غالب النجار

Identify and pursue new business opportunities within the food and beverage industry. Develop and maintain strong relationships with potential clients and key stakeholders. Negotiate contracts and pricing agreements with clients. Monitor and report on market trends, competitor activities, and customer feedback.

Responsibilities, Leading a team of 140 employees (Housekeeping, Laundry, Kitchen, Food delivery Workers, nutrition specialists, Visitors Cafeteria, Employees Cafeteria, Nurses Accommodation Building, Vending Machines at All Floors).
Dear Sir,

I am now Hospitality Services Manager within Arab Medical Centre- Jordan; also, I used to be Camp Operations Manager within Loyalty Support Services (Al Wala'a Catering & Support Services Company) - Jordan as my past careers listed below at my Curriculum vita.

Where in my present career is one of tremendous experience and challenge, I feel reaching for a higher position through your establishment world greatly enhance my skills and give me scope to further my career in this new venture. I trust my experience as listed below on my curriculum vitae shall prove my abilities to take on and meet challenges as well as deadlines.

Having worked in the beverage industry for number of years at Four Seasons Hotel Amman, my present career has greatly helped moiled me into a person that is capable of dealing with people of all nationalities and lifestyles.

While I am aware that this new Position in my career will prove to be a challenge, I am Confident it is, one I shall be able to complete with and thereby prove to be an asset to your organization.

Being friendly yet work oriented has proved on more than one occasion to be a point that I am most proud of while I am content at my present status, I feel there is always scope for growth and improvement and change is therefore necessary.

Please find my Curriculum Vitae attached, which gives you insight to the career that I have developed

Yours Sincerely,
Ghaleb Al Najjar
Hospitality Services Manager

manage and Operate all companies operations

Main duties & Responsibilities
Financial
 Ensure that each outlet is accounted for separately as an individual profit centre.
 Ensure that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their quality and profitability.
 Set, in close conjunction with each Management Team, annual operating budget which will form part of the Business Plan.
 Monitor all costs and recommend/institute measures to control them.
 Ensure that the Department’s Operational Budget is strictly adhered to.
Operational
 Be hands-on and involved 100% in day to day Operations in the Food & Beverage departments.
 Ensure that the various outlets and banquets adhere to the Company and Hotel Policies and Procedures and minimum standards.
 Ensure that all Departmental Operations Manual are prepared and updated.
 Ensure a high quality in service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chefs de Cuisine to take corrective action with his partner the Executive Chef/Production Manager where necessary.
 Share daily operational responsibilities with his partner the Executive Chef / Production Manager / Food & Beverage Managers.
Marketing
 Generate ideas and develop staff to up-sell and generate more revenue.
 Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels’ banqueting departments.
 Ensure that all Outlet Management Teams and Banquet Sales Managers are fully aware of market needs and trends and that their product meets these requirements.
 Ensure that all outlets work within a Marketing Cycle.
 Plan and implement, with each Outlet Management Team an effective yearly Marketing Plan to ensure maximum revenues and profits.

Administration
 Review and ensure that all Food and Beverage forms and reports are forwarded in conjunction with the Finance report on a timely basis.
 Maintain all hotel records and forms in good order.

Executive Duties
 Act as Duty Manager for the hotel as scheduled.

Employee Handling / Management

 Responsible to oversee the performance of all Food & Beverage Managers in all properties and maintain follow up on their progress.
 Train and develop Managers in the Food & Beverage Department so that they are able to operate independently within their own Profit Centres.
 Ensure that each Manager in the Food & Beverage Department plans and implements effective training programmes for their respective employees in conjunction with the Training Manager and Departmental Trainers. To meet with Departmental Trainers as frequently as possible.
 Ensure that each Manager in the Food & Beverage Department maximizes productivity and morale within their respective departments, and that they consistently maintain discipline hotel guidelines and local legislation.
 Responsible to discipline and counsel staff as required by the Hotel Policy and procedures guideline of Personnel and Training.
 Conduct annual appraisals of all your department personnel (Managers) and review their general performance and areas of improvement.

Be hands-on and involved 100% in day to day Operations in the Food & Beverage departments.
 Ensure that the various outlets and banquets adhere to the Company and Hotel Policies and Procedures and minimum standards.
 Ensure that all Departmental Operations Manual are prepared and updated.
 Ensure a high quality in service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chefs de Cuisine to take corrective action with his partner the Executive Chef/Production Manager where necessary.
 Share daily operational responsibilities with his partner the Executive Chef / Production Manager / Food & Beverage Managers.
 Generate ideas and develop staff to up-sell and generate more revenue.
 Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels’ banqueting departments.
 Ensure that all Outlet Management Teams and Banquet Sales Managers are fully aware of market needs and trends and that their product meets these requirements.
 Ensure that all outlets work within a Marketing Cycle.
 Plan and implement, with each Outlet Management Team an effective yearly Marketing Plan to ensure maximum revenues and profits

Facilities: Restaurants, banquets, Catering & Support Services Division
Website: www.afh.com
Reporting to: General Manager
Responsibilities: Leading a team of 70 employees
 Open new catering division
New projects for the company starting from A to Z
 Create the main Standard operating procedures
For the whole F&B strictures
 Arrange the organization chart for the division.
 Plan & create the F&B strategy for the coming
Three years.
 Train & improve the managerial level operations.
 Coach and monitored the restaurants revenue growth.
 Prepare the menus engineering for all the restaurants.
 Recreate the chain of local snacks outside sections within
The Army sites locations.
.

Arabian Food Supplies, Jeddah, Saudi Arabia April 2008 till now
Project Manager - Deputize Area Manager - western region

Facilities: Catering & Support Services Division
Website: www.afs-sa.com
Reporting to: Operations Manager
Responsibilities: • Leading a team of 140
* Control cost Beverage for the entire Projects that we are controlling.
* Manage the all the projects operation day to day as labour cost and availability and the daily revenue.
* In charge of the P&L for all the projects as of the new and the old project.
* In charge of the goals and targets for all Jeddah projects to be achieved.
Achievements: • Change the Outlets menu includes the by the help of the chef supervisor
* Control the operation, motivate the staff by using the best training for the staff, and the ability to increase the sales by up sell the menu and use the new promotions.
Reason to move on: As the first move for me outside my country and have the chance to be familiar with the multicultural staff.

Restaurants Manager (since May 2006)
Facilities: 5* hotel with 282 rooms, 13 F&B outlets, banquet facilities up to 2, 500 guests
Website: www.leroyalhotel-amman.com
Reporting to: Assistant Food and beverage Manager
Responsibilities: • Leading a team of 74
* Control cost Beverage for the entire food and beverage department.
* Manage the all the food and beverage outlets.
* In charge of the manning for the restaurants
* In charge of the Samurai Japanese restaurant, La vista Italian restaurant, Patio Main restaurant, Buddha Club, Chester's Cigar lounge, Le Trianon French restaurant, Beerkeller German bar, Cascades pool Bar, Ivy lobby lounge and Caprices Pastry shop Room service and mini bar.
Achievements: • Change the Outlets menu includes the Wine list, food and beverage.
* Control the operation, motivate the staff by using the best training for the staff, and the ability to increase the sales by up sell the menu and use the new promotions.
Reason to move on: Internal Promotions within the hotel reorganizes.

Room Service Manager (since October 2005)
Facilities: 5* hotel with 282 rooms, 13 F&B outlets, banquet facilities up to 2, 500 guests
Website: www.leroyalhotel-amman.com
Reporting to: Assistant Food and beverage Manager
Responsibilities: • Leading a team of 22
* Control cost of the mini bar,
* Manage the Royal Club floor (business)
* In charge of the butler service for the Royal Suites
* In charge of the pool and restaurant at the Spa
Achievements: • Change the room service menu includes the doorknob, food and beverage.
* Control the operation, motivate the staff by using the best training for the staff, and the ability to increase the sales by up sell the menu and use the new promotions.
Reason to move on: Internal transfer within the hotel reorganizes

Chester Cigar Lounge Manager July 2005 till October 2005

Reporting to: Assistant Food and Beverage Manager
Responsibilities: • Leading a team of 18 people in the lounge with 50 seats serving International menu, wines and Cigar.
* Control beverage cost
* Manager the terrace with 180 covers in the summer time
Achievements: • Control the Cigar conditions with increase the sales by creates new Promotions at the restaurants.
* Control and motivate the staff by give them more food and beverage knowledge trainings.
* Control the beverage cost by using the menu engineering for the sales of the all Items.
Reason to move on: Internal transfer within the hotel reorgizes.

Beverage Manager (Since July 2003)
Facilities: 5* hotel with 193 rooms, 5 F&B outlets
Website: www.fourseasons.com
Reporting to: Food and beverage manager
Responsibilities: • Leading a team of 13 people
* Control the beverage cost and sales
* Manage the cost for all the cocktails
Achievements: • Reduce the beverage cost for all the outlets; control the beverage menus for all the outlets by using the menu engineering.
* Control the beverage for the banquets events and functions.
* Motivate the beverage staff by exchange the bartenders between the outlets to create a manner of loyalty for the hotel.
* Create menus for the New Year and Christmas Eve.
Reason to move on: Get promotion after the improve that been done.

Assistant Room Service Manager - Pre-opening (eights months)

Reporting to: Room Service Manager
Responsibilities: • Supervise a team of 18 persons.
* Assist Room Service Manager in daily work
* Train new employees
Achievements: • Help at the opening by train the staff for implementations of the standards.
* Help with the new room service food and beverage menu.
Reason to move on: More benefits and more educations

Le Royal Hotel April 2001 to October 2002
Assistant Room Service Manager - Pre-opening

Facilities: 5* hotel with 282 rooms, 13 F&B outlets, banquet facilities up to 2, 500 guests
Website: www.leroyalhotel-amman.com
Reporting to: Room Service Manager
Responsibilities: • Supervise a team of 20
* Train new employees
* Build the mini bar standard and control the beverage cost
* Reduce the loss at the mini bar
Achievements: • Help at the opening by train the staff for implementations of the standards.
• Help with the new room service food and beverage menu.
Reason to move on: Looking for higher positions and increases my knowledge.

Grand Hyatt Hotel, Amman, Jordan December 1998 to April 2001
Team Leader Room Service