Restaurant Manager
Inter Continental Muscat
Total years of experience :28 years, 1 Months
WORK HISTORY Current Employment: Currently employed at InterContinental Hotel Muscat as a Restaurant lounge manager. I have been working for 27 years in hotel Industry. I joined in 1989 December10th until 2017. Designations:
-December 1989 - I was offered a position at the Inter Continental Muscat Hotel as a Waitress to work in the Pool Deck. I spent a few months and then they transferred me to the Coffee Shop.
October 1992-March 1994 - I worked as a Hostess in the Coffee Shop.
April 1994-May 1996 - I was the Captain in the Coffee Shop.
June 1996- May 1998 -Assistant Head Waitress of the Coffee Shop.
June 1998-june 1999 - Head Waitress in the Coffee Shop.
July 1999-January 2000 - In charge of the Pool Deck.
February 2000 (Present) - (Restaurant Manager - Majlis Al Shalms)
I was in-charge of the lobby lounge and the delicatessen, reporting to the Director of Food and Beverage.
Job Responsibilities-:
• Effectively manages the restaurant and special event concepts, ex; Handovering day to day job tasks to the examples so the business runs smoothly, so it will be easy to work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure.
• Be able to control and analyze departmental costs to ensure performance against budget to produce positive business results, managing staffing costs by preparing efficient work schedules.
• Analyses food and beverage statistics through point of sale system and also manages wage and beverage cost
• Should create positive publicity opportunities so it will easy to conducts proper competitor analysis in up selling property facilities.
• Attends Food & Beverage departmental meetings and reporting to the F&B director.
• Attending weekly promotional and revenue meetings.
• Working with the company policies and human recourses to ensure that my staff’s performance is good.
• Recruits staff.
• Prepares an induction program for new staff.
• Conducts and Maintains training records and evaluates yearly appraisal of the staff.
• Conduct daily briefing with the staff and maintain the hotel standards.
• Handles guest complains/feedback, demonstrate a proper service attitude in fulfilling guests needs and wants.
• Maintains the FLS (FIRE LIFE SAFETY) policy, HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) and also engaging with the GO GREEN theme.
• Restaurant Manager is accountable for supervision of the daily outlet operation.
•Should attend daily F&B briefings and report to the F&B Director.
Trainings-:
-Training in Front Office - Guest Relations
-Banquet Administration
-French Restaurant & Banqueting Service
-Trained in Sales Department
Computer Knowledge-:
-Microsoft Office 2007/2010
Communication Skills-:
-Liaise with guest at all levels regarding enquiries, complaints, etc.
-Advice and counsel staff members when necessary.
-Ensure a smooth and clear channel of information between guest and
Service personnel.
Organization Skills-:
-Devise and implement continuous in - House Training Programes