Regional Director of food and beverages
Sunny Days Resorts
مجموع سنوات الخبرة :16 years, 11 أشهر
1. Managing all day to day operations of all the outlets, Room service and events as well.
2. Prepared and approved the annual food and beverages department budget for year of 2024.
3. Created a development strategy to all the outlets in order to increase the revenue and mentioned the tools which it will be used.
4. Create and develop the department policies and procedures for all food and beverages Areas.
5. Ensuring all the HACCP requirements are followed up in the whole department.
6. Assist with planning and approving of external and internal Marketing and sales promotions and activities with a guide lines how to run it.
7. Monitoring and Revising the entire guest Reviews on booking .com and tripasvisor in order not to have a negative comments in the hotel website which its affects the hotel category.
8. Shared the efforts with the chef stewarding the equipment’s and cutleries deep cleaning schedule and make sure its followed up with the concerned staff.
9. Shared the Restaurants Managers the new ideas which will improve the quality of service and increase the Revenue.
10. Giving a curious training to the senior level staff in reducing cost and upselling .
11. Arrange a technical training to the managerial level in their on job training Manager position.
12 Encourage and motivate all the team members in order to create a healthy work environment.
13 Handling the events calendar and make sure all the materials are supported.
14 Practicing and following up the staff daily training program.
15 Make sure all the official documents are controlled and approved in order no to have any miscommunications with the legal departments of MOH and MOT .
16 Raise and distribute all the food and beverages stores and make sure all the staff following it up.
17 Handling in a professional Manners all the staff complains and requirements and make sure find a suitable solution to all their issues
18 Looking after the five main keys of the buffet worth and amendment.
19 Added a new work strategy in order to improve the level of service.
20 Looking after all equipment’s maintenance and make sure it’s in good condition and matching with HACCP requirement.
21 Managing all the banquet booking and keep a note to the staff to follow it up with the guest .
22 Monitor, control and give a special training to Room service staff to give more high level of service to the guest in their rooms in order to get good feedback in the hotel website.
23 Revise and Reviewing all P&L Reports with the cost controller and Prepare a report to the general Manger and mentioning the keys of solving the gabs in the P&L.
1. Managing all the department day to day operations.
2. Well-run a new food and beverages business pain in order to increase the extra revenue to all the outlets.
3. Handling all the guest complains and make sure their entire requirements are maintained.
4. Well-run a new method in how to reduce all the guest negative reviews in booking .com and tripadvisor and followed up all the guest feedback and reviews .
5. Implemented a specific training plan for each position in the entire department.
6. Scheming and controlling all the beverages stores and follow up the HACCP requirements.
7. Reviewing all P&L Reports in a daily system.
8. Updating all the outlets menus and reviewing all the prices, costing and food quality.
9. Managed the long -range stuffing needs of the whole areas.
10. Addressed all the guest complains and reporting it to the general manager and mentioned the corrective action for it.
11. Managing all the inventory verifications and provide updated information and reports to the cost controller department
12. Handling all the proper accounting and reconciliation of the “POS “And members Revenues.
13. Handlings with a time frame all the annual agenda events and make sure all the requirements are available.
14. Direct all the Banquets, meeting, special events and other social events.
15. Prepare and controlling all the municipality and MOH documents in order to avoided any miscommunications with the legal departments.
16. Kept a good communications system with other departments in order to have a successful work environment.
17. Following up staff hygiene and grooming standard in a daily routine.
1- created and followed up anew ideas of purchasing and the methods how to use it which which reduced the food cost 20 % .compare to up to-date reports
2- Revised All the company structures and created a new organization structure which more effective to reach the vision of 2030 .
3- implemented a new Marketing plan which is more closer to the company products .
4- Re- updated and Re-checked all the menus cost and kept a new costing receipt to be more accurate and more measurable in order to have a correct food cost reports .
5- Revised and updated all the internal work methods and added a new ideas which helped the employee to be more accurate and professional to their outcomes .
6- created a new training plan to help the team to improve the quality of the food and the standard of service
7- Re- organized all the work flow in the Restaurants which helped the employees to be more professional in their job.
8- Created a new work systems using the principles of input and outcome to make everything measurable..
1- Managing and organizing all the top VVIP events which belongs to the Brazilian embassy .
2- Handling all the pavilion functions and events related to food and beverages department.
3- Providing full cooperation and assistance to the pavilion operations Manager for the all issues related to food and beverages section.
4- Manage all the outlet operations and the coffee shop which belongs to the pavilion.
1- Managing all F&B and day-to-day operations within budgeted guidelines and ending to the highest standards.
Lead F&B team by attracting, recruiting, training and 2- appraising .
3- Establishing targets, KPI’s, schedules, policies and procedures.
4- Create an adequate staff annual training plan .
5- Prepare the department annual sales and marketing plan .
6- Reviewing all the guest feedback and record it to communicate with the guest to know about all their needs and requirements.
7- Lead one to one meeting once a month to find out all the staff needs and requirements .
8- Create a time frame to the goals of the departments and find out all the method to achieve it .
9- Be sure all the hygiene and HACCP. requirement are followed up by the staff in all the departments belongs to food and beverages .
10 - Working with fnb team with the principles of KPI. To create a successful work environment .
11- Reviewing the daily sales reports and discussing it with the concerned staff .
1- Create a suitable and professional annual training plan and the tools which we will use it .
Prepare an annual food and beverages sales and marketing plan and the method who we will implement it .
2- Designing and implementing new department operating policies and procedures as required.
3- Manage the daily morning briefing with all the staff to distribute the responsibility to each staff indvedualy .
4- Ensuring that the operational activities and service receive adequate supervision.
Over look of delegated duties in order to maintain the consistent standards of the food and beverage outlets.
5- Scheduling events, programs, and activities of the Department.
6- Coordinating the preparation of the department budget
7- Implement and improve the SOPs as international standard.
8- Follow up Work within budgeted guidelines in relation to Food and Payroll
Manage guest queries in a timely and efficient manner
9- Maintain set standards and ensure that the highest standards of food and beverage quality and service are achieved in the food and beverage outlet.
10 -Conducting daily communication meetings with all Team Members
Work in cooperation with the Head Chef on new products, menus, promotions and other related Activities.
1- Prepare the staff annual training plan and the method which we will use it .
Following up day to day royal family requirement with a function sheet .
2- Implementing KPI stander in the department to create a health work environment without any mistakes.
3- coordinating the development of long-term planning for the department.
Initiating operational polices within the department for discussion, approval and implementing
4- Adding and creating a yearly business plan and work according to it
5- Make sure HACCP standard has been followed up in the place.
6- Ensuring the operation activates and services receive adequate supervision
Controlling and monitoring all the goods and the products belongs to the department
7- Maintaining personal professional competence in order to set a good example for goals and results
8- Following up the cleanliness of the stores and make sure the rules of entering the store are followed up.
1- Conduct regular training sessions with the assigned team in line with the departmental SOP’s.
2- Acquire in depth knowledge of the Food & Beverage menu of the assigned Outlet in order to assist and provide advice to Guests.
3- Practice good customer relations and attend to customer complaints and queries satisfactorily.
4- Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being.
5- Direct and supervise the service team to ensure that all duties are performed as per standards.
6- Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
1- Coordinate daily Front of the House and Back of the House restaurant Operations
2- Deliver superior service and maximize customer satisfaction
3- Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
4- Appraise staff performance and provide feedback to improve productivity
5- Estimate future needs for goods, kitchen utensils and cleaning products
6- Ensure compliance with sanitation and safety regulations
7- Manage restaurant’s good image and suggest ways to improve it
8- Control operational costs and identify measures to cut waste
9- Create detailed reports on weekly, monthly and annual revenues and expenses.....