اكرم أبو هدير

lead the four brands with 10 outlets

Main Responsibilities:
• Responsible for all operation and service sequence.
• Responsible for delivering efficient service and standards.
• Monitor and organise the proper ordering of all goods required and their storage.
• Maintain and analyse daily occupancy and activities reports
• Planning events and their follow up.
• Efficient handling of guests complaints and there follow up • Increase sales figures by new sales channels
• Motivating and training service staff
• Securing and organising perfect service.
• Direct supervision of the personnel on their jobs using professional knowledge both in the field of service technology and communications.
• Organising and carrying out all the events according with the service standards and agreement in the function sheet.
• Controlling preparation of the hall and necessary equipment on the basis of discussion of the event and the plan of the banquet.
• On the basis of active communication as an intermediary between Kitchen, Banqueting Service and Banqueting Sales to provide high level of service and avoid losses.
• Participating in the development, calculation and implementation of new dishes and drinks in the Banqueting menu.
• Daily meetings with the F&B department heads, headwaiters and Banqueting Sales.
• Participating in the F&B meetings.
• Responsible for maintaining high quality and economical standards
• Controlling the set up items and order of the necessary items in accordance with the given standards and orders. If necessary make suggestion and take measurements to adapt them.
• Knowledge of the prices and control of the head waiter's work to reduce and avoid losses.
• Controlling and spot checking the on-going functions to reduce and avoid losses during and after the events and the according postings in POS.
• Check of the reservation books with the indication of the turnover, number of portions, complaints and other details.
• Handling guests' complaints.
• Cooperation with the Cost Control Department.
• Securing the maximum level of service to meet the guests' requirements.
• Responsible for meetings and exceeding the established quality standards.
• Handling the in-coming information by informing the according people.
• Cooperation with the Cost Control department.
• vacations, controlling the observance of the working time schedules,
• filling out the working table.
• Holding meetings and practical training in the department.
• Taking care of the skills development procedures for the personnel of the • department.
• Taking part in the internal training procedures and the necessary discussions.
• Taking disciplinary measures in the work with the personnel (in agreement with G M & Ops)
• Holding interviews to hire new employees.
• Actively attracting new employees to the department and helping them to enter their jobs either personally or by assigning an appropriate person for this task.
• Conducting training sessions in the department, due to suddenly needs, and on basis of the training plan.
• Controlling the work of the personnel with regard to their fulfilment of the tasks set down in their job descriptions, the internal rules and regulations, as well as those duties given by the superiors or arising from the business.
• Yearly evaluation of all Banqueting Service staff.
• Responsible for communication and instructing the personnel and controlling their fulfilment of the regulations of: o hygiene
o uniform
o training
• Strict observance of the job safety rules.
• Comply with company standards in relation to hygiene and personal presentation.
• Comply with company health, safety, and hygiene policy.
• Attend any training session or meetings as advised by Department Head.
• Carry out any tasks requested via the Department Head of behalf of the hotel management

lead four brands with 10 outlets and catering cover 250 pax with successful

lead 10 outlets with four brands

Main Responsibilities:
• Responsible for all operation and service sequence.
• Responsible for delivering efficient service and standards.
• Monitor and organise the proper ordering of all goods required and their storage.
• Maintain and analyse daily occupancy and activities reports
• Planning events and their follow up.
• Efficient handling of guests complaints and there follow up • Increase sales figures by new sales channels
• Motivating and training service staff
• Securing and organising perfect service.
• Direct supervision of the personnel on their jobs using professional knowledge both in the field of service technology and communications.
• Organising and carrying out all the events according with the service standards and agreement in the function sheet.
• Controlling preparation of the hall and necessary equipment on the basis of discussion of the event and the plan of the banquet.
• On the basis of active communication as an intermediary between Kitchen, Banqueting Service and Banqueting Sales to provide high level of service and avoid losses.
• Participating in the development, calculation and implementation of new dishes and drinks in the Banqueting menu.
• Daily meetings with the F&B department heads, headwaiters and Banqueting Sales.
• Participating in the F&B meetings.
• Responsible for maintaining high quality and economical standards
• Controlling the set up items and order of the necessary items in accordance with the given standards and orders. If necessary make suggestion and take measurements to adapt them.
• Knowledge of the prices and control of the head waiter's work to reduce and avoid losses.
• Controlling and spot checking the on-going functions to reduce and avoid losses during and after the events and the according postings in POS.
• Check of the reservation books with the indication of the turnover, number of portions, complaints and other details.
• Handling guests' complaints.
• Cooperation with the Cost Control Department.
• Securing the maximum level of service to meet the guests' requirements.
• Responsible for meetings and exceeding the established quality standards.
• Handling the in-coming information by informing the according people.
• Cooperation with the Cost Control department.
• vacations, controlling the observance of the working time schedules,
• filling out the working table.
• Holding meetings and practical training in the department.
• Taking care of the skills development procedures for the personnel of the • department.
• Taking part in the internal training procedures and the necessary discussions.
• Taking disciplinary measures in the work with the personnel (in agreement with G M & Ops)
• Holding interviews to hire new employees.
• Actively attracting new employees to the department and helping them to enter their jobs either personally or by assigning an appropriate person for this task.
• Conducting training sessions in the department, due to suddenly needs, and on basis of the training plan.
• Controlling the work of the personnel with regard to their fulfilment of the tasks set down in their job descriptions, the internal rules and regulations, as well as those duties given by the superiors or arising from the business.
• Yearly evaluation of all Banqueting Service staff.
• Responsible for communication and instructing the personnel and controlling their fulfilment of the regulations of: o hygiene
o uniform
o training
• Strict observance of the job safety rules.
• Comply with company standards in relation to hygiene and personal presentation.
• Comply with company health, safety, and hygiene policy.
• Attend any training session or meetings as advised by Department Head.
• Carry out any tasks requested via the Department Head of behalf of the hotel management

Main Responsibilities:
• Responsible for all operation and service sequence.
• Responsible for delivering efficient service and standards.
• Monitor and organise the proper ordering of all goods required and their storage.
• Maintain and analyse daily occupancy and activities reports
• Planning events and their follow up.
• Efficient handling of guests complaints and there follow up • Increase sales figures by new sales channels
• Motivating and training service staff
• Securing and organising perfect service.
• Direct supervision of the personnel on their jobs using professional knowledge both in the field of service technology and communications.
• Organising and carrying out all the events according with the service standards and agreement in the function sheet.
• Controlling preparation of the hall and necessary equipment on the basis of discussion of the event and the plan of the banquet.
• On the basis of active communication as an intermediary between Kitchen, Banqueting Service and Banqueting Sales to provide high level of service and avoid losses.
• Participating in the development, calculation and implementation of new dishes and drinks in the Banqueting menu.
• Daily meetings with the F&B department heads, headwaiters and Banqueting Sales.
• Participating in the F&B meetings.
• Responsible for maintaining high quality and economical standards
• Controlling the set up items and order of the necessary items in accordance with the given standards and orders. If necessary make suggestion and take measurements to adapt them.
• Knowledge of the prices and control of the head waiter's work to reduce and avoid losses.
• Controlling and spot checking the on-going functions to reduce and avoid losses during and after the events and the according postings in POS.
• Check of the reservation books with the indication of the turnover, number of portions, complaints and other details.
• Handling guests' complaints.
• Cooperation with the Cost Control Department.
• Securing the maximum level of service to meet the guests' requirements.
• Responsible for meetings and exceeding the established quality standards.
• Handling the in-coming information by informing the according people.
• Cooperation with the Cost Control department.
• vacations, controlling the observance of the working time schedules,
• filling out the working table.
• Holding meetings and practical training in the department.
• Taking care of the skills development procedures for the personnel of the • department.
• Taking part in the internal training procedures and the necessary discussions.
• Taking disciplinary measures in the work with the personnel (in agreement with G M & Ops)
• Holding interviews to hire new employees.
• Actively attracting new employees to the department and helping them to enter their jobs either personally or by assigning an appropriate person for this task.
• Conducting training sessions in the department, due to suddenly needs, and on basis of the training plan.
• Controlling the work of the personnel with regard to their fulfilment of the tasks set down in their job descriptions, the internal rules and regulations, as well as those duties given by the superiors or arising from the business.
• Yearly evaluation of all Banqueting Service staff.
• Responsible for communication and instructing the personnel and controlling their fulfilment of the regulations of: o hygiene
o uniform
o training
• Strict observance of the job safety rules.
• Comply with company standards in relation to hygiene and personal presentation.
• Comply with company health, safety, and hygiene policy.
• Attend any training session or meetings as advised by Department Head.
• Carry out any tasks requested via the Department Head of behalf of the hotel management

Achievement
• Service delivery has increased by 25%
• Achieved 98% customer satisfaction
• Reduced operation cost by 2.5%
• Staff productivity increased by 26%

planing staffing observe the bod jet and revenue cost control
high level of stander
train the new employee to meet the company stander

Assistant Banquet Manager: Jeddah Hilton Hotel convention centre & outside catering - Jeddah KSA
September 2008 - May 2010
Main Responsibilities:
• Provides assistance to plan, direct, control and coordinate the activities of the department
• Maintain cost control to meet profit percentage objectives and figures.
• Create a working environment for all banquet team members that encourages and supports innovation and creative concepts and ideas so the outlet becomes a leader in the region for new products and related development
• Anticipate daily responsibilities for the overall management of the F&B service in the banquet department.
• Maintain high level of standard and cleanliness in public areas
• Liaise daily with food & beverage operation manager or his assistant with regards to the day-to-day operation.
• Attend all food & beverage and other relevant meetings, as directed by food & beverage operation manager or other senior management personal.
• Decision maker, proactive and effective.
• Ensures proper scheduling of staff in accordance to the expected work-load and depending on the requirements

Restaurant Manager ( al kahiam restaurant) in jeddah Hilton
Jeddah Hilton hotel- Jeddah KSA
March 2007- September 2008
Main Responsibilities:
• Ensure a consistence of high standard is maintained in the restaurant. Take care of guests' requirements and take these into consideration
• Supervise events, works with F&b manager closely to arrange and follow through all functions details and to ensure all requests are met
• Directly, organization and supervision of food service to include all aspects, service points and the transportation of meals
• Handled all casual financial matters and daily operations
• Customer coordination, supervision of staff, opening and closing of the shifts, daily duty sheet
• Ensures to supervise the Restaurant service team. ( Headwaiters, captain, waitress & waiters)
• Ensure regular training & progress reviewed & updated for all tm's.
• Ensure all tm's trained according to the hotel standards

Achievement:
• Service delivery has increased by 12%.
• Achieved 98% customer satisfaction.
• Reduced operation cost by 1.8%.
• Staff productivity increased by 19.5%.
:

Main Responsibilities:
• Managing a team of 25
• Looking after schedule and training calendar.
• Launched a customer focus process within the team as a way to drive ideas, which help deliver over and above customer expectation with particular emphases on operation training
• Preparing action plan for trial menus and implementing successful dishes with the guidance of assist F&B manager.
• Interviewing potential candidate and doing appraisals
• Customer service and looking after the daily operations
• Reporting to assistant F&B manager.


Achievement:
• Staff productivity increased by 20%, through training.
• Sales increased by 7% due to products range,
• Promotion and customer Satisfaction increased by 2.8% due to managing staff cost and decreasing other operational cost.

¬Oversee all front and back of the house restaurant operations

¬Ensure customer satisfaction through promoting excellent service

¬Respond to customer complaints tactfully and professionally

¬Maintain quality control for all food served

¬Analyze staff evaluations and feedback to improve the customer’s experience

¬Project future needs for goods, kitchen supplies, and cleaning products; order accordingly

¬Oversee health code compliance and sanitation standards

¬Look for ways to cut waste and decrease operational costs

¬Generate weekly, monthly, and annual reports

¬Train new employees and provide ongoing training for all staff

¬Attend quarterly P&L meetings

Always greet and welcome guests promptly in a warm and friendly manner.

Always thank and give fond farewell to guests conveying anticipation for their next visit.

Assist guest with table reservation.

Assist guest while seating.

Ensure guest are serviced within specified time.

Has a good knowledge of menu and presentation standards.

Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

Able to answer any questions regarding menu and assist with menu selections.

Able to anticipate any unexpected guest need and reacts promptly and tactfully.

Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.

Serve food courses and beverages to guests.

Set tables according to type of event and service standards.

Record transaction / orders in Point of Sales systems at the time of order.

Communicate with the kitchen regarding any menu questions, the length of wait and product availability.

Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

Check with guests to ensure satisfaction with each food course and beverages.

Responsible for clearing, collecting and returning food and beverage items to proper area.

Maintain cleanliness of work areas, china, glass, etc. throughout the shift.

Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

Present accurate final bill to guest and process payment.

Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.

Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

Ensures that hotel brand standards and SOP's are consistently implemented.

Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.

Completes the daily responsibilities that are set for each individual shift.

Complete closing duties, including restocking items, turning off lights, etc.

Conducts monthly inventory checks on all operating equipment and supplies.

Take an active role in coaching and developing junior staff.

Any other duties related to food and beverage service assigned by the manager.