Unit Manager
Shaqab Abela catering
Total years of experience :17 years, 7 Months
Work closely with the VP Commercial on all food & beverage requirements.
▪ Assist the VP Commercial, with the assistance of Marketing and Strategic Planning, to develop
and implement a food & beverage strategy.
▪ Improve continuously our Food and Beverage offering with a focus on timely delivery, increased
revenue and profit share, and improved quality.
▪ Assist with any hotel requirements when it is related to events such as gala dinner, conferences,
etc.
▪ Ensure all licenses and permits are obtained in close coordination with Human Resources.
▪ Work closely with Operations to ensure design, set-up, security and infrastructure is according to
requirements.
▪ Work closely with Projects and Talent on all artists and crew food & beverage requirements.
▪ Work closely with Operations and Project teams on VIP platform concept and food & beverage
packages.
▪ Manage F&B suppliers including pre-event inventory check, post event inventory check, service
concept development, cash handling monitoring during event, etc.).
▪ Ensure receipts, cash and money collection is matching.
▪ Develop and implement stringent policies and procedures to ensure compliance to prevent any
non-compliant issues.
▪ Work closely with Marketing and Projects team on look and feel and customer experience of F&B
provision.
▪ Produce detailed sales report per event including KPIs and service standards including staffing,
total sales, revenue %, average service time, average spend per sale per person, sales
percentage, etc.
▪ Drive to improve planning, service standards and product development.
▪ Ensure that project team provides artist rider requirements and communicates any changes in the
rider with regard to food & beverage immediately.
▪ Work closely with suppliers to ensure payment terms are advantageous to CLIENT.
▪ Manage corporate relationships with both existing and potential food & beverage partners
including event invitations and corporate hospitality
o Cost control, Budgeting, Training the F&B outlets,
o Menu designing/manufacturing,
o Setting up the F&B team,
o Revenue maximization, new strategies and goals.
o Event organization and Quality Control.
o A member of the Opening Team & operation of the hotel
o Purchasing wines & Spirits for all the outlets
o The creation & management of the wine cellar (over 300 references).
o Efficient stock management with the minimum loss.
o Working together with the Executive Chef to create a perfect food & wine matching menu.
o Manage a team of Sommeliers & Barmen.
o Creating A unique Cigar list of over 75 references that represents most of the cigar houses.
o Writing SOP Standards for Banyan Tree Restaurants & keeping a score of 96% des standards LQA.
• Key accomplishment:
o Exceed the budget planned & maintain a higher average bill.
o Organizing different events (weddings, anniversaries, business meetings…).
o Ensure a top-notch service to all guests (Including politicians, Royal Families…)
o Work in close cooperation with the Kitchen and Stewarding to ensure a smooth running operation
o Conduct regular training sessions
o Monitor duty schedules
o Handle the welcome of arriving guests
o Contribute to meet and maximize the monthly revenue budge
Spoil our guests with a big smile on your face. Converse with guest in fluent English and be able to
entertain with a sensible conversation. .
Work towards target revenue per guests and revenue per month.
Maintain and update wine and all other beverage lists. Ensure wines off critical age get sold. Establish
sommelier recommendation. Check pricing is up to date.
Maintain standards as would be expected in a Michelin star rated restaurant.
Train front of house and chefs about wine / wine matching. Make sure all service staff knows which
wines to recommend to each dish of the menu.
Work with head chef on menu and ingredients which are wine friendly.
Helps writing the menus in accordance with maitre d’.
Carry out wine education classes. Fully trained in Herzog wines to be able to back up cellar door.
Carry out monthly stock control, inventory. Update continuously all stock forms.
Discuss wine orders and their subsequent pricing with Therese Herzog.
Make sure wines get returned to suppliers and credits issued for corked and spoiled wines.
Perform normal service duties as assigned by the maitre d’.
Keep wine cellar (private dining room) of immaculate appearance and order. Make sure new
deliveries are stored immediately and update on the wine and inventory list
Responsible for the cigar collection. Know and recommend offering. Responsible for the handling
and maintenance of the cigars and the Humidors. Cigar service to guests. Train staf
As a Telephone Operator you are responsible to handle every phone call with importance to provide professional and customer focused response to our guests, ensuring their stay will become a memorable experience, whereby your role will include key responsibilities such as:
• Receive each guest call in a professional and friendly manner
• Maintain effective communication with all related department to ensure smooth service delivery
• Handle every query in a polite and courteous manner and exceed guest expectations
• Ensure guests are greeted by name upon calling as per the Rotana Standard
• Maintain an up to date knowledge of the hotel and local services
• Maintain an awareness of guest profile through the Opera guest profile system
• Complete management’s long distance call vouchers and record them on the traffic sheet
• Maintain the guest wake up call sheet and deliver calls accordingly on time and to the established standard
• Ensure the proper operation of the switchboard, resulting in fast and efficient transferring of internal and external calls
• Take messages for guests and management as per the required standard
As a Bartender you are responsible to provide the highest level of hospitality when preparing and providing beverages and your role will include key responsibilities such as:
• Perform all necessary tasks to service beverages according to the standard of performance manual of the hotel
• Achieve total guest satisfaction and organizational profitability through effective utilization of all resources
• Delight the guest by offering trend setting and innovative products and services and contribute to sales activities and assist in maximizing revenue
• Set up the bar and prepare all mise-en-place for service
• Clean the bar and all equipment to the required standards and maintain this cleanliness throughout service
• Extend prompt services to all guests and treat guests and colleagues in a polite and courteous manner
As a Bartender you are responsible to provide the highest level of hospitality when preparing and providing beverages and your role will include key responsibilities such as:
• Perform all necessary tasks to service beverages according to the standard of performance manual of the hotel
• Achieve total guest satisfaction and organizational profitability through effective utilization of all resources
• Delight the guest by offering trend setting and innovative products and services and contribute to sales activities and assist in maximizing revenue
• Set up the bar and prepare all mise-en-place for service
• Clean the bar and all equipment to the required standards and maintain this cleanliness throughout service
• Extend prompt services to all guests and treat guests and colleagues in a polite and courteous manner