1. Curriculum Vitae
MAHMOUD MOSTAFA ABD EL MOATY
I - BIOGRAPHY
D.O.B : 23/10/1975
Nationality : Egyptian
II – QUALIFICATIONS
• Bachelor Degree. Cairo University – Faculty of Law.
III - Key SKILLS:
♦ Computer skills
♦ Language skills : * Arabic (Mother Tongue )
* English (Flaunt Writing, Speaking and Understanding)
♦ Office management.
♦ Personal Assistant duties and responsibilities
♦ Team work.
♦ Attending course of Performance Evaluation Completed, Marriott International
♦ Attending course of Time Management Completed, Marriott International
♦ Attending course of Interview Techniques, Marriott International
♦ Attending course of Essential skills for Managers, Marriott International
♦ Attending course of FOL ( Foundation of Leadership ) Marriott International
♦ Attending course of Navigation Through Change, Marriott International
♦ Attending course of SDP training (Supervisory Development program), Four Seasons
Hotels.
♦ Attending course of ASPECT Training, Four Seasons Hotels.
♦ Attending course of Coaching Skills, Fairmont Hotels
♦ Attending course of HACCP by Johnson Diversy, Certified as (Intermediate food safety and
HACCP System Implementation).
♦ Opera Sales and Catering, Advanced training (Version 5)
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Address: Ezdan 33 Al Wakra
Doha - Qatar
Mobile : 00974 – 55484283
E - mail: mmostafa995@gmail.com

2. IV - COMPUTER SKILLS: Advanced experience with;
1- Windows 98 & XP
2- Excel
3- Win Word
4- Scanning
5- Outlook & Internet User
6- Fidelio & Material Control Systems
7- Matrix Banquet and Catering system, (Floor planning)
8- HITS.
9- Louts Notes
V - QUALIFICATIONS:
♦ I am a dedicated Banquet and OSC Director and effective leader who excels at using proven
methods and cutting-edge technology to successfully cut costs, Streamline operation and
increase productivity.
♦ I am focused and well versed in contract negotiation and process improvement.
♦ I apply in –depth knowledge of industry trends and shifts to offer valuable insights on
opportunities for new growth and business expansion.
♦ I possess comprehensive knowledge of projects and program management techniques.
♦ I am a natural leader driven to motivate teams to exceed business goals and targets while
under pressure.
♦ I am skilled in distribution, production and process control.
♦ I possess a high degree of integrity and outstanding work ethic, as well as strong leadership.
♦ I have excellent communication and interpersonal skills organized with well-developed time
management and problem solving skills, reliable and motivated, excellent professional work
ethics and effective team member, owns personal initiative to work.
VI - PRACTICAL EXPERIENCE:
Acting Dir. of Banquet and outside catering
Qatar Museums (JAN. 2014 – Till NOW)
Responsibilities & Duties:
♦ Acting as a Director of Banquet and OSC in all duties, responsibilities, decision & actions
related to operation system, in addition of all issue related to Banquet Department.
♦ Planning menus in consultation with the EXC. Chef.
♦ Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations,
props).
♦ Applies knowledge of all laws, as they relate to an event.
♦ Ensures accurate customer billing for banquet events.
♦ Ensures coordination and execution throughout the event.
♦ Attending pre-conference meetings to ensure specifications of the group event are well
executed.
♦ Leading Banquet Team
♦ Attending and participating in all pertinent meetings.
♦ Leading shifts and actively participate in the servicing of events.
♦ Leading discussions to review scheduled events and proactively avoid service challenges and
failures.
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3. ♦ Incorporate guest satisfaction as a component of departmental meetings with a focus on
continuous improvement.
♦ Managing Profitability
♦ Assist team in developing lasting relationships with groups to retain business and increase
growth.
♦ Manage department controllable expenses to achieve or exceed budgeted goals.
♦ Ensuring Exceptional Customer Service
♦ Anticipate guests' needs and responds promptly.
♦ Display leadership in guest hospitality, exemplify excellent customer service and create a
positive atmosphere for guest relations.
♦ Handle guest problems and complaints.
♦ Emphasize guest satisfaction during all departmental meetings and focuses on continuous
improvement.
♦ Empower employees to provide excellent customer service.
♦ Strives to improve service performance.
♦ Conducting Human Resources Activities
♦ Communicates and execute departmental and property emergency procedures and ensures
staff are trained in safety procedures.
♦ Observe service behaviors of employees and provides feedback to individuals and/or
managers.
♦ Interview and hire management and hourly employees with the appropriate skills to meet the
business needs of the operation.
♦ Ensure property policies are administered fairly and consistently.
♦ Monitor and manages the payroll function.
♦ Schedule banquet service staff to forecast and service standards, while maximizing profits.
♦ Ensure employees are treated fairly and equitably.
♦ Effectively schedule to business demands and for tracking of employee time and attendance.
♦ Celebrate successes and publicly recognizes the contributions of team members.
♦ Strive to improve employee retention.
♦ Ensure employees receive on-going training to understand guest expectations.
♦ Set goals and delegates tasks to improve departmental performance.
♦ Provide additional training to employees of other departments when additional assistance is
needed for larger functions.
VII - PRACTICAL EXPERIENCE:
Banquet Operation Manager
Marriott Renaissance Cairo Mirage City (Dec. 2012 – Dec 2013)
Responsibilities & Duties:
♦ Managing all aspects of Conference & Banqueting operations to deliver an excellent guest
experience.
♦ Optimize sales and provide leadership to the team to ensure department targets are met.
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4. ♦ Managing all Conference & Banqueting operations
♦ Maintaining exceptional levels of guest service
♦ Ensure compliance with brand standards
♦ Evaluate guest satisfaction levels with a focus on continuous improvement
♦ Aware of trends and propose ideas to build the range and quality of offerings for our
Conference and Banquets guests
♦ Optimize sales and contain costs, identifying areas for action
♦ Set achievable budgets and other short- and long-term functional goals
♦ Provide effective leadership to the Banquet team to ensure targets are met and exceeded for
the hotel
Banquet and Catering Events Manager
Radisson Blue Heliopolis Cairo (Aug 2012 – Nov 2012)
Responsibilities & Duties:
♦ liaising with suppliers and clients;
♦ Negotiating contracts with customers, assessing their requirements and ensuring they are
satisfied with the service delivered (in contract catering).
♦ monitoring quality standards;
♦ overseeing the management of facilities, e.g. checking event bookings and allocation of
resources/staff;
♦ planning new promotions and initiatives, and contributing to business development;
♦ dealing with staffing and client issues;
♦ Keeping abreast of trends and developments in the industry such as menus, trends in
consumer tastes and management issues
Banquet and OSC Assistant Manager
Fairmont Nile City Caro Egypt
(AUG. 2009 – July 2012)
Responsibilities & Duties:
♦ supervising banquet event operations,
♦ Coordinating banquet staff, and overseeing banquet logistics.
♦ Regularly interact with the director of banquets, catering/kitchen staff, and event
planners to set-up and turnover banquet events.
♦ Ensure banquet events are appropriately staffed, and also set work expectations with the
staff responsible for servicing an event.
♦ Assistant banquet managers adhere to standard operating procedures, and comply with
regulatory requirements, including post-event sanitation, and food and beverage licensing
♦ Perform HR duties, including interviewing, training, supervising, coaching and evaluating
staff.
Assistant Outlet Manager
Kempinski Soma Pay, Hurghada- Egypt (Feb 2009 – July 2009)
Responsibilities & Duties:
♦ Support the restaurant manager. Job duties consist of managing employees, regulating
business operations, and resolving customer issues.
♦ Delegate work assignments, hire and train new associates, create work schedules,
monitor and evaluate employee performances, and motivate staff members.
♦ monitoring inventory, ordering supplies, managing deliveries,
♦ Meeting health and safety regulations, and organizing promotions. To guarantee
customer satisfaction,
♦ Handle complaints and ensure customers enjoy a quality dining experience.
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5. Banquet and Outside Catering Supervisor
Four Seasons Alexandria at San Stefano (April 2007 – January 2009)
Responsibilities & Duties:
♦ Recap all banquet checks at end of each day and turn in to Night Audit.
♦ Know the menu for each function served and be able to explain the major
♦ Ingredients and preparation method for each item to be served.
♦ Comply with attendance rules and be available to work on a regular basis.
♦ Check server and house person Banquet Event Orders to ensure that all information is accurate.
♦ Check room set-up to see that Banquet Event Orders directions are completely followed. Ensure that all
public areas are neat and clean.
♦ Make contact with group representatives. Explain how to make contact if needed throughout function.
♦ Communicate all Banquet Event Orders changes to catering office and affected departments.
♦ Coordinate with banquet staff set-ups, changes and time schedules for all functions.
♦ Operate as a banquet server; setting-up, greeting and serving the guest and breaking-down the function.
♦ Perform any other job related duties as assigned
Restaurant Front Waiter
Four Seasons Cairo at Nile Plaza (June2005 – March 2007)
Responsibilities & Duties:
♦ Maintain complete knowledge of and comply with all departmental policies, service
procedures and standards.
♦ Ensure that standards are maintained at a superior level on a daily basis.
♦ Maintain complete knowledge of table/seat/station numbers, room capacity, hours of
operation, proper table set-up and dress code of the restaurant.
♦ Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections,
correct glassware and garnishes in the restaurant.
♦ Maintain knowledge of the particular characteristics and description of every
wine/champagne by the glass and major wines on the wine list.
♦ Maintain complete knowledge of all menu items, prices, preparation method/time, major
ingredients and quality standards of taste, appearance, texture, serving temperature,
portion size, garnish and method of presentation.
♦ Maintain complete knowledge of and strictly abide by state liquor regulations, particularly
those prohibiting service to minors, intoxicated persons and drunk driving.
♦ Maintain complete knowledge of correct maintenance and use of equipment. Use
equipment only as intended.
♦ Maintain complete knowledge and comply with all departmental policies/service
procedures.
♦ Maintain complete knowledge of P.O.S. and manual systems.
Restaurant Front Waiter
Four Seasons Sharm El Shakh (January 2001 – May 2005)
Responsibilities & Duties:
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6. ♦ Maintain complete knowledge of and comply with all departmental policies, service
procedures and standards.
♦ Ensure that standards are maintained at a superior level on a daily basis.
♦ Maintain complete knowledge of table/seat/station numbers, room capacity, hours of
operation, proper table set-up and dress code of the restaurant.
♦ Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections,
correct glassware and garnishes in the restaurant.
♦ Maintain knowledge of the particular characteristics and description of every
wine/champagne by the glass and major wines on the wine list.
♦ Maintain complete knowledge of all menu items, prices, preparation method/time, major
ingredients and quality standards of taste, appearance, texture, serving temperature,
portion size, garnish and method of presentation.
♦ Maintain complete knowledge of and strictly abide by state liquor regulations, particularly
those prohibiting service to minors, intoxicated persons and drunk driving.
♦ Maintain complete knowledge of correct maintenance and use of equipment. Use
equipment only as intended.
♦ Maintain complete knowledge and comply with all departmental policies/service
procedures.
♦ Maintain complete knowledge of P.O.S. and manual systems.
VIII - HOBBIES:
• Drawing
• Swimming
• Listing Music
IX - REFERENCES:
• Furnished upon request.
• Last Job reference :
Mr. Mohamed Farahat Events Manager (Qatar Museums)
Doha Qatar – Tel: 00974 – 33067692
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7. ♦ Maintain complete knowledge of and comply with all departmental policies, service
procedures and standards.
♦ Ensure that standards are maintained at a superior level on a daily basis.
♦ Maintain complete knowledge of table/seat/station numbers, room capacity, hours of
operation, proper table set-up and dress code of the restaurant.
♦ Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections,
correct glassware and garnishes in the restaurant.
♦ Maintain knowledge of the particular characteristics and description of every
wine/champagne by the glass and major wines on the wine list.
♦ Maintain complete knowledge of all menu items, prices, preparation method/time, major
ingredients and quality standards of taste, appearance, texture, serving temperature,
portion size, garnish and method of presentation.
♦ Maintain complete knowledge of and strictly abide by state liquor regulations, particularly
those prohibiting service to minors, intoxicated persons and drunk driving.
♦ Maintain complete knowledge of correct maintenance and use of equipment. Use
equipment only as intended.
♦ Maintain complete knowledge and comply with all departmental policies/service
procedures.
♦ Maintain complete knowledge of P.O.S. and manual systems.
VIII - HOBBIES:
• Drawing
• Swimming
• Listing Music
IX - REFERENCES:
• Furnished upon request.
• Last Job reference :
Mr. Mohamed Farahat Events Manager (Qatar Museums)
Doha Qatar – Tel: 00974 – 33067692
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