Food and Beverage Manager
Hilton
Total years of experience :20 years, 10 months
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Handled 2 restaurants, 1 Coffee Lounge and Bar, Room Service and Banquets and Outdoor Catering.
• Clearly describe, assign and delegate responsibilities and authority for the operation of the various food and beverage sub - departments, i.e., Room Service, Restaurants, Banquets, Kitchens, stewards etc.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve profitable results.
• Assist the Area Managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service whilst maintaining the SALT scores high.
• Responsible for 167 independent units with 218 staff excluding 4 supervisors and 2 managers • Reporting and working directly with the Commercial Manager • Complete responsibility of the logistics of the operation (HR, transport and accommodation) • Responsible for the P&L and to minimise costs for the department • Planning and execution of the operations across multiple sites • Controlling all associated operational costs according to the prevailing annual budget forecast. • Supporting the planning, development and overall management of project budgets, in collaboration with relevant senior field managers and HQ staff. • Seeking ways of adding value to existing work areas. • Working closely to build and maintain close working relationship with clients. • Maximising accuracy, productivity and space utilization. • Assisting in the recruitment, training and development of staff. • Solving disputes and complaints in a professional manner and within guidelines.
Structured and developed operational standards for the F&B Department in line with company policies
Worked directly with the director of Food and Beverage in opening and setting up the department
Responsible for hiring and managing contractual staff and staying in line with allotted budget
Planned and executed the World Petroleum Congress flagship event for QNCC and Qatar (Exhibition)
In charge of handling day to day banquet events and food and beverage outlets
Handled a team of assistant managers, supervisors and line staff up to 600 associates
Was promoted from banquet manager to F&B Floor Manager in 3 months
Experienced in serving Royals, Dignitaries, Minister of states and Sports Personalities following Protocol
Handled Exhibitions, Stand Catering, Meetings, Conference, Theatre and Gala Dinners with footfall of 8000 per day
In charge of departmental P&L with responsibility of staying in line with budget and reducing cost.
Carefully plan all events in the hotel that requires food and beverages service
In charge of business centre and banquet operations with 8 employees.
Handling banquet capacity of 300 pax with 8 meeting rooms, poolside venue and outside catering
Instruct and supervise hotel staff to meet the banquet/event specifications
Execute the banquet and monitor the different aspects throughout the event
Ensured that the staff and the banquet flow goes according to the standards
Assisted the food and beverage manager in instructing and overseeing the department
Keep records of bills and other files needed for documentation
Handle group sales with Sales manager for bookings related to events.
In charge of departmental P&L with responsibility of staying in line with budget and reducing cost.
Conceptualized, Structured and Pre Opened the Sublime Lounge Bar
Work directly with the General Manger to manage all activities of the property including employees, maintenance, sales, and profit/loss controls.
Perform goal setting, motivation/ discipline of employees, labor expense control, control of general expenses and resolving guest related issues in accordance with the company goals.
Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the building.
Overview HR matters including interviewing, hiring, training, assigning work, coaching/counseling and performance appraisals.
Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure superior guest service is delivered.
Perform other duties and responsibilities as assigned
Managing a four fully operational food and beverage outlets (1 Japanese restaurant, 1 Multi cuisine restaurant, coffee shop, Bar) Room Service department.
Handling learning and development needs of members of staff.
Appraisals and reviews done for staff on yearly and on six month basis for new joiners.
Complete understanding of monthly and yearly P/L and budgeting for all departments.
Developed and orchestrated menus for each outlet based on guest preferences.
Controlling beverage costs and influencing average check to increase sales and profitability.
Working hand in hand with the sales department to increase sales and mange and organize events.
Maintaining company as well as general food and beverage standards at all times.
Direct sales and profitability of four high-image full service outlets(two bars, two restaurants and one night club)
Specialize in Italian, French and Asian eclectic cuisine and serving breakfast, lunch and dinner offerings seven days a week; accommodates up to 125 guests and manages 18 associates.
Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.
Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; monthly payroll records.
Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues 167% over three years by increasing customer base and average check.
Created, developed and implemented all formalized operational systems and procedures including employee KPO’s, flow charts, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs.
Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution.
Voted best wine lounge by Time out magazine Dubai, nominated several times for best Italian restaurant
Part of the pre opening of two night clubs in the hotel BAR DADA and MATRIX.
Operational exposure in a high volume Food and Beverage operation working closely with the Food and Beverage Manager.
Managed 22 shift associates including wait staff, bussers and bartenders; selected to train all new employees via ten day formal training program Created internal evaluation systems for assessing the effectiveness of training programs and the trainers
Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations.
Recipient of employee of the month; ranked #1 in service excellence and won numerous sales contests.
Operational exposure in bars, banqueting, fine dining & coffee shop style of service.
Was acting restaurant manager in the absence of a Restaurant Manager.
Was in charge of an 80 cover Indian restaurant and bar with a seating capacity of 120 covers.
Making staff rosters and assigning staff job
Complete handling of sale, profit and loss report with manager of the hotel
Handling all marketing and advertising activities
Responsible for all outdoor catering activities
Cutting costs and maximizing revenue.
-9 month intensive trainee program in food production as part of the post graduate curriculum.
-Was reporting directly to the executive chef.
-Was made a kitchen team leader in 3 months after excellent performance.
Post Graduate Diploma Course in Hospitality Management
Bachelors in Travel and Toursm and Hospitality Management