Mamdouh Abdel Hamid

Lead and oversee the Event Management and Banquet Operations across a cluster of three Marriott properties, ensuring seamless planning and execution of meetings, conferences, weddings, social events, VIP functions, and outside catering (OSC) events. Coordinated cross-property resources, optimised manpower and equipment utilisation, maintained Marriott brand standards, and collaborated with Sales, Culinary, Stewarding, Engineering, and Finance teams to ensure operational excellence. Maximised event revenue and controlled operational costs while enhancing guest satisfaction and delivering exceptional event experiences, maintaining consistent service standards across all three hotels.

Managed negotiations with clients to secure profitable contracts.

Fostered a positive work environment, increased employee morale.

Initiated business development activities, expanded client base.

• Oversaw daily banquet operations, ensuring timely updates and decisions communicated to Director of F&B.
• Enhanced guest satisfaction by maintaining high operational quality standards.
• Enhanced sales and controlled costs through strategic analysis and competitor monitoring.
• Contributed to budget planning, setting goals and developing strategic policies.
• Built strong team performance through targeted hiring, comprehensive training, and effective inter-department collaboration.

• Managed day-to-day operations of banquet sections, ensuring high standards in food and beverage quality, service presentation, facility cleanliness, entertainment quality, and guest satisfaction.
• Conducted recruitment and performance management processes, including interviewing, hiring, evaluations, coaching, and disciplinary actions to drive staff productivity and operational efficiency.
• Established and maintained effective working relationships among employees and inter-departments to foster collaboration and enhance service delivery.

• Oversaw F&B department with three restaurants and a café, curating diverse culinary offerings to meet varied guest preferences.
• Developed training plans and maintained operations manuals to ensure consistent service quality, while planning and organising food and beverage activities that met set goals and adhered to budget forecasts.
• Managed largest convention and exhibition event space in Eastern Province, featuring 12 breakout rooms and 2 ballrooms, to maximise space utilisation and enhance guest experience.

• Oversaw operations of 18 meeting rooms and 2 luxurious ballrooms, offering diverse outside catering options, while effectively managing a team of 46 personnel.
• Reported operational outcomes to executive assistant manager on a regular basis.
• Provided leadership in crisis management situations, resolving issues swiftly.
• Facilitated communication between kitchen staff and front-of-house personnel for seamless operation.
• Enforced health and safety regulations amongst the team to ensure safe working environment.

• Managed operations for 8 meeting rooms and a ballroom, coordinating diverse outside catering options while leading a team of 12 staff.
• Collaborated with Executive Assistant Manager I/C of F&B to align banquet operations with overall departmental goals.
• Facilitated staff training, resulting in better customer service.
• Supervised project timelines for timely completion.
• Enforced safety regulations to reduce workplace accidents.

• Managed daily operations of 23 meeting rooms and two ballrooms, coordinating outside catering options and collaborating with colleagues to enhance service delivery.
• Collaborated with Assistant Director of F&B on banqueting strategies to optimise event execution.
• Maintained inventory control, reduced stock shortages.
• Developed accurate sales forecasts for improved strategic planning.
• Analysed market trends to inform strategic decision-making processes.

• Managed daily operations of 8 meeting rooms and 2 ballrooms, ensuring seamless event execution and guest satisfaction
• Identified growth opportunities through comprehensive market research.
• Fostered a positive work environment with regular team-building activities.
• Enforced safety regulations to reduce workplace accidents.

• Managed daily operations of 10+ event spaces, ensuring successful execution of diverse events.
• Enhanced client satisfaction through effective event coordination and attention to detail.
• Boosted venue bookings by streamlining service processes and optimising client interactions.
• Optimized resources to maximize venue profitability.

• Integral member of the pre-opening team, expertly managing day-to-day operations at the Clubhouse Bar and Restaurant.
• Relocated to the hotel to assist with the banquet section during the opening.
• Led teams from banquet waiter to supervisor over 6 years
• Banquet Supervisor from 2003 till 2005
• Oversaw banquet operations in the capacity of captain from 2000 to 2003.
• Managed operations of 17 meeting rooms, 2 ballrooms
• Enhanced outside catering options and open-air facilities
• Served guests as a banquet waiter from 1999 to 2000.

• Gained positive recommendations from the Director of Human Resources in Cairo.

• Participated in banquet operations as a Casual Worker.

• Participated in banquet operations as a Casual Worker.