1. Eslam Mohamed hassan youssef abdel baky
Main Purpose of the Job:
The Restaurant Manager under the guidance of the F&B Manager and according to Company
policies and procedures will carry out his duties based on the following fundamentals:
­ Maintains the highest standard of professional ethics
­ Emphasizes and projects a high image for the hotel
­ Is concerned with the operating objectives of the hotel
­i Operates with maximum transparency thereby projecting the truth about general
observations.
Key Functions:
Maximizes the prompt efficiency of service, ensuring guests satisfaction through presentation of
Food & Beverage items, guarantees at maximum the standards requested from “The Leading
Hotels of the World” organization and achieves outlet revenue budget.
Key Result Area: Guest Satisfaction
Main Duties responsibilities
1Handles guests’ requests, reservations and complains in a courteous manner.
2Welcomes guests according to culture and customs.
2Controls the quality of food and beverage served, outlet's decoration and shortages.
3Communicates constructively with the guests to assess their satisfaction...If not satisfied, takes
an immediate action.
4Evaluates opportunities to improve both product and services and report accordingly.
5Training and briefing should always be conducted with the LHW standards as a guideline.
6Organizes additional training when volume of business allows.
Key Result Area: Employee satisfaction
Main Duties responsibilities
1Plans himself on a diary with a list of activities to be done on a daily, weekly and monthly base,
considering new modifications and improvements for the operation.
2Schedules staff on a weekly base with precise timings and break hours considering F&B Outlets
program.
2Organizes and directs a pre-shift briefing with all subordinates to give them a feedback of past
observations and achievements for the day.
3Checks presence and grooming of staff.

2. 4Organizes daily 15 minutes training sessions according to Hotel standards & procedures.
5Carries monthly communication meeting with staff and report to F&B with written minutes.
6 Attends weekly F&B Meeting reporting constrictive comments or suggestions for the
improvement of operation and communicates decisions to all subordinates.
7Coordinates with F&B Manager & Human Resource Manager for all staff issues such as: Leave
requests, warning letters, transfer, recruitment or termination.
8Welcomes new employees and take care of introduction period.
9 Appraises all staff in presence of F&B Manager according to policies.
10Guarantees the equal tips distribution.
Key Result Area: Financial Performance
Main Duties responsibilities
1Produces an accurate monthly outlet inventory.
2Fills in daily outlet’s logbook reporting (staff on duty, revenue, tips, breakage, achievements,
items not available, operation difficulties).
2Monitors breakage & losses and do your best to keep them to minimum.
3Achieve Departmental budget.
4Coordinates with warehouse for all requisitions.
5Is aware of any activities/ events operating within the hotel in order to promote and maximize
sales.
6Suggests ways of reducing costs without effecting the quality and standard of the hotel.
7Ensures energy and water saving.
8Coordinates with F&B Manager & EDP Dept. for any price update.
Key Result Area: Environmental Awareness
Main Duties responsibilities
1Controls standard of comfort with A/C, music system, ventilation, chairs or banquettes,
promotional displays and other elements that guests may approach.
2Controls and follow up maintenance requests on a daily basis.
2Coordinates with stewarding for service ware cleaning.
3Coordinates with housekeeping for various cleaning.
4Coordinates with laundry for entire linen process.
5Operates all equipment as per the operating guidelines.
6Has full knowledge of the hotel safety and emergency procedures.
7Complies with statutory and legal requirements for fire, health and safety, hygiene, licensing and
employment.
8Is aware of all local customs.
Fundamental attitude factors:
•May be called upon a times to perform other duties which are not included in this job description.
•The ultimate objective of the Restaurant Manager performance is the achievement of total
customer satisfaction.
•A key responsibility for the Restaurant Manager is to establish and maintain a good relationship
with superiors, colleagues and subordinates at all times.

3. •Motivates his/her colleague to ensure proper service and good cooperation.
Experience:
From: 31/03/2010 till now
Restaurant manager at stella di mare sharm el shikhe
From: 01/02/2007 till 29/03/2010
ASST. Restaurant Manager at intercontinental Abu soma.
From:04/08/2005 till 01/02/2007
Captain at intercontinental Abu soma resort.
From:01/09/2004 till 25/06/2005
Waiter at Hilton long beach.
From: 30/05/2003 till 30/06/2004
Busboy at atone hotel el mina (RED SEA HOTEL)
Education:
Institute. Hotels and Tourism
1Department. food & beverage
2British International Institute
3Graduation Year: 2003
Personal specifications :
A person specification is an
extension of the job description and provides a blueprint of the ‘ideal’ person to do
the job. The person specification tells not only about the job but also details the
personal attributes and qualities associate with successful performance of the job,
for example physical characteristics, experience, technical skills, formal
qualification, personality and temperament, and any special requirements such as
the need for mobility. The specification could indicate those characteristics, which
are regarded as essential, and those, which are desirable. An example is given
below:
Personal skills: (A high volume, fine dining)

4. 1Ability to analyze and identify problem areas and deal with them immediately.
2Improve customer satisfaction (WOW) through proper system management to
reach high levels of performance.
3Build good working relationships both internally and externally and communicate
appropriately at all levels.
4Ability to educate colleagues on the new system facilities.
5Time management skills.
6Able to learn new tasks quickly.
7Capable of working effectively under pressure.
8Ability to work individually and as a co-operative team member.
9Ability to communicate with different people and different ideologies.
10Effective negotiation and solving problem skills.
11Self- motivated, Dependable & oriented.
12Excellent organizational and time management skills.
Language skills:
English: Very Good Command of written and spoken.
I have English course at ( IBI).)
British International Institute
Rossini: Good
Computer skills:
1Good knowledge in Using Internet as a Professional User.
2Good command of computer application.
3Windows 98.
4Windows x.
All the best