Mina George

Experience

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  Pacha Sharm el Sheikh

  Mar 2007 - Oct 2010

  Sales Executive
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  Space Sharm El Shaikh

  Oct 2010 - Nov 2011

  Sales and Marketing Executive
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  Savoy Sharm Group

  Jan 2012 - Mar 2014

  Marketing and Events Excutive

  • Development, implementation and management of Marketing and event.• Development of Soho Square awareness on the local, regional and international markets as most exclusive dining and entertainment destination • Manage third party suppliers and partners such as event, branding and creative agencies, providing clear guidelines in expectation and direction for all marketing campaigns and events• Work with departments such as leasing, RDT and retail relationship to develop new concepts and opportunities for the mall • Introduce innovative ideas and new strategic partnerships to the mall• Manage specially assigned projects from senior management as well as strategic international partnerships to further develop Soho Square brand• Concept development of events and activations that lead to greater awareness of Soho Square mall brand, as well as increase footfall and spend• Manage the development and planning of events strategy and its implementation in line with the marketing strategy• Competitor analysis and awareness of malls as well as identifying new trends that can be implemented• Contributes towards Retail Marketing Relations activities with regards to all stores at Soho Square, including building relationships and managing communications with retailers and retail groups, ensuring retailer involvement and supporting Soho Square marketing plan and retailers satisfaction with Soho Square management. Show less

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  Steigenberger Al Dau Resort

  Apr 2014 - Oct 2017

  F&B Outlets Marketing And Events Manager

  Opening of Elements Club & Lounge.Opening S-Square Asian restaurants. Responsible for the oversight of the F&B operation in the facility. Assign and delegates responsibility and authority for the operation of the restaurants as needed to include back of house, and front of house staff.Responsible for the preparation and monitoring of the annual budget, revenue goals and the expenses for the overall operation as well as generating various business volume forecasts and planning accordingly.Responsible for designing and implementing events calendar for the club.Coordinate with the PR and marketing team to ensure smooth communication with thepress and the membersParticipating and trains team to up-sell products.Monitoring market conditions that impact menu offerings, business volume, and profitability.Suitably adjusting teams focus to respond to conditions.Responsible for interviewing, hiring, training, planning, assigning, and directing work,evaluating performance, appraising, rewarding, and disciplining associates; addressingcomplaints and resolving problems.Reviews and analyzes various financial results/reports to monitor overall performance and take any corrective actions that may be needed and measure.Participate with the Chef and Restaurant Managers in the creation of menus for the restaurant while incorporating a menu pricing structure that will support the bottom line goals.Responsible for implementing and maintaining excellent service to achieve guest satisfaction.Ensuring that follow-up to guest’s comments is conducted in a timely manner both externally and internally.Ensures that all staff follows personal hygiene guidelines. Show less

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  InterContinental Hotels Group (IHG®)

  Nov 2017 - Jan 2019

  Cluster Business Development and MICE Fulfillment Excutive (Conversion)

  -Comply with the Hotel Code of Conduct at all times.-Take responsibility for the co-ordination and monitoring of all meetings, from initial booking where possible through to post-conference evaluation and account settlement.-Liaise with Sales Department at point of initial negotiations with client to assist Sales Department in providing profitable and efficient proposals that are in line with hotel guidelines.-Administration of all MICE and catering business with close liaison with client, rooms, sales, reservations departments.-Compile and issue to all operating departments the BEOs and Group summaries for all events at least 5 working days prior the event.-Communicate all information through regular follow up with client to review banquet room allocations and expected guest numbers and communicate to all concerned.-Arrange group check-ins in liaison with Front Office Manager.-Conduct pre – and post event briefings and communicate any comments relevant to the specific “event(s)” to all Departments concerned to improve addressed shortfalls, if any,.-Review all daily Food & Beverage and Conference charges posted to relevant accounts during each convention, meeting or incentive, to ensure that all charges are in line the BEO.-Consult with the Director of Food & Beverage and Executive Chef to prepare menus which will attract business and yield a satisfactory profit.-Attend weekly BEO meeting to finalize all details of upcoming functions.-Ensure accurate response to proposals within 24 hours and deliver a high level of guest service standard at all times.-Ensure that leads are followed up in a timely and professional manner (48 hours after sending the enquiry).Ensure an effective handover of client’s conference requirements and contract details from Sales Managers and Catering & Events team to the Operations Team.-Maintaining and improve administrative standards of the Department.-Remain flexible in any changes presented by a client. Show less

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  Steigenberger Hotels and Resorts

  Mar 2019 - Oct 2021

  Resort Events Manager

  • Market Research, identify event opportunities and generate interest. • Conduct market research, attending different events to gather information, build close relationship with booking agents & vendors managements. • Artist & Entertainment selection• Artist management from booking, negotiation, contracting & handling artists logistics.• Plan and organize the event from concept to finish according to requirements, target audience and objectives.• Event planning, design and production while managing all project delivery elements within time limits. • Select the most suitable location or venue and arrange it for the event.• Source and negotiate with vendors and suppliers to achieve the most favorable terms. • Propose ideas to improve provided services and event quality.• Organize facilities and manage all event’s details such as Setup, decor, catering, entertainment, transportation, location, invitee list, special guests, equipment, promotional material etc,• Cooperate and Lead promotional activities with marketing and PR to promote and publicize event, • Marketing support functions such as production and distribution of marketing materials, executing different campaigns. • Specify staff requirements and coordinate their activities.• Manage all event operations (preparing venue, invitations, food, drinks etc.)• Stage and production management, coordinate sound, light, visuals & stage performances to insure all in order as planned. • Attend event to oversee activities and ensure details are handled as planned.• Proactively handle any arising issues and troubleshoot any emerging problems on the event day.• Conduct pre- and post – event evaluations and report on outcomes. Show less

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  Orascom Hotels Management

  Oct 2021 - now

  Area director of F&B operations and development

  Operations: 14 Hotels with 40 F&B outlets 1 Central kitchen catering company Events F&B Operations (Weddings, GFF, Art, Sports, nightlife & Family events) Development: Development and opening of The Chedi Hotel El Gouna member of LHW with 4 F&B outlets. Renovation and reopening of Steigenberger Golf Resort with a total of 8 F&B outlets. Renovation and opening of Tandoor Indian restaurant. Soft renovation and development of 3 F&B outlets.- Delivering high quality profitable and innovative food and beverage concepts and solutions for both existing and pipeline managed hotels across all the brands. - Led a corporate F&B team across ElGouna different hotel brands. - Representing El Gouna hotels F&B delivering and development strategy in the ExCom meetings. - Developing and opening new hotels and renovations of F&B within budget, and agreed timeframe and ensuring both new and existing properties deliver against commercial performance and guest satisfaction metrics. - Support and lead on F&B sustainable initiatives such as ESG, new technology innovation and F&B products. - Work with the cluster culinary director to ensure that all food brand standards are implemented. F&B prototypes and concepts are relevant, commercial, innovative, and fit for purpose. - Work with F&B managers to ensure that all bars are commercial and up to date responding to it`s concept and customer trends. - Developed innovative upselling techniques to enhance food and beverage revenues across multiple hotels and outlets. - Instituted various incentive programs aimed at motivating food and beverage managers and teams to excel in upselling efforts.- Led monthly meetings to facilitate communication and collaboration among F&B teams, fostering a cohesive and productive work environment. - Conducted quarterly menu engineering for each property, adjusting food and beverage items and prices as needed to maximize performance. Show less