate, Egypt

• As Direct Report to the General Manager A New opening consist of 2 Main Restaurants & 7 Bars & 5 a La carte Restaurants in addition to Room Service & 5 Banquet rooms • Zoherya all day restaurant / Rihanah all day restaurant / Limoni Italian restaurant / La Maison Steakhouse restaurants / Hama Asian restaurants / Amoura oriental restaurant / Sanafir Seafood Restaurant / La Maison Mediterranean Restaurant / Marha lounge & Bar / Al Cazar lounge & bar / Teatro / Relaxation Bar / Room Service / Banquet room capacity 450 Guest • Total of 400 F&B employees include Kitchen & Stewarding□ Pre-Opening set up all the F&B from all aspects set up, menus, pricing, purchasing system, stores system, hiring, training strategy, and marketing. □ Work at the F&B budget preparation □ Ensure efficient food purchasing, pricing strategy, quality control, and overall reaching of financial goals and customer satisfaction. I result in significant repeat business from customers.□ Manage purchase of kitchen and all outlets□ Perform cost analysis and forecasts on food, beverage and equipment□ Responsible for recruiting and training development of personnel□ Menu development strategy menu mix and menu engineering□ Report and document any safety hazards, conditions or practices and implement procedures to mitigate risks

Egypt

14 outlets consisting of: Cucina Italian Restaurant, JW Steakhouse Restaurants, Lemon Grass Asian Restaurants, Ahlien Lebanese Restaurant, Mirage Café all day Restaurant, The View lounge & Bar, Lake Promenade outdoor café, Cactus Bar, La Patisserie Lounge, Executive Lounge, Room Service, Pool & Beach, Executive Lounge, Lotus cafe Total of 500 F&B employees include Kitchen & StewardingAs direct report to the Director of Operation

Four Seasons Hotel Alexandria At San Stefano

11 Outlets consisting of: 3 fine dining restaurants, 1 lounges, 1 In-formal dining restaurants, , Banqueting operation (800 people), room service, 1 Bar , 2 Pool & 1 employee dining., total of 250 F&B employees As direct report to the Hotel Manager as there is no F&B Director and taking care for all the division aspects The hotel has a huge banquet room capacity 900 guests in addition to 5 Meeting rooms in charge of the selling strategy , Changes menus , supervise the banquet operation and the catering team Work at the F&B budget preparation Open a Fish Restaurant during the summer and other 2 outlets Establish an outside catering concept Ensure efficient food purchasing, pricing strategy, quality control, and overall reaching of financial goals and customer satisfaction. I result in significant repeat business from customers.Directly responsible for Kitchen operations, administration, and finance including outlet budgetsManage purchase of Kitchen and all outletsPerform cost analysis and forecasts on food, beverage and equipmentResponsible for recruiting and training development of personnelOversee proper use of equipment in the Kitchen and all outlets including ensuring smooth running of the Kitchen operationsDid the reviews of Executive Chef and managers.Work with Marketing and Public Relations ( F&B promotions and special events) to develop cross-selling strategies (event exposure, customer awareness, media)Menu development strategy : menu mix and menu engineeringReport and document any safety hazards, conditions or practices and implement procedures to mitigate risks

Four Seasons Hotel Cairo At Nile Plaza

13 Outlets consisting of: 4 fine dining restaurants, 2 lounges, 2 In-formal dining restaurants, 1 nightclub, Banqueting operation (1500 people), room service, 1 Bar & 1 employee dining., total of 523 F&B employeesAs direct report to the Director of F&B, I work very closely with the Executive Chef (former Alain Ducasse sous-chef) All outlet managers are to ensure efficient food purchasing, pricing strategy, quality control, and overall reaching of financial goals and customer satisfaction. I result in significant repeat business from customers.Directly responsible for Kitchen operations, administration, and finance including outlet budgetsPerform cost analysis and forecasts on food, beverage and equipmentResponsible for recruiting and training development of personnel

Four Seasons Hotel Cairo First Residence

8 Outlets consisting of: 2 fine dining restaurants, 1 lounges, 1 pool bar Banqueting operation (450 people), room service, 1 Bar & 1 employee dining., total of 210 F&B employeesForecast workloads and checks work schedules prepared by subordinate managers for all restaurants, lounge, room service, stewarding and banqueting employees.Participated in the opening the hotel of Four Seasons Nile plaza for the period of two months.Oversee the initial and continual training of all new and current food and beverage service employees by their department managers, conducting training classes for both management and hourly staff on a regular basis.Assist and produce divisional budget, revenue and expenses, and calculate and control Beverage, food and general expenses.

Four Seasons Hotel Cairo First Residence

Selling strategy for sales & banqueting operation regarding menu's, pricing & competitive status with other hotelsIn charge of all banquet & catering managers in regards with setup, buffet layout & food qualityFinalizing deals with the clientsReporting to director of sales and marketing in terms of sales point of view strategy. And with the Director of F&B in regards with operational issues

Four Seasons Hotel Cairo First Residence

Provide a clear business plan for the restaurant in conjunction with the Dir. Of Food & Beverage.Menu strategyFocusing on daily operational needs. Consulting and effectively managing changes in operation, policy and procedure with direct reports.Assisting the guest with all queries and act according to the complaint handling standards & procedure.

Four Seasons Hotel Cairo First Residence

Assisting with the daily operationCreated the Friday Brunch concept & every Wednesday a seafood night Effectively managing distribution of workload amongst the teamReporting to the F&B director of all guest complaints and investigate all details for a respond.Creating seasonal promotions, brunches, & public holiday events

Four Seasons Hotel Cairo First Residence

Generate new ideas for service and product that will maintain a competitive and leading edge over our competitive set.Administer service strategy for the outlet to all internal parties.Assisting the entire departments when required and responsible for a clean and tidy working area.Checking the guest satisfaction during the meal and a continual guest service is a must in my duty.

Four Seasons Hotel Cairo First Residence

Having the final over view of the banqueting meeting rooms & ballroom making sure it’s up to company standardsAssisting guests with their needs & enquiries.Assisting the department and responsible for a clean and tidy working area.Constantly training the team to enhance the service & make sure staff is working according to standard.