Asst. Director of Food & Beverage
Marriott International
Total years of experience :24 years, 5 Months
Responsible for overall operations of Restaurants, Banquet and Events planning. In charge/Property coach for
implementation of Meeting imagined, Meeting Service Applications (Mobile APP) for the property.
Works with direct reports to develop promotions, food and wine pairings, menu items and presentations.
Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are
completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer
Review Process. Conducts annual performance appraisals with direct reports according to Standard Operating
Procedures. Develops a food and beverage operating strategy that is aligned with the brand’s business strategy
and leads its execution.
In charge for all back of the house activities of F&B and Culinary operations and hotel Stewarding department. Manages the day-to-day kitchen utility operations and staff; typically in a large hotel. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Multiple Stores, night cleaning, back dock cleaning, maintenance, banquet operations, food plating, equipment, and logistics (set-up, breakdown, transportation, and storage). Overlooking kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, utility cleaners (back aisles), etc.) and kitchen controllable (e.g., hotel inventory of china, glassware, silver to include banquet equipment and logistics). Works with the food and beverage/culinary management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. As a department head, uses leadership skills to manage other managers.
All Day Dining Restaurant in generous surroundings is brightened with natural sunshine and views of the turquoise blue waters of the Gulf. Even more opulent, the extravagant buffets offer a blend of Continental, Arabic and Far Eastern cuisines whilst the a la carte menu provides limitless choices for breakfast, lunch and dinner.
Managing and maintaining the 5 star level of service in 250 seating capacity indoor & 100 outdoor of the Restaurant and Shisha Terrace with 60 seating capacity.
Recognize as the Best Recommended Brunch in Doha by time out Doha magazine in 2012.
Responsible of developments & scheduling 24 service staff and achieved 100% staff satisfaction in 2012 and 2013 and 2014 respectively. Generate most revenue as F&B outlet after the banquet operation.
Organizing, marketing and handling out door functions such as big day outs, family brunches..etc. Changing and adopting the restaurant according to new customer demands and competitors.
374- Rooms and Suites with 24 hours’ Room Service operation. Responsible for high quality service standards
and timeliness of all service deliveries. 420 Mini bars in property. 24 hours Service and responsible of high
quality products and controlling the expiry
Responsible for high quality service standards and customer satisfaction. Create and maintain a relaxing
atmosphere for enjoying cigars and evening cocktails. Free-standing humidor stocked with premium cigars
signature cocktails. Recognize as the Best Lounge and bar in 2010 by Time out
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