Food & Beverage Operations Manager & Human Resources Manager
The MusicHall-Jumeirah Zabeel Saray (The Palm)
Total years of experience :24 years, 11 Months
• Created MISSION, VISION & CORE VALUES.
• Administer compensation, benefits and performance management systems, and safety and recreation programs.
• Identify staff vacancies and recruit, interview and select applicants.
• Allocate human resources, ensuring appropriate matches between personnel.
• Provide current and prospective employees with information about policies, job duties, working conditions, wages, and opportunities for promotion and employee benefits.
• Perform difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures.
• Advise managers on organizational policy matters such as equal employment opportunity and sexual harassment, and recommend needed changes.
• Analyze and modify compensation and benefits policies to establish competitive programs and ensure compliance with legal requirements.
• Plan and conduct new employee orientation to foster positive attitude toward organizational objectives.
• Serve as a link between management and employees by handling questions, interpreting and administering contracts and helping resolve work-related problems.
• Plan, direct, supervise, and coordinate work activities of subordinates and staff relating to employment, compensation, labor relations, and employee relations.
• Analyze training needs to design employee development, language training and health and safety programs.
• Maintain records and compile statistical reports concerning personnel-related data such as hires, transfers, performance appraisals, and absenteeism rates.
• Analyze statistical data and reports to identify and determine causes of personnel problems and develop recommendations for improvement of organization's personnel policies and practices.
• Plan, organize, direct, control or coordinate the personnel, training, or labor relations activities of an organization.
• Conduct exit interviews to identify reasons for employee termination.
• Investigate and report on industrial accidents for insurance carriers.
• Represent organization at personnel-related hearings and investigations.
• Negotiate bargaining agreements and help interpret labor contracts.
• Prepare personnel forecast to project employment needs.
• Prepare and follow budgets for personnel operations.
• Develop, administer and evaluate applicant tests.
• Oversee the evaluation, classification and rating of occupations and job positions.
• Develop and/or administer special projects in areas such as pay equity, savings bond programs, day-care, and employee awards.
• Provide terminated employees with outplacement or relocation assistance.
• Contract with vendors to provide employee services, such as food service, transportation, or relocation service.
• Person in Charge certification (Advance Level 3)
• Maintaining Everyday CCP Check list.
• Very good knowledge about Haram products
• FIFO ( PIC standards)
• Maintaining up to date documents & available
For Dubai Municipality inspection
• Assigning the staff of their job responsibilities
• Training the service staff in (F&B) SERVICE & bar floor staff.
• Making duty rosters.
• Taking regular briefings to improve the staff knowledge
• Improving business by up selling
• Maintaining highest standard of grooming & hygiene
• Keeping track of inventories of cutlery, crockery & glassware
• Successfully establishing & running 2 restaurant
• Successfully establishing & running 3 Bakeries
• Maintaining Everyday CCP Check list.
• Very good knowledge about Haram products
• FIFO ( PIC standards)
• Maintaining up to date documents & available
For Dubai Municipality inspection
• Assigning the staff of their job responsibilities
• Training the service staff in (F&B) SERVICE
• Making duty rosters
• Taking regular briefings to improve the staff knowledge
• Improving business by up selling
• Maintaining highest standard of grooming & hygiene
• Keeping track of inventories of cutlery, crockery & glass ware
• Assigning the staff of their job responsibilities
• Training the service staff in (F&B) SERVICE
• Making duty rosters
• Taking regular briefings to improve the staff knowledge
• Improving business by up selling
• Maintaining highest standard of grooming & hygiene
• Keeping track of inventories of cutlery, crockery & glass ware
• Handling restaurant & catering unit operations.
• Handling Promotions & Marketing.
• Calculating L&P of the restaurant & Catering unit.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Investigate and resolve complaints concerning food quality and service (DM Standards).
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
Organizing marketing activities, such as promotional events and discount schemes.
• Direct hiring, training, and scheduling of food service personnel.
• Work with chefs and other personnel to plan menus that are flavorful and popular
With customers. Work with chefs for efficient provisioning and purchasing of
Supplies. Estimate food and beverage costs. Supervise portion control and
Quantities of preparation to minimize waste. Perform frequent checks to ensure
Consistent high quality of preparation and service.
• Plan, organize, direct, and coordinate the workers and resources of the restaurant for the
Efficient, well-prepared, and profitable service of food and beverages.
• Taking responsibility for the business performance of the restaurant.
• Introducing Guest loyalty programs.
• Maintaining high standards of quality control, hygiene, and health and safety PIC Standards.
• Checking stock levels and ordering supplies from the DM approved suppliers.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records
>Assigning the staff of their job responsililities
>Following S-O-P standards
>Training F&B staff\[F&B service\]
>Motivate staff
>Making duty rosters
>Taking regular briefings to improve the staff Knowledge
>Up selling
>Grooming & Hygiene
>Guest satisfaction
>Keeping track of Inventories
>Train the staff in Micros
>Training staff about \[FIFO\]
1>CHRP: Certified Human Resources Professional. 2>HRM: Human Resources Management 3> PIC : Person In-Charge (Dubai Municipality)
