Food and beverage operation manager
Howard Johnson Hotel
مجموع سنوات الخبرة :21 years, 7 أشهر
Key responsibilities:
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
Skills
• Leadership skills to motivate and manage the team
• The confidence to liaise with other heads of department and deliver what the client wants
• Good communication skills to find out exactly what the clients want
• Personal charm to greet organizers, hosts and VIPs and to show clients that we are giving them full attention
• Excellent organizational and administrative skills
• A cool head to deal with last minute requests and problems
Looking after the operation of the restaurant and the upcoming projects, as well delivers revenues and profits by developing, marketing, costing, providing appealing restaurant service; managing staff.
Job Duties:
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures;implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
The Tamara, Coorg, India
Assistant Food and Beverage Manager
April 2013 till March 2014
Working as an asst to the Food and beverage manager, takes care of 5 food and beverage outlets
With 42 team members reporting
Assisting in Food and Beverage Operations
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Makes sure excellent guest service is provided by all employees.
• Liaises with all department for the smooth operation of the department
• Uses coaching skills throughout the property.
• Demonstrates self-confidence, energy and enthusiasm.
• Motivates and encourages staff to solve guest and employee related concerns.
Ensuring Exceptional Customer Service
• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate department.
• Follows up to ensure complaints have been addressed to the guest's satisfaction.
• Develops a relationship with all guests to build repeated clientele internally and externally.
Additional Responsibilities as Assigned
• Complies with all corporate accounting procedures.
• Assists Food and beverage manager as needed with all the works.
AL HAMRA FORT HOTEL AND BEACH RESORT managed by HILTON WORLDWIDE, Ras Al Khaimah March 2005 to Feb 2013 (Joined as a waiter and was being promoted in 2006 April as captain, 2007 September as Head waiter, 2009 August as Assistant Outlet Manager, 2011 Jan outlet manager)
• Outlet Manager - Le Chalet Restaurant and Scirocco Louge Bar
DUTIES: Operational: • To assist in setting budgets for the outlet, communicate these to the team and implement
strategies to achieve daily targets.
• Contribute to the achievement of margins at targeted levels.
• Maintain low wastage levels through good stock management and rotation, accurate
recording, training and active monitoring.
• Run shifts, assisting and guiding staff to deal with issues and complaints and ensuring
members' and guests' experiences exceed expectations.
• To analyse daily/weekly/monthly sales identifying opportunities for increasing
profitability and maximising revenue.
• Prepare daily / weekly reports.
• To plan rotas that will ensure high service levels are maintained whilst controlling costs
• Regularly create drinks/cocktail menus that are new and inspiring.
• Regularly conduct research on the local market and develop and implement ideas to maximise revenue generation.
• Contribute ideas to calendar of events.
Managing People: • Lead and manage the bar staff on a daily basis, communicating daily targets and taking
responsibility for maintaining high standards of quality, health and hygiene.
• Foster an environment where improvements to products, processes and service are
welcomed and encouraged.
• Conduct briefings and training to ensure that staff have strong product knowledge and are
able to up sell and deliver service to the standards required.
• Monitor, review and feed back on individuals' performance, set and review objectives in line with the performance review and induction process
• Work to develop team members according to their individual abilities and potential.
Stock control
• Coordinate and control all aspects of stock deliveries and keep accurate and up to date
records.
• Regularly liaise with the stock taker to ensure the monthly accounts are accurate and the receipt and administration of all deliveries is up to date.
• Manage the cellar and stock storage areas, ensuring they are secure, neat and clean at all
times.
• Liaise with the other managers to ensure tight stock control and budgeted margins are
achieved.
Health and Safety
• Contribute to the formulation and review of risk assessments for the Bar.
• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that
their safety and that of members and guests is protected.
General
• To support colleagues at peak times and to undertake any operational duty which might be
reasonably required, to ensure customer expectations are met.
• To undertake any other duties as requested by the Senior Management team, in accordance with the scope and responsibilities of the role.
Other achivements
• Introduced the beach party which increased the sale by 7%.
• Made the brunch into the top 25 in UAE according to the Timeout magazine.
• Handled banqueting functions in the beach and garden.
• Introduced new beverage menus.
• Was the key person to handle the Global Arab summit consecutively for two years
(three day banqueting event with ministers and delegates from all around the world attends)
• Planed and handled events (White Party, Belgium Beer promotion, Oktoberfest and road 69)
Hotel TAJ PALACE, New Delhi
➢ Tea House Of August Moon, Jan 2004 to Dec 2004 Guest service agent
(Taj Palace's signature Chinese restaurant serving authentic Chinese cuisine complimented along with a wide range of international wines, liquors and digestives. Tea House of August Moon is a 152 cover restaurant operating for lunch and dinner operations)
THE LEELA PALACE, Bangalore
➢ One of the leading Kempinski group of hotels in the world - Waiter From Nov 2002 to Nov 2003
➢ Waiter in Jamavar, Indian signature restaurant.
Le ROYAL MERIDIEN, Chennai - Industrial Exposure Training, From Nov 01 - Feb 2002
➢ Undergone training regarding the basic ethics and needs of a hotel industry.
Responsibilities
➢ Ensuring the highest standards of food and beverage service.
➢ Keeping control of costs.
➢ Ensuring Health & Safety and also hygiene procedures & standards are maintained.
➢ Responsible for recruiting, training & developing restaurant staff.
➢ Dealing with and resolving customer complaints.
➢ Maximizing all business opportunities to drive sales.
➢ Communicating with the kitchen staff to ensure efficient food service.
➢ Advising Guest on food and beverage selection.
➢ Liaising with the Chef to discuss and develop the menu.
➢ Overseeing client bookings & reservations.
➢ Organizing the daily and weekly rotas for the Restaurant's staff.
➢ Purchasing stock, supplies and negotiating best prices with stores and suppliers
➢ Ability to create a great atmosphere & be a inspirational host.
➢ Monitoring sales and then writing informative reports to the food and beverage manager.
KEY SKILLS AND COMPETENCIES
➢ Strong motivational and influential people skills.
➢ Extensive and relevant knowledge of food and Beverage.
➢ Enthusiasm for creating a great service.
➢ An eye for detail and the ability to drive consistent brand standards.
➢ Experience of managing people and driving business performance.
➢ Experience of organizing private functions including parties and weddings etc.
Bsc. Degree in Hotel Management and Catering Science from Bharatiyar University 1999-2002