Operation Manager
Hilton
مجموع سنوات الخبرة :25 years, 9 أشهر
Della Resort and Adventure Park India
Responsible for 5 restaurants and 2 bars, one night club
Involve for all service hospitality. Manning 58 staffReporting to General Manager)
Achievement to Budget food sales and beverage sales, Sales promotions
Create an event. Work with chef Achieving service that exceeds guest expectations
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Bars & General Restaurant Manager: Hilton fayrouzSharm el sheikh
RESPONSIBILITIES :
•Responsible for 9 internal outlets with annual revenue of 42 million EGP (£4 million). Turnover was increased from 35 million EGP over a period of 1 year through promotions and training staff in up-selling techniques.
•Managing a team of 35 bar staff and 45 restaurant staff including hiring, appraising, training and evaluation.
•Responsible for beverage cost, beverage store and controlling inventories.
•Liaising with the Executive Chef to implement new menus and designing new bar menus along with creating special cocktails.
ACHIEVEMENTS :
•Within the last 12 months, I have given the hotel a new concept regarding Customer service and Guest satisfaction.
•Increase the customer loyalty rating from 80% in 2006/2008 to 87%
•Played a major role in refurbishing 2 outlets to increase revenue
•Participated mainly in establishing a new outlet aiming to double our revenue rate.
•Implementation of new operating standards
•Increased turnover from £1.3m in 2003 to £1.4 in 2004
•Managing 35 plus 49 Restaurants
A 5-star Resort in the heart of Hurghada city, Red Sea, Egypt.
Servicing a varied clientele from diverse market segments and geographical areas
Reporting to F&B Manager
Responsibilities:
•Responsible for 16 bars & mini bar in a 915- room Hotel.
•Responsible for beverage cost, beverage store and controlling inventories.
•Liaising with the Executive Chef to implement new menus and designing new bar menus along with creating special cocktails.
Achievements:
•Successfully lead a major number of staff in order to maximize the revenue rate as well as achieving the largest percentage of guest satisfaction, Whilst decreasing expenses
•Implementing training plan for the operation