أشرف حسين

 Customer Service experience in supervisory or above capacity.
 A warm personality, attentive and smartly presentable
 Excellent leadership, interpersonal and communication skills
 Accountable and resilient
 Committed to delivering high levels of customer service
 Ability to work under pressure
 Flexibility to respond to a range of different work situations
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 Previous experience in similar role
 Passion for delivering exceptional levels of guest service
 High level of IT proficiency
 Maintain the department facilities, standards of presentation and levels of service to a level that achieves and exceeds Company Brand Standards, meets Health, Safety and Hygiene standards and complies with Company Safety and Fire Regulation

 F&B skills training (Little Buddha)
 Train the trainer training (Savoy hotel)
 leadership skills training (Savoy hotel)
 HACCP program training (Savoy hotel)
 supervisors development program (Four seasons hotel)
 Cristal training food hygiene (Four seasons hotel)
 Public relations in hospitality & tourism industry (Hyatt regency hotel)

 Outlet in charged directly reporting to the F&B Director
 Increased sales by 20.65% in 2009 by targeting repeat guest counts & implement a new menu as well
as daily special.
 Increased average check through up-selling of food & imported wine.
 Managed 350 seats in international restaurant with 45 staffs by providing leadership & overall
supervision control in order to exceed the guest exceptions while operating to the established budget
for revenue, cost & marketing goals.
 Floor management to ensure 100% guest satisfaction.
 Maintain service & product quality by conducting regular briefing, investigating any complains,
checking procedures & discusses with the staff to take action as required & prescribed by company policy.

 Managed 18 staff assigned stations & side duties.
 Achieved budget & high guest comments cards.
 To ensure the correct consistent service techniques for various meal periods will be demonstrated
by all staff members.
 Act as a manager, i have to supervised, discipline, train & develop all the staff to improved
performance & teamwork.

 Thorough knowledge of bar system & procedure.
 Consistently exceed sales goals by effectively managing sections & multi tasking.
 Assigned as departmental trainer includes mentoring & training new staff.
 As a departmental trainer in ''Marriott hotel'' the team won a competition of standard to all the hotel departments.

 Great guests in a friendly & courteous manner & explained all specials, promotions & appetizers.
 Take orders & serve all food & beverage requests, using suggestive selling techniques.
 Ensure tables set-ups are complete & perform various side duties as assigned by outlet supervisor.
 Maintain proper condition & cleanliness of dining area & servicing equipment.
 Perform any other duties as assigned.

 Assist the supervisor & all the management team in managing day today operations of the business.
 Prepares the restaurant crew orientation manual according to the company rolls & regulations
and crew training operational manual which enforce quality service & cleanliness.
 Ensure tables set-ups are complete & perform various side duties as assigned by outlet supervisor.

 Played an important roll in increasing the sales by my up-selling.
 Prepares sales report & monitoring of sales.
 Take care of the needs & demands of the customers.
 Assist the supervisor & all the management team in managing day to day operations of the business.
 Prepares the restaurant crew orientation manual according to the company rolls & regulations and
 crew training operational manual which enforce quality service & cleanliness.

 Outlet in charged directly reporting to the operation manager.
 Increased average check through up-selling of food & beverage.
 Managed 80 seats in the restaurant with 15 staffs by providing leadership & overall supervision
control in order to exceed the guest exceptions
 Floor management to ensure 100% guest satisfaction.
 Maintain service & product quality by conducting regular briefing, investigating any complains,
checking procedures & discusses with the staff to take action as required & prescribed by company policy.

 Perform all necessary tasks to service food & beverage according to the standard performance manual
of the restaurant.
 Great & seat customers and serve them in a professional, discreet &personalized way.
 Acquire in depth knowledge of the food & beverage menu of the assigned outlet order to assist and
provide advice to guests
 Consistently monitor quality of food & beverage being served
 Responsible for maintaining hygiene and cleanliness standards in the outlet & upkeep of all service equipment
 Responsible for all service preparations before, during & after the service (mis-en-place & mis-en-scene)
 Ensure minimum wastage, breakage and spoilage
 Actively use up selling techniques to exceed guest expectations and increase revenue.

 Take customer's orders, serve food and beverages
 prepare itemized checks, and sometimes accept payments.
 perform additional duties, which may include escorting guests to tables, serving customers
seated at counters, setting up and clearing tables, or operating a cash register
 Receive, order and serve customer requests to the standards required
 

 Understand menu content, any menu changes and promotional activities
 Keep your service area clean and tidy and well prepared
 Efficiently manage the proper settlement of all customer accounts
 Be able to answer guest queries in a polite and helpful manner