محمود شيحه

l uxu ry hotel envi ron ment

Lead and supervise multi-outlet F&B operations in a 5 star luxury
hotel environment
Manage and coordinate a team of20+ front-of-house staff,
including scheduling and performance support
Deliver high-volume service for up to 600 guests during peak
periods while maintaining luxury standards
Execute high-profile international events (Forbes, La Chaîne des
Rôtisseurs, Fortune) with flawless service
Provide VIP service for government delegations and high-net
worth guests
Ensure compliance with Forbes Travel Guide and LQA standards
across all outlets
Train and develop team members, improving performance, service
standards, and upselling results
Monitor inventory, procurement, and support cost control and
operational efficiency

Supervised and coordinated front-of-house operations in a high
volume resort restaurant environment
Led and trained service staff, ensuring consistent service standards
and team performance
Managed guest relations, special requests, and service recovery to
maintain high guest satisfaction
Coordinated daily operations between kitchen, bar, and service teams
to ensure smooth service flow
Oversaw dining area setup, table standards, and outlet readiness
across all service periods

resort envi ron ment
m a n agement

Delivered personalized service in a high-volume international resort
environment
Provided menu recommendations and ensured accurate order
management
Coordinated with kitchen and bar teams to ensure efficient and
timely service
Maintained Hilton brand standards for service quality, cleanliness, and
guest satisfaction