ابهاي مالي

 Joined the company as a pre-opening supervisorial staff.
 Organizing and managing “Swiss-Cafe” Multi-Cuisine Restaurant, Mini Bar and Room Service during the shift.
 Responsible for guiding all service personnel assigned in the restaurant of their duties and responsibilities.
 Responsible for following up the implementation of the policies and procedures in operating the outlets.
 Responsible for checking the sufficiency of operating equipment and supplies for service.
 To ensure that all areas of the outlets are maintained up to the required standards.
 To ensure that proper maintenance of all equipment and furniture in the restaurant is monitored.
 Approach guest requests / complaints with professionalism, lead those tactfully and refer / keep posted to the Outlet Manager with continues follow ups for achieving maximum guest satisfaction.
 Build a personal but professional relation with regular guests to increase loyalty.
 Analysis of guest comment cards on weekly basis and submit to the Manager.
 Suggestive selling to guest to exceed their expectation and to maximize average revenue per cover.
 Motivate the team to up sale & practice quality of the service.
 Follow all company’s safety and security policies and procedures; report accidents, injuries and unsafe work conditions to Manager.
 Maintaining a positive and co-operative relationship with management and service employee as well as other Restaurants.
 Conduct everyday briefing to pass operational information down the line for better performance.
 Ensure opening and closing checklists are completed on daily basis.

 Joined the company as a middle management staff.
 Responsible for directing all efforts in the restaurant service to achieve financial goals of the outlet.
 Responsible for following up the implementation of the policies and procedures in operating the outlet.
 Played a pivotal part in executing activities in all the areas in F & B service including Coffee shop, specialty Restaurants, Room service, Bars & Banquet.
 Ensuring & maintaining high quality of service standards.
 Inspect the cleanliness and presentation of all chinaware, glassware and silverware prior to use.
 Implementing & maintaining maximum guest satisfaction by interacting with In house & potential guests.
 Coordinating with guests for resolving their concerns.
 Handling operational functions like staff briefings, creating duty roster & shift management.
 Implementing & conducting appropriate F & B training for service excellence & team work.
 Handling the F & B promotions, theme nights, festivals Such as; Italian, Thai, Japanese, Indian food festivals.
 Maintaining a positive and co-operative relationship with management and service employee as well as other outlets

 Organizing and managing “Zytoun” Mediterranean Restaurant and Meeting rooms.
 Assist Outlet Manager in running smooth & efficient operation of the outlets.
 Responsible for guiding all service personnel assigned in the restaurant of their duties and responsibilities.
 Generated better revenue within a short period by overcoming various operational challenges.
 Responsible for checking the sufficiency of operating equipment and supplies for service.
 To ensure that all areas of the outlets are maintained up to the required standards.
 To ensure that proper maintenance of all equipment and furniture in the restaurant is monitored.
 Approach guest requests / complaints with professionalism, lead those tactfully and refer / keep posted to the Outlet Manager with continues follow ups for achieving maximum guest satisfaction.
 Build a personal but professional relation with regular guests to increase loyalty.
 Analysis of guest comment cards on weekly basis and submit to the Manager.
 Suggestive selling to guest to exceed their expectation and to maximize average revenue per cover.
 Dealt with and served absolute majority to American, European & Arabic clientele.
 Prepare daily cover count and revenue report for the outlet.
 Monitoring all orders time to time and prepares various reports / analysis to improve.
 Handling the Food & Beverages promotions, theme nights, festivals Such as; Italian, Thai, Japanese, Indian food festivals, exotic brunches, DJ pool parties.
 Motivates the team to up sale & practice quality of the service.
 Performance evaluation and appraisals of the team Members.
 Maintaining a positive and co-operative relationship with management and service employee as well as other Restaurants.
 Check and ensure the timely submission of the daily bar inventory and par report. Restaurant sales report at the end of shift.
 Maintain a thorough working knowledge of F&B SOPs and ensure those are upheld at all times through constant observation and coaching.
 Ensure opening and closing checklist are completed on daily basis.
 To maintain monthly SOE inventories and breakage report.

 Was looking after the operation of ‘La Brasserie’ 24 Hrs Coffee shop & Room service.
 Assist Food and Beverage Manager in running smooth and efficient operation of outlets.
 Insure that all operational equipment is used to its appropriate function and well maintained.
 Ability to communicate positively with the colleagues to ensure effective team work.
 Served various sports team like Football teams, Body building & weight lifting.
 Provides efficient service for breakfast operation ranging 200 to 300 covers daily.
 Monitored room service orders.

 Joined the company as a Pre-opening team member India’s 1st Fourpoints by Sheraton Hotel in Navi Mumbai.
 Led a team of 14 staff in Specialty Restaurant ‘Asian Kitchen’ as Team Leader.
 Was responsible for the team and their working schedules, duty roster, leaves and benefits.
 Served an Australian & Indian Cricket team at Asian Kitchen restaurant in Fourpoints by Sheraton.
 One of the major steps taken was to ensuring high quality service at any circumstances.
 Coordinate with Kitchen & Bar regarding out of stock & other details.
 Taking briefing in presence of Asst. F & B Manager before the operation, discuss the sale, bookings, SOPs & Training.
 Making daily sales report and submit to Assistant Food and Beverage Manager.
 Inspect the cleanliness and presentation of all chinaware, glassware and silverware prior to use.
 Maintain the cleanliness of work areas throughout the day.
 To ensure that required stock levels are maintained for smooth operation.
 Overall billing and cash management.