F&B Operations Manager
Tuhava Resort
Total des années d'expérience :14 years, 3 Mois
• Operations Management: Oversee day-to-day operations of the food and beverage department, including inventory management, ordering supplies, and ensuring compliance with health and safety regulations.
• Administrative Oversight: Providing strategic direction for the efficient functioning of diverse business entities within the Group, monthly critic meetings, ensuring compliance, efficiency, and adherence to industry standards.
• Team Leadership: Supervise and lead a team of food and beverage staff to ensure efficient operations and exceptional customer service.
• Financial Accountability: Managing P&L, allocating resources, creating budgets and transactions, and ensuring policy and procedure compliance.
• Sales and Service Excellence: Efficiently maintained a high-quality sales and service environment, collaborating independently and within the team to drive revenue.
• Strategic Planning: Formulating plans tailored to each business domain's unique challenges and opportunities.
• Quality Assurance: Enforcing quality standards and operational excellence in all the sectors under the Group.
• Innovation and Growth Initiatives: Spearheading innovative initiatives to drive growth, improve services, and enhance the overall brand reputation.
• Managed 12 outlets featuring 443 keys, including 323 rooms, 15 suites, and 95 serviced apartments, and played a pivotal role in orchestrating the food and beverage operations to deliver exceptional guest experiences for an average of 1000 guests per day.
• Oversaw reservation, housekeeping, front office, and engineering departments throughout the challenging COVID-19 period spanning 2 years.
• Formulated and executed strategic plans to enhance overall operations, increasing customer satisfaction.
• Implemented effective sales strategies and promotional activities, contributing to a substantial increase in revenue.
• Collaborated with chefs to develop innovative and appealing menus, driving customer engagement and repeat business.
• Implemented stringent cost control measures, reducing operational expenses and ensuring profitability.
• Established a tracking system for products from the POS system to physical inventory, minimizing waste and optimizing stock levels to meet daily demands.
• Managed payroll and timekeeping, strategically reducing overtime expenses.
• Ensured compliance with health and safety regulations, maintaining a clean environment for guests and staff.
• Established strong relationships with patrons, addressed feedback, and enhanced the dining and bar experience.
• Conducted regular training sessions for staff to enhance product knowledge, service standards, and overall efficiency
• Oversee the day-to-day operations of the food and beverage department to ensure smooth functioning.
• Develop and manage budgets for the F&B department, ensuring profitability and cost control measures are in place.
• Monitor expenses, analyze financial reports, and implement strategies to optimize revenue and reduce costs.
• Regularly review and update menus to keep offerings fresh and competitive in the market.
• Recruit, train, and supervise F&B staff to maintain high service standards and ensure guest satisfaction.
• Implement and monitor quality assurance programs to uphold Marriott standards and exceed guest expectations.
• Manage inventory levels, ordering, and stock rotation to minimize waste and ensure adequate supply.
• Plan and execute events, banquets, and catering functions, including coordinating logistics, staffing, and menu selections.
• Collaborate with the sales and marketing team to develop promotional strategies and packages to drive F&B revenue.
• Identify areas for improvement and implement process enhancements to streamline operations and enhance efficiency.
• Spearheaded the flawless execution of all-day dining, orchestrating a remarkable 4000 covers daily despite space constraints, maintaining impeccable standards throughout.
• Provided visionary leadership for the outlets within an 828-room property, ensuring seamless operations and unparalleled guest satisfaction.
• Implemented customer-centric strategies to enhance the overall dining experience, resulting in increased patronage.
• Enforced quality control measures to guarantee food preparation, presentation, and service consistency.
• Collaborated with the culinary team to manage menus, ensuring a diverse and enticing selection.
• Served as a key member of the pre-opening team. Spearheaded pre-opening activities for both the bar and dining restaurant, contributing to the successful launch of the establishment.
• Involved in planning, organising, and executing bar and dining restaurant operations, aligning with pre-established standards.
• Conducted interviews and selected high talents, ensuring the recruitment of a skilled and motivated team.
• Developed comprehensive training programs for the team, emphasizing service excellence and operational procedures.
• Established and maintained relationships with vendors, ensuring timely deliveries and efficient procurement processes.
• As an F&B Supervisor for an iconic property in Abu Dhabi, renowned for catering to Ultra High Net Worth Individuals (UHNIs), delivered an exceptional and tailored dining experience.
• Possessing extensive experience working collaboratively with individuals from 62 different nationalities.
• Led the F&B team in providing unparalleled service to UHNWI, ensuring a personalized, luxury dining experience.
• Personally managed VIP guests, building strong relationships and consistently anticipating their needs to exceed expectations.
• Ensured the seamless execution of daily F&B operations, maintaining the highest service, presentation, and efficiency standards.
• Demonstrated in-depth knowledge of wines, spirits, and beverages, providing expert recommendations and enhancing the overall dining experience.
• Maintained brand consistency, delivering exceptional guest service, operational efficiency and reputation of the restaurant chain.
• Oversaw cash handling procedures, bill settlements, and financial transactions in adherence to standardized processes.
• Coordinated and managed the service staff's duties during shifts, ensuring smooth operations at each restaurant.
• Enforced hygiene standards across all restaurant units, implemented quality control measures, promoted upselling strategies, and monitored revenue targets to maximize revenue opportunities.
• Effectively lead and supervise a team of waitstaff, ensuring smooth operations during service hours.
• Provide exceptional customer service, addressing patrons' needs promptly and courteously to ensure a positive dining experience.
• Train new staff members on service standards, menu knowledge, and restaurant procedures, fostering a cohesive and knowledgeable team.
Specialized in service