Assistant F&B Manager
Al Corniche Club
Total years of experience :20 years, 0 Months
Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish. Creates a positive team atmosphere among Team Members. Maintains records of staff periodic manner and operating costs. Provides feedback and coaching to the Team regularly. Understands building capability through Cross training Treats all Team Members fairly, with respect. Sets high standards for appropriate team behavior on shift. Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures. Handle guest complaints in restaurants. Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. Check quality of deliveries of fresh food and baked goods. Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items. Arrange for maintenance and repair of equipment and other services. Total receipts and balance against sales, deposit receipts, and lock facility at end of day. Ensures new products are executed properly following roll-out. Is capable of handling irate customers with a friendly/calm attitude. Ensures product quality and great service. Shows enthusiasm about guest within the restaurant. Is flexible in dealing with changes/problems (e.g., being short staffed). Has effectively forecasted restaurant needs. Shifts priorities and goals as work demands change. Prioritizes tasks effectively to ensure most important tasks are completed on time. Delegates and follows-up effectively. Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager. Seeks, listens and responds to Guest feedback. Coaches team on how to exceed Guest expectations. Does not blame others; takes accountability for problems. Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc. Assist in planning regular and special event Menu.
Responsible for operational and financial controls for the restaurant. Identify areas of improvement for staff and provide on the job coaching, daily briefs and product knowledge for operational excellence. Directly perform hands on work on an ongoing basis to train staff, respond to customer service needs or role model appropriate behaviour in the restaurant. Manage the restaurant according to policies and guidelines of the Company to ensure customer delight and profit maximization. Keeping a check on the Shift rota report on Stock Taking & Ordering & Ensuring on-time daily reporting is being done by all the staff. Effective control on expenses through continuous monitoring. Preparation of weekly / monthly reports Food Cost, Variance Analysis, Menu Mix. Implementation of the Marketing Initiatives like making promotions, increasing awareness on promotional events. Ensuring compliance with licensing, health & Safety. Liaising with customers, employees, Suppliers, licensing authorities, sales representatives.
Train, coach and monitor associates to do their job in the best way that suit the company and ensure they offer the customers highest level of service, controlling waste, expenses and keeping cost to minimum, and encouraging associate to up selling and generating high revenue through offering innovative and competitive ways of service and products.
Hilton Baynunah is a Five star hotel and my main responsibilities is to run the day to day operation of the restaurant, room service and banqueting ensuring all sections are covered and that the team members are carrying out their roles effectively with co ordination with F&B coordinator. This includes delivering brand standard and service standards, ensuring the restaurant is ready for service, Team members training and coaching for their development. Make the rota to ensure that business is covered with sufficient resources.
I worked as assistant captain in Flash Tour Sea Life hotel in Sharm El Sheikh. I was responsible of the Japanese Restaurant. I managed the restaurant and led a staff working in it. I reported directly to F&B manager, I gained a lot of experience through working and supervising service staff and we used to work under stress and pressure.
I worked as a Senior Waiter at Sonesta Beach Hotel in the popular resort of Sharm El Sheikh in Egypt. The Hotel boasts a 5 star rating and receives guests from a wide range of countries across the world.
My main duties included supervising, motivating and supporting a team of staff in the main hotel restaurant, ensuring high quality service to our guests at all times.
I enjoy the responsibilities that come with this post and undertake these confidently and successfully.
When I returned from Saudi Arabia, I decided to pursue a career in the tourism industry, which is flourishing in Egypt at the moment.
Whilst I wanted to continue with my teaching career, it was difficult to get a continuing contract in the teaching profession. Therefore, I applied to work in the hospitality sector.
As I posses excellent English skills, I was offered a job as a Waiter for Solymar - Sharming Inn Hotel. A 4 star rated hotel, based in the Ras Umm El Seid area of Sharm El Sheikh. I worked as a waiter in the main hotel restaurant for two years as a member of a dynamic and committed team.
The experience and knowledge gained from working here was very valuable. I left my post as a Waiter here for a promotion in my hospitality career to Sonesta Beach Hotel.
Hilton University (in conjunction with Hotel School The Hague-Brussels) Faculty of Operations- Food
Mansoura university