Food and Beverage Manager
Retaj Hospitality
Total years of experience :20 years, 2 Months
Staff recruitment, training, hygiene and food safety standards, SOP, P & L, contacting suppliers and maintenance companies, updating menus & pricing, opening new outlets...
- Organization of official dinners, assisting the chef in menu development, following HACCP standards, teamwork with a sense of leadership, make sure standards and policies are maintained properly, beverage inventory, bar and restaurant stock management, staff development/ Guiding /training and daily briefings, staff recruitments, wine list and cocktails realisation.
- Creating a good work atmosphere between the employees
- Handles guest enquiries in a courteous and efficient manner, handling and reporting complaints to the F & B Manager.
- Creating new ideas and procedures in order to attract more guests...
In charge of the Italian Restaurant.Supervising service employees in their performance, delegate appropriate duties and responsibilities to employees, improve and develop employee’s skills, inventory, maintain positive guest and employee interaction, up selling...
Assisting the restaurant Manager. Set up restaurant by service, welcome guests, ensure the smooth running of the service following Alain Ducasse establishment standards, work in coordination with other departments, and ensure the customers satisfaction.
Conduct shift briefings, up selling products.
Ensure protection and maintenance of the equipments.
Theory sessions: Statistics, accounting and finance, hotel management & marketing, Human resources, cost control. technical sessions: in restaurant/bar & kitchen/pastry, socio-psychology, English/French/German. Practical session: Restaurant, Bar, Kitchen, Pastry. Practical session: Restaurant, Bar, Kitchen, Pastry.
Baccalaureate Certificate in Literature