Advanced knowledge of MS applications
Menu engineering, waste and Break-even analysis reports
United states university Educated
Revenue management oriented
Safety & hygiene Trainer and TOT certified
Advance cost control skills
Analytical personality; natural
ISO 22000 & ISO 1701 HS&E auditor
Flexible & hard worker
Marketing knowledge and SWOT implementations
Stock flow Know how
LP (Loss Prevention) training
Accounting & Cost Control for hospitality management
Hotel management (Selected topics, Cornell)
Principles of supervision.
English composition (1101 / 1102)
Revenue management (Yield & Time management)
Convention marketing (parallel)
F & B Management
POS & ERP (Quick Books, Oracle) (Accounts chart & cost centers, Lab
English Reading & Writing (003 / 006)
WAEL M BASEEM
FaceTime / Email: email@example.com
Cairo university Faculty of Law Cairo
B.C.C A.S Hospitality management Miami, Florida
F.M.U. A.A.S Hospitality management Fort Lauderdale, Florida
Accounting & cost control was among classes I studied towards my degree at FMU,
Published work: Please click here
Food safety and quality management certified as an instructor and consultants in the areas of
hygienic systems design and auditing all with compliance with ISO 22000, HACCP and United
States food code from the national restaurant association educational foundation for the SERVSAFE
food protection managers certification in Florida USA. With valid licenses till 2012 recognized by
local health departments and national auditing organization (SGS)
International Quality Auditor certified (ISC).
Check safety first from Cristal, U.K.
Currently working on creating & establishing a corporate identity that support’s 3 brand images for 3
restaurants being built at the Ring Road mall across from Carrefour – Maadi.
Executive start up business plan includes; 36-month cash flow, break-even, ROI, and revenue
Brands positioning prospective, reinforced by marketing’s “unique selling propositions” UPS’s.
Preparing brands vision & mission and philosophy.
Establish accounting strategies, cost normative, and paperwork’s cycle.
Corporate identity uses ISO 9001 guidelines while brand images (restaurants) are under ISO 22000
and PAS 220 and US food code construction’s requirement.
Preparing brand SOP’s and operational & training manuals
Quality Control Manager FAHR (FOURSEASONS), Giza, Egypt 1/2011-3/2012
Company owns the Four-seasons First residence hotel and 11 French restaurants & bakeries
Responsible for writing all F & B manuals and quality SOP’s.
Monthly Quality audit with action plans
Acting as safety manager
Over looking training department
Conducting all departmental technical skills training sessions and workshops
Responsible for IPM –IWM Integrated pest & Waste management.
Prepared reports and documents for various initiatives and certification programs, such as HACCAP.
Prepares analytical and audit reports for submission to the chief operation officer as per request.
Designs and develop quality control standards that can be applied to the entire manufacturing facility.
Cost & quality manager La Pomme, Cairo, Egypt 04/2009-01/2011
Set-up accounting charts for oracle database system with 9 modules (ERP).
Analyze operations in 10 stores, 9 pizza stores, factory, and BBQ restaurant.
BBQ restaurant general manager (acting)
Cross reference normative deviation to physical & set operational standards.
Calculate equipment depreciation by month, hour and by production.
Monthly audit, P&L, sales mix and revenue management reports and recommendations.
Evaluate invariant/variant capitals and apprizing warehouse goods as per accounting pricing strategy.
Set accounting strategies and standards considering product cycle from back to end-users.
Asst F&B manager (acting) Safir hotel & suites, Zamalik, Cairo 10/2008-3/2009
Staff, equip and open 7 out-lets, room service and 2 kitchens received from renovating company.
Prepared all menus, pricing, training manuals and uniforms to company’s SOP and LSOP as well.
Monitor and adjust accounting polices and cost control procedures.
Direct responsibility for banquets, meetings and all special functions.
Operations manager Paradise inn group, Alex. Egypt 9/2007-9/2008
Applied revenue management in F & B, marketing and house keeping as well as in rooms division
Introduced newly engineered and weighted menus.
Developed departmental checklists with yield and time management integration.
Restaurant manager Chili’s restaurant, Dubai, UAE 9/2006-9/2007
(MIDDLE EAST CERTIFIED TRAINING STORE)
Implement all polices, procedures and specifications guidelines and training programs, Train the
trainer and mangers in training, as well as srevsafe certifications.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service.
Ensure that all food and products are consistently prepared and served according to the restaurant’s
recipes, portioning, cooking and serving standards. (Culinary arts)
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and
cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in
accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop staff in both managerial and professional areas.
Prepare all required paperwork, forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and in excellent working condition by following the restaurant’s
preventative maintenance programs and personal inspection
Ensure that all products are received in correct unit count and condition and deliveries are performed in
accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and
completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as
needed and labor cost objectives are met.
Apply restaurant policies regarding personnel and administer prompt, fair and consistent corrective
action for any and all violations of company policies, rules and procedures.
Comply with all federal, state, county and municipal regulations, health, safety and labor requirements
of the restaurant and employees.
Develop, plan and carry out restaurant marketing, advertising, promotional activities and campaigns.
Asst. Restaurant manager J.W Marriott, Cairo, Egypt 11/2005 – 7/2006
Maintain all SOPs and LSOPs. Use process improvement as a way of improving standards and
service for guests and internal customers.
Lead by example, through a “hands on” approach to motivate our associates to excel.
Ensure the cleanliness of all areas to the highest standards and that daily cleaning schedules are in
place for the bar, restaurant and room service
Ensure full compliance with Brand Standards at all times.
Monitor and control the payroll in accordance with department budgets and manpower plans, set
out by the Food & Beverage Manager/Director of Operations
Ensure that stock checks are carried out monthly, and posted revenue is correct, bar stocks are
maintained, liaising with F&B Manager on any challenges or discrepancies.
Maintain compliance with all financial procedures and ensure all associates are aware and carry out
the financial procedures; which are set up in accordance with the Marriott Financial Audit.
Ensure that department is clean and tidy at all times (and all equipment is cleaned to the highest
standards), with particular attention to Health & Safety requirements and regulations.
Measures visitor buying habits to identify sales opportunities & derive identify the best leads.
Area manager Adidas-Egypt, Cairo – Maadi 5/2005-11/2005
Responsible for 9 stores.
Ensure the brand is appropriately represented
Arrange stores transfers.
Manage stock flow.
Supervise staff training and product knowledge.
Arrange visualization and displays.
Convert brand strategies into creative ideas centered a round the activation platform
Monitor brand performance & health provide regular feedback.
Identify brand trends and adjust stores accordingly.
Develop the sales derive for store managers and employees.
Measures visitor buying habits to identify sales opportunities & derive identify the best leads.
Asst. Manager – acting. Americana – Grand Café, Giza, Cairo 7/2004 – 4/2005
Training / scheduling. Open / Close.
End of shift reports, 10 days, monthly and quarterly inventory.
P & L (Income) sheet, forecasting and sales mix.
Guest complaints were down to 3 % and satisfaction up to 98 %, gratuity up 40 %, sales up 45 %,
waste down to less than 2 %, cost within and employee’s turnover stabilized. (4th quarter, 2004).
WORK HISTORY IN USA
Service manager Duo Restaurant, Hollywood, Florida. USA 2000-2004
Pre-Opening duties (start-up business plan – 36 month budget, break-even analysis, P & L statement,
balance sheet and cash flow projection, menu engineering and cost analysis. based on U.S business
profile ratios (SIC) code 5813.
Handle end of shift cash transaction; log it in system and print reports.
Handle guests complains, inquiries and group’s reservations.
Supervise quality control. Expediting windows.
State of Florida certified for safe food handling (HACCP)
Front desk manager Sheraton Yankee trader, Ft laud beach, Florida 1998-2000
Training and developing team members within the Front Office departments to ensure that guests
are checked in and out of the hotel correctly in line with company standards and policies.
Maximize profits through in house selling & accurate accounting.
Responsible for the security of all moneys, float, keys, guest valuables within the F.O dep.
Have working knowledge of all systems used within the front office department
Communicate with all room division head departments.
Adhere and implement property’s polices and procedures up on guests and employees when needed.
Work closely with revenue / reservations departments and PBX.
Make sure reports and back ups printed in timely manner.
Fulfill desk supplies
Night manager Beach Plaza Resort, Ft Laud beach, Florida 1996-1998
Manage key departments.
Determine the selling procedures of the hotel for that day
Communicate all new policies and procedures to all associates and maintain continued follow up.
Perform all duties of the guest relations manager, senior receptionist, receptionist/cashier, guest
service centre associate, night auditor and business centre associate
Handle any guest problems or complaints in a professional and hospitable manner.
Log shift summery and print reports.
Emergencies, crisis, C.P.R. and first aid training
Night auditor Villas By The Sea, Lauderdale beach, Florida 1993-1996
Run hotel Night Audit
Balance front offices transactions to Micros report
Balance all postings back to end of daily report
Balance & check every item of revenue posted
Assist with the efficient and professional running of the front desk during the night.
Adjust rates and market codes.
Print manager’s am reports.
Get rates and occupancies from other hotels to determine property’s market share.
Stock coordinator interim Adidas & Reebok USA, Florida, USA 2000-2004
Manage 400,000 items stock flowing warehouse in terms of receiving, distributing, shipping and
supplying East cost store’s region of the united states handled by state of the art logistic system
Shipping / receiving. (UPS WORLD SHIP- FEDEX – DHL…etc.)
R.T.V – return to venders.
Drive 6 different kinds of fork lefts.