General Manager
Sharm Plaza Hotel & Resort | Red Sea Hotels (April 2018 – Present)
Successfully acquired the General Manager License No. 631 for the Grand Hotel Sharm el-Sheikh which resulted in driving a remarkable surge in online bookings on RedSeaHotels.com and leveraging regulatory credentials to enhance business performance and visibility in a competitive marketplace.Served as GM in multiple locations within the Company such as Ghazala Gardens and Ghazala Beach.
Spearheaded a comprehensive modernization initiative that encompassed property renovations, operational upgrades, and brand repositioning. This multifaceted approach included establishing a cohesive visual identity that resonates with the target audience while driving digital transformation through the development of an effective social media strategy. Worked on enhancing market competitiveness and ensuring that the properties remain at the forefront of guests’ choices by managing online travel platforms and optimizing ranking metrics.
Implemented targeted training programs and strategic hiring practices aimed at reducing turnover rates and elevating employee performance. These initiatives not only fostered a positive work environment but also contributed significantly to revenue growth. By establishing new dining establishments within the hotel and optimizing operational processes for improved efficiency, memorable guest experiences were created while maximizing profitability.
Director of Banquet Operations
Radisson Blu Royal Garden, Trondheim, Norway (May 2015 - March 2018) 
Directed and coordinated all banquet operations, ensuring seamless execution of events and high levels of customer satisfaction.
Operations Manager
Sharm Plaza Hotel (August 2013 - April 2015)
Managing 683 Bedrooms, 8 restaurants, 6 bars. Room service, 2 meeting rooms and a conference center.
Director of Food & Beverage
Monte Carlo, formerly The Ritz-Carlton Sharm el-Sheikh (February 2011 – August 2013)
Managing 320 upscale hotel rooms and overseeing dining services at a main restaurant offering a diverse range of buffet options. Managed 6 bars, orchestrated events in 2 banquet rooms for up to 650 guests, and provided high-quality in-room services alongside a VIP royal lounge.
Food & Beverage Manager
Tropitel Naama Bay Hotel, Sharm el-Sheikh (April 2009 – January 2011)
Overseeing 2 main restaurants offering Buffets in addition to Mexican, Italian, Indian, Seafood, Lebanese, à la carte restaurants, 7 bars, a banquet room accommodating 1000 guests, room services, VIP club lounge and discotheque.
Food & Beverage Manager
Three Corners Kiroseiz (August 2007 – April 2009)
Beverage Manager
Crown Plaza (IHG), Sharmel-Sheikh (June 2006 – August 2007)
Tasks include menu planning, managing inventory and supplies, and ensuring compliance with health and safety regulations. The role also involves recruiting, training, and supervising staff, handling customer inquiries and complaints, and monitoring financial performance.
Beverage Manager
Steigenberger Hotel Taba (May 2005–2006)
Responsible for maintaining departmental data accuracy, staff recruitment and training, inventory oversight, and budget management.A one-month taskforce in Steigenberger Hamburg, Germany.
Maître d'hôtel
Hilton Sharm Waterfalls (1996-2005)
Multiple locations and positions within the Hilton brand including Hilton Fayrouz, Hilton Taba, Hilton Creek Dubai (Task force) and Hilton Sharm Waterfalls.
Directed and coordinated all banquet operations, ensuring seamless execution of events and high levels of customer satisfaction.
Operations Manager
Sharm Plaza Hotel (August 2013 - April 2015)
Managing 683 Bedrooms, 8 restaurants, 6 bars. Room service, 2 meeting rooms and a conference center.
Director of Food & Beverage
Monte Carlo, formerly The Ritz-Carlton Sharm el-Sheikh (February 2011 – August 2013)
Managing 320 upscale hotel rooms and overseeing dining services at a main restaurant offering a diverse range of buffet options. Managed 6 bars, orchestrated events in 2 banquet rooms for up to 650 guests, and provided high-quality in-room services alongside a VIP royal lounge.
Food & Beverage Manager
Tropitel Naama Bay Hotel, Sharm el-Sheikh (April 2009 – January 2011)
Overseeing 2 main restaurants offering Buffets in addition to Mexican, Italian, Indian, Seafood, Lebanese, à la carte restaurants, 7 bars, a banquet room accommodating 1000 guests, room services, VIP club lounge and discotheque.
Food & Beverage Manager
Three Corners Kiroseiz (August 2007 – April 2009)
Beverage Manager
Crown Plaza (IHG), Sharmel-Sheikh (June 2006 – August 2007)
Tasks include menu planning, managing inventory and supplies, and ensuring compliance with health and safety regulations. The role also involves recruiting, training, and supervising staff, handling customer inquiries and complaints, and monitoring financial performance.
Beverage Manager
Steigenberger Hotel Taba (May 2005–2006)
Responsible for maintaining departmental data accuracy, staff recruitment and training, inventory oversight, and budget management.A one-month taskforce in Steigenberger Hamburg, Germany.
Maître d'hôtel
Hilton Sharm Waterfalls (1996-2005)
Multiple locations and positions within the Hilton brand including Hilton Fayrouz, Hilton Taba, Hilton Creek Dubai (Task force) and Hilton Sharm Waterfalls.