elijah stanley

• Handling Food & Beverage for Hotel Hyatt Place Baniyas Square & Hotel Flora Al- Barsha.
• Streamlining hotel operation in terms of S.O. P’S, Procedures, operational style, Policies & standards.
• Partially handling kitchen operation by maintaining standard.
• Part of HACCP team and to maintain highest hygiene standard to maintain A GOLD.
• Reducing staff turnover and maintain good and healthy working atmosphere.
• Introducing staff training, staff welfare, staff orientation, staff developments etc.
• Driving revenue in all areas by giving individual targets.
• Making budgets, focus on customers, knowledge of market trends, Key factors of success.
• Maintain time management, People management, to achieve the targets.

 Working on yearly financials with expense reports.
 Creating yearly promotional calendar & creating action plans to execute.
 Assisting F&B Manager in planning, co-ordinating & executing the day today operation.
 Handles operation of 8 outlets co-ordinating with the outlet heads. (Huddle Sports Bar 200 covers, Claypot (Indian) 135 covers, Sizzling Wok (Asian) 140 covers, City café 148 covers, Lavazza (coffee shop) 32 covers, Room Service 691 rooms, Pool Bar 35 covers, Seasons outdoor unit.
 Assisting & support with a pro-active attitude to handle situation.
 Act as a middle-man to collect operation difficulties to the senior management to support the outlets.
 So-Far handling successfully driving revenue close to the budgets. (28 m)
 Co-ordinates with all the managers for preparing duty rotas, month to date reports etc.
 Constantly keeping a track of business activities with forecast & stretch budgets.
 Co-ordinates for all the promotions & festivals on time to achieve the targets.
 Acts as revenue drivers with a strong market study.

 Governing the restaurant which has 200 covers Dining Restaurant with indoor & outdoor parties, takeaway & home delivery.
 Maintain daily sales record and monthly manager reports.
 Maintain P&L report with the controller.
 Taking care of 60 staffs including service, kitchen & general duty.
 Responsible for the revenue & daily business plans.
 Responsible for all the activities of the restaurant.
 Responsible for staff training & aggressive in adhering to rules & regulations.
 Scheduling duty and daily briefings will be taken.

 Tracking guest comments and working towards it.
 Taking care of HR issues with the staff.
 Sole responsible of the restaurant as it is a freestanding restaurant.
 Following of all sale records and all types of book keeping which supports the operation.