MOHAMED SHEHEEQ

A 5 Star flagship luxury hotel of IHG with 525 rooms and suites ,10 food and beverage outlets and extensive banqueting facilities.

• Mentored and guided employees to foster proper completion of assigned duties.
• Built strong relationships with customers through positive attitude and attentive response.
• Set up and calibrated machinery to meet specific production requirements.
• Worked with colleagues to create prototypes for designs and training materials.
• Updating payroll and daily revenue reports.
• Strict follow up on colleague grooming standards.
• Trained and managed dining room staff with diverse service backgrounds.
• Demonstrated supervisory competency with Point of Sale (POS) equipment operations and cash handling practices.
• Maintained updated inventory of alcoholic beverages and serving supplies.
• Coordinated foodservice operations between kitchen staff and dining room servers.
• Monitored dining areas' cleanliness and safety and quickly addressed emerging issues.
• Increased sales significantly by upselling higher-end products to customers.

A 5 Star flagship luxury hotel of IHG with 525 rooms and suites ,10 food and beverage outlets and extensive banqueting facilities.

• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Inspected dishes and utensils for cleanliness.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Met with chef to review daily specials and menu changes.
• Used cash registers and credit card machines to cash out customers.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.

A 5 star flagship IHG hotel with 269 rooms, 6 food and beverage outlets and extensive Banqueting facilities

• Inspected dishes and utensils for cleanliness.
• Maintained flexible work schedule to meet event needs.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Supervised restocking of salad bar and buffet for lunch and dinner service.
• Returned reusable goods and serving equipment for inventory and restock.