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Waleid Abdel Karim Ibrahim Mohamed Atta
ADDRESS: Shino village , Kafr el Sheikh, Egypt
PHONE: (+203) 5752285
MOBILE: (+2) 01205727746 + 01275595934
E-MAIL: waleidwr2002@yahoo.com
___________________________________________________________________________________
Objective
A challenging career opportunity to build up on my previous experience with the room for
Growth utilizing and enhancing existing skills.
Personal Information
Date of birth: 29/08/1974
Place of birth: Kafr Elsheikh city
Nationality: Egyptian
Marital status: Married had 1Son 2 girls ( Ahmed 10 years + Habeba Hanen 8 years )
LinkedIn: waleid atta
Twitter @waleidabdelkareem
Face Book: waleid atta
Professional experience
January 2015- at Le royal holiday Sharm Elshekh until now
5 Star deluxe resort, ultra all inclusive system, 422 rooms
Food and beverage manager
14 Outlets consisting of: 2 fine dining restaurants, 1 lounges, 1 In-formal dining
restaurants, ,Banqueting operation (400 people), room service, 6 Bar , 2 Pool & 1
Light snacks dining total of 150 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 very good banquet room capacity 400 guests in addition in charge of the
selling strategy, Changes menus, supervise the banquet operation.
□ Work at the F&B budget preparation

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□ 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
budgets
□ Perform cost analysis and forecasts on food, beverage and equipment
□ Responsible for recruiting and training development of personnel
□ Oversee proper use of equipment in the Kitchen and all outlets including banqueting
ensuring smooth running of the Kitchen operations
□ Did the reviews of Executive Chef and managers.
□ Report and document any safety hazards, conditions or practices and implement procedures
to mitigate risks
July 2007- Four Seasons Hotel Alexandria at San Stefano
Director of Banqueting
Banqueting operation (800 Guests) total of 150 banqueting employees including the
permanent casual
□ As direct report to the F&B Director and taking care for all the banqueting aspects
□ The hotel has a huge banquet room capacity 800 guests in addition to 5 Meeting rooms in
charge of the Service strategy , Changes menus , coordinate with 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
□ reaching of financial goals and customer satisfaction.
□ Directly responsible for banqueting operations, administration, and finance
□ Manage purchase of all Banqueting Operation
□ Perform cost analysis and forecasts and equipment
□ Responsible for recruiting and training development of personnel
□ Did the reviews of Banqueting managers. And assistant
□ Work with Marketing and Public Relations (Banqueting promotions and special events)
to develop cross-selling strategies (event exposure, customer awareness, media)
□ Forecast workloads and checks work schedules prepared by subordinate managers for all
restaurants, lounge, room service, stewarding and banqueting employees.
August 2004 until June 2007
Outlet Manager of the oriental Restaurant &Beach Bar
Sunrise Select Garden Beach Resort, Hurghada, Red Sea, Egypt
□ Having overall supervision over the restaurant.
□ In charge of the cash flow, kitchen operation, food quality, & guest satisfaction.
□ Ensuring that you’re working according to budget.
□ Quarterly staff review
□ Provide a clear business plan for the restaurant in conjunction with the Dir. Of
Food & Beverage.
□ Menu strategy
□ Focusing 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.
July 2004,August 2003ugustA

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Assistant Outlet Manager of the Italian Restauran
Sunrise Select Garden Beach Resort, Hurghada, Red Sea, Egypt
□ 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.
3June 2002August 200
Assistant Outlet Manager of the Main Restaurant
Le Meridien Makadi Bay, Hurghada, Red Sea, Egyp 5 star hotel 500 rooms
□ Generate new ideas for service and product that will maintain a competitive hand
leading edge over our competitive set.
□ Administer service strategy for the outlet to all internal parties.
tidy working area.
□ Checking the guest satisfaction during the meal and a continual guest service is a
must in my duty.
September 1999-March 2000
Assistant Headwaiter of the Italian Restaurant
Sheraton Sharm Hotel, Resort and Villas, Sharm el Sheikh, Egypt 5 star deluxe hotel
□ Creating training manual for staff.
□ Ensuring all required equipment is brought & in place
□ Preparing menus, trial feeding & having constant staff training for standards,
S.O.S, How To's etc
□ Preparing all necessary needs for a smooth operation
May 1995- September 1999
Food and Beverage captain
Intercontinental Resort, Hurghada, Red Sea, Egyp 5 star hotel
□ Assisting with the daily operation
□ Created the Friday Brunch concept & every Wednesday a seafood night
□ Effectively managing distribution of workload amongst the team
□ Reporting to the restaurant manager of all guest complaints and investigate all
details for a respond.
□ Creating Extra location for the restaurant to be with open air area
May 1994- May 1995
Buss person
Giftun Village, Hurghada, Red Sea, Egyp 4 star hotel
.
tidy working area.
□ Working with the tasks which I received in good chap
□ Opening and closing asst to back of house and front of the house
□ Asst order taker for all guest requirements during dining time “

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Training courses
□ The seven habits of the highly successful manager
□ Developing open communication channels
□ Goal Setting
□ Managing the work force
□ Delegation and time management
□ Conflict resolution
□ Management Development Program
□ Standard Training Program
□ Train the Trainer
□ Fish Motivation and Mind Mapping
□ Managing and reviewing performance
□ Sanitation, Hygiene and Safety
□ Handling Complaints
□ Mangmment by obvectives
□ Energizing the people
Computer skills
Power point, Lotus Notes, Micros, Excel, Microsoft Word & Delphi& opera system
Languages
Arabic Mother Tongue
English Fluent
Hobbies
Traveling, Reading & walking

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waleid abdelkarim C.V

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