Hesham Nassef

Over seeing restaurant operation along side two bars, inside bar and beach bar. Managing the beach lounge with max capacity of 300 guests. Training staff on service techniques. Monitoring and controlling stock inventory. Handling all vendors for the restaurant. Enforcing all required policies and procedures upon staff.

Managing the set-ups, turnovers and breakdown of banquet functions in all meetings/banquet rooms. Responsible for coaching and training the events team. Attending (B.E.O) meetings with sales and events managers. Attending pre-convention (pre-con) meetings with clients. Scheduling team members according to business needs. (Labour cost control). Knowledge of a variety of banquet rooms set-ups and layouts, depending on the nature of the event. Conducting walks, through out all banquets and meeting areas

Managing and supervising the set-up, turnovers and breakdown of banquet/meeting areas and rooms of a total space of 82,000 sq ft or (25,000 sq metres). Responsible for the proper storage and maintenance of all banquet equipment. Managing and supervising the guest packages (Insuring both receiving and sending of guests/clients packages from/to their rooms and meeting areas). Read, count, understand diagrams and implement BEO requirements. Attending pre-convention and B.E.O meetings.Scheduling staff.