F&B Service Manager
Ramada Hotel
Total years of experience :27 years, 4 Months
Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Ensure that food is prepared and presented in an acceptable manner.
Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and serving.
Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Maintain food and equipment inventories, and keep inventory records.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities
Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Create specialty dishes and develop recipes.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Identify and estimate quantities of foods, beverages, and supplies to be ordered.
Maintain relationships with customers and staff.
Update and use job-related knowledge.
Schedule staff work hours and activities.
Evaluate health and safety practices against standards.
Organize, plan, and prioritize.
Make decisions and solve problems concerning menus and staff.
Judge the quality of food, preparation, and job applicants.
Process and analyze information when scheduling and budgeting..
Record information about inventory and health practices.
Handle food, utensils, and bookkeeping materials.
Monitor food preparation and cleaning methods.
Implement ideas or products.
Get information from customers, employees, and inventory records.
Inspect equipment and food deliveries.
Monitor and oversee purchases, menus, staff, and payroll.
Guide, direct, and train staff.
Coordinate the work and activities of staff.
Perform administrative activities such as scheduling, budgeting, and payroll.
Communicate with customers, sales reps, and suppliers.
Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily.
Assist in overall supervision of the department. Check staff punctuality.
Communicate with guests and receive feedback. Observe, teach, and correct staff’s service..
Examine food preparation. Examine beverage presentation.
Handle any guest complaint. Monitor timing of guest experience.
Spot check liquor pars. Order daily supplies. Follow up on established training steps.
Handle guest comments and complaints. Ensure guest satisfaction.
prepare and serve drinks to customers in bars and restaurants
General Duties
Mix ingredients to prepare cocktails and other drinks.
Wash glassware and utensils after each use.
Pour wine and beer.
Collect payment and operate a cash register.
Serve food to customers seated at the bar.
Check identification of customers to make sure they meet age requirements for purchase of alcohol and tobacco products.
Determine when a customer has had too much alcohol.
Clean up after customers and clean work area.
Order and maintain liquor and bar supplies.
Arrange bottles and glasses to make attractive displays
General Activities:
Serve customers in a friendly and helpful manner.
Handle and move objects, such as glasses and bottles, using hands and arms.
Order supplies from outside vendors.
Monitor and maintain an inventory of supplies.
Mix ingredients according to drink recipes.
Perform physical activities such as lifting and stooping.
Sell or influence others
prepare alcoholic drinks for restaurant, bar, cocktail lounge
Turn on lights and stereo, and set heat. Wash glassware, ashtrays and utensils.
Clean and replace any utensils, dishes, etc. used in the kitchen. Empty sinks in kitchen.
Wash and dry bar top and all tables.Arrange bar stools, tables and chairs neatly.
Sort all cans and bottles in the storage shed.
Remove garbage from bar, kitchen and Clubhouse area to outside dumpster, and replace plastic liners. .
Supervising Staff:
Supervising the staff is one of the main duties . This includes making sure staff are carrying out their assigned duties.
Dealing with Problems
Restaurants are fast-moving, dynamic environments, so we have to be ready for whatever comes up. I was responsible for the smooth running of the establishment for the duration of both Breakfast and Lunch times and was ultimately responsible for handling problems oand complaints.
Customer Service
ensure it is being carried out that the service in Restaurant is carried to an acceptable level and making sure that the staff are giving appropriate service to the Guests and to handling issues and complaints personally,
Training:
Train the staff, whether these staff members are new or are learning a new skill within the restaurant.
Be familiar with each job in the restaurant.
Overseeing Maintenance
Cash Handling
carry out cash handling and reconciliation duties in restaurants. Generally prepare, reconcile and keep the restaurant cash registers stocked with change during the shift.
Safety and Security:
Ensuring the safety and security of the restaurant throughout a shift Making sure the restaurant is secured during the shift.
Responsible for the entire bar and lounge area
Responsible for the daily set-up (mise-en-place), professional serving and
preparation of beverages, as per predefined recipes and standards
Organising, managing and motivating all bar waiters / bar waitresses
Ordering beverages in cooperation with the Maître d´*, Hotel Manager Organisation of loading and checking of bar supplies
Responsible for the correct storing of the bar stock and supplies
Responsible for the proper handling of all beverages and food in the bar
area, as well as all products and equipment in the bar department
Responsible for the professional service of beverages and food in the
bar.
Responsible for the cleanness, tidiness and hygiene of the entire bar and
lounge area, back offices, pantries and workrooms
Responsible for the cleaning of the bar glassware, china and cutlery
Greeting all Guests are visiting the bar / lounge area
Monthly taking of the bar inventory as per company’s directives
Continuous training of the Bar Waiter / Bar Waitress
Responsible for the implementation of the correct appearance, as well as
the standard of personal hygiene of the Bar Waiter / Bar Waitress
Responsible for the daily cashing-up of the revenue generated in the bar
Organisation, realisation and supervision of F&B activities (cocktails,
welcome and farewell parties, afternoon tea etc.), as well as special
functions
Responsible for the entire bar and lounge area
Responsible for the implementation and maintaining of the RC standards
and budgets in the bar department
Responsible for the daily set-up (mise-en-place), professional serving and
preparation of beverages, as per predefined recipes and standards
Organising, managing and motivating all bar waiters / bar waitresses Ordering beverages in cooperation with the Maître d´*, Hotel Manager
Organisation of loading and checking of bar supplies
Responsible for the correct storing of the bar stock and supplies
Responsible for the proper handling of all beverages and food in the bar
area, as well as all products and equipment in the bar departmen
Computer courses- for / Grund- und Aufbaukurse in MS Office (speziell Excel
American Barschule, Rostock Barmeister-Lehrgang
Ausbildung zum Restaurantfachmann, IHK-Abschluss, Restaurant management Diplom
Ain Shams – Universität, Kairo Studium der Philosophie, Abschluss: Bachlor of Arts